Neo Bistro Izunokura
Neo Bistro いずの蔵
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A hidden French restaurant nestled in Shuzenji
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Homemade pickles full of umami flavor soaked in a broth made from kombu and bonito, along with various herbs. Perfect for snacking.
We slowly baked white liver marinated in brandy, various wines, and plenty of homemade honey in a water bath. The smooth and rich flavor pairs perfectly with alcohol.
A potage made with seasonal local vegetables. It is a dish that allows you to feel the local climate and season.
A dish made with Fuji salmon raised in the spring water of Mount Fuji, known for its mild and flavorful taste. Marinated with various herbs and citrus fruits to enhance the aroma and flavor for a delightful finish.
A specialty dish representing Izu no Kura. Various parts of Izu venison are used, mixed with plenty of broth extracted from wine and bones, homemade honey, etc., and baked moist and flavorful.
Marinated for 3-5 days with herbs and citrus fruits, the Momoniku (thigh meat) is seasoned well and simmered tenderly in chicken broth. This dish allows you to enjoy the flavor of Izu deer meat directly.
We will provide the recommended appetizers of the day at the chef's discretion. Please inquire about the types and contents each time.
This sausage is made by stuffing venison that has been aged for 10 days into casings and smoking it with cherry wood chips. Enjoy the aroma of freshly baked sausage and the deliciousness of juicy fat.
We carefully select seasonal local fish that are available at the time, grill them over charcoal until they are fragrant and moist, and serve them with seasonal vegetable sauce.
This is the most popular menu at Izu no Kura Fudou. It uses Izu venison that has been slowly aged for 10 to 12 days. The surface is seared over charcoal with a heat of up to 500°C, and the far-infrared effect ensures that the inside is cooked juicy and moist. It is a dish where you can enjoy the deliciousness of Izu venison to the fullest.
We will provide seasonal rare game from various regions with the chef's recommended cooking methods. Depending on the availability, there may be times when the stock is not available, so please check each time.
Homemade pickles full of umami flavor soaked in a broth made from kombu and bonito, along with various herbs. Perfect for snacking.
We slowly baked white liver marinated in brandy, various wines, and plenty of homemade honey in a water bath. The smooth and rich flavor pairs perfectly with alcohol.
A potage made with seasonal local vegetables. It is a dish that allows you to feel the local climate and season.
A dish made with Fuji salmon raised in the spring water of Mount Fuji, known for its mild and flavorful taste. Marinated with various herbs and citrus fruits to enhance the aroma and flavor.
A specialty dish representing Izu no Kura. Various parts of Izu venison are used, mixed with plenty of broth extracted from wine and bones, homemade honey, etc., and baked moist and flavorful.
Marinated for 3-5 days with herbs and citrus fruits, the Momo meat is cooked tenderly in chicken broth with a strong aroma. This dish allows you to enjoy the taste of Izu deer meat directly.
We will provide you with the chef's recommended appetizers of the day. Please ask for details such as types and contents each time.
This sausage is made by stuffing venison that has been aged for 10 days into casings and smoking it with cherry wood chips. Enjoy the aroma of freshly baked sausage and the deliciousness of juicy fat.
We carefully select seasonal local fish that are available at the time, grill them over charcoal to bring out a fragrant and moist texture, and serve them with seasonal vegetable sauce.
This is the most popular menu at Izu no Kura Fudou. It uses Izu venison that has been slowly aged for 10 to 12 days. The surface is seared over charcoal with a heat of up to 500°C, sealing in the juices and creating a moist and juicy interior due to the far-infrared effect. This dish offers the best way to enjoy the deliciousness of Izu venison.
We will provide seasonal rare game from various regions across the country, cooked by our chef in various ways such as raccoon dog confit, badger charcoal-grilled, pigeon roasted, etc. Please note that depending on the availability, there may be times when the item is out of stock, so please check each time.
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