The cuisine you enjoy at Atami Onsen WAtei Kazekomichi is creative
kaiseki cuisine, and uses natural Amagi deep water collected by
the master chef himself and makes optimal use of
the best features of the ingredients.
You can fully enjoy your meals through all five senses with the carefully
selected tableware and the seasonal colors, scents, and textures.
You are sure to be able to taste the careful dedication the moment
you bite into each food. From local fish caught that morning to meat, vegetables,
and hard-to-find highly valued sake, you can enjoy seasonal, carefully selected authentic flavors.
Guests can enjoy sashimi of fresh fish locally caught that morning in Izu Peninsula. I periodically go out to collect Amagi deep water and use this premium water to cook rice, which is available for both dinner and breakfast.
Using the most of great local ingredients, I strive to devise ways to not only create good flavors but visually appealing dishes so you can have an enjoyable meal. I sincerely look forward to meeting you.
|The menu example|
|Hashituki (Appetizer)||Consommé jelly of horse mackerel and mekabu (thick wakame seaweed) with spinach sauce|
|Owan (Soup-type Appetizer)||Matsutake mushroom steam-boiled in an earthenware teapot|
|Otsukuri (Sashimi)||Fresh local fish caught in Kawana port|
|Hassun (Small serving dish)||Grilled Japanese Spanish mackerel flavored Saikyo Miso (white Miso), Kakinoha (leave of persimmon) –zushi, Chestnut, Shrimp Kamaboko (boiled fish paste), Herring Soba, Carrot shaped Japanese maple|
|Nimono (Simmered dish)||Simmered Kamo eggplant and duck meat stew|
|Shiizakana (Cooked Dish)||Wagyu beef fillet steak flavored Koji (salted rice malt)|
|Shokuji (Rice)||Rice, Small dish, Pickles, Red miso soup|
|Dessert||European pear tart, Mango sherbet|