Savour the bounty of land and sea in the perfect setting of sukiya-zukuri architecture, with a beautiful ocean view
The bounty of Atami and Shizuoka brought to you by two unique chefs
Keisuke Ino and Kentaro Suzuki both use local ingredients to create exquisite French cuisine, but each has his own approach, Keisuke Ino focusing on traditional dishes, while Kentaro Suzuki specialises in innovative cuisine. Drawing on skills honed at Hiramatsu restaurants across Japan, they offer menus unique to Atami, served with fine wines.
A restaurant with rooms
A feature of the hotel is a ryokan-style approach to hospitality, which allows you to enjoy meals in the restaurant and relax in a room with its own hot spring bath and terrace. Our sommelier can recommend wine and non-alcoholic beverages to accompany your meal. We also offer menus for children and guests with food allergies. Please ask in advance for details.
Dining with a sea view
The Main Dining Room combines the beauty of traditional Japanese sukiya-zukuri architecture and a glorious view of Sagami Bay, with the islands of Hatsushima and Oshima, and the Izu and Miura peninsulas in the distance. From sunrise to sunset, the ever-changing colours and expressions of the sea are the perfect backdrop to a memorable dining experience.
Private dining option for Premier Suite guests
Guests staying in the “Ume” and “Matsu” Premier Suites may choose to take dinner and breakfast in their room. These elegant Japanese-style spaces offer the pleasure of private dining with a view of a Japanese garden and, beyond it, the ocean. The hori-gotatsu – a low table with a foot well below it – offers the same sitting position as a Western-style table and chairs. If you would like to take meals in your room, please let our staff know when you check in.
Breakfast with a view
While centring on Western-style dishes, Chef Ino’s delicious breakfast also includes typical Japanese dishes such as rice gruel, all freshly prepared.
CHEF | KEISUKE INO Keisuke Ino trained at Restaurant Hiramatsu in Hiroo and Paris, and on returning to Japan worked as chef at the Nagoya and Hakata branches of Brasserie Paul Bocuse. Chef Ino sensitively combines local foodstuffs, including fresh seafood from the bountiful waters of Sagami Bay, and the finest seasonal ingredients from across Japan, to create truly memorable dishes.
CREATIVE DIRECTOR | KENTARO SUZUKI After culinary college, Kentaro Suzuki worked at a number of French restaurants in and around Tokyo before joining Hiramatsu in 2009. Having honed his skills at Sens & Saveurs, in Tokyo’s Marunouchi district, among other Group restaurants, he became head chef at Iconic in the Ginza district in 2016, and at Argento, also in Ginza, in 2019. Since 2014, he has worked alongside Keisuke Ino at The Hiramatsu Hotels & Resorts Atami. He believes good food should evoke the landscape in which it is rooted, and strives to express the beauty of Japan, and the Atami area in particular, through his cuisine.
Enjoy exquisite French cuisine in a beautiful setting
Breakfast: 8.00am to 9.30am (last orders)
Dinner: 5.30pm to 7.00pm (last orders)