Hotel New Akao to Open New Terrace Area at 'Main Dining Nishiki' on June 1, 2026!

Hotel New Akao (Location: Atami City, Shizuoka Prefecture; General Manager: Noboru Kume) will open a new terrace area at its iconic restaurant 'Main Dining Nishiki' on Monday, June 1, 2026. Leveraging its unique cliffside location with the ocean right before your eyes, the hotel will provide a more immersive 'dining experience' where guests can enjoy meals while feeling the sound of waves and the salty breeze.

■ The Hotel's First 'Outdoor Dining Experience' by the Water's Edge
'Main Dining Nishiki' has been widely known as a space reminiscent of a giant opera house. While its location, which allows guests to feel the ocean close by through large windows, has always been popular, this new area on the seaside will offer an open-air dining experience that dynamic integration with the Sagami Sea as an outdoor space without visual obstructions. This new space is designed to enrich moments spent with loved ones, such as couples, spouses, or friends. Additionally, the area features a streamlined path from marine activities directly to the restaurant, ensuring a seamless resort experience from 'play' to 'eat' without interruption.

The menu items were conceived with an emphasis on 'the experiential value of this location.' Inspired by the rocky terrain and ocean views, the dishes incorporate ingredients that add texture to create a memorable meal. With a commitment to using local Shizuoka ingredients, the lineup includes Shizuoka-produced beef, seafood from Suruga Bay, eggs from Asagiri Highland, and citrus fruits from Izu, welcoming guests with a diverse array of Shizuoka's bounties from appetizers to desserts.

■ Chef's Specially Selected Menu Highlighting Shizuoka's Bounties (Examples)
- Cold Tegamino with Asagiri Highland Eggs, Suruga Bay Shirasu, and Sakura Shrimp: A luxurious dish blending the bounties of Suruga Bay and the nature of Asagiri Highland. Rich eggs from the foot of Mt. Fuji are topped with flavorful shirasu and fragrant sakura shrimp. The sauce layers tomato richness with olives, capers, oregano, and garlic, finished with truffle oil and walnut texture.
Price: 1,500 yen (tax included)

- Neapolitan-Style Rigatoni with Melting 'Shizuoka Sodachi' Beef: A rich ragu pasta made by slow-simmering beef tendon, brisket, and onions. By using 'Shizuoka Sodachi' beef, the dish achieves a deeper, mellower flavor. The tubular rigatoni pasta perfectly coats the thick sauce.
Price: 2,400 yen (tax included)

- Margherita Pinsa with Fresh Mozzarella from Special Milk: A classic Pinsa featuring light dough and fresh milk flavor. It uses premium fresh mozzarella made from quality milk raised at the foot of Mt. Fuji.
Price: 2,300 yen (tax included)

- Mozzarella Burger with Izu Lemon Tartar Sauce: A luxurious burger combining fresh mozzarella from Mt. Fuji's foothills with a special tartar sauce highlighting the refreshing acidity of Izu lemons. A juicy patty on a fluffy bun offers a deep flavor that expands with every bite.
Price: 2,300 yen (tax included)

- Izu New Summer Orange Cassata: A special cassata made with 'New Summer Orange,' a herald of early summer in Izu. Cream cheese is layered with nuts and dried fruits, with a hint of rum for an adult finish.