Nagasaki Marriott Hotel (Nagasaki City, Nagasaki Prefecture; General Manager: Shigeru Ohmoto) will launch seasonal summer menus starting Thursday, July 16, 2026, at its three distinctive restaurants: All-Day Dining HARBELLA, Bar Lounge THE AZURITE, and Teppanyaki De Jima.

Featuring vibrant seasonal ingredients and dishes inspired by Nagasaki’s summer, these offerings promise a premium experience that delights all five senses. Discover the unique, one-of-a-kind dining moments available exclusively at Nagasaki Marriott Hotel.

HARBELLA (7th Floor, All-Day Dining)

Lunch: Beau Ciel – 6,500 JPY

At the all-day dining venue HARBELLA, bathed in bright sunlight from its expansive south-facing windows, the acclaimed "Nagasaki French" cuisine artfully highlights local ingredients using French techniques. This season’s theme is "Summer Breeze," capturing the refreshing spirit of summer. Dishes crafted from fresh seafood sourced from nearby waters and seasonal produce from across Nagasaki Prefecture offer vibrant colors and a cooling visual appeal, evoking the very essence of summer. Savor these limited-time, refreshing creations for an elegant summer dining experience.

<Theme> Summer Breeze

<Service Hours> 11:30 AM – 2:30 PM (Last Order 1:30 PM), 5:30 PM – 10:00 PM (Last Order 8:30 PM)

<Pricing> Courses are offered in three lunch and four dinner options. (Per person, inclusive of tax and service)

Lunch

Le Ciel

5,500 JPY

(Beau Ciel

6,500 JPY

Dans Le Ciel

7,500 JPY

Dinner

Rivage

8,000 JPY

Bijou

10,000 JPY

Belle Soirée

13,000 JPY

Félicité

17,000 JPY

Sample Lunch Menu (Beau Ciel – 6,500 JPY)

Appetizer

Summer Gourmet Selection

Crudités, Guacamole Shrimp, Caprese, Cured Ham with Fruit, Vegetable Sandwich, Crispy Pâté de Campagne Sandwich

Main (Seafood)

Fresh Nagasaki Fish Wrapped in Edamame, with Tomato and Basil Nage Sauce

Aosa Seaweed Pancake from Iki Island, Okahijiki, Eggplant

Main (Meat)

Rolled Steak of Kyushu Wagyu Beef, Chardonnay Style

Mashed Potatoes, Okra, Paprika Purée

Dessert

Mango Mousse with Spices and Herbs

Served with Coconut and Pineapple Ice Cream

Additional

Nagasaki Marriott Blend Coffee or Black Tea

*Soup offerings vary by course and can be added upon request.

Executive Chef Masayuki Haeiwa's Comment:

"This season, blessed with vibrant, fresh ingredients, we’ve crafted each dish to honor the dedication of local producers. The appetizer features an elegant array of delicately arranged cold cuts, while the soup highlights a summer classic, 'Vichyssoise,' made with Nagasaki potatoes. For the seafood course, we’ve enhanced local fish with the texture and aroma of edamame, finished with a light tomato and basil sauce. We invite you to savor these seasonal flavors unique to Nagasaki and create lasting summer memories through our rich culinary heritage."

THE AZURITE (7th Floor, Bar Lounge)

At THE AZURITE, the elegant bar lounge overlooking Mount Inasa and Nagasaki Harbor, a new summer-limited afternoon tea set themed "Mango & Melon" will be offered.

Indulgent sweets and savory items featuring the rich sweetness of mango and the juicy, refreshing flavor of melon will elevate your summer tea time. A special plan with unlimited melon is also available for an additional fee, allowing you to fully enjoy the seasonal fruit in this open and inviting space.

<Theme> The Art of Afternoon Tea ~ Mango & Melon ~

<Service Hours>

Afternoon Tea: 12:00 PM – (Last Order 2:30 PM) *2-hour seating

Evening High Tea: 6:00 PM – (Last Order 7:30 PM) *2-hour seating

*Evening High Tea is limited in quantity and requires reservation by the previous day.

<Pricing> Same for Afternoon Tea and Evening High Tea (Per person, inclusive of tax and service)

Tea Selection (Standard Plan)

6,500 JPY

Wine and Cocktail Free Flow Plan

7,500 JPY

Glass of Champagne Plan

8,500 JPY

<Option> Add unlimited melon for an additional 1,000 JPY per person (included within your seating time) to any of the above plans.

*Menu offerings may vary slightly depending on ingredient availability.

Menu

Savory (6 items)

• Cucumber and Egg Sandwich

• Prosciutto and Melon Tartine

• Free-Range Chicken and Colorful Vegetables Tortilla Roll with Mango Salsa

• Smoked Salmon Quinoa Salad

• Shrimp and Mango Pizza

• Mini Wagyu Cheeseburger with BBQ Sauce

Sweets (7 items)

• Melon and Herb Verrine

• Exotic Macaron

• Mango & Yogurt Shortcake

• Water Mochi with Tropical Fruits

• Melon Bread-Style Cookie Sandwich

• Ivoire Mango

• Pineapple Mousse Glacé

Scones (2 types)

Nagasaki Marriott Hotel Original "Nagasaki Champam" Scone

• With Clotted Cream & Blueberry Jam

• Plain Scone

• Coconut and Macadamia Nut Scone

Executive Chef Masayuki Haeiwa's Comment:

"We’ve created an afternoon tea set starring the rich, sun-kissed mango and the juicy, elegantly sweet melon. A straw hat made of pumpkin dough adorns the top tier, evoking a summer scene. Enjoy this elegant tea time and a vibrant moment brought to life by the season’s finest fruits."

