Teppanyaki Ikka Ichiyo

The chefs carefully grill dinner courses using high-quality ingredients from Shizuoka Prefecture, a kingdom of ingredients blessed with abundant nature. The "Fujinokuni Seafood" course features "Benifuji" trout raised in the cool spring water of Mt. Fuji, and "Te naga ebi" prawns with an excellent balance of sweetness and flavor, simply grilled and served with Shizuoka hojicha salt. The main dish, sirloin, is a Wagyu beef from Shizuoka Prefecture. For the rice, you can choose between "kinmedai" (sea bream) served in chazuke style or "sakuraebi" (sakuraebi) landed in Suruga Bay and served with garlic rice. Enjoy a culinary journey to learn more about the charms of Shizuoka and indulge your senses with dishes that will satisfy your taste buds.

The chef carefully grills high-quality ingredients from Shizuoka Prefecture, a kingdom of ingredients blessed with rich nature, for this dinner course. The "Fujinokuni Seafood" course features "Benifuji" trout raised in the cool spring water of Mt. Fuji and "Te naga ebi" prawns with an excellent balance of sweetness and flavor, simply grilled and served with Shizuoka hojicha salt. The main dish, sirloin, is a Wagyu beef from Shizuoka Prefecture. For the rice, you can choose between "kinmedai" (sea bream) served in chazuke style or "sakuraebi" (sakuraebi) landed in Suruga Bay and served with garlic rice. Enjoy a culinary journey to learn more about the charms of Shizuoka and indulge your senses with dishes that will satisfy your taste buds.

The chef prepares a dinner course carefully grilled with high quality ingredients that Shizuoka Prefecture, the kingdom of ingredients blessed with rich nature, is proud of. The sautéed tuna is served with pickled wasabi, a specialty of Shizuoka. The main course, sirloin, is made from Wagyu beef produced in Shizuoka Prefecture. For the rice, you can choose either "sea bream" served in chazuke style or "sakuraebi" (shrimp) landed in Suruga Bay and served with garlic rice. Enjoy a culinary journey to learn more about the charms of Shizuoka and indulge your senses with dishes that will satisfy your taste buds.

The chef carefully grills high-quality ingredients from Shizuoka Prefecture, a kingdom of ingredients blessed with abundant nature. Starting with sautéed tuna, you will enjoy foie gras and live lobster. The main course is a sirloin of wagyu beef from Shizuoka Prefecture. For the rice dish, you can choose between "sea bream" served in chazuke style or "sakuraebi" (shrimp) landed in Suruga Bay and served with garlic rice. Enjoy a culinary journey to learn more about the charms of Shizuoka and indulge your senses.

The chefs carefully grill high-quality ingredients from Shizuoka Prefecture, a kingdom of ingredients blessed with abundant nature, to create a dinner course that includes free-flow. The "Fujinokuni Seafood" course features "Benifuji," a large trout raised in the cool spring water of Mt. Fuji, and "Te naga ebi," a prawn with an excellent balance of sweetness and flavor, simply grilled and served with Shizuoka hojicha salt. The main dish, sirloin, is a Wagyu beef from Shizuoka Prefecture. For the rice, you can choose between "kinmedai" (sea bream) served in chazuke style or "sakuraebi" (sakuraebi) landed in Suruga Bay and served with garlic rice. Enjoy a culinary journey to learn more about the charms of Shizuoka and indulge your senses with dishes that will satisfy your taste buds.

A plan with free-flow is now available for a dinner course in which the chef carefully grills high-quality ingredients that Shizuoka Prefecture, the kingdom of ingredients blessed with rich nature, is proud of. The sautéed tuna is served with pickled wasabi, a specialty of Shizuoka. The main course is a sirloin of wagyu beef from Shizuoka Prefecture. For the rice, you can choose either "sea bream" served in chazuke style or "sakuraebi" (shrimp) landed in Suruga Bay and served with garlic rice. Enjoy a culinary journey to learn more about the charms of Shizuoka and indulge your senses with dishes that will satisfy your taste buds.

The chefs carefully grill high quality ingredients from Shizuoka Prefecture, a kingdom of ingredients blessed with rich nature, to create a dinner course with free-flow plan. Starting with sautéed tuna, guests can enjoy foie gras and live lobster. The main course is a sirloin of Wagyu beef from Shizuoka Prefecture. For the rice dish, you can choose between "sea bream" served in chazuke style or "sakuraebi" (shrimp) landed in Suruga Bay and served with garlic rice. Enjoy a culinary journey to learn more about the charms of Shizuoka and indulge your senses.