AWA Nishi-Izu [Official]|Hotel,Onsen,Restaurant in Izu Peninsula, Shizuoka Prefecture|All inclusive style|Ideal for sightseeing in Izu

発酵ガストロノミー

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Taste the charm of fermentation

Fermented gastronomy that complements the best cup

Our predecessors cultivated the techniques of "fermentation" and "aging" in order to fully incorporate the rich ingredients of Shizuoka, including Nishiizu. The "bubbles" created by fermentation add flavor, texture, and rich nutrients to the ingredients, making them even more appealing.

restaurant

Meals are served at the main dining restaurant on the 2nd floor. Spacious counter seats and private rooms are available, so you can enjoy your meal slowly while maintaining a sense of privacy.

midnight snack

It's okay if you're hungry at night. To enjoy the best cup Specialty "Deep Sea Fermented Curry"are available at AWA BAR for a limited time.

Drink as much as you want.

Beverages to accompany dinner are all-inclusive. In addition to alcohol such as draft beer and wine, we also offer non-alcoholic cocktails. The drink menu is selected by a sommelier. You can also enjoy drinks unique to Izu and Shizuoka local sake from the Kingdom of Ginjo.

Dinner (reserved) only)

A dinner where you can enjoy ingredients from Izu and Shizuoka. The story begins with the finest Shizuoka tea, "the best cup". Enjoy a full course with the theme of "fermentation" that uses plenty of fresh vegetables and rich seafood delivered from producers.

Breakfast

Breakfast is Shizuoka Prefecture's "Kinmemai" glossy rice with toppings such as mentaiko and organic eggs. Miso soup with plenty of Toda vegetables and fermented dressing bars are also popular.

Anniversary

On the anniversary of your loved one, we can also prepare a cake or handle it in a private room. We also have an "anniversary plan", so please use it.

As a vitamin color that invigorates people, it is filled with the desire to energize customers and revitalize the city.

Breakfast

Breakfast is Shizuoka Prefecture's "Kinmemai" glossy rice with toppings such as mentaiko and organic eggs. Miso soup with plenty of Toda vegetables and fermented dressing bars are also popular.