Pastry Chef Toshihiro Ono's Comment:

"Highlighting the vibrant sweetness of mango and the refreshing juiciness of melon, we’ve created a palette of green and yellow hues that capture the breezy feel of summer. Enjoy this seasonal afternoon tea, where cool, vivid colors and light flavors unfold with every bite."

Teppanyaki De Jima (7th Floor, Teppanyaki)

Dinner: Ajisai – 15,000 JPY

Teppanyaki De Jima is a specialty restaurant accessed by passing through a corridor designed to resemble the main bridge of Dejima. Offering creative teppanyaki that incorporates Nagasaki’s unique 'Wakaran' (Japanese-Chinese-Western) cultural fusion, the restaurant features premium ingredients including Nagasaki Wagyu. This season, in response to popular demand, we introduce the 6th edition of our Wagyu tasting dinner course, allowing guests to compare the distinct qualities of 'Nagasaki Wagyu' and 'Oita Wagyu.' Begin with marinated Shimaji from Nagasaki, served both at lunch and dinner, and enjoy a seasonal summer experience enhanced by the dynamic, front-row cooking of De Jima.

<Service Hours> 11:30 AM – 2:30 PM (Last Order 1:30 PM), 5:30 PM – 10:00 PM (Last Order 8:30 PM)

<Pricing> Courses include two lunch and four dinner options. (Per person, inclusive of tax and service)

Lunch

Weekday-Only Lunch

5,500 JPY

De Jima

8,500 JPY

Dinner

Ajisai

15,000 JPY

Suiren

25,000 JPY

Aoi※Seafood Main

26,000 JPY

Tsubaki

35,000 JPY

Sample Dinner Menu (Ajisai – 15,000 JPY) *Wagyu Tasting: Nagasaki Wagyu vs. Oita Wagyu

Appetizer

Marinated Shimaji from Nagasaki Prefecture, with Instant Sorbet of Tosa Vinegar

Seasonal Specialty

Lightly Fried Free-Range Chicken, Oita Tempura Style, with Giant Shiitake and Sweet Long Chili

Palate Cleanser

Granité

Main

Tasting of Fillet from Nagasaki Wagyu and Oita Wagyu (90g), Grilled Vegetables, Potato Purée, Salt from Goto (Sun-Dried), House-Made Yuukou Ponzu, Yuzu Pepper

Final Dish

Fried Rice with Wagyu Shigure-ni and Chinese Pickles, Red Miso Soup, Assorted Pickles

Dessert

Mango from Miyazaki Prefecture with a Decrescendo Presentation, Accompanied by the Aroma of New Ginger from Shimabara

Additional

Nagasaki Marriott Blend Coffee or Hikogi Tea

Main Course Upgrade Option ("Oshi-Ushi" or "Favorite Beef")

+5,000 JPY

Nagasaki Wagyu Fillet, Chateaubriand A5 (90g), Grilled Vegetables, Potato Purée

+5,000 JPY

Oita Wagyu Fillet, Chateaubriand A5 (90g), Grilled Vegetables, Potato Purée

● About Nagasaki Wagyu

Nagasaki Wagyu is raised in Nagasaki Prefecture’s favorable natural environment—relatively cool in summer and mild in winter, with its complex coastline. It is prized for the perfect balance between rich, flavorful lean meat and tender, mellow marbling. Savor its soft texture and the juicy, melt-in-your-mouth fat.

● About Oita Wagyu

Oita Wagyu is carefully raised in a rich natural environment, known for its fine-grained texture and buttery softness that melts in the mouth. It offers an excellent balance of savory lean meat and rich, sweet fat, with a clean, refined aftertaste. The precise teppanyaki cooking enhances the beef’s natural aroma and deep umami.

Teppanyaki Head Chef Yasuhiro Inoue's Comment:

"Nagasaki Wagyu and Oita Wagyu, both nurtured by abundant nature, offer distinct characteristics in texture, fat sweetness, and depth of flavor. We’ve prepared this comparative tasting to highlight their unique qualities. We invite you to savor the rich, individual profiles of these two premier Wagyu brands from Kyushu."

Service Period and Reservations (All Three Restaurants)

<Service Period>

Thursday, July 16, 2026 – Tuesday, September 15, 2026

<Reservations>

By phone: 095-895-8884 (10:00 AM – 10:00 PM) or via the QR codes below for online booking.

Official Website: https://www.marriott.com/ja/hotels/ngsmc-nagasaki-marriott-hotel/overview/

Online Reservation (HARBELLA)

Online Reservation (THE AZURITE)

Online Reservation (Teppanyaki De Jima)

Instagram

LINE

*Photos are for illustrative purposes only. *Prices include consumption tax and service charge. *Menu items are subject to change due to ingredient availability. *Guests with food allergies should inform staff at the time of reservation or ordering. *Alcohol cannot be served to guests under 20 years of age or those driving.

Wonderful Nagasaki Hospitality, Always.

Always offering heartfelt hospitality that embodies the spirit of Nagasaki.

About Nagasaki Marriott Hotel

Opened in January 2024, Nagasaki Marriott Hotel is adjacent to JR Nagasaki Station, offering an ideal location for both leisure and business travelers. All 36 sqm or larger guest rooms feature generous space, with harbor- and Mount Inasa-facing rooms including private balconies, allowing guests to enjoy Nagasaki’s breeze and views of the cityscape and one of the World’s New Three Great Night Views. With restaurants, bar lounge, fitness center, and meeting facilities, the hotel delivers comfortable, memorable experiences infused with Nagasaki’s culture and scenery.

◎Official Website: Hotels in Nagasaki City | Nagasaki Marriott Hotel

◎Instagram: https://www.instagram.com/nagasakimarriott?utm_source=qr

◎Lit Link: https://lit.link/nagasakimarriott

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  • Source: PR TIMES
  • Category: PR