Hello! This is Atami Bay Resort Korakuen!

The number of hot days is gradually increasing, and it really feels like summer is here.
When it’s hot for days on end, don’t you sometimes find your appetite waning or catch yourself thinking, “I’d like something light today…”?

When the so-called “summer slump” hits, you start craving cold noodles and light meals more than rich, heavy foods, don’t you…_(:3」∠)_

Come to think of it, I feel like when I was a kid, no matter how hot it was, I used to eat rich, heavy foods… lol
I don’t think I really had the mindset back then of, “It’s summer, so maybe I’ll go for something light.”…

Even though the adults back then would say things like, “It’s so hot, I don’t really feel like eating anything greasy,” I couldn’t relate to that as a kid, haha.

But now, I find myself thinking, “Oh, so that’s what it was all about…” and I’ve come to understand it a little better—it really makes me feel like I’ve grown up… lol.

As I was thinking about that, it suddenly occurred to me that our food preferences change as we grow up, don’t they?

I seem to remember that when I was a kid, I used to love eating meat and fried foods, but lately, just seeing sashimi or Japanese appetizers gets me excited.

In the past, I used to choose nothing but meat—as if to say, “Meat, first and foremost!”—but now my eyes naturally gravitate toward things like “the broth is delicious” or “they use seasonal ingredients,” which even I find a little surprising, haha.

Even with the same dish, I’ve come to enjoy not just the taste but also the “attention to detail” and “sense of the season”—or rather, perhaps it’s precisely because I’ve gotten older that I’ve come to find those aspects so appealing.

(That said, I still love both meat and fried foods just as much, so I think it’s more accurate to say that “I’ve come to enjoy both” ( *´艸｀))

Even so, I think what really started to appeal to me was, of course, kaiseki cuisine!

That moment when each dish is carefully served one by one, allowing you to appreciate the seasonal ingredients and the chef’s attention to detail with every course.

Rather than eating in a hurry, I find it very comforting right now to enjoy my meals slowly, savoring each bite.

That feeling of anticipation—wondering, “What dish will come next?”—is one of the unique pleasures of kaiseki cuisine, isn’t it?

We also serve this kind of kaiseki cuisine at the Atami Korakuen Hotel!

So, this time, I went to “Kobai-tei,” a restaurant that serves kaiseki cuisine, and enjoyed a meal there!
Let me share its charm with all of you!

(I had the opportunity to try this on June 10, 2026! The menu I’m introducing here is the one from the day of my visit, and the offerings may vary depending on ingredient availability and the season.)

The dining venue is the kappo restaurant “Kobai-tei,” located on the 4th floor of the Tower Building.

The restaurant has a consistent, calm Japanese atmosphere, and time seems to pass slowly here. It’s the perfect setting for those who want to savor each dish at their own pace.
(It’s great for couples, of course, but we also recommend it for family celebrations and anniversaries! (^^))

Just seeing the setup like that makes me wonder, “I wonder what kind of dishes they’ll serve today?” and really gets me excited♪

The appetizers were already arranged on the table, and the placemats were decorated with hydrangeas, which are seasonal flowers.
There was even a paper crane included, which really conveys their thoughtful attention to detail and spirit of hospitality (^^)

Here’s what the kaiseki menu looks like! While the main dish and rice are subject to an additional charge, you can change them to different items on the spot that day based on your preferences!
It’s hard to decide, isn’t it…? This time, I chose braised pork for the main dish and a Suruga-don for my rice.

First, we were served umeshu as an aperitif, along with some appetizers.

The menu features salt-grilled young ayu from Atami Taga, river shrimp, summer vegetable crystal salad, karato-yose, and smoked pickled radish and cheese skewers.

The first thing I noticed was how visually striking it was.

Each dish is carefully plated, and it naturally gets me excited, thinking, “The kaiseki meal is about to begin!” ♪

Personally, my favorite was the smoked pickled radish and cheese skewer.
The smoky aroma and the mellow flavor of the cheese went together perfectly, and I couldn’t help but think, “This is going to go great with a drink” (^^♪

In addition, young ayu from Atami Taga are a dish that captures the essence of early summer.
The dish had an exquisite balance of the unique aroma of ayu and just the right amount of salt, making it a dish that truly captured the essence of the season.

Next up was the seafood platter, “A Duet of Fresh Fish and Grilled Delicacies.”

