Japanese Cuisine Entertainment: Private On-Site Chef Dinner

【Private chef special dinner】

【Appetizer】
Assorted five seasonal starters
【Small Hot Pot】
Fuji Sakura Pork Sukiyaki
【Fresh Fish】
Three kinds of daily sashimi
【Grilled Dish】
Madai (red sea bream) with rapeseed-seasoned glaze
【Signature Side Dish】
Duck jibuni-style simmer with taro dengaku
【Fried Dish】
Assorted tempura
【Meat】
Koshu Beef Steak
【Rice & Soup】
Seasoned rice
Clear Japanese soup
【Dessert】
Fresh fruit of the day

Please note: Menu items may change slightly depending on season and ingredient availability.
For parties of 7 or more, serving may take a little additional time.

【Hot sand breakfast】

※For breakfast, only recommended ingredients will be provided. It is a plan for guest’s self-cooking.

Juice: Shingetsu’s special grape juice
Salad
Mount Fuji Yogurt
Seasonal fruits
Hot sandwich (ham, cheese)
Eggs

Introduction of chef

Akihiro Saito
Born in 1976 in Yamanashi Prefecture. After graduating from university, he worked for 12 years at Japanese restaurants in Tokyo, serving as head chef at several locations. He later expanded his career as a food coordinator and stylist, handling culinary work for TV and web productions, while also working as a traveling private chef, cooking instructor, and lecturer at food coordination schools. After serving as chef at a wine bistro and head chef at Japanese restaurants overseas, he returned to his hometown of Yamanashi, where he is currently based.