Restaurant Bonheur/Hotel New Akao

A premium authentic French course featuring carefully selected ingredients from Shizuoka Prefecture and the meticulous craftsmanship of our master chefs [Amuse-Bouche] A delightful bite [Hors d’Oeuvre I] Seasonal Kampachi Carpaccio with Lemon and Basil Sauce [Hors d’Oeuvre II] Local Free-Range Chicken Liver Mousse with Truffle and Mushroom Aromas [Hors d’Oeuvre III] Chilled Shiso Fedelini with Abalone and Octopus [Soup] Atami Corn Potage 【Fish Course】 Poached Swordfish from Suruga Bay with Beurre Noisette 【Meat Course】 Poached Shizuoka-Raised Beef Fillet with Truffle Sauce, Served with Foie Gras and Seasonal Vegetables 【Dessert】 Mango and Rose

Perfect for guests who want to enjoy both fish and meat. Please enjoy our beautiful dishes, crafted with meticulous attention to detail and featuring an abundance of seasonal vegetables. [Amuse-Bouche] A bite-sized delight [Appetizer I] Seasonal Kampachi Carpaccio with Lemon and Basil Sauce [Appetizer II] Local Chicken Liver Mousse with Truffle and Mushroom Aromas [Soup] Atami Corn Potage [Fish Course] Poached Suruga Bay Swordfish with Beurre Noisette [Meat Course] Sautéed Domestic Beef Inner Thigh [Dessert] Tanna Yogurt Ring with Matcha Tuile and Seasonal Fruits

A standard course featuring fish as the main dish, where you can casually enjoy authentic flavors crafted from carefully selected ingredients and prepared with care [Amuse-Bouche] A bite-sized delight [Appetizer I] Seasonal Kampachi Carpaccio with Lemon and Basil Sauce [Appetizer II] Local Chicken Liver Mousse with the Aroma of Truffles and Mushrooms [Soup] Atami Corn Potage 【Fish Course】 Poached Suruga Bay Swordfish with Beurre Noisette 【Dessert】 Tanna Yogurt Ring with Matcha Tuile and Seasonal Fruits

A standard course featuring meat as the main dish, where you can casually enjoy authentic flavors crafted from carefully selected ingredients and prepared with care [Amuse-Bouche] A bite-sized delight [Hors d’Oeuvre I] Seasonal Kampachi Carpaccio with Lemon and Basil Sauce [Appetizer II] Local Free-Range Chicken Liver Mousse with Truffle and Mushroom Aromas [Soup] Atami Corn Potage [Meat Course] Sautéed Domestic Beef Inner Thigh 【Dessert】 Tanna Yogurt Ring with Matcha Tuile and Seasonal Fruits