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Each ingredient has its best season as Japan has four seasons. [Brasserie Amour] serves French dishes bringing out the charm of each ingredient, respecting the sense of the season. We use vegetables mainly from Totsuka or our contracted farmers. These vegetables are carefully selected by our vegetable sommelier, and prepared with the theme, [French cuisine that makes the body happy]. All of our dishes are exquisite enough to impress your body and mind. Our No.1 recommendation is exquisite [Vegetable Parfait] that uses different vegetables every month. Enjoy its flavor spreading in your mouth, with the texture and temperature that keeps changing. The more you eat, the more you will have fun and be excited. Inside the restaurant has a warm and relaxing atmosphere. Many girl's parties are held during lunch time, and dinner time with an atmosphere is ideal for a date.

BIRD HOTEL GARDEN HOUSE is an auberge (French-style inn and restaurant) based on the concept of local production for local consumption. The restaurant is also open for non-lodgers to enjoy. The course menu offers a wide variety of seasonal delicacies using ingredients from Kamakura, a historical city surrounded by the richness of the sea and mountains. The morning and café time menus are delightful options as well. The pastry chef's special desserts, which are beautiful to the eye, can be enjoyed as afternoon tea. Connected seamlessly to the sunlit courtyard, the restaurant has an open yet relaxed atmosphere. You can spend an elegant moment with carefully selected natural wines and coffee while feeling the pleasant breeze blowing from the ocean.

At this restaurant, the chef does everything alone, including stocking ingredients, interior decoration, and selecting tableware. He sometimes even makes tableware. The name of the restaurant comes from the Japanese saying [Mind is wrapped in leaves], meaning that even a thing small enough to be wrapped in a leave can be a wonderful gift if it is heartfelt. Just like the name of the restaurant, you can fully enjoy wholehearted kaiseki (traditional Japanese cuisine) dishes at this restaurant with the stars. Enjoy not only the tastes, but also the beautiful decorations of the dishes. Have a very relaxing moment at this restaurant with a relaxing Japanese-modern style space, where the chef talks to you calmly so that you can stay comfortably. As the main dishes change every day at this special restaurant, you can always enjoy new tastes without becoming tired. 

Their roast duck breast blends carefully roasted Challans duck with the subtle acidity of an espresso sauce made with Lavazza coffee beans. The rich bitterness of the espresso sauce enhances the flavors of the duck meat. The accompanying pasta brings out the flavors of the sauce, and the sauce complements the pasta. This synergistic effect is chef Sato's credo. From lemon-kneaded dough to stuffed pasta, they always have roughly 10 different kinds of fresh homemade pasta on offer. Their staff is young, mostly in their twenties. The owner asks them to "play with all their heart" and offer a truly heartfelt service to the customers, giving special attention to detail and attitude. Their dining space does not try to mimic Italy, but would rather place the emphasis on simplicity and cleanliness. They still have some posters of Sardinian festivals and a few Italian decorative objects, for a casual touch of exoticism.

This luxurious salad is made with vegetables harvested at sea level from fields at the base of Kumamoto's Mt. Aso, paired with poached lobster and topped with caviar. The salty caviar brings out the savory flavor of the vegetables for an exquisite dish made with simple good taste in mind. We give you the best possible flavor with our chicken breasts by cooking them without too much heat. We have recently started using umetori - chicken raised in Wakayama and fed on sour plums - because of its delectable meat. We always ask our customers what they want from their meal and do our best to provide them with the dishes that match what they are looking for. Here you will be able to relax and enjoy the sort of high-quality cuisine you expect from a hotel restaurant.

[Mikura-no-Mori] is a renowned restaurant near to Motosumiyoshi Station. Not only local guests but also gourmets from far away visit them. Mr. Inoue is the third generation of the restaurant. His skills and sense have evolved the taste and motto of this old-established restaurant. They offer perfectly-grilled highest-grade meat, such as Japan's three major premium Japanese beef; Kobe Beef, Matsusaka Beef, and Omi Beef. In addition to yakiniku (Japanese BBQ), they also serve steaks. Fully enjoy their sweet and savory tasting meat. They recommend [Three-Assorted Rare Kobe Beef Cuts], [Ultimate Matsusaka Beef Kalbi], and [Meat Sushi Topped with Lightly-Broiled Omi Beef] which will surely make you happy. All seats are in Japanese-modern private rooms with a relaxing atmosphere. Have special moments with both private and business occasions.

[restaurant Artisan]'s motto is [unforgettable dishes]. You can encounter their chef's sophisticated specialty menus. They offer [neo French] cuisine which keeps evolving, created through the innovative ideas of the owner chef Sato along with his classic cooking techniques. Their first priority is to offer [fun to eat] dishes with an unforgettable taste, which will also make these dishes people's [goal for taste]. Their [Breakfast in New York], which has been popular for many years, was also transformed from the initial style to the current style. This menu shows their chef's attitude who keeps seeking for savoriness. [Artisan] means a skillful craftsman. Their exquisite courses, and a-la-carte dishes which can be shared, will offer you a splendid moment. 

[SUBZERO] is a place where you can savor colorfully presented fine seasonal dishes with the beautiful view of Minato-mirai district. It has a sophisticated ambience with blue and white tone. From the glass-walled restaurant, you can look out the evening view of Minato-mirai district spreading in front of you. Their Italian cuisine has a fine balance of "delicate" and "bold". The quality of their house made ham, salsiccia, and hand-made pasta are all the product of their experience. They especially care about aroma and spices. You can also enjoy the well selected ingredients from Tohoku area, where the chef's hometown is. There are 84 table seats, and the 16 counter seats facing sea can be used as a bar. This is a great place for special occasions like dating and anniversaries, as well as casual dining.

All the dishes fill the mouth with exquisite tastes, aromas, and textures. This restaurant serves only the freshest ingredients, such as Wagyu Japanese beef and May Queen potatoes, and the most highlighted main dish is the Barubari duck from Aomori. They prepare it with domestically produced traditional Italian vegetables such as Cima di Rapa, Radicchio Treviso or Cavolo Nero, which are just as good as those grown in Italy. The menu only states the overall concept of the dish and the ingredients used, to let the customers use their imagination to picture the dish and preserve an element of surprise. The dish served can be as expected, or very different from what they had imagined, and this discovery can be quite amusing and to the benefit of the customer. They want you to enjoy a pleasant, relaxed dining experience, and they also offer a selection of Natural wines to go with the dishes and can recommend the best pairing to enhance your dinner.