【美食宿】1日3組だけの贅沢！宮城にあった東北一の料理宿が最高すぎた【宮城県　沢乙温泉♨️沢乙うちみ】

【美食宿】1日3組だけの贅沢！宮城にあった東北一の料理宿が最高すぎた【宮城県　沢乙温泉♨️沢乙うちみ】

A marriage of famous water, famous hot spring cuisine, and alcohol that you don’t want to share with others, 3 groups a day.Go to Sawao Onsen in Miyagi Prefecture, the best cuisine inn in Tohoku with blissful hospitality! Myojinzawa, Rifu Town, Miyagi Prefecture 👈 Grandy 21 This day was a live performance by King & Prince ^^ I would like to introduce Uchimi Sawaoto, Sawao Onsen, Miyagi Prefecture. Sawaoto Onsen is a hot spring that can be called a secret hot spring that few people know about, although it is located in Rifu Town, near Sendai City, almost in the center of Miyagi Prefecture.It is a famous cold mineral spring with a history of over 1200 years. Sawaoto Uchimi is a private inn that uses Sawaoto Onsen as its own hot spring source, and boasts a kaiseki meal called “The World of Satoyama Seasonal Flavors” that is served to only three groups a day by the owner right in front of you . In this video, we will give a full review of the charm of Sawaoto Uchimi, including the history and overview of the inn, the rooms, baths, and even the dinner and breakfast of the marriage plan. The video is full of highlights, so please take your time to watch it. History and Overview Sawaoto Uchimi is located in Rifu-cho, Miyagi , in a mountainous area rich in nature, surrounded by the scenery of Satoyama, including streams, fields, and countryside . Sawaoto Onsen began about 1200 years ago in the early Heian period. It is said that the name originates from the fact that Sakanoue Tamuramaro, the Great General of the Great Conqueror, washed his feet and his wounds healed. Approximately 170 years ago, during the Ansei era (1854-1859), the Utsumi family has been the head of the family for generations, and the current head, Takashi Utsumi, is the 9th generation (hereinafter referred to as the 9th generation). The name “Sawaotsu” is said to come from the fact that Sakanoue Tamuramaro’s concubine, Akutamahime, worked at the stream, and the place name “Myojinzawa” is said to come from the sacred spring that gushes out in this area. This “Sawaoto Monument” was erected several years ago by the 9th generation, and it is said that there is no treasure greater than children in this world . The “Sawaoto Garden” in front of the inn is inspired by the scene where Akutamahime served. In November 2024, the name of the shop will be changed to “Sawaoto Uchimi” along with the renovation of the Reisen/Ido no Ma and the exterior facade. We are striving to transform the traditional image of a “hot spring” or “ryokan” into a “cooking inn.” Currently, Sawaoto Uchimi has five guest rooms, but only serves kaiseki meals to three groups a day. The 9th generation chef, who is also the head chef, shows off his skills in front of the customers, focusing on a marriage plan that takes into account compatibility with alcohol . It is close to Sendai City and has good access, about 10 minutes by car from JR Rifu Station. There is an event venue “Grandy 21” in the surrounding area, and there is also a breakfast-only plan, so it can also be used as accommodation for events. Day trip bathing is also possible at Sawaoto Uchimi. Prices start from 800 yen for adults (weekdays). Front Lobby Front Ware Gallery Pottery mainly consists of “Rifu ware” wares. Introducing local specialties We will introduce the original T-shirt vending machine corner of Uchimi Sawaotoshi and the facilities inside the Satoyama Handmade Ice Cream Hall. At the end of the hallway was a large bath. Lounge “Sawaoto” The divine floor and painted walls are also used in the rooms. Jalan : A place where I’m glad I stayed. Shield of various awards such as 1st place under 50 rooms. Kids corner. This massage chair is available for a fee. This is the inn’s traditional natural water.The “Descending Dragon” descends from the sky with a well source and the Dragon God’s jewel.On the other side is the “Tenascending Dragon.” Below this is a well.Water rises in a swirling manner from a faucet designed by Philippe Starck ^^ Myojinzawa The hot spring god of Kaizawa Otsu Onsen in the bamboo forest was enshrined. Check-in While being given an explanation of the inside of the building, I went through a gallery-like hallway, sat down at a seat overlooking