Fuji Marriott Hotel Lake Yamanaka will offer a dinner course titled ‘Smoked and Scented Yamanashi’ from September 1st to November 30th.
The dinner course, utilizing charcoal grilling and smoking techniques, offers the flavors of autumn through scent. The menu includes today’s amuse-bouche, five types of seasonal appetizers (autumn eggplant with Koshu miso gratin, Yamanashi local dish ‘Oshikujiri’, dried grapes and Shingen chicken Matsumae-style, pureed seasonal vegetables from Yamanashi, kudzu and chestnuts), free-range eggs from Oshino Village with grilled Shingen chicken, seasonal seafood and grilled matsutake mushrooms on a bamboo leaf, Kai salmon in a gentle wrap with autumn flavors, Koshu wine beef sirloin grill with truffle sauce, smoked rice with Shingen’s battle miso, chrysanthemum consommé, autumn pear dessert, and ‘Forest Wild Grass Tea’ from Doshi Village.
The course is available at the ‘Grill & Dining G’ restaurant from 6 pm (5:30 pm on Fridays, Saturdays, and certain days) until 9 pm (last order). The price is 14,000 yen.
As seasonal drinks, the mocktail ‘Maple Shirley Temple’ based on ginger ale and grenadine syrup (1,400 yen) and the ‘Mont Blanc Cocktail’ mixing chestnut liqueur with milk (1,600 yen) are available from 4:30 pm until 9 pm (last order).
The hotel is also selling an accommodation package called ‘Smoked and Scented YAMANASHI Stay’, which includes a stay in superior rooms, Japanese-Western rooms, or premier rooms with hot springs along with the ‘Smoked and Scented Yamanashi’ dinner course and a breakfast buffet. The price per person starts from 33,335 yen based on double occupancy.
