We offer accommodation plans that include a spiny lobster course.
[Price] 1 night with 2 meals from 35,100 yen
*The price is per person when two people share a standard twin room.
Prices vary depending on room type and number of people.

For those who are booking a room only, breakfast included, or other plan with half board, please make a reservation with the hotel by 12:00 noon two days prior to your stay.
The difference can be paid on-site.

Executive chef of IZU-IMAIHAMA TOKYU HOTEL. Born Tokyo in 1966.
In 1984, he joined the Ginza TOKYU HOTEL, the first hotel in TOKYU HOTELS, where he learned French traditions and cutting-edge techniques.
He was appointed head chef of IZU-IMAIHAMA TOKYU HOTEL in 2018. His dishes, created using fresh seafood and local vegetables delivered from nearby farms, are artistic and reminiscent of the sea of Izu.
With sincerity as his motto, he strives to provide hospitality that will leave a lasting impression on his customers, and he also devotes himself to training the next generation.

Head chef Nanadaru, Japanese cuisine. Born in Izu Shizuoka in 1970.
He first trained in Western cuisine for seven years, then moved on to Japanese cuisine.
He joined IZU-IMAIHAMA TOKYU HOTEL in 2006. In 2019, he became head chef at Nanadaru, Japanese cuisine.
Seasonal ingredients are beautifully and boldly presented, providing enjoyment even before eating. The Japanese banquet, which is a new creation that makes the most of the flavors of local ingredients from Izu and Kawazu, is a favorite among both hotel guests and locals alike.