Atami Pearl Star Hotel Gibier season has arrived. Autumn French cuisine where you can enjoy rare wild game game such as the wild “grouse” (ptarmigan) with its unique pine resin flavor, and the soft white meat “perd de rouge” (mountain quail).

[Atami Pearl Star Hotel] Gibier season has arrived. Autumn French cuisine where you can enjoy rare wild game game such as the wild “grouse” (ptarmigan) with its unique pine resin flavor, and the soft white meat “perd de rouge” (mountain quail). ​ International Tourism Resources Development Co., Ltd. Press release: October 7, 2024 [Atami Pearl Star Hotel] Gibier season has arrived. Autumn French cuisine where you can enjoy rare wild game game such as the wild “grouse” (ptarmigan) with its unique pine resin flavor, and the soft white meat “perd de rouge” (mountain quail). A specialty presented by Chef Aoki, who honed his skills at a three-star restaurant in France. Limited course until November 30th. We also offer half-board accommodation plans that include game dinner and breakfast.
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Menu Gastronomy d’ automne 2024 -Autumn gourmet game course- Atami Pearl Star Hotel, operated by International Tourism Resources Development Co., Ltd. (President: Kazuko Hariya), courses featuring rare game meat will be offered at the local gastronomy symphonia on the 6th floor until November 30th (Saturday). Available in limited quantities. Atami Pearl Star Hotel is Shitsurai In Japan, where we value the culture of “Japanese culture” and have four distinct seasons, we encourage families and visitors to share the spirit of loving the changing seasons, respecting nature, and appreciating food, which is the life of nature, through various events. hit “Hospitality” We welcome our customers. In this course, you can enjoy dishes that make you feel the depth of autumn, using seasonal ingredients such as local mushrooms, Amagi gamecock, Amagi Benihime amago, and citrus fruits. For the main dish, we offer slow-roasted Scottish game, grouse (grouse), and perd de rouge (mountain quail). The chef has devised a dish that is easy to eat, even for those who are trying game meat for the first time. Spend a special time enjoying the blessings of nature in a luxurious and sophisticated resort space overlooking the sea of ​​Atami. We also have accommodation plans for rooms with open-air baths overlooking Atami Bay. Menu Gastronomy d’ automne 2024 -Autumn gourmet game course-
https://prcdn.freetls.fastly.net/release_image/103696/32/103696-32-e6b74da7d0f61e1be9717ae76e83e54f-2000×1333.jpg Amuse bouche – Pigeon Ramier Mousse
https://prcdn.freetls.fastly.net/release_image/103696/32/103696-32-9eb621c5dfddaf0ef6724e3b886ce8e8-2000×1333.jpg Pâté and croute made from carefully selected Amagi gamecock and wild game chicken raised by Horie Poultry Farm
https://prcdn.freetls.fastly.net/release_image/103696/32/103696-32-999a0f7f6809a987fa5b7e7be373afa3-2000×1333.jpg Foie gras royale Izu mandarin orange and shiitake mushroom hazelnut autumn truffle
https://prcdn.freetls.fastly.net/release_image/103696/32/103696-32-8d5e9a77c9989c167966ea93b42f4d9d-2000×1333.jpg Constant-temperature confit of 3-year-old rare Amagi Benihime amago grown by Shimoyama Fish Farm, caviar and chartreuse sauce
https://prcdn.freetls.fastly.net/release_image/103696/32/103696-32-69ddba027656c58aafee98dfcde896d8-2000×1333.jpg Lobster from Brittany and mushroom ravioli from Fujisano Autumn truffle bisque
https://prcdn.freetls.fastly.net/release_image/103696/32/103696-32-7f0fb26d219cdd3403f1f7c2d3bc99e4-3900×2600.jpg Roasted grouse or perdreaux rouge *image
https://prcdn.freetls.fastly.net/release_image/103696/32/103696-32-13b91cd3df477dc19582a2e7dee1baea-2000×1333.jpg Roast image The best part about the taste of wild game lies in the wild flavor that comes from growing only on natural foods such as grass, nuts, and insects, and the firm flesh that grows strong in a harsh natural environment. In the fall, game meat stores nutrients in its body in preparation for winter, so game animals gain a lot of weight during this time, and the period from fall to winter is the best season for game game. You can enjoy a variety of game dishes, from amuse to main dishes. Grouse is a type of ptarmigan and has a unique characteristic among wild game birds, making it one of the favorite ingredients for game lovers. The meat is lean and has fine fibers, and the breast meat is soft and turns a bright ruby ​​color when cooked. The most distinctive feature of grouse is its unique aroma and bittersweetness, which is not found in other wild game. This unique scent is said to come from the fresh coniferous trees that are eaten as food, and it has a bittersweet taste similar to dark matcha, with a hint of freshness. Perdel de Rouge is a delicate white meat with a texture similar to free-range chicken fillet. The taste is also light with little flavor, but it has a unique aromatic flavor that combines richness and umami.
