A journey to enjoy fine cuisine
This special course is named after the restaurant "Melesea" and the Japanese restaurant "Nanadaru Kaiseki."
Our head chef and chef will prepare an authentic course meal using seasonal dishes and local ingredients that you would not be able to enjoy at home.
Recommended for anniversaries and celebrations, and accommodation plans are also available.
detail
- venue
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Restaurant "Melesea" or Nanadaru, Japanese cuisine
- time
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Business hours may be shortened depending on the day
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17:30～21:00
- 【By appointment only】
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Reservation required by 12:00 noon the day before use
Restaurant "Melesea"
April 1st (Monday) to June 30th (Sunday)
- Fee
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20,300円
Amuse bouche
Ise lobster and crab meat salad, scallop and tuna tartare with aurora sauce
Bouillabaisse made with Izu Port-caught red snapper and Mt. Fuji salmon, served with garlic toast
Bread and whipped cream smoked with Kawazu cherry chips
Abalone baked with escargot butter and breadcrumbs, vegetable beignets with saffron-flavored beurre blanc sauce
Grilled Japanese black beef fillet with poached foie gras, potato galette and truffle-flavored jus de boeuf sauce
Avandessert
Strawberry and mascarpone mousse with vanilla ice cream
Small sweets
Coffee or Tea
July 1st (Monday) to September 30th (Monday)
Amuse bouche
Lobster and Mt. Fuji salmon marinade salad with gribiche sauce
White fish caught at Izu fishing port and Ezo abalone bouillabaisse served with garlic toast
Bread and whipped cream smoked with Kawazu cherry chips
Pan-fried Izu-caught golden-eyed snapper wrapped in sakura shrimp, saffron risotto, shellfish and caviar rouge beurre blanc sauce
Grilled Japanese Black Beef Fillet with Black Olive Flavored Jus de Boeuf Sauce and Basil Aroma
Avandessert
Mango Brulé mousse served with Kawazu mango sorbet and vanilla ice cream
Small sweets
Coffee or Tea
Nanadaru Kaiseki
April 1st (Monday) to June 30th (Sunday)
- Fee
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20,300円
aperitif
Appetizer: Angelica Yawata roll, Sakura-boiled octopus with Hime vinegar, sake kasu cheese, soft abalone with cherry blossom leaves, etc.
Dinner: Assorted sashimi with Izu wasabi
Lid: Turnip and clams in royal style
Strong Appetizer: Beef tongue char siu, butterbur miso cheese grill, grilled vegetables with net burdock
Izu local cuisine: Whole boiled golden-eyed snapper
Meal: Rice cooked in a pot
Tomewan: Red soup stock, pickles, Nanadaru Kinme Wasabi Miso
Dessert: Sakura salt anmitsu
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The boiled golden-eyed snapper will be served as one fish for 2-3 people. For 1 person, it will be served as a fillet.
July 1st (Monday) to September 30th (Monday)
aperitif
Appetizers: Edamame crab tofu, eel and vinegar, tomato wine stew, cream cheese, Yanaka ginger and miso paste, lemon-marinated mackerel sushi, Karato kakiage skewers
Chilled soup: White asparagus with abalone and grated yam
Dinner: Assorted sashimi with Izu wasabi
Strong Dish: Wagyu beef marinated in herb miso, steamed foie gras, grilled vegetables
Izu local cuisine: Whole boiled golden-eyed snapper
Meal: Rice cooked in a pot
Tomewan: Red soup stock, pickles, Nanadaru Kinme Wasabi Miso
Dessert: Melon and almond tofu
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The boiled golden-eyed snapper will be served as one fish for 2-3 people. For 1 person, it will be served as a fillet.
Chef Noda's recommended dish
Chilled soup: White asparagus and grated abalone
This chilled soup combines abalone that has been simmered for four hours until soft, with white asparagus, yam, and bonito stock.
The dashi stock, which you can "eat" the umami flavor, is then sucked into a grated yam. It has a refreshing taste and is perfect for hot summer days. The salty prosciutto is added as an accent to make it easy to eat.
Accommodation Plans
We offer accommodation plans including the Melecee Course or Nanadaru Kaiseki.
[Price] 1 night with 2 meals from 33,650 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 your reservation with the hotel by 4:00 p.m. three days in advance.
The difference can be paid on-site.
Introduction
Executive Chef Isamu Oki
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 Masato Noda
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.
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The displayed price includes a 13% service charge and 10% consumption tax.
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The menu may change depending on the availability of ingredients.
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If you have any food allergies, please inform staff in advance.
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In accordance with the law, we will not serve alcohol to anyone, including drivers and minors.
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The photograph is an image.
Melesea
- seat
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90 席
- Private room
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available
- floor
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1F
- Business hours
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07:00～10:00 （L.O.09:30）
12:00～14:00 （L.O.13:30）
17:00～21:00 （L.O.20:00）
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Opening hours may be extended on days before holidays.
- Fee
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Breakfast: Buffet from 3,729 yen
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Depending on the date, a set menu may be served.
- status as smoker or non-smoker
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no smoking
- Dress code
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Please note that you cannot use the room's nightwear or slippers.
- telephone number
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