Sawaoto’s garden, and checked in. We use green perilla from Rifu Town, a Shiogama confectionery made with walnuts, and Miyakoganemochi, a glutinous rice from Rakugan Miyagi Prefecture. The matcha tea ware brewed in the inn’s cold springs is Rifu ware, which uses Rifu pear ash as the glaze. The difference in texture is due to the difference in the artist. Explanation about the rooms All rooms are on the 2nd floor. There is no elevator. There are only 3 rooms with a plan where you can enjoy a kaiseki dinner.The room reviewed this time is the special room “Sawaoto” with wood and clay walls.It is a room that was renovated in 2020. The floor is made of solid cedar wood from Minamisanriku.At first glance, the back may look like a mirror, but it actually looks like a small window, allowing you to see the outside scenery. The toilet was a modern toilet with a washlet. “Sawaoto” is a room with wood and clay walls, with a living room in the front and a bed space in the back. The view from the second floor is a wonderful and deep view. You can see Sawaoto’s Garden in the foreground and Grandy 21 in the back. The stunning counter is made of a single cedar tree that is over 500 years old. Two semi-double sized Simmons beds.Made walls made from the ceiling to wall using a “varnishing” technique.The mud walls have a humidity control effect, ensuring a comfortable level of humidity at all times, regardless of the season or climate. The color of the earthen walls is said to match the color of the sandstone layer visible outside. This is a room with wood and clay walls. It’s a closet. There was a work uniform. There are two types of haori and yukata . The one on the left is for men, and the one on the right is for women. I tried on the Samue~♪ It’s a comfortable Samue 👍 I’ll try wearing the Yukata for dinner, so look forward to it (^^♪ The face towel has a name on it. There were canned beer, highballs, and carbonated water in the refrigerator, but none of them were available. You can get it for free 👍The living space has four and a half tatami mats in the center and solid cedar flooring around it.The bathroom has a wonderful harmony of wood and earthen walls.The women’s cosmetics brand Margaret Josephine has Wi-Fi available in the rooms. There is no problem with mobile phone reception.Introduction to the large public bathThe open-air bath has a rock bath and a cypress bath, and the baths are switched between men and women at night.First , we will introduce the open-air rock bath (women’s bath at the time of shooting) . There is a changing area and a hair dryer.Amenities include shaving, cotton sets, and cosmetics.The source is Sawaoto Onsen, which has a pH of 9.0 and a low temperature of 16.2℃, so it is constantly heated. It also has a circulating filtration system.It ‘s an indoor bath.The ceiling is high and it’s spacious.It seems like 4-5 people can comfortably fit in it.The stone on the bathtub and walls is finished using Sakan’s traditional construction method, “washidashi”, and the wood on the top has a shiny persimmon finish . It is said to have a high antiseptic effect.The hot spring water is heated and water is poured from here.There is also a garden-like space around the open-air rock bath.There is a roof, but it has a good atmosphere.The bath has been treated with the same water as the indoor bath.Next , there was a bottle of coffee milk . It is a bath with a cypress bath (the men’s bath at the time of the photo).The bathtub seems to be a little smaller, but the atmosphere is almost the same.The open-air cypress bath also has a roof, but it has a good feeling of openness.It ‘s dinner time.I changed clothes before dinner. This yukata has a very nice design with wisteria flowers on it 👍 I couldn’t help but cry ^^ Dinner was held in a private room with a nice Japanese atmosphere. The tatami in the room is real grass. The floor is made of solid cedar from Minamisanriku. The fusuma is made of 8 layers of handmade washi paper. The 9th generation was involved from the design stage, and carefully selected natural materials are used. The wine is a “living wine” whose temperature is thoroughly controlled in a Peltier refrigerator.The table seats on the tatami floor are gentle on the feet.