Cuisine

Enjoy artistically-presented Japanese cuisine known as "kaiseki-ryori",
which is specially made with the fresh and seasonal ingredients.

Syokuzensyu / Aperitif  
Sakizuke / Appetizer Saury
Turnip
Japanese ginger with vinegar
Urchin roe
Mushroom
Jelly of shuto (entrails sometimes mixed with sake, honey, mirin and onions)
Truffle
Zensai / Antipasto Chestnut
Fig with red miso
Ginkgo and propagules
Avocado Foie gras
Eel sushi
Pasted purple sweet potato
Cheese made by soy wrapped in Horoshima green
“Tonburi” with Chrysanthemum
Rare cheese flavored miso with caviar
Jelly of conger eel
Gizzard confit
Suimono / Soup-type Appetizer Fettered of crab
Matsutake mushroom
Carrot
Double ring cut cucumber
Suizenji seaweed
Kinome (leaf bud)
Otsukuri / Sashimi Today's Special
Professionally and beautifully arranged sashimi
Takiawase / Mini Hot Pot Eggplant
Shrimp
Yuba (Tofu skin)
Carrot
Leak
Kinome (leaf bud)
Nakazara / Mid-dish Japanese black wagyu beef grilled on an iron plate
Home-made ponzu (Japanese sauce made primarily of soy sauce and citrus juice)
Japanese pepper salt
Shiitake mushroom from Izu-Tenjo
Potato
Broccoli
Oshinogi / Mid-dish Udon
Jews mallows
Grated radish with Yuzu-Kosho (aromatic citron pepper)
Shiizakana / Cooked Dish Goma-dofu (crushed sesame seeds boiled in water and chilled like tofu)
Yakimono / Grilled Dish Hairtail flavored Saikyo Miso (white Miso)
Potato
Shimeji mushroom
Shripm espuma
Duck
Kuruma shrimp
Hajikami (ginger)
Shokuji / Rice Rice with propagules (Contained glutinous rice)
Akadashi / Miso soup  
Kounomono / Pickles  
Mizugashi / Dessert Pears
Grapes
Annindofu (Almond jelly)
* The menu may be changed as it depends on the best fresh ingredients we daily receive.
Photo

The example meal (From 1st of January)
Please be noted that an actual meal that is served may vary from the one in the pictures, as it is prepared with the best and fresh ingredients of the day.

  • * The image of our Kaiseki meal is an illustrative purpose only.
  • * The listed menu may not be available, as it is prepared with the best and fresh ingredients of the day.

Archive

Taneda Kazuyoshi

We serve an authentic Japanese dishes, prepared with every effort to its details. Enjoy the superb and elegant dishes with seasonal ingredients that is served in relaxing atmosphere and heartwarming hospitality. The chef has worked in a number of restaurants in top graded hotels in Atami. He has a reputation for his authentic Japanese Kaiseki (multi-course Japanese traditional haute cuisine) and is truly committed to Japanese cuisine. The guests who are not staying in the hotel are also welcome to the Restaurant Ukita (The reservation compulsory).


Dishes with Additional Charge

Sashimi Boat (assorted sashimi)

  • For 2 people 10,000 yen (excl. tax)
  • For 3 people 13,500 yen (excl. tax)
  • For 4 people 16,000 yen (excl. tax)
  • For 5 people or more 4,000 yen × a number of people (excl. tax)
Photo

Grilled fresh Ezo Abalone from Hokkaido

Size M (about 110 g) for 1 person
3,500 yen (excl. tax)

Photo

Ezo Abalone Sashimi from Hokkaido

Size M (about 110 g) for 1 person
3,500 yen (excl. tax)

Photo

Ise Ebi (spiny lobster) Sashimi

Size L (about 500g) for 1 person
8,000 yen (excl. tax)

Photo

Grilled Ise Ebi (spiny lobster) with crispy shell

Size L (about 500g) for 1 person
8,000 yen (excl. tax)
Size M (about 250g) for 1 serving
3,500 yen (excl. tax)

Photo

Japanese Beef Teppanyaki (cooked on an iron plate)

(about 80-100g) for 1 person
2,500 yen (excl. tax)

Photo

Grilled Turban Shells

1 piece
1,200 yen (excl. tax)

Photo

Grilled overnight-dried Alfonsino

For 2 to 5 people
5,670 yen (excl. tax)

Photo

Grilled Sea Bream

For 2 to 5 people
5,000 yen (excl. tax)

  • * Advance order (preferably 1 week prior to your stay ) is required by telephone or e-mail due to limited availability
  • * The contents of the Funamori (sashimi boat) will be the chef’s choice
  • * Ingredients may be unavailable depending on the day or season
  • * Prices may vary depending on the availability of products at the market