Italian cuisine that resonates with the
natural beauty of Sengokuhara
Savouring the changing seasons
Only the finest ingredients, supplied by producers with whom Chef Suguru Urushibara has personal connections, find their way into the restaurant’s kitchen. Chef Urushibara draws on both Italian and French cuisine to create dishes that bring out the best in seasonal produce, reflecting the changing seasons and the splendour of the hotel’s natural surroundings.
The two dining rooms also offer the visual delights of fine art and views of the hotel’s beautiful natural surroundings
The 1st-floor dining room looks out onto a water basin surrounded by trees, a beautiful view that changes according to the time of day. The spacious 2nd-floor dining room, decorated with works by Chagall and Picasso, also serves as a lounge space where guests can relax on arrival.
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 balcony. Our sommelier can recommend wine and non-alcoholic beverages to accompany your meal.
We also offer menus for children and guests with food allergies or special dietary requirements. Please ask in advance for details.
Breakfast with a view
Enjoy a lavish breakfast with home-baked bread, soup and plenty of fresh vegetables carefully selected by our chef.
Born in Tochigi, Suguru Urushibara joined Hiramatsu in 2001 and worked at Ristorante Aso and Ristorante Aso Celeste in Tokyo. He later gained experience in French cuisine at La Fête Hiramatsu in Osaka before being appointed chef at Ristorante L’Orchestrata in Nara. Chef Urushibara’s menus reflect his personal connections with producers across Japan.
Enjoy exquisite Italian cuisine in comfortable surroundings
Breakfast: 8.00 to 9.00am (last orders)
Dinner: 5.30 to 7.30pm (last orders)
*The restaurant is also open to non-hotel guests.