👍Drink menuThis time we have a mariage plan, so we leave everything to you. On the table is only a tray made by Tatsuo Okura, a master craftsman from Kiso. From here, we will introduce a number of wonderful dishes at the restaurant, Uchimi Sawaoto.The aperitif is a plum wine marriage plan with Urakasumi original sake , which is a plan that pairs drinks with the food (drinks are included in the accommodation fee) . color=#FE60F5FF>Kanpai Black beans (topped with gold leaf) The thin-skinned black beans are made with a lot of time and effort to prevent wrinkles. Gifu Prefecture’s “Reisen” The choko and katakuchi are made from local Rifu ware (the choko is made by Toshiaki Suzuki, and the katakuchi is by Yasushi Ichioka).Reisen is an easy-to-drink sake that has no taste. Wawaragisui RyujinsuiRyujinsui is well water from the same cold mineral spring as the source. The 9th generation of the restaurant greeted us (we have received permission to show his face).At our hotel, the host and the young proprietress, two kaiseki chefs, take the time to use Miyagi’s seasonal ingredients using traditional techniques to bring out the unique flavors of the restaurant. Please relax and enjoy. Please heal your daily fatigue. Each and every dish is carefully explained. [With muko] Omote Matsushima cold flounder with kelp, Urato first-picked seaweed, and moderate soy sauce The taste of the first seaweed of the year in Matsushima Bay… The moist raw seaweed was outstanding in both flavor and texture.I was impressed from the first dish.Sashimi of cold flounder that has firmed up in the cold of Miyagi prefecture. The seasoned soy sauce had a very good amount of salt.The bowl is a Mino ware “Shiratsubaki” made by Living National Treasure Toyozo Arakawa. For Obon, the work of Tatsuo Okura, a master craftsman from Kiso, goes perfectly with alcohol 👍 We are very particular about the local ingredients (especially Rifu) . Using Ryusen water, we use tuna instead of bonito to make the soup stock. The tuna soup stock has a mild aroma that brings out the flavor of Yoshitsugu and daikon. Fan radish near sea Yoshitsugu kudzu pounding even more surprise! Junmai Ginjo “Abe Kan” A sake from Shiogama, Miyagi Prefecture, made with rice called Kameno. The choko and sake bottle are also made by Rifu-yaki Yasushi Ichioka. It is a mellow-tasting sake with a slight sweetness. The sashimi has arrived [Zuri] Sumi squid, Minamisanriku live octopus, Yuriage surf clam, Kinka mackerel [Zuri] Yuriage surf clam is drained for several days to bring out its delicious flavor. [Zuri] The Minamisanriku live octopus and soy sauce plate is from Ko-Imari, and the sashimi and salt plate is Rifu ware . Shiogama’s sake “Urakasumi 12 (Twelve)” We use No. 12 yeast, which was registered around 1965. The choko and katakuchi are from Sendai’s ancient pottery “Tsutsumi-yaki”, which is an alcoholic drink with a sharp and elegant taste.Chopping board and knife.That means… wild bluefin tuna off the coast of Sanriku (^^♪ Sendai green onion living national treasure Mr. Yukihei Kato’s wonderfully colored plate was created with the image of the Sanriku sea. The 9th generation chef will entertain you with jokes from time to time ^^ Do you like tuna? Then we’ll serve you a slice lol Uchimi Sawato embodies the motto of the 9th generation chef: “Food is considerate” . Wild blue tuna off the coast of Sanriku The image is of tuna swimming in white waves in the blue sea ♪ The softness of the tuna, the crunch of the green onion, the appearance is perfect ^^ Now it’s time for the wine to arrive (^^♪ (I told them in advance that I like wine) “Fattoria AL”, a winery in Kawasaki-cho, Miyagi Prefecture FIORE’s Bianco 2022 A wine made with only grapes and wild yeast on the skins of the grapes.This is a wine with a rich aroma.It is slightly sweet and the rich taste of grapes spreads in your mouth.Another amazing thing is here^^ [Yakimono] Mt. Kinka Oki Japanese Spanish mackerel is the season from autumn to winter when the meat is at its most delicious.The dishes are prepared by the proprietress of Sendai Chinese cabbage and the proprietress of Chinese cabbage rice crackers ^^ Enoki mushrooms and mushrooms are carefully finished The vessels are Rifu ware, and the work of Mr. Toshiaki Suzuki [Yakimono] Mt. Kinka Kanma mackerel Kanma mackerel is plump, fatty and exquisite.The amount of salt is also perfect. [Chopstick rest] We have prepared a