Numazu
Dining
INN THE PARK mainly offers 2 types of dinner options. For breakfast, we provide a Morning Picnic Set.
*If you require special meals due to allergies or other dietary needs, please be sure to inform us by 12:00 noon the day before your arrival, either through the remarks section of the reservation page, or by phone or email.
French Course Dinners
Day Visitor Use OK
These are served in our salon, which features an open setting with stunning views of Suruga Bay through the windows.
Choose between a full course or a short course.
Day visit options are available on certain dates. Please check here for details.
Full Course
Includes appetizers, a fish dish, bread, a meat dish, dessert, petit fours, and coffee or tea.
Short Course
Includes appetizers, bread, a meat dish, dessert, and coffee or tea.
Example of a Full Course Menu
[Appetizers]
- Beet, raspberry, and tea smoothie
- Seared scallop carpaccio
- Red wine barrel-smoked mozzarella croquette
- Inca’s Awakening potato and boiled whitebait galette
- ’Shizuoka herb chicken’ with Kinzanji miso
- Angel prawn tempura with caviar
- Carrot rapé
[Fish Dish]
- ’Kai Akane trout’ Consommé Royale
[Meat Dish]
- Charcoal-grilled Burgaud family Challans Duck
[Dessert]
- Mikawa Mirin Tiramisu
Outdoor Course Dinners (Available April to October)
A full course dinner served in our outdoor dining area, where you can enjoy the pleasant evening breeze.
Although there are some steps that guests will have to complete themselves, (e.g., making the salads or grilling the meat), the basic idea is to enjoy the food prepared by our staff.
These are unique INN THE PARK courses that allow you to enjoy high-quality cuisine (more refined than a typical BBQ) in a relaxed setting.
*Please refrain from bringing in food ingredients, except for meals for small children.
Sample Outdoor Dinner Course Menu
[Appetizers]
- Beet, raspberry, and tea smoothie
- Seared scallop carpaccio
- Red wine barrel-smoked mozzarella croquette
- Inca’s Awakening potato and boiled whitebait galette
- ’Shizuoka herb chicken’ with Kinzanji miso
- Angel prawn tempura with caviar
- Carrot rapé
[Fish Dish]
- ’Kai Akane Trout’ Consommé Royale
[Meat Dish]
- Charcoal-grilled Burgaud family Challans Duck
[Dessert]
- Mikawa Mirin Tiramisu
Morning Picnic Set
This is a seasonal breakfast menu in a takeout format, available at the salon.
Leisure sheets are available for rent, should you prefer to enjoy your meal picnic-style in the park. Otherwise, you can take your breakfast back to your room, or dine in at the salon. We also recommend taking the 15-minute hike to the observation deck, so that you can enjoy your breakfast while overlooking Suruga Bay.
Sample Morning Picnic Set
- Hot sandwich with roasted pork, cheese, and mustard sauce
- Ta’na milk yoghurt
- Minestrone soup
- Choice of drink (coffee, tea, hojicha, or orange juice)
Children’s Meals
For children 12 years old and under, choose between the kids’ menu or the same menu as adults when making your reservation.
Sample Kids’ Plate for Salon Dinner
- Make-your-own mini hamburger
- Fried shrimp
- Ratatouille
- Meat and vegetables stewed in red wine
- Boiled vegetables
- Corn soup
- Bear-shaped monaka wafer
- Ice cream
Sample Children’s Breakfast
- Hot sandwich with roast pork, cheese, and ketchup
- Ta’na milk yoghurt
- Minestrone soup
- Choice of drink (coffee, tea, hojicha, or orange juice)
Chef Introduction
INN THE PARK Numazu Chef
Hiroaki Tatsukawa
Biography
Hiroaki Tatsukawa was born in 1986. After training at domestic hotels and renowned restaurants, he moved to France in 2016, where he honed his skills at Michelin-starred restaurants and bistros in Paris. In 2018, he moved to Canada and became a section chef at Canis restaurant in Toronto. After returning to Japan in 2019, he served as sous chef at HATSU. Since March 2023, he has been the chef at INN THE PARK Numazu. His hobbies include growing vegetables, houseplants, and flowers, as well as taking care of his cats.
A Word from the Chef
All the dishes we serve at INN THE PARK are prepared with care to create flavors that harmonize with the rich natural surroundings.
We also focus on selecting seasonal, local ingredients, including fresh seafood from Numazu Port and Mishima vegetables from the western foothills of Hakone.
Dining while relaxing in nature makes the food taste even more delicious. Please come to enjoy the food, as part of your experience.
