Terrace Restaurant

A cold tegamino made with shirasu and sakura ebi from Suruga Bay, using rich eggs from Chagiri Plateau. The umami of the shirasu and sakura ebi is enhanced by the aroma of truffle oil, capturing the rich terroir of Shizuoka in a luxurious dish.

A Caprese made with high-quality mozzarella crafted from milk nurtured in the foothills of Mount Fuji, paired with Amela tomatoes. Within its simple composition, the inherent strength of the ingredients and a gentle aftertaste quietly unfold.

We have prepared an appetizer assortment beautifully arranged with individual menu items.

A dish featuring sardines from Sagami Bay, finished with garlic oil for a fragrant touch, enhanced by the flavor of 'Kama Tsuru Anchovies' crafted by a long-established dried fish shop in Atami. The texture of herb breadcrumbs and almonds adds an accent.

This dish features a Napoli-style ragù made with slowly simmered Shizuoka beef, paired with chewy rigatoni. A rich and flavorful plate that spreads the deep umami and richness of the beef.

A classic Margherita Pinsa with a crispy outside and a fluffy, light dough, lavishly using special fresh mozzarella. The acidity of the tomatoes and the aroma of basil create a perfect balance.

A light pinsa dough topped with a pumpkin paste and cottage cheese, crafted as a dessert. This dish offers a gentle sweetness and richness of milk, enhanced by the aroma of honey and cinnamon.

A special cassata made with homemade jam from Izu's New Summer oranges. Cream cheese is combined with nuts and dried fruits, creating a seasonal dessert with a refreshing tartness and gentle sweetness.