Restaurant

Chef Yamamoto of the Western Cuisine Cooking Section of the Cooking Department expresses the story behind the ingredients and the feelings of the producers on the plate. The idea is to get rid of those stereotypes and actually visit the production site himself, create the place, scenery, and atmosphere he sees in his head, reflect it, and sublimate it into the food. Also worth mentioning is the tea tasting course. This is an attempt to have people enjoy the food while tasting the tea that goes with each dish. It was created with the idea that even customers who cannot drink alcohol would be able to add some flair to their dishes. ``Tea pairing,'' which adds different flavors to Shizuoka tea, such as green tea, genmaicha, and roasted tea, and creates a wine or cocktail-like effect, has created a new ``form of tea.'' “I want to convey that the story of a dish begins even before I make it,” says Yamamoto. The dishes change every two months, and I'm looking forward to seeing how they change in the future.

A ``course meal'' of four hors d'oeuvres expressing the four seasons using ingredients from Shizuoka's mountains and seas is included in the overnight stay with two meals included.

A separate building built just for enjoying meals. You can enjoy French cuisine in a calm and adult atmosphere, worthy of being called a resort.

*From the introductory article “Introducing the 30 Worker Award Winners”