The platter features an abalone shell as the centerpiece, along with southern bluefin tuna landed at Shimizu Port, seared bonito from Yaizu, and red sea bream.
After all, when you come to Atami, you can’t miss out on the seafood, can you!

We also have a grill available, so you can enjoy your favorite seafood grilled to perfection!

The southern bluefin tuna had a rich, savory flavor, and the red sea bream had a delicate sweetness.

And what really stood out to me personally was the seared bonito from Yaizu.

The addition of the savory aroma from the searing allowed me to enjoy a flavor distinct from that of sashimi.

Just as the name “A Duet of Fresh Fish and Grilled Fish” suggests, it was a dish that let you enjoy the unique charms of each type of fish♪

Next up is hot pot.

This is tea shabu-shabu made with beef from Shizuoka!

Just as the name “Tea Shabu-Shabu” suggests, this dish is enjoyed by dipping a tea bag into the hot pot broth to create a “tea broth”!

You dip the beef into this broth and enjoy it as shabu-shabu.

The rich flavor of the tender meat combined with the refreshing taste of the tea to create a very refined flavor.

It’s packed with vegetables like thinly sliced green onions, mizuna, and Shizuoka shiitake mushrooms, so it’s more satisfying than it looks.

It’s light and refreshing thanks to the ponzu, so it’s perfect for hot weather (^^)

Personally, I really like Shizuoka shiitake mushrooms—they have a rich umami flavor and a presence that can hold its own against meat!

Next up is a hearty dish: braised Shizuoka-grown barley-fed pork.

This is one dish from the kaiseki meal that I was personally really looking forward to (｀・ω・´)

It had a beautiful sheen and was simmered until it was so tender it fell apart easily with chopsticks. Although the flavor had penetrated deeply, it was by no means heavy—the seasoning was refined.

This dish went really well with quail eggs (^^)

Next up was a chilled assortment of appetizers.

The dish features somen noodles and tofu made with Asagiri Kogen Iki-Iki eggs, along with simmered Ebisawa and edamame.

Since we’ve had a series of hot dishes so far, adding a cold dish provides a nice contrast.

Egg tofu has a very smooth texture and a mild flavor.

It pairs well with the delicious broth, and you’ll find yourself polishing it off in no time.

It was a refreshing dish, perfect for the hot season♪

And finally, the much-anticipated meal to wrap things up.

This is a Suruga-style rice bowl with cherry shrimp and shirasu.

It’s a dish that makes generous use of ingredients typical of Shizuoka, and it’s wonderful to be able to enjoy the local flavors right up to the very end.

The toasty aroma of sakura shrimp and the delicate umami of shirasu go perfectly with rice!

I was actually already full, but… before I knew it, I’d finished the whole thing (｀・ω・´) lol

The red miso soup made with Izu miso had a comforting flavor and was the perfect way to end the kaiseki meal.

We ended the meal with dessert and took a moment to relax.

For dessert, we had soy milk yogurt pudding and acerola jelly.

It has a light, refreshing sweetness that’s just right for rounding out a kaiseki meal.

Even though I was full, the food didn’t feel heavy at all, and it was delicious♪

Every dish was delicious, and I had a wonderful meal…!

I’m so satisfied—thank you for the meal! ( *´艸｀)

So, in this post, I’d like to share my thoughts on the kaiseki cuisine served at Kōbaitei.

After actually trying it, I realized it’s a kaiseki meal that lets you fully enjoy ingredients and seafood from Shizuoka Prefecture.
It perfectly meets the desire to “try local specialties while I’m here!”

By the way, since Kōbai-tei’s kaiseki meals use seasonal ingredients, the menu changes approximately every three months.

Since you can enjoy flavors unique to that season, one of the appeals is that “you can experience a kaiseki meal that’s different from the last time” (^^)

In addition, while this kaiseki meal is typically served to guests staying on the Excellency Floor or those who have booked a kaiseki meal package, it is also available to day-trip visitors upon advance reservation, not just to overnight guests .

Regarding the price for the kaiseki meal we enjoyed on this day trip,

Available for 13,200 yen per person (tax included)!!

It’s perfect for anniversaries, family celebrations, or even as a little treat for yourself! ♪

We also offer a kaiseki menu for day-trip diners, which is available for 8,800 yen (tax included)!
We recommend this restaurant to anyone who wants to enjoy kaiseki cuisine in a casual setting at a kappo restaurant with a relaxed atmosphere.

We hope you’ll come to Kōbaitei to enjoy a relaxing time and the flavors of the season!