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Restaurant/Bar January 2019, 04

Times are passing, times are coming. This year's Golden Week will be colored with wine

From Heisei to Reiwa.
During this timeless Golden Week, our hotel has prepared a selection of premium wines for you to enjoy while feeling nostalgic for the time that has passed and looking forward to the time to come.

Chef sommelier Fujie will introduce the concept as well.

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Restaurant/Bar January 2019, 03

Shizuoka Onkochishin Monogatari Chapter 2: Pairing Shizen Sparkling Koshu with Fujiyama Prosciutto

"Shizuoka Onkochishin Monogatari" is our attempt to introduce you to the hidden charm and pride of this region's cuisine through an "encounter."
Starting April 4st, we will be picking out some great wines and prosciutto (ham) from the foot of Mount Fuji.

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Restaurant/Bar January 2018, 11

Shizuoka Onkochi Shinto Story: Chapter 1 Pairing fresh Shizuoka caviar with local sake

This winter, Hotel GrandBach Atami Crescendo will be proposing a new pairing of caviar and local sake, which will be available in the hotel restaurants from December 12st.
Additionally, from New Year's Day through January 1th, and on any Saturday in January, guests staying at the hotel will be able to sample the drinks during lounge time at the Library Bar, Magdalena.
Both the caviar and sake are top-quality products produced in Shizuoka Prefecture.

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Restaurant/Bar January 2018, 09

A fragrant autumn course. The season for gourmet food begins with the opening of the season for spiny lobster.

Starting this month, our main dining room, Fuga, will be serving an autumn menu.
This is Fujii's full-fledged debut dish, having been appointed executive chef this summer.

What Fujii values ​​is the aroma and power of the ingredients.
We cook every day surrounded by the freshest, highest quality ingredients that are easily available only in Atami.

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