In addition to the cherry blossom festival in February and March, Izu Kawatsu is actually a good mountain, good water and desolate, completely different from the city convenience in Tokyo, this is a place to relax and relax. So it is very unreasonable to find food in the dark mountains at night. It is necessary to book a meal in advance at the hotel. It happened that the Imjingbin Tokyu Hotel had a teppanyaki steakhouse. It would take two days to make an appointment immediately. I look forward to it! Japan's teppanyaki, due to ingredients and other factors, the price is quite expensive, so the open menu is basically 10,000 to 20,000 yen a powder one person package, but includes Izu-made crayfish and gold medley, Japan and cattle so the price is good. After placing the order, the master took the fresh materials to the guests, poured butter and began to perform. First of all, the master made the gold meringue soup, the master heated the soup base, and then added gold meringue pieces to boil, during the process, one master began to cook vegetables, the other began to prepare lobster, the same time the waiter uncle prepared hot towels and dolphin meat for us to enjoy comfortably Their iron burn, that is the value of iron burn. The second step, the master put the live lobster directly on the butter plate, the lobster constantly danced on the iron plate until the transparent flesh slowly turned milky white, the strong smell of caramel butter mixed protein rushed into our nose, After completing the lobster, the master continued to put the fat and beef blocks into the iron plate. Japan and cattle, is my favorite food in Japan, it is estimated that the best beef in the world is raised in Japan, because it is evenly distributed in meat and fat, and each mouth has the feeling of melting, which is actually rich in butter. Watching the master fry the beef five ripe, gently use the knife to divide everything immediately half, when the mouth can not be swallowed homemade, quickly divided beef and lobster on the table. Because the ingredients are expensive, each person can only divide two small pieces of lobster meat and four grains and cattle. Japanese seafood is particularly sweet, and the lobsters of Izu are the same. Because of the fresh meat and crispy teeth, they are very delicious. The aroma of beef grain is strong, and the mouth is full of oil flowers when you bite it gently. The cooked vegetables are not greasy. After dinner, another piece of Shizuoka melon and coriander ice cream is a wonderful combination, and finally understands why this restaurant accepts one guest every hour.

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