Restaurant Dining FUJI at Hotel LaForet Shuzenji (Izu City, Shizuoka Prefecture) will serve a summer-limited Japanese-Western dinner course called "Kiwami" (極) from June 1 through August 31, 2026.
The course draws primarily on seafood from the waters near Izu and vegetables grown in Mishima, weaving together cold and warm preparations with a focus on three themes: "coolness," "color," and "surprise." Each dish is designed to coax the appetite even during the heat of summer, using layered umami, bright acidity, and aromatic accents to sustain interest from start to finish.
Menu Highlights
Fish Course
Roasted Sea Bass and Grilled Japanese Scallop, Mishima-Grown Ripe Tomato Confit — Saffron Tomato Fondue and Wasabi-Flavored Guacamole
Seasonal sea bass is roasted to a fragrant golden finish, while the grilled scallop yields firm, savory bites that deepen with every chew. Both are served with a saffron-scented tomato fondue and an avocado guacamole accented with wasabi, inviting diners to dip as they please.
Meat Course
Australian Beef Fillet Tempura-Style — Roasted Eggplant and Grilled Moroccan Green Beans, with Green Yuzu
Australian beef tenderloin is prepared in a tempura style, resulting in a light, crispy coating around a rose-hued, remarkably tender interior. The sweetness of the sauce pairs seamlessly with the meat, while green yuzu brings a refreshing citrus fragrance to the plate.
Full Menu
Seasonal Appetizer Platter
Summer vegetable aspic jelly, corn shinjo (steamed fish cake), steamed chicken and white cucumber in umeboshi dressing, sake-steamed abalone, eel sushi
Warm Dish
Swimmer crab chawanmushi (savory egg custard)
Sashimi
Four kinds of fresh fish from Numazu Fish Market, served with garnishes
Fish Course
Roasted sea bass and grilled Japanese scallop, Mishima-grown ripe tomato confit — saffron tomato fondue and wasabi-flavored guacamole
Palate Cleanser
Chilled okra and junsai (water shield) in dashi broth, topped with steamed sea urchin
Meat Course
Australian beef fillet tempura-style — roasted eggplant and grilled Moroccan green beans, with green yuzu
Rice and Pickles
Aji (horse mackerel) mago-chazuke — mackerel served with pickled plum and pickled daikon, with warm dashi poured tableside
Dessert
Cupuaçu mousse (the "Fruit of the Gods"), Shizuoka melon compote
Beverage
Toda-grown white loquat tea, or coffee / black tea
About the Course
Overseeing chef Shigeki Hiyoshi shares the concept behind the menu:
"Summer in Izu is a season when the freshness and fragrance of ingredients — from both the sea and the mountains — stand out. This course centers on local produce, incorporating cooling elements, bright acidity, and unexpected pairings so that even on days when the heat dampens the appetite, each dish remains genuinely enjoyable. I've paid close attention to the interplay between cold and warm, and to how aromas unfold, hoping that each plate captures a breath of summer Izu air."
Course Details
| Period | June 1 – August 31, 2026 |
| Hours | 5:30 PM – 9:00 PM |
| Venue | Restaurant Dining FUJI, Hotel LaForet Shuzenji |
| Price | ¥9,900 per person (tax and service charge included) |
Menu contents are subject to change.
