Fuji Speedway Hotel in Oyama, Shizuoka Prefecture is rolling out a series of summer-limited menus from June 12 (Friday) to September 3 (Thursday), 2026. The seasonal offerings make generous use of locally sourced Shizuoka ingredients and peak-season produce, spanning an afternoon tea, dinner courses at two restaurants, and a cocktail menu at the bar.
PEACH AFTERNOON TEA: A Seasonal Showcase of Summer Peaches
At TROFEO Lounge on the 3rd floor, with panoramic views of Mount Fuji, the annual PEACH AFTERNOON TEA returns for summer 2026. This year's edition features peaches in a wider variety of preparations than previous years — fresh, compote, jelly, and confiture — to highlight the fruit's flavor from multiple angles.
The sweet selection includes four peach-forward desserts. The "Peach Trifle" layers fresh peach, custard cream, sponge cake, and whipped cream in a glass, finished with peach compote and crushed peach jelly for a cooling impression. The "Peach Tart with Japanese Black Tea" features a peach custard flan base topped with fresh peach slices, accented by pistachio, raspberry, and black tea-infused whipped cream. The "Peach and White Chocolate Mousse" conceals a peach compote jelly inside a glossy pink glaze for a refined, lightly sweet result. Rounding out the sweets, the "Peach Macaron" pairs peach-scented shells with peach-flavored buttercream.
The savory section features four dishes designed to balance lightness and depth. The Gotemba pork pulled pork, seasoned with Executive Chef Ishii's original coffee-spice blend and paired with smoked paprika mayonnaise, delivers layered smokiness and richness. A katsuo (bonito) confit salad sandwich brings together paprika, cucumber, celery, basil, and sour cream for a refreshing finish. A Fuji Atlantic salmon pressed sushi and a cold summer turnip soup complete the savory lineup. Two house-made scone varieties are served with clotted cream and a spiced house peach confiture.
PEACH AFTERNOON TEA Details
- Period: June 12 (Friday) to September 3 (Thursday)
- Price: ¥4,840 per person (tax included; 15% service charge applies separately)
- Venue: TROFEO Lounge (3F)
- Hours: 1:00 PM to 5:00 PM (last order 4:00 PM)
- Reservations: Online at bit.ly/at-fujispeedwayhotel or by phone at 0550-20-1234
- Advance reservations required by noon the day before. Menu may change depending on availability and season. Image shows a serving for two.
Summer Italian Dinner Courses at TROFEO Italian
TROFEO Italian on the 3rd floor offers three tiers of summer dinner courses crafted by Executive Chef Ishii, with a focus on seasonal ingredients and live kitchen energy. The three courses are VERDE, BIANCO, and ROSSO.
The opening dish shared by the VERDE and ROSSO courses is a sea bass carpaccio with fennel, grapefruit, and a sorbet made from rare Shizuoka-grown passion fruit. As the sorbet melts, it turns into a dressing that gradually transforms the flavor of the dish.
A highlight of the VERDE and BIANCO courses is the roasted Gotemba pork — sourced from Watanabe Ham Workshop — fired in a pizza oven and finished with Executive Chef Ishii's original coffee-spice seasoning. Presented in a dramatic style evoking Mount Fuji's black lava, the dish is paired with rosemary potatoes and caramelized banana for a contrast of savory and sweet aromas.
The top-tier ROSSO course features a grilled Wagyu fillet and lobster tail served with a smoked paprika and chili butter sauce — a surf-and-turf combination drawing inspiration from Shizuoka's landscape, where Mount Fuji and Suruga Bay, Japan's deepest bay, lie in close proximity.
TROFEO Italian Summer Dinner Details
- Period: June 12 (Friday) to September 3 (Thursday)
- Venue: TROFEO Italian (3F)
- Hours: 5:00 PM to 10:00 PM (last order for course menus 9:00 PM)
- Prices: VERDE course ¥8,800 / BIANCO course ¥11,000 / ROSSO course ¥13,200 (tax included; 15% service charge applies separately)
- Reservations: Online at bit.ly/trofeo-book-ja or by phone at 0550-20-1234
- Menu may change depending on availability and season.
