Fuji Speedway Hotel in Oyama, Shizuoka Prefecture, part of Hyatt's Unbound Collection, is rolling out a series of autumn-limited menus with views of Mount Fuji from September 4 (Friday) to December 3 (Thursday), 2026. The seasonal lineup centers on the AUTUMN AFTERNOON TEA, celebrating the harvest, alongside Italian and robata dinner courses built around Fuji Atlantic Salmon — Japan's first large-scale land-based farmed Atlantic salmon — plus seasonal cocktails at the hotel bar.
AUTUMN AFTERNOON TEA: Sweets and Savories Inspired by the Harvest
The AUTUMN AFTERNOON TEA incorporates quintessential fall ingredients such as chestnut, apple, grape, and pumpkin, bringing the colors of the harvest season into a tea time that reflects autumn's arrival.
The sweets selection features four autumn-inspired creations. The Mont Blanc layers a crisp meringue base with fresh cream, smooth chestnut cream, and rich chestnut paste for a classic dessert with layered chestnut aroma and depth. The Apple Caramel Mousse combines a crumble texture with light and rich caramel mousse, paired with slow-simmered apple compote and topped with a house-made apple pie for a dessert that brings together varied textures and flavors. The Kyoho and Shine Muscat Tart sets juicy kyoho and shine muscat grapes over a fragrant baked almond cream tart, finished with a glossy white-wine-flavored jelly for fresh sweetness and a refined aroma. The Pumpkin Macaron uses pumpkin generously in both the shell and the cream for a soft, gently sweet bite.
The savory selection features four dishes built around autumn ingredients. A smoked salmon cereal bread sandwich pairs spinach and cucumber in a dill cream for a refreshing accent that highlights the salmon's flavor. A root vegetable and mushroom quiche balances the richness of autumn vegetables with a fragrant crust. A potato and bacon terrine layers thinly sliced potato for a smooth texture alongside the bacon's depth. A pumpkin cream soup is served cappuccino-style, pairing light, airy milk foam with the pumpkin's rich sweetness. House-made scones come in plain and walnut-chocolate varieties, served with clotted cream and a house-made jam made by slow-simmering strawberries from Gotemba's Serizawa Marché with figs.
The afternoon tea captures the richness of the harvest season, set against Mount Fuji's deepening autumn colors.
AUTUMN AFTERNOON TEA Details
- Period: September 4 (Friday) to December 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.
Autumn Italian Dinner Courses at TROFEO Italian
TROFEO Italian, known for its open-kitchen energy and refined trattoria style, presents a dinner course from Executive Chef Ishii focused on autumn flavors. Alongside ingredients such as sanma (Pacific saury), mushrooms, and root vegetables, this year's course puts Fuji Atlantic Salmon — Japan's first large-scale land-based farmed Atlantic salmon — center stage. Executive Chef Ishii, who has worked with the ingredient since its debut, expresses its character through preparations such as marinating and grilling.
The VERDE course, an approachable way to enjoy TROFEO Italian's signature cooking, opens with Fuji Atlantic Salmon Marinade with Pickled Red Cabbage, Orange, and Dill, highlighting the salmon's fine texture and refined fat with the bright acidity of red cabbage and the fruitiness of orange, tied together by the aroma of dill. The pasta course brings Grilled Fuji Atlantic Salmon with Spinach Farfalle in Spicy Cream Sauce: the salmon is grilled until fragrant and broken into large flakes rather than fully separated, preserving a plump texture and the sweetness of its fat. The ribbon-shaped farfalle is coated in a rich cream sauce accented by a hint of chili flakes, with fried spinach adding color and freshly shaved Parmigiano Reggiano rounding out the dish's savory depth.
The top-tier ROSSO course opens with Fuji Atlantic Salmon and Seasonal Fruit Carpaccio with Ikura as its appetizer — the salmon's smooth texture paired with the juiciness of seasonal fruit, including fig, in every bite, while ikura (salmon roe) adds a briny, textural accent. The main course brings Grilled Wagyu Fillet and Lobster Tail with Roasted Garlic and Chili Lemon Butter: a finely marbled wagyu fillet and a richly flavored lobster tail are grilled until fragrant, finished with roasted garlic and a chili lemon butter sauce that balances bright acidity with a hint of spice. The pairing of mountain and sea evokes Shizuoka's abundant natural landscape as the course reaches its climax.
