DINING
Cuisine Terroir:
A new culinary journey
to savor the joys of food.
A one-of-a-kind experience,
with tranquility for just one group per day.
Our culinary concept is "Cuisine Terroir."
We strive to offer a taste of the Izu Peninsula's complex and
unique environment through food.
Our careful selection of ingredients, cooking methods, and
presentation ensures that you can savor dishes that can only be
experienced here.
The foundation of our cuisine is rooted in the natural,
health-conscious approach to food learned during his long stay in
Germany, the new values of Japanese cuisine discovered while
living in Europe, and the French techniques he has honed over the
years.
Drawing on all these experiences, we deliver a unique culinary
experience crafted solely for today's guests—an unforgettable
taste of the moment.
Fresh and surprising flavors stem
from local connections.
Our diverse ingredients are sourced through regular visits to
markets and producers in the region.
It is through these interactions that we discover unique and
exceptional offerings.
For instance, we source Amagi Deep Water drawn from 1,000 meters
underground,
and Amagi Game Hens raised in the fertile soil of Amagi.
We also feature Izu Beef, lovingly cared for on dedicated farms,
and rare Izu Soybeans, known for their beautiful green color.
Additionally, we offer the freshest fish,
caught early in the morning and delivered directly from the
fishing boats.
As we learn about these ingredients from the producers themselves,
we continually pursue the best methods to highlight their unique
qualities.
Our tableware includes exquisite ceramics custom-made by local
artisans,
reflecting the natural beauty of Izu, as well as other
high-quality Japanese items.
CHEF’S PROFILE
大塚一樹
Kazuki Otsuka
Born in Kyoto in 1991,
Kazuki Otsuka began his culinary career at the age of 16 and moved
to Germany at 22.
He has trained in various cuisines, including French, Japanese,
Italian, Chinese, and pastry arts, and has experience in catering
and meat processing.
After working at Michelin-starred restaurants in Germany, France,
and Japan, he became the sous chef at Restaurant Le Flair in
Düsseldorf, Germany. At 27, he was appointed head chef at the
Hotel Nikko Düsseldorf. In 2022, he returned to Japan to become
the general manager and head chef at “bekka izu”.
Kazuki also provides recipes to established soy sauce
manufacturers and supports the European expansion of artisan
products and ingredients, as well as offering catering