[Hotel Laforet Shuzenji] Launch of 'Kiwami -KIWAMI-', a Colorful Summer Japanese-Western Dinner Course to Taste the Coolness of Izu
Hotel Laforet Shuzenji in Izu, Shizuoka, will offer a limited-time Japanese-Western fusion dinner course 'Kiwami -KIWAMI-' from June to August 2026, featuring local seafood and Mishima vegetables with a theme of 'Coolness, Color, and Surprise.'
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- 📰 Published: April 23, 2026 at 22:30
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Hotel Laforet Shuzenji (Izu City, Shizuoka Prefecture; General Manager: Kunihiko Ishiguro) will launch 'Kiwami -KIWAMI-,' a Japanese-Western fusion course dinner for the summer season, at the restaurant 'Dining FUJI' from Monday, June 1, 2026, to Monday, August 31, 2026.
### About the Summer Limited Japanese-Western Course 'Kiwami -KIWAMI-'
This course focuses on local ingredients such as seafood from the waters near Izu and vegetables from Mishima. Each dish is designed around the themes of 'Coolness,' 'Color,' and 'Surprise' to address the decline in appetite during summer, weaving together cold and warm preparations.
In the appetizers, jellied summer vegetables and steamed chicken with white gourd in plum pulp sauce add a refreshing acidity, while corn Shinjo (steamed cake) and sake-steamed abalone express gentle layers of umami. Blue crab savory custard leads to the next dish with its gentle temperature and aroma. For the fish dish, roasted sea bass and grilled flat shell are paired with ripe Mishima tomatoes, creating a summery aftertaste with the scent of saffron and accents of wasabi. For the meat dish, beef fillet is prepared tempura-style, with a light batter, charcoal aroma, and the freshness of green yuzu leaving a strong impression. To conclude, we offer 'Mago-chazuke,' horse mackerel served with condiments and warm dashi broth, allowing you to enjoy a gentle sense of satisfaction through the contrast of cool and warm.
Please enjoy the seasonal flavors and a refreshing experience along with the summer scenery of Izu.
### Featured Dishes (Excerpts)
**Fish Dish:** Roasted Sea Bass and Grilled Flat Shell with Mishima Ripe Tomato Confit, Saffron-Scented Tomato Fondue, and Wasabi-Flavored Guacamole.
**Meat Dish:** Australian Beef Fillet Tempura Style, with Roasted Round Eggplant and Grilled Flat Beans, Accented with Green Yuzu.
### Menu Details
- **Seasonal Appetizers:** Summer vegetable jelly, corn Shinjo, steamed chicken and white gourd with plum pulp, sake-steamed abalone, eel sushi.
- **Warm Appetizer:** Blue crab savory custard.
- **Sashimi:** 4 types of fresh fish from Numazu Fish Market.
- **Fish Dish:** Roasted sea bass and grilled flat shell with ripe Mishima tomato confit, saffron tomato fondue, and wasabi guacamole.
- **Palate Cleanser:** Chilled okra and watershield soup with steamed sea urchin.
- **Meat Dish:** Australian beef fillet tempura style with roasted eggplant and grilled flat beans, green yuzu accent.
- **Rice & Pickles:** Mago-chazuke (horse mackerel dashi rice), pickled plum, and daikon.
- **Dessert:** Cupuacu mousse with Shizuoka melon compote.
- **Drinks:** White loquat tea from Heda or Coffee/Tea.
### Overview
- **Period:** June 1, 2026 (Mon) – August 31, 2026 (Mon)
- **Time:** 17:30 – 21:00
- **Location:** Restaurant 'Dining FUJI'
- **Price:** 9,900 yen per person (tax and service included)
### Supervising Chef: Shigeki Hiyoshi
'Summer in Izu is a season where the freshness and aroma of ingredients from the sea and mountains stand out. This time, focusing on local blessings, we have incorporated refreshing coolness, acidity, and unexpected combinations so that guests can enjoy the meal even when their appetite tends to drop. I have carefully crafted each dish so that you can feel the air of summer Izu through the expansion of aromas and the rhythm of cold and warm preparations.'