refreshing one-dish hotpot that combines persimmon radish and carrot namasu with the sweetness of persimmon (^^♪ Oyster shabu (^^♪ Chili hotpot from Sendai “Tazen”) The copper pot brings out the sweetness of the vegetables.The roots of Sendai seri bring out the umami, while the leaves bring out the aroma.Add the oysters~(^^♪ It’s done~ Shabu-shabu of oysters and natural seri. Juicy oysters from the appearance. Served with ponzu sauce.Sendai ‘s winter hotpot is a seri hotpot.The roots of seri are packed with flavor.Similarly, “Fattoria AL” FIORE’s Imagine 2023 is a rosé with a slightly cloudy aroma.It has a rich aroma and a sweet aroma, but it is not sweet.It is a rosé that goes well with the meat dishes that follow . [Cooking] Ayu with roe in Arima Arima ni is a Kyo-yaki dish made with Japanese pepper in the Arima region of Hyogo Prefecture. This is Rokubei’s dish. First of all, the sweet potato with roe is tender to the bone, and the meat is full of flavor (^^♪ [Small pot] Sendai beef and winter vegetable sukiyaki Sendai beef A5 rank beef and pesticide-free vegetable pickles, oyster sake lees soup made with Ura Kasumi’s Daiginjo. Shinuchi is now available! Rifu Town Genryu Rice Hitomebore is rice grown in Rifu’s natural water and underground water. “Nibana” before steaming “Yurikon Gohan” A luxury from Satoyama ♪ The first cup tasted like the skin of the pot “Ichimonji Gohan” “Nibana” cooked with Ryujin water is fresh and you can feel the aroma of the moment the rice is set on fire. She looks happy (^^♪ Next is the “Wakamushi”, which releases a little moisture and brings out the aroma and sweetness of the rice♪ The sukiyaki is ready (^^♪ Sukiyaki with rice cooked with lily root is luxurious ~ The sweetness of the rice and the sweetness of the lily root harmonize in your mouth ♪ It has a little more moisture than “Nibana”, and the sweetness increases accordingly.The warishita made with pure rice mirin and natural wine has an exquisite taste that is neither too sweet nor too spicy♪ Enjoy the meal, enjoy the luxury, and have a wonderful time [Mizugashi] Seasonal Almond Tofu Kiwi fruit and yuzu sauce This is a handmade dessert made by the landlady♪ She used the leftover lily root rice to make rice balls.Thank you for the meal.Thank you for the meal.The view at night: Sawaoto’s garden was lit up. Good night ~ Zzz It’s sunny ~ (^^/ Morning view There was a concert at Grandy 21 yesterday, so it seems that some customers took advantage of the breakfast-only plan.In the morning, we will have coffee first.I have a feeling that it will be a good day♪ It’s time for breakfast.Breakfast is also served at the same venue.You can’t see the night The breakfast menu was well-prepared. It was a very luxurious breakfast with many items. The rice was served by the 9th generation in the morning. First of all, I fell in love with the sun-dried rice from Rifu Town . The Nibana tastes fresh . Delicious with dried sardine fat 😍Satoyama miso soup Miso with live yeast and Satoyama vegetables Boiled radish and minced meat Homemade watercress salad Watercress grown wild in Sawaoto’s garden that was picked in the morning There was tofu at the bottom ^^ Hand-roasted Sasa Kamaboko It was a kamaboko with moisture in it ^^ Seasoned seaweed and mushrooms from Matsushima Boiled seasonal Satoyama alley vegetables If you don’t think about it, you’ll end up eating too much rice ^^ Eggs that bring happiness “Araucana” The shell is pale blue ^^ lol Zunda mochi from Sendai tea beans Miyagi’s specialty zunda has a good bean flavor and is very delicious♪ I ate it all~ (^^♪ I bought ice cream for dessert ^^ It’s Uchimi Sawaoto’s original ice cream. This time, I chose the mugwort flavor.The color and texture of the mugwort makes it look like mugwort^^The flavor of mugwort is strong^^It tastes like milk, so it’s very delicious♪ Thank you for the meal Check outThis plan is a mariage plan that includes 1 night and 2 meals. “Room with Wood and Earthen Walls”. Accommodation cost was 94,600 yen (47,300 yen x 2) for two couples. How was it? It was a wonderful experience to stay at a kaiseki restaurant where you can enjoy freshly prepared food and drinks in front of your eyes . Please continue to visit. Food, drinks, services, etc. may change, so please check the latest information on the official website etc.