https://prcdn.freetls.fastly.net/release_image/103696/32/103696-32-2f802b569ce9eabdc7c00ac83918ba39-3900×2600.jpg 8 types of pairing The red wine paired with the game dish is Gevrey Chambertin Vieilles Vignes 2020. Images of red fruits such as framboise and strawberries, which are extremely difficult to obtain even in France, which are sought after by connoisseurs, are pure and clear, and the floral impression of roses and violets allows you to enjoy the richer taste of game. Masu. Please enjoy the powerful taste of game meat and the pairing with wine. MENU Amuse Bouche – Pigeon Ramier Mousse – Pâté and croute made from carefully selected Amagi gamecocks raised by Horie Poultry Farm Foie gras royale Izu mandarin orange and shiitake mushroom hazelnut autumn truffle Low-temperature confit of 3-year-old rare Amagi Benihime amago grown by Shimoyama Fish Farm caviar and chartreuse sauce Lobster from Brittany and mushrooms from Fujisano, ravioli, autumn truffle, bisque Roasted grouse or perdreaux rouge A plate of aged fromage Freshly baked fondant marron tart and homemade ice cream Hot drinks after meals Small sweets Pairing *Contents may change depending on purchasing conditions, etc. Champagne Deutz Brut Classic NV Alsace Pinot Gris 2021 Albert Mann Viognier Cote 128 Pech Sevignac 2021 Laurent Miquel Costieres de Nimes Blanc Cuvee Tradition 2022 Pouilly Fuisse 1er Cru 2022 Gevry Chambertin V.V.2020. Desaunay Bissey Cotes du Jura Savagnin 2015 Jean-Luc Mouillard Banyuls Tradition 4ans d’age Vial Magneres ■Period: October 1st (Tuesday) – November 30th (Saturday), 2024 ■Time: 17:30 – 20:00 (LO) ■Place: Local Gastronomy Symphonia 6F ■Fees: Menu Gastronomy d’ automne 2024 – Autumn Gourmet Gibier Course – 27,500 yen 8 types of pairings 12,000 yen *Prices include consumption tax and a 10% service charge will be added separately. *Ingredients and menu may change depending on purchasing status. Restaurant online reservation
https://www.tablecheck.com/shops/pearlstar-maindining/reserve?menu_lists[]=62f9f60bbdcd8e0025183c79 Accommodation plan *Reservations are accepted for a minimum of 2 people Enjoy a relaxing stay enjoying the hospitality of a wellness and luxury resort where all rooms are equipped with hot spring baths.
https://prcdn.freetls.fastly.net/release_image/103696/32/103696-32-ea2d283fab8c47310315930a71548644-1999×1333.jpg Hot spring open-air bath on the terrace [Plan to enjoy French cuisine “seasonal delicacies” ]
https://go-pearlstar.reservation.jp/ja/plans/10129500?checkin_date=20241113&checkout_date=20241114&adults=2&child1=0&child2=0&child3=0&child4=0&child5=0&; children=0&rooms=1&d
Local Gastronomy Sinfonia Chef Hiroshi Aoki Japanese
https://prcdn.freetls.fastly.net/release_image/103696/32/103696-32-0c56e1da913a264795ef88847d99ca4c-800×533.jpg Chef Hirokazu Aoki “Gibier meat is very delicate, so if you overcook it even a little, it will become dry. To master this skill, you need a carrier.” After honing his skills at the French restaurant Belvois in a mountain hotel in Hakone, he worked on the opening of a new affiliated restaurant before moving to France. He learned classical French techniques at restaurants such as the 3-star restaurant “La Maison Troisgros” and the 2-star restaurant “Léon de Lyon.” What I always try to keep in mind when cooking is to focus on the basics. In the kitchen, the theme is to enjoy authentic French cuisine that is comforting to the body, made with locally sourced ingredients that are rich in nutrients, in the land of Atami. Local gastronomy Symphonia
https://prcdn.freetls.fastly.net/release_image/103696/32/103696-32-28046b58c3d5555facdd16fe115de3b3-1920×1440.jpg Local gastronomy symphonia Each ingredient reveals a deep natural flavor and aroma. We offer authentic French cuisine that combines basic techniques and creativity. We have carefully selected
ingredients that are unique to Atami, such as fresh seafood from the Izu Peninsula and nutritious mountain foods. Enjoy a relaxing and enriching time with the magnificent ocean stretching out before your eyes and a menu full of happiness. Sinfonia is “symphony” in Italian. Like the multi-layered sounds played by an orchestra, the name conveys the meaning of “playing gourmet food” with a variety of flavors and ways to enjoy it. ・Number of seats: 72 seats (outdoor terrace seats: 14 seats) ・Business hours: Breakfast 7:00-10:00, Lunch (Saturdays, Sundays, and holidays only) 11:30-14:30 (LO), Dinner 17:30-20:30 (LO) https://pearlstar.jp/dining/sinfonia/ [Hotel Overview] ■Name: Atami Pearl Star Hotel ■Location: 6-45 Higashi-cho, Atami City, Shizuoka Prefecture ■Telephone: 0557-48-6555 (main) ■Transportation: 10 minutes walk from Atami Station, 5 minutes by taxi, right in front of the bus stop “Omiya no Matsu” ■Building size: 10 stories above ground ■Number of rooms: 87 rooms ■In-house facilities: private hot spring open-air bath, restaurant, bar & lounge, spa, fitness, parking lot
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inquiries/reservations] Atami Pearl Star Hotel Reservation TEL: 0557-83-5489 (10:00-18:00) Contact: info@pearlstar.jp