### About Laforet Resort Shuzenji
Laforet Resort Shuzenji is a resort complex located on a vast 400-acre site in Shuzenji, Izu. It includes two hotels, 'Hotel Laforet Shuzenji' and 'Izu Marriott Hotel Shuzenji,' along with various sports and recreation facilities.
### About the Summer Limited Japanese-Western Course 'Kiwami -KIWAMI-'
This course focuses on local ingredients such as seafood from the waters near Izu and vegetables from Mishima. Each dish is designed around the themes of 'Coolness,' 'Color,' and 'Surprise' to address the decline in appetite during summer, weaving together cold and warm preparations.
In the appetizers, jellied summer vegetables and steamed chicken with white gourd in plum pulp sauce add a refreshing acidity, while corn Shinjo (steamed cake) and sake-steamed abalone express gentle layers of umami. Blue crab savory custard leads to the next dish with its gentle temperature and aroma. For the fish dish, roasted sea bass and grilled flat shell are paired with ripe Mishima tomatoes, creating a summery aftertaste with the scent of saffron and accents of wasabi. For the meat dish, beef fillet is prepared tempura-style, with a light batter, charcoal aroma, and the freshness of green yuzu leaving a strong impression. To conclude, we offer 'Mago-chazuke,' horse mackerel served with condiments and warm dashi broth, allowing you to enjoy a gentle sense of satisfaction through the contrast of cool and warm.
Please enjoy the seasonal flavors and a refreshing experience along with the summer scenery of Izu.
### Featured Dishes (Excerpts)
**Fish Dish:** Roasted Sea Bass and Grilled Flat Shell with Mishima Ripe Tomato Confit, Saffron-Scented Tomato Fondue, and Wasabi-Flavored Guacamole.
**Meat Dish:** Australian Beef Fillet Tempura Style, with Roasted Round Eggplant and Grilled Flat Beans, Accented with Green Yuzu.
### Menu Details
- **Seasonal Appetizers:** Summer vegetable jelly, corn Shinjo, steamed chicken and white gourd with plum pulp, sake-steamed abalone, eel sushi.
- **Warm Appetizer:** Blue crab savory custard.
- **Sashimi:** 4 types of fresh fish from Numazu Fish Market.
- **Fish Dish:** Roasted sea bass and grilled flat shell with ripe Mishima tomato confit, saffron tomato fondue, and wasabi guacamole.
- **Palate Cleanser:** Chilled okra and watershield soup with steamed sea urchin.
- **Meat Dish:** Australian beef fillet tempura style with roasted eggplant and grilled flat beans, green yuzu accent.
- **Rice & Pickles:** Mago-chazuke (horse mackerel dashi rice), pickled plum, and daikon.
- **Dessert:** Cupuacu mousse with Shizuoka melon compote.
- **Drinks:** White loquat tea from Heda or Coffee/Tea.
### Overview
- **Period:** June 1, 2026 (Mon) – August 31, 2026 (Mon)
- **Time:** 17:30 – 21:00
- **Location:** Restaurant 'Dining FUJI'
- **Price:** 9,900 yen per person (tax and service included)
### Supervising Chef: Shigeki Hiyoshi
'Summer in Izu is a season where the freshness and aroma of ingredients from the sea and mountains stand out. This time, focusing on local blessings, we have incorporated refreshing coolness, acidity, and unexpected combinations so that guests can enjoy the meal even when their appetite tends to drop. I have carefully crafted each dish so that you can feel the air of summer Izu through the expansion of aromas and the rhythm of cold and warm preparations.'
### About Laforet Resort Shuzenji
Laforet Resort Shuzenji is a resort complex located on a vast 400-acre site in Shuzenji, Izu. It includes two hotels, 'Hotel Laforet Shuzenji' and 'Izu Marriott Hotel Shuzenji,' along with various sports and recreation facilities.