誰も知らない究極の美食宿とはどんな宿なのか・・
仙台近郊にありながら、誰も知らない秘湯のような温泉宿。ここでは、1日3組のみ、9代目湯守でもある館主が、お客さんの目の前で懐石料理の腕を奮います。
食材、器、お料理とお酒のマリアージュ、そして館主と女将さんのおもてなし。全てが驚きの美食体験をぜひご覧ください。

※沢乙うちみ様より動画を監修して頂いています。
※本動画の内容は2025年1月の情報となります。サービス等は変更になる可能性がありますので、公式サイト等で最新の情報をご確認ください。

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沢乙うちみ　基本情報
住所：〒981-0122宮城県宮城郡利府町菅谷明神沢1
TEL ：022-356-3145
客室数：全5室（夕食の提供は3組まで）
駐車場：20台（無料）
チェックイン：15:00
チェックアウト：10:00
【公式ホームページ】
https://www.sawaoto-onsen.com/
【公式インスタグラム】
https://www.instagram.com/sawaotoonsen_uchimiryokan/
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※楽天ポイントが貯まる楽天トラベルでのご予約はこちら
https://a.r10.to/h5lcTm
※いつか行きたいって思ったら「保存」か「チャンネル登録」してね！

※宮城県の美食宿ならこちらもおすすめです。
【宮城県　遠刈田温泉♨️一の坊リゾート　ゆと森倶楽部】湯と森のオールインクルーシブリゾートで理想の日常を楽しむ！

東北随一のラグジュアリー・オールインクルーシブ・リゾート【宮城県　遠刈田温泉♨️温泉山荘　だいこんの花】一の坊グループの宿

【目次】
00:00　本編予告
00:20　イントロダクション
01:51　沢乙うちみ　歴史と概要
04:26　館内紹介　フロント〜ロビー
05:29　館内紹介　ラウンジさわおと
06:01　館内紹介　霊泉井戸の間　
06:30　館内紹介　青竹の小径
06:50　チェックイン
08:15　客室について解説
09:19　木と土壁の特別室「沢乙」　お部屋　お部屋レビュー
14:22　大浴場　露天岩風呂
18:25　大浴場　露天桧風呂
20:41　個室会場で夕食懐石
38:26　夜の景色
38:51　就寝中
39:08　朝の景色
39:46　個室会場で朝食膳
45:06　チェックアウト〜エンディング

※動画の内容はブログでも解説していますので、見やすい方で御覧ください
https://www.travelcamper.work/sawaoto

※今後も宿泊・旅行動画を投稿していきますので、応援の高評価、チャンネル登録に是非ご協力お願いします！
https://www.youtube.com/channel/UCm0eJLYUE-1n0ovX65Aak7A?sub_confirmation=1

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【再生リスト】宮城県の温泉ホテル

【再生リスト】全20室以下の温泉小宿

The luxury of only three groups per day! The best restaurant inn in Tohoku, located in Miyagi, was amazing [Sawaotsu Onsen ♨️ Sawaotsu Uchimi, Miyagi Prefecture]
每天僅限三組享受的奢華優惠！位於宮城縣的東北最佳餐廳旅館，太棒了【澤尾津溫泉♨️宮城縣澤尾津內見】
하루 3조만의 호화! 미야기에 있던 도호쿠 제일의 요리 숙소가 지나치게 최고인【미야기현 사와을 온천♨️사와을 우치미】

#沢乙うちみ
#オーベルジュ
#沢乙温泉
#うちみ旅館
#美食
#料理宿
#宮城県
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【温泉ホテル旅を楽しむ】チャンネルについて

皆さんこんにちは！たびくると申します。
私達は東北地方在住で温泉大好きなアラフィフの凸凹コンビ（まじめ夫とマイペース妻）夫婦です！主に東北地方の温泉巡りをしています^^

このチャンネルでは
「東北の温泉を応援しよう」をコンセプトに、私が実際に宿泊した温泉旅館について、旅館様にもご協力いただいて、歴史や概要から、大浴場やお料理など、YouTubeならではの詳細を解説しています。
「たびくるの動画をみればその宿が全部わかる」が目標です。
皆さんの温泉やホテル選びの参考になれば大変幸いです。

【温泉宿・ホテル様】
法人運営のYouTubeチャンネルです（撮影・編集まで一貫して弊社で行なっています）
YouTube、インスタグラム（@tohoku_onsen_ch）にてご紹介動画作成します。
宿泊動画の作成依頼はメールまたはインスタのDMで
rayago2019@gmail.com