Summer Charcoal-Grilled Dinner at Robata OYAMA
Robata OYAMA on the 3rd floor presents a seasonal dinner course centered on summer ingredients, with the restaurant's charcoal-fire technique drawing out freshness and depth from each item.
The OYAMA course opens with a "Yellow Salad with Corn Dressing" — corn prepared three ways (grated raw, grilled, and as popcorn) layered into a single dish, alongside yellow carrots, pumpkin, and cherry tomatoes for a bright, summery composition.
The premium FUJI course features "Live Abalone with Sea Lettuce and Mountain Yam." The abalone is slowly grilled over charcoal for a firm texture and concentrated flavor, served with Robata OYAMA's original mountain yam preparation and aromatic sea lettuce.
Robata OYAMA Summer Dinner Details
- Period: June 12 (Friday) to September 3 (Thursday)
- Venue: Robata OYAMA (3F)
- Hours: 5:00 PM to 10:00 PM (last order for course menus 9:00 PM)
- Prices: OYAMA course ¥13,200 / OMIKA course ¥15,400 / FUJI course ¥19,800 (tax included; 15% service charge applies separately)
- Reservations: Online at https://bit.ly/robata-book-jp or by phone at 0550-20-1234
- Menu may change depending on availability and season.
Six Summer Herb Cocktails at BAR 4563
BAR 4563, offering views of Mount Fuji at magic hour as the sky shifts toward night, introduces six summer cocktails built around herbs and spices — three alcoholic and three non-alcoholic.
The alcoholic options include: "Italian Parsley," which blends fresh herb aromatics with the mellow quality of olive oil, limoncello, vodka, and ginger ale; "Celery Leaf," balancing the herb's refreshing character with fruit notes; and "Coriander Mojito," a twist on the classic mojito incorporating coriander.
The non-alcoholic trio highlights individual ingredients: "Shiso" layers the herb's cooling quality with a touch of sansho (Japanese pepper) and fresh pineapple for a light, tropical finish; "Basil" combines basil and lemongrass with fruit; and "Get the Power" features hibiscus acidity for a refreshing summer drink.
BAR 4563 Summer Herb Cocktails Details
- Period: June 12 (Friday) to September 3 (Thursday)
- Venue: BAR 4563 (3F)
- Hours: 5:00 PM to 11:00 PM (last order 10:30 PM)
- Guests under 20 years of age are not permitted to use the bar after 10:00 PM.
- Prices: Cocktails ¥2,200 each ("Italian Parsley," "Celery Leaf," "Coriander Mojito"); Non-alcoholic cocktails ¥1,980 each ("Shiso," "Basil," "Get the Power"). All prices tax included; 15% service charge applies separately.
About the Chefs
Executive Chef Jun Ishii
Executive Chef Jun Ishii was recognized by Shizuoka Prefecture in February 2024 as one of the "Fuji no Kuni Food Professionals" (ふじのくに食の都仕事人), an honor given to those who contribute to the region's food culture. Ishii says: "Each Shizuoka ingredient carries its own story and care. To share that appeal more widely, I take local specialties seriously, blending tradition and innovation to deliver both deliciousness and reassurance through my cooking. I will continue working with local farmers and producers to share Shizuoka's culinary charm with the world from Oyama and Gotemba."
Chef Koji Izumichi
Chef Koji Izumichi is a Shizuoka-born sushi chef with over 25 years of experience. He was recognized as a "Fuji no Kuni Food Professional" by Shizuoka Prefecture in February 2025. Izumichi notes: "I focus not just on seafood but also on the appeal of vegetables and livestock, continually refining my techniques to bring out the best in each ingredient. I work closely with producers and suppliers, prioritizing the stories and quality behind the ingredients to provide even greater satisfaction to guests."
