A gourmet trip

Delivering the bounty of Japan throughout the seasons

Our hotel chef visits various parts of Japan and speaks directly with local farmers and producers to carefully select the best ingredients available at that time.

• Kisarazu City, Chiba Prefecture / Takeshima's Mozzarella Cheese
  • Cheese made from the milk of buffaloes raised by Takeshima, the only buffalo mozzarella maker in Japan.
  • Takeshima began his cheese-making journey in Italy by raising water buffalo.
  • A unique flavor crafted in a Caprese style, featuring cheese with a distinctive story and carefully selected fruits from producers nationwide.
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• Fuji City, Shizuoka Prefecture / Hasegawa Farm Mushrooms
  • A salad made with fragrant brown mushrooms that can be eaten raw
    Hasegawa Farm's mushrooms are grown without pesticides or bleaching, allowing you to fully enjoy their unique texture, aroma, and sweetness.
    The more you chew, the more delicious the flavor becomes.
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• Amakusa, Kumamoto Prefecture / Hondaya Fresh Fish
  • By purchasing fish in large quantities from local fishermen at prices above the market rate, we establish trustful relationships and gather high-quality fish.
    Immediately after being caught, the fish have a high level of lactic acid and blood circulating in their muscles, so they are allowed to settle in a fish tank.
    The fish is processed for bleeding and killing by calculating the time it will reach the chef's hands.
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