料理の原点は自然とのめぐり合せを生かすこと。

フレンチ梶原料理長と和食の松本副料理長は「伊豆と駿河湾の食材は驚くほど表情が豊かです」と口をそろえ知恵と腕をふるいます。

10月からの新メニュー「駿河湾の鯛づくし膳」は、鯛の持ち味を引き出しつつ、山の恵みに引き合せた料理。

海と山の循環、フレンチと和食の手仕事が調和する、大瀬崎ならでは一膳。ぜひお楽しみください。

The autumn menu at Suruga Bay Mannaka Shokudo has been renewed.

At the heart of our cuisine lies a challenge — how to embrace each serendipitous encounter with nature. Executive Chef Kajihara (French cuisine) and Sous Chef Matsumoto (Japanese cuisine) both remark, “The ingredients from Izu and Suruga Bay have an astonishing depth of expression.”

Our new October menu, “Suruga Bay Sea Bream Course,” brings together the blessings of the sea and the mountains, born in the delicate balance between chance and intention. Here in Osezaki, experience a harmony where nature and people, French and Japanese, truly resonate on a single plate.

詳細はこちらから →

For more details, click here →

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