Savour the bounty of land and sea in the perfect setting of sukiya-zukuri architecture, with a beautiful ocean view
A memorable gourmet experience
Atami is blessed with the natural bounty of fresh fish from Sagami Bay and vegetables from slopes of the Hakone foothills. Chef Keisuke Ino says, “I aim to make the most of Atami’s delicious local ingredients from land and sea, as well as the finest foodstuffs supplied by producers I have met around Japan.” He makes a point of visiting the farmers and fishermen who supply his kitchen in person, and makes it his mission to bring out the very best in each and every ingredient.
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.
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.
Enjoy exquisite French cuisine in a beautiful setting
Breakfast: 8.00am to 9.30am (last orders)
Dinner: 5.30pm to 7.00pm (last orders)