Savoring Autumn's "Aromas" with a Fusion of Sea and Mountain Ingredients

As the summer heat gradually subsides and a pleasant autumn breeze can be felt in the evenings, Hoshino Resorts KAI Atami Annex Villa de Sol will offer an exclusive "Aromatic Balcony Dinner" for one group per day on its adjoining balcony. This is a rare opportunity to enjoy a special dinner for two on a chic balcony, overlooking the Sagami Bay.

Autumn is a season rich with enticing aromas from ingredients like mushrooms and fruits. The "Aromatic Balcony Dinner" features a course that allows guests to savor various preparations designed to enhance the natural flavors of the ingredients, including the fresh briny scent of seafood caught in the bay before them, the smoky aroma reminiscent of burning fallen leaves, and the fragrance of wines paired with the dishes.



The "Steamed Abalone with Rock Salt, Seaweed and Butter Sauce," featuring black abalone known for its umami and firm texture, is prepared by the chef who cracks the rock salt crust and carves the abalone before the guests. The briny aroma and the sauce made with seaweed and butter stimulate the appetite.

The "Sea Bream and King Bolete Roti, Mushroom Espresso" pairs sea bream, pan-seared to a crisp perfection, with intensely flavorful king boletes (cep mushrooms) harvested at the foot of Mt. Fuji, enhancing each other's umami. A concentrated mushroom soup-like sauce is poured tableside, creating a harmonious blend of mushroom essence and aroma with the rich sea bream.

Enjoy a fragrant, special dinner accompanied by the sound of the waves and the autumn breeze.