update
Taste the budding of spring | Spring Dinner Course
Thank you for your continued patronage of our hotel.
From Friday 27 February 2026, the spring dinner course will be available.
A moment to relax and savour a spring evening in a tranquil and serene setting.
The theme of this year's edition is 'Spring budding'.
Inspired by the mountains of Hakone and the sea of Odawara, the arrival of spring is carefully expressed in each dish.
Each dish is paired with an original cocktail by the bartender.
“The unique marriage of the ”bar where you can stay" enhances the flavours of the season.
The course opens with an amuse of 'Sea bream and Oboro kelp mikuei with caviar'.
A dignified beginning dish, combining the bounty of Odawara's sea with the Japanese culinary culture that lives and breathes in Hakone.
The starter is a colourful 'spring vegetable terrine with saffron sauce'.
The following 'Potage of Cauliflower and Scallops' warms the body with its gentle taste and invites you to a peaceful moment.
Pasta is 'venison ragout and mafaldine in millefeuille with lemon sauce'.
A dish with a spring-like aftertaste that blends the flavour of tasty venison with a refreshing acidity.
Main dishes are available in two styles.
One is 'Navarran with lamb and rum'.
Lamb, a symbol of spring, is served with a rum-infused sauce with depth.
The other course offers both fish and meat dishes.
Following the 'Roasted Spanish Mackerel with Rape Flower Sauce and Garlic Foam', the 'Grilled Fresh Kanagawa Filet of Beef with Three Condiments' will be served.
Enjoy it with Japanese accents that enhance the natural flavour of the ingredients.
Dessert is 'Fromage Blanc and White Chocolate Mousse'.
The light sweetness leaves a gorgeous aftertaste, and is a beautiful end to a spring evening.
Date of the event.
Friday, 27 February 2026 - Sunday, 31 May 2026
*This course is only available on Fridays, Saturdays, Sundays and public holidays.
◆ Course start time
Choose from 19:00/19:30/20:00/20:30/21:00.
Location.
2nd floor Lounge
How to make a reservation
Book with a plan with dinner course or call us for more information.
TEL: 0460-82-0111 (opening hours 12:00-19:00)
*Reservations for accommodation only cannot be made by telephone. Please note this in advance.
◆ Course Content.
Seasonal special dinner course/6 courses.
Amuse - Sea bream and Oboro kelp mignonette with caviar
Appetizers - spring vegetable terrine with saffron sauce
Soup - potage of cauliflower and scallops
Pasta - venison ragout and muffaldine in millefeuille with lemon sauce
Meat - lamb and lamb Navarran
Dessert - Fromage blanc and white chocolate mousse
Special dinner course of fillet of genuine Kanagawa beef/seven courses.
Amuse - Sea bream and Oboro kelp mignonette with caviar
Appetizers - spring vegetable terrine with saffron sauce
Soup - potage of cauliflower and scallops
Pasta - venison ragout and muffaldine in millefeuille with lemon sauce
Fish - Spanish mackerel roasted with rapeseed sauce and garlic foam
Meat - Grilled fillet of genuine Kanagawa beef in three different condiments.
Dessert - Fromage blanc and white chocolate mousse
Rates.
Seasonal Special Dinner & Pairings ¥12,000/person (excluding tax and service charge)
Special dinner and pairing of Namaiki Kanagawa Beef Fillet ¥15,000/person (excluding tax and service charge)
A dinner experience of serenity and depth for a spring evening in Hakone.
We look forward to booking your place.
bar hotel Hakone Kozan
