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Chatei is a restaurant housed in the Numazu Club, a lodging facility with a history of about 110 years, offering creative modern Chinese cuisine. Guests can savor courses featuring seafood from Suruga Bay and the waters around Izu, the pride of Shizuoka, as well as abundant local ingredients from the rich natural environment. Under the supervision of chef Hirofumi Saito, who specializes in Szechuan cuisine, all dishes are carefully prepared with a unique sensibility. Course content changes with the seasons as seasonal ingredients are used. Private rooms are available for family and special people and for solo diners to relax. Many people visit the Numazu Club for dining while also staying overnight. The service charge is 15%. Guests can enjoy a blissful moment in a unique space of historical value while indulging in refined cuisine.

Hamamatsu is well known for its unagi (eel). We made these eels into sashimi (cuts of raw meat), which is a rarity in Japan. Unagi have a poison in their blood. This exquisite item is the result of knowledge in how to drain the blood and the expert skills of sashimi making. The Enshunada Sea and Lake Hamana, that surround Hamamatsu, are an abundant source of seafood. A wide range of foods can be enjoyed throughout the seasons, which locals are proud of. At this restaurant we ask our customers to take their shoes off to be seated in a tatami room. As you leave, we present a humble gift of origami cranes made by our staff with messages in them. All rooms are private with a kotatsu (heater) build into the floors. It is ideal for business entertainment. In recent times, it has been used more frequently for a first meeting place with families of newlyweds. It is also suitable for birthdays and other celebrations.

Sakanaya Uosei is located in Heda Port in Suruga Bay, a rich fishing ground. Here, you can enjoy a variety of fresh seafood caught in the ocean right before you. Large Japanese giant crabs swim in a fish tank on the restaurant's first floor, delighting the guests' eyes and taste buds. The rich sweetness and flavor of the crab meat are improved by steaming, giving it an exceptional taste. The red shrimp, which is bright red even before it is cooked, is another popular item. The third-generation owner, showing his skills in the kitchen, has a unique background as the head chef of a large purse seiner. The seafood purchased by the fish professional is of outstanding quality. The restaurant has table seating, a tatami area, and three private rooms suitable for banquets and various other occasions.

This plate is centered around seasonal vegetables. We only make 15 portions of this completely vegetable based dish per day. The menu changes every week. In the past, we have served daikon radish cutlets, vegetable sushi, bagna cauda, homemade sweet potato fries, and pickles. We try to serve seasonal vegetables, carefully selected home grown vegetables, meat dishes that pair well with these vegetables, and seasonal seafood dishes. We particularly recommend Kokyu Toyonaga’s tomatoes from Mishima in Shizuoka prefecture. We produce our own zucchini and sweet potatoes in our own field. We try to communicate with people who visit the restaurant in many different ways. However busy we are, we like to genuinely interact with customers rather than treat them like they are on an assembly line. We have created a mellow interior with warm colors and terracotta tiles on the floor. We obtain various types of wood to use in our wood-burning stove. Our portion sizes are designed to suit women because the majority of our c

RAKUSEIAN, which opened in December 2022, is a beautiful space with glass objects and gold screens, making you feel enveloped in the nature of Atami. The main offerings are monthly changing course meals, such as the [Japanese Cuisine Course], which consists of multi-colored fish and vegetable dishes for appetizers. The head chef, Mr. Kamiyama, who has perfected Japanese cuisine, supervises everything from ingredient procurement to menu making and selection of dishware that complements the dishes. He cooks with great attention to detail, carefully making the broth and thoroughly controlling the temperature of the dishes. The private tatami rooms, where you can feel an extraordinary atmosphere, are recommended for special occasions and business entertainment.

Mouth-watering rib meat from the original Japanese Tajima brand of beef, slow-cooked in red wine, and garnished with local seasonal produce and pilaf. A hotel specialty we've been offering since we first opened, garnering rave reviews for its melt-in-your-mouth tender beef. We use the freshest seafood, delivered to us directly each morning from Awaji Island, as well as completely organic, low-pesticide and pesticide-free produce grown by local farmers. We visit our suppliers every few months to make sure we get reliable quality from faces we know. Our founding concept was to create a restaurant with not just national class, but world class service, featuring dishes made from local ingredients from Hyogo prefecture. We want our guests to have a memorable time enjoying local food on their travels. We consider buying and eating local to be one of our basic principles. From our location with an ocean view, you can see Port Tower, perfect for relaxing with friends and chatting over good food, making us ideal for y

Enjoy our sushi made from fresh fish brought to the restaurant every morning. You can't go wrong with our hand-rolled sushi, which uses the best choice of fish caught each day. You'll want to pair it with a nice drink. The fish is extremely fresh, coming from the local ports of Numazu and Toda. Sometimes we even buy directly from the fishermen. Enjoy the tastes of each season with its own fish. The owners would like you to relax here, creating an atmosphere where you can enjoy the food and drinks together with pleasant conversation for lunch or dinner.

Takajyo Yakiniku Kammuryo is a 2-minute walk from Shin-Shizuoka Station, with a chic exterior that catches the eye. Here, you can enjoy various high-quality meat purchased through the same routes as famous Yakiniku restaurants in Tokyo. The exquisite Yakiniku dinner begins with a performance that shows guests the meat to be served that day. The restaurant's signature menu item is the superb "fresh tongue," delivered without being frozen. It has two different thicknesses, allowing guests to enjoy a delicious comparison. In addition to a la carte menu, courses are also available, and those who order a course will get the second drink and after that free of charge. With your favorite drink, have a delicious meal and enjoy it to your heart's content.

After getting special cookware and doing a lot of research, we produced a 15cm-tall mixed vegetable and seafood tempura. This food is only capable of being made with all the necessary calculations with the chef's intuition, honed after many years. Every day, early in the morning, seafood selected by the boss is delivered from the Port of Numazu that is just seconds away. On busy days, 150 to 200 kilograms of seafood are obtained. The selection shows up on the lunch menu, so check out what there is and try what suits your taste! We want our customers to go home full and satisfied. As we have an open kitchen, we're able to pay special attention to all of our customers as we prepare their food. If you want to have your fill of the restaurant's unique dishes using fresh seasonal fish, we recommend the "banquet courses" (which require reservations three or more days in advance). We have various courses that include dishes like sashimi, tempura, grilled fish, and cooked fish. We'll be happy to provide det