Introducing a dinner course that encapsulates the splendor and richness of spring in Izu and Atami.
Introducing a dinner course that encapsulates the splendor and richness of spring in Izu and Atami.
This year's spring menu is themed around Izu citrus and Japanese herbs.
Spring in Izu is rich in citrus fruits, including mandarin oranges, Beni Hachisaku, Haruka, golden oranges, and new summer oranges.
We combine Japanese herbs such as perilla, shiso, kinome, and sansho pepper, which are grown from Yugawara to Mishima,
Through the essence of French cuisine, we will create a refreshing atmosphere for the festive spring season.
Izu is famous for its mandarin oranges, but other citrus fruits such as Beni Hachisaku, Haruka, Ogonkan, and New Summer Orange reach their peak in the spring.
In addition, we use Japanese herbs that are used as condiments in Japan, such as shiso, shiso leaves, kinome, and Japanese pepper, which are abundant in the Yugawara to Mishima area.
The essence of French cuisine will be used to beautifully express spring in Izu.
Since its opening, Hotel GrandBach Atami Crescendo has been serving a wide range of dishes, including dinner at the Main Dining Fuga.
We strive to ensure that the menu you dine on reflects the changing of the seasons.
Seafood caught in Sagami Bay and Suruga Bay and the bounty of the mountains of the Izu Peninsula, including vegetables and fruits that herald the arrival of spring.
Each dish is a marriage of the elements of Izu and Atami, combined with a sense of the season.
Enjoy spring in Izu and Atami to your heart's content.