From June 1 to August 31, 2026, the restaurant "Grill & Dining G" at Fuji Marriott Hotel Lake Yamanakako will offer a special dinner course titled "Terroir Yamanashi – A Gourmet Journey Through Yamanashi in Summer." Each dish in the course is crafted to capture the colors, scenery, and cultural heritage of Yamanashi's summer—from the crystal-clear waters of Oshino Hakkai to the fire festivals of Fujiyoshida.
A Journey Through Yamanashi on a Plate
The course opens with an amuse-bouche featuring Kai Salmon presented in a clear gelée made with spring water from Oshino Hakkai, evoking the pristine water of the region.
The appetizer trio draws inspiration from the shojin (Buddhist vegetarian) cuisine of the historic temple town of Minobu and is composed entirely without animal products:
- Homemade black sesame tofu shaped to resemble lava
- Chilled junsai and winter melon ohitashi
- Grilled eggplant with soy milk surikagashi
The soup course brings together peach and paprika—two signature flavors of Yamanashi—in a chilled preparation accented with Koshu miso jelly. This is followed by a visually striking dish inspired by the Shinmei Fireworks festival in Ichikawa Misato Town: Rikusa Shingen shrimp and scallops artfully arranged to evoke the bursting blooms of fireworks, decorated with colorful seaweed pearls.
For the fish course, Fujinousuke—a Yamanashi original brand fish developed by crossing king salmon and rainbow trout—is grilled until golden and finished with a refreshing watercress sauce, evoking the clear currents of the Fuefuki River.
The showstopping meat course pays homage to the Yoshida Fire Festival: Arita beef sirloin is prepared shabu-shabu style with a tableside flaming presentation, recreating the dramatic spectacle of torches burning against the summer night.
The meal concludes with corn rice from the Yatsugatake highlands—a tribute to the famous sunflower fields of Akeno—followed by a dessert called "Summer Fuji," a layered creation of meringue resembling a sea of clouds topped with bursting peach espuma.
Full Menu
Amuse-Bouche
- Kai Salmon – Oshino Hakkai Spring Water Style
A single-bite appetizer pairing Kai Salmon with clear gelée made from Oshino Hakkai spring water, expressing the purity of Yamanashi's water.
Appetizer (Three-Item Platter)
- Shojin Three-Item Platter (inspired by the temple town of Minobu, using no animal products)
- Homemade black sesame tofu, shaped to represent lava
- Junsai and winter melon cold ohitashi
- Grilled eggplant with soy milk surikagashi
Soup
- Peach and Paprika Soup with Koshu Miso Jelly
A chilled soup combining Yamanashi's signature peach with paprika, accented by the fermented depth of Koshu miso.
造里 (造里)
- Shinmei Fireworks-Inspired: Rikusa Shingen Shrimp and Scallop
Inspired by the Shinmei Fireworks Festival in Ichikawa Misato Town, with shrimp and scallops arranged to resemble the blooms of fireworks, decorated with colorful seaweed pearls.
Fish
- Grilled Fujinousuke with Watercress Sauce
Yamanashi's original brand fish—a cross between king salmon and rainbow trout—grilled until fragrant and served with a watercress sauce evoking the clarity of the Fuefuki River.
Meat
- Fire Festival Style: Arita Beef Shabu-Shabu
Arita beef sirloin served shabu-shabu style with a tableside flaming presentation, evoking the Yoshida Fire Festival. The melt-in-the-mouth texture is heightened by the drama of the flames.
Rice
- Yatsugatake Corn Rice
A mixed rice dish evoking the sunflower fields of Akeno.
Dessert
- Summer Fuji: Peach Sea of Clouds Style
Layers of meringue resembling a sea of clouds, topped with bursting peach espuma—a festive and refreshing finale.
Chef's Comment
Chef Toshiaki Murakami, who designed this course, shares:
"I have carefully crafted each dish to reflect the clear waters, lush greenery, and vibrant energy of festivals that define Yamanashi's summer. Using locally sourced seasonal fish, fruit, and meat alongside the spring waters of Oshino Hakkai, I have woven together Japanese and Western techniques to create a flow that moves between cool refreshment and festive brilliance. Whether it is fireworks, fire festivals, or the bounty of the highlands, each course element carries a story of this region that I hope guests can savor through all five senses."
Dinner Course Details
Period: June 1 – August 31, 2026
Hours:
- Sunday – Friday and holidays: 6:00 PM – 9:00 PM (last order)
- Saturday: 5:30 PM – 9:00 PM (last order)
Venue: Restaurant "Grill & Dining G," Fuji Marriott Hotel Lake Yamanakako
Price: ¥14,000 per person (service charge and consumption tax included)
Menu contents and pricing are subject to change.
Stay Plan: Terroir Yamanashi Stay –Summer–
A dedicated stay plan combining this dinner course with accommodation is also available for the same period (June 1 – August 31, 2026). The plan includes overnight accommodations in a Superior Room, Japanese-Western room, or Premium Room with private hot spring (all approximately 41.2 m²), the Terroir Yamanashi dinner course, and a breakfast buffet at the restaurant.
Rate: From ¥37,767 per person (based on double occupancy; service charge and consumption tax included; hot spring tax charged separately)
Rates vary depending on the date of stay. Menu contents are subject to change.
