A note on the words: Kuroge Wagyu is Japanese Black beef prized for its rich marbling, served here on barbecue skewers with onion and brushed with oil using an herb sprig before grilling. A tomahawk is a thick bone-in chop cut with the long rib bone left attached, which in this dinner is a Shizuoka pork loin grilled whole as the main course and eaten with wasabi. Salsiccia is an Italian-style seasoned pork sausage, roasted here as the savory base for the minestrone soup, while eryngii is king oyster mushroom, a thick-stemmed mushroom that keeps a springy bite on the grill alongside zucchini, eggplant, and sweet bell pepper (called paprika in Japan).
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Glamping Fujino Kirameki on Tabelog (English) — opening hours, payment details and the Japanese address are kept up to date there, not here.
Fellow drinkers, thanks for waiting! It’s Hangover Meshi time!
Today I took a little trip out to Gotemba! I went to a glamping site called “Fujino Kirameki.” I go camping often, but this was my first time glamping. Not having to prepare a thing is great, though it also feels a little unsatisfying (lol).
“GLAMPING Fujino Kirameki Fuji Gotemba” is in Gotemba City, Shizuoka Prefecture. Opened in 2018, every detached cabin is built to face Mt. Fuji dead ahead! Unfortunately it rained that day, so we couldn’t see even a millimeter of Mt. Fuji. It’s a quick drive from the Gotemba expressway interchange and about five minutes from the outlet mall, so it’s close enough to head out to from Tokyo on a whim. Dinner is a grill-it-yourself affair on the grill on your cabin terrace. A printed “Dinner menu & how to cook” sheet comes along with the ingredients, so all you have to do is follow the steps. Even if you aren’t used to camping, you’ll be fine. Prep and cleanup are all taken care of by the staff, leaving you with just the fun of grilling and the fun of drinking. You can also ask for things like a campfire for an extra fee, so it might be worth looking into the options.
All right, let’s crack open some canned beer and get grilling!
It comes ready in the container, so all you have to do is toss it with the balsamic olive-oil dressing on the side! The lettuce is crisp and delicious! Just mix and it’s ready — super easy.
A baguette comes wrapped in aluminum foil, and they say you can eat it as is or toast it on the grill. Maybe I’ll tuck some marshmallows in it and grill it later.
It arrives warm, so you can eat it right away. The broth is light and easy, and from the first spoonful the richness and saltiness of the roasted salsiccia sink right in. A gentle-tasting soup. If it cools down, you can take the lid off and set it on the grill to warm it back up — a nice outdoor touch.
These are apparently freshly molted shrimp with soft shells, meant to be eaten whole, shell and all. You can probably eat the shells, but they were a bit hard so I ended up peeling them. Putting them straight on the grill grates looked like they might fall through, so we cooked them on the griddle. The shrimp flavor is rich and delicious!
Four kinds: eryngii (king oyster mushroom), paprika (sweet bell pepper), zucchini, and eggplant. Grilled slowly, the moisture concentrates and their sweetness really deepens. The eryngii has a plump, springy bite that bursts with mushroom savory flavor; the paprika turns jammy and sweet, the zucchini stays juicy, and the eggplant cooks down meltingly soft. Salt and pepper alone are plenty of seasoning!
To cook these, you use an herb sprig as a brush to coat them with oil, season with salt and pepper, and put them on the grill. Because the seasoning is so simple, the flavor of the Kuroge Wagyu itself comes through clearly. The outside chars up fragrantly, and when you bite in, the savory lean meat and sweet fat gush out. The onions tucked in between turn sweeter as they cook, and alternating bites of beef and onion makes it impossible to stop.
Grilled boldly on the bone, this is the centerpiece of dinner. Since it’s pork, cooking it all the way through is the rule, and because it’s so thick, waiting for it to finish grilling is part of the feast. Cut in with a knife and the juices well up; the loin meat is moist and tender. The sweetness of the fat and the aroma of the herbs fill your mouth. Topped with a dab of wasabi, the richness cleans right up and goes down easy!
Taking prepped ingredients and finishing them on the grill with your own hands — with a glamping dinner, the time spent grilling is part of the feast too! After this, we did fireworks together, roasted marshmallows over the campfire, and kept the drinking party going on and on. Not having to do the prep really does make it nice and easy. By the way, bringing your own food is allowed, so you can buy whatever you like and throw it on the grill too (we brought a few things ourselves!). Highly recommended!
Here’s hoping we all run into something delicious today too!
Glamping Fujino Kirameki (Other / Gotemba Station, Minami-Gotemba Station)
Tabelog dinner rating ★★★☆☆ 3.2
I ate here and paid for it myself. Nothing on this site is a comped meal.
One more for the road?