The season-limited dinner course showcases the richness of autumn's harvest alongside the many facets of Fuji Atlantic Salmon, raised at the foot of Mount Fuji.
TROFEO Italian Autumn Dinner Details
- Period: September 4 (Friday) to December 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.
Autumn Charcoal-Grilled Dinner at Robata OYAMA
Robata OYAMA, which embodies a journey through Shizuoka's food culture, presents a season-limited dinner course built around autumn ingredients. Using seafood, root vegetables, and fruit at their peak, the restaurant draws out each ingredient's character through charcoal-grilling and traditional Japanese techniques. Among the restaurant's three dinner courses, the recommended OMIKA course opens with Autumn Shiraae with Persimmon, Pear, and Shungiku as its appetizer.
The dish showcases the juiciness of in-season persimmon and pear, gently draped in a shiraae dressing made with tofu and sesame from Sakaguchiya, a shop in Gotemba with over a century of history. Rather than tossing the fruit directly in the dressing, the dressing is layered softly on top to preserve the fruit's natural texture and sweetness. Underneath, simmered shungiku (chrysanthemum greens) dressed with sesame adds a subtle bitterness that deepens the flavor, making for a dish that reflects the changing season.
The grilled course brings Charcoal-Grilled Fuji Atlantic Salmon with Egg-Miso Sauce. Fuji Atlantic Salmon, known as Japan's first large-scale land-based farmed Atlantic salmon, is quickly charcoal-grilled to a fragrant exterior and a moist, rare center. An egg-yolk-and-oil emulsion sauce blended with Saikyo miso brings out the sweetness of the salmon's fat, while finely chopped sweet potato chips add a light crunch that contrasts with the charcoal aroma.
The course continues with dishes such as Hot Water-Blanched Kinmedai (Splendid Alfonsino) with Sweet-and-Sour Pickled Autumn Turnip, and Steamed Ebi-imo (Taro) with Shrimp Sauce, Chrysanthemum, and Lotus Root Chips, made with carefully simmered ebi-imo taro. It goes on to include Grilled Wagyu Sirloin with Maitake Mushroom and Arima Sansho Pepper Sauce and Ginkgo Nuts, Mushroom Takikomi Rice, and finally Chestnut and Wasanbon Panna Cotta, presenting autumn ingredients across a range of preparations.
Robata OYAMA's autumn dinner course brings together the aroma of charcoal fire and the season's peak ingredients, showcasing pairings unique to the harvest season alongside the chef's craftsmanship.
Robata OYAMA Autumn Dinner Details
- Period: September 4 (Friday) to December 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.
Two Autumn Cocktails Inspired by Café Culture at BAR 4563
At BAR 4563, where Mount Fuji's silhouette deepens at dusk and the view outside gradually shifts into autumn colors, a seasonal cocktail menu draws inspiration from that changing scenery. Built around coffee and tea, the cocktail and non-alcoholic cocktail aim to recreate the comfort of time spent in a café.
Café Suzette is a coffee cocktail meant to be enjoyed like a dessert. A rich base of brown butter infused into brandy over a full day is combined with an original caramel sauce made with cinnamon and spices, plus espresso. As the glass is brought close, aromas of brown butter and bittersweet caramel mingle with the espresso for a chocolate-like depth. Orange juice and ginger ale add a light accent for a refreshing finish, and the drink is finished with a dried orange slice and flambéed tableside with Grand Marnier — a cocktail that brings together aroma, flavor, and presentation.
The non-alcoholic Velvet Harvest is built on Earl Grey tea, carefully infused with complementary cinnamon and lemongrass, and combined with La France pear purée and cranberry juice. The tea's floral character layers with the fruit's gentle sweetness, carried by the fine bubbles of tonic water. A cinnamon stick finishes the drink with a warm accent, evoking the calm afterglow of the harvest season.
The autumn drink collection blends café-style approachability with bar craftsmanship, set against Mount Fuji's transition from magic hour into night.
BAR 4563 Autumn Cocktails Details
- Period: September 4 (Friday) to December 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: Cocktail "Café Suzette" ¥2,200; non-alcoholic cocktail "Velvet Harvest" ¥1,980. 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."
