Aromafresca Atami Hayashigaoka

Fresh fruit flavor, soft mouthfeel, top quality Prosecco.

A pale pink that is very pleasant, a delicate rosé bubble.

Biodynamic, natural sparkling wine. Natural and gentle touch.

A carefully crafted sparkling wine made by a prestigious Tuscan winery for VIP guests.

A soft-tasting champagne with a gentle and well-balanced bubble.

100% Pinot Noir, no sugar added. Rich and top-quality feel.

A perfectly proportioned rosé champagne with vibrant bubbles.

Drappier's prestige champagne, with a profound flavor. It is a great value.

The pinnacle of Champagne "Cristal"! Evolved to biodynamic from 2012.

Italy's stylish No.1, Bellavista's half bottle.

Reliable Champagne, Louis Roederer. In a half bottle.

Soft Sauvignon from Tuscany.

Rich Chardonnay from Northern Italy.

Northern Italy Pinot Noir, elegant richness.

Sardinia Island's Sassicaia, wild elegant.

Classic Brunello, jet black red wine.

Super Tuscan Bordeaux made by Ferragamo.

Gaja's standard Barolo, as expected in its craftsmanship.

Transparent fruitiness and pleasant acidity, rich and white-like white.

A clean Chardonnay from Northern Italy, a beautiful white with no off-flavors.

Rich citrus aroma, Alpine Sauvignon Blanc.

Tuscany coast, a white wine full of minerals from the sun and sea.

Tuscany hills, a gentle vanilla aroma with a pleasantly soft Chardonnay.

Aromatic white with scents of white flowers and sweet fruits.

Richness from barrel aging, a complex and elegant flavor that changes moment by moment in the glass.

Rich Chardonnay from Sicily, with spicy flavors.

A soft and fragrant Chardonnay reminiscent of Burgundy's Meursault.

The pinnacle of elegant Chardonnay, powerful yet delicate, with a magnificent finish.

A rare white wine said to be a masterpiece by the leading producer of Barolo.

The highest peak white by the absolute champion of Italy, Gaja.

Beautiful fruit flavor, clean taste, lively natural red.

Rich fruit flavor and complex aging, Montepulciano.

In an Italian style, a Pinot Noir with a lot of fruit flavor.

A second wine with exceptional cost-performance that surpasses ordinary Brunello, with a deep aroma.

Sardinia's Sassicaia, elegant and powerful red.

Dried flower bouquet, dry tannins, natural Barbaresco.

Typical Barolo flavor, strong structure and tannins.

100% Cabernet Sauvignon, the land of Tuscany.

A leading natural Brunello, powerful and elegant.

The highest vintage of Cru Barolo, a mature bottle.

Super wine from Tuscany, Bordeaux-style aged red.

After all, Sassicaia is incredibly elegant right now.

A special room with a private hot spring overlooking the sea through the bamboo grove. (Room charge of 11,000 yen additional) You can enjoy a 100% fresh source hot spring adjacent to the property.

A course of 10 seasonal dishes that allows you to enjoy Aroma Fresca Atami. [Contents] ■ Variation of small appetizers: ・Fried shrimp in kadaif ・Capellini with Shizuoka strawberries 'Kirapiko' ・Jerusalem artichoke and root vegetable potage ・Risotto with tiger pufferfish milt ・Roasted natural mallard and mushrooms from Miyagi Prefecture ■ Taralli with king crab and fresh tomato pomodoro ■ Gnocchi ravioli made from 2-year aged Meikuin from Hokkaido, with Taleggio, pear, and raspadura ■ Roasted 'Oomon Hata' from Numazu with lemongrass, salad of radicchio tardivo ■ Miz lemon fromage blanc ■ Red wine braised Izu beef 'Brasato Barbaresco' with chestnut in syrup stored at low temperature and fondue with fontina ■ Aged lily bulb Mont Blanc with atemoya and mascarpone gelato ■ Matcha and Italian sweets

A value lunch course with fewer dishes and a lighter touch. [Contents] ■ Variation of small appetizers: ・Fried shrimp in kataifi pastry ・Capellini with Shizuoka strawberries 'Kirapiko' ・Jerusalem artichoke and root vegetable potage ・Roasted tiger pufferfish and pufferfish milt ■ Taralli with king crab and fresh tomato pomodoro ■ Gnocchi ravioli made with 2-year aged Hokkaido meikuin, Taleggio, pear, and raspadura ■ Izu beef braised in red wine 'Brasato Barbaresco' with ice-stored Japanese chestnut sweetened chestnut and fontina fondue ■ Aged lily bulb Mont Blanc with cherimoya and mascarpone gelato ■ Matcha and Italian sweets