December 2025-February 2026] “Blessings of Izu and Sagami: Winter Delicacies Fair” will be held in some areas of the dinner buffet.

Nishi-Izu Kaizoku Yakisoba (Live Kitchen Menu)

A popular local delicacy of Nishi-Izu Town, this yakisoba is made from steamed noodles kneaded with squid ink and served with pitch-black noodles.
The seafood flavor and soy sauce flavor make this dish very appetizing.

Roasted chicken (daily menu)

Using Shizuoka’s brand-name chicken, “Miki Chicken,” the chicken is slow-cooked to an incredibly juicy and fluffy inside.
Sprinkled with dukkah, a traditional Middle Eastern spice, it has a spicy flavor.

Izu Deer and Potato Gratin (daily menu)

The meat of Izu deer raised in the rich nature is lavishly used.
Venison, which has no odor and a rich flavor, is wrapped with a dusty potato.
It is a profound dish that goes very well with wine.

Pike ball stew from Ajiro Fishing Port

Tsumire nabe made with pike landed at Ajiro Fishing Port.
The plump tsumiko fish balls, carefully ground from pike, are blended with an elegant broth made from Shuzenji soy sauce and the gentle sweetness of vegetables to create a deeply nourishing flavor.

Fritters of underutilized fish directly from Atami fish market

Fritters made with underutilized fish from the Atami market.
The flavor of the seafood is fully captured in the fluffy, light batter, which is then fried until crispy.
A perfect accompaniment to beer.

Cream pasta with wasabi seaweed and seafood

A wide variety of seafood and rich cream sauces are lavishly prepared.
The aroma of sakura shrimps and wasabi (Japanese horseradish), which is added as an accent, enhances the richness of the cream and adds a refreshing flavor.

Roasted Winter Vegetables with Mishima Vegetables

Mishima elongi and Mishima shimeji mushrooms are used in this dish, which is steamed and grilled with a wide variety of vegetables.
Roasting keeps the flavor locked in and baked to moistness.

Spanish omelette with eggs from Asagiri Kogen

Luxurious brand eggs with exceptional richness and flavor, nurtured in the nature of the Asagiri Highlands at the foot of Mt.
This dish is slowly baked with plenty of potatoes, eggplant, zucchini, and other vegetables.

Marinated Mushrooms from Mishima Hasegawa Garden

It uses plenty of mushrooms from Mishima Hasegawa Garden, including Mishima hiratake, Mishima shimeji, and Mishima eringi mushrooms.
Fresh and tart with a refreshing herbal aroma, this is an appetizing dish that makes a perfect appetizer.

Grated plum name mushrooms from Soga Plum Grove

This product uses plums from the Soga Plum Grove in Odawara, one of the most famous plum groves in the Kanto region.
Refreshingly sour plum paste and nameko mushrooms are dressed with plenty of grated daikon.
Ideal as an appetizer for sake or as a chopstick rest.

Shonan Gold Jelly

Luxurious use of juice from Shonan Gold, a rare Kanagawa Prefecture citrus.
The charm of Shonan Gold, with its rich sweetness and refreshing aroma, is captured in the jelly.

Tanna yogurt berries

Tanna yogurt is made from raw milk produced in the Tanna area of Shizuoka Prefecture, which is nurtured by rich nature.
The smoothness and richness of this product are exceptional.
This is one of our most popular dishes, served with a generous amount of berry sauce that has a perfect balance of sourness and sweetness.

The images are for illustrative purposes only.
Please note that dishes are subject to change depending on the season and availability.

HARBOR’S W dinner buffet is open to day guests in addition to overnight guests.
In addition to the Blessings of Izu and Sagami Winter Delicacies Fair, guests can enjoy dynamic grilled dishes and resort-style menus that incorporate an abundance of fresh ingredients from the Izu suburbs.

Click here for restaurant day reservations.