[Tokyu Resorts & Stay Co., Ltd.] Started selling hors d’oeuvre French course “Content Contoon”, which won the grand prize in an in-house competition
Tokyu Resorts & Stay Co., Ltd. Press release: September 27, 2024 Started selling hors d’oeuvre French course “Content”, which won the grand prize at an internal competition. ~ Expressing a dazzling autumn tree-lined road ~
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Representative Director: Minoruyasu Awatsuji, hereinafter referred to as the “Company”). The menu that won the grand prize in the Western food category of the in-house competition “Feast Recipe” held by the hotel will be served at the hotel’s grill French restaurant “Côte & Ciel” on Tuesday, October 1, 2024. ~ Available for a limited time only until Saturday, November 30th. The grand prize in the Western food category is a dish that expresses an autumn scene “Feast Recipe” is an in-house competition for chefs working at hotels and restaurants operated by our company, and this year marks the 7th time. Recipes using “tuna” as the main ingredient for Japanese and Western cuisine and “rice” as the main ingredient for dessert were collected, and as a result of a strict review, “Traveling through Atami and looking for autumn ~ Yaizu Port Southern Bluefin Tuna and Wasabi Nemu Style” was selected. We won the highest award in the Western food category. This dish, created by our hotel’s chef Serena Matsumoto, was inspired by the Vietnamese fried spring roll “nem”, which is made by wrapping southern bluefin tuna from Yaizu Port in Shizuoka Prefecture in rice paper. In order to let you feel the atmosphere of Atami and the seasons, it is finished to represent the scenery of Atami’s autumn tree-lined streets, and you can enjoy the variety of flavors by adding wasabi cream and local citrus puree to the dish along with Nemu-style tuna. This is a dish you can enjoy. You can enjoy the exquisite friedness of the tuna without overcooking, and the fresh sensibility of creating a bright French appetizer with colorful root vegetables. “Traveling to Atami and looking for autumn ~ Yaizu Port Southern Bluefin Tuna and Wasabi Nemu style ~” Overview
https://prcdn.freetls.fastly.net/release_image/55787/671/55787-671-5e297fe43bdb3058f7263c7a9bddc31c-2000×1335.png French “Content Contoon” Offer period: October 1st (Tuesday) to November 30th (Saturday) Offered course: French “Content Contoon” hors d’oeuvre Course fee: 12,650 yen (10% consumption tax included) Venue: Grill French “Côte&Ciel” Business hours: 17:30 / 18:00 / 18:30 / 19:00 / 19:30 Reservation: TEL 0557-80-0112 (9:30-17:30) *Reservation required by 16:00 on the day Overview of Grill French “Côte & Ciel” Located on the top floor (7th floor) of the east building of our hotel, you can enjoy an open view and a French course that makes the most of carefully selected seasonal ingredients.
https://prcdn.freetls.fastly.net/release_image/55787/671/55787-671-38e82d2aa9d6aeca2eecbce9825dccb5-720×480.jpg Location: Hotel Harvest Atami Izusan East Building Lobby Floor (7th Floor) Number of seats: 48 seats Business hours: 17:30 / 18:00 / 18:30 / 19:00 / 19:30 *Dinner service only Homepage Hotel Harvest Atami Izusan Overview A resort hotel that blends in with the rich nature of Atami and Izuyama, with Sagami Bay spreading out below. There are two types of hot springs: on-site hot springs and “Hashiri-yu”, one of Japan’s top three ancient hot springs, so you can relax in an open atmosphere. Address: 824-5 Izuyama, Atami City, Shizuoka Prefecture 413-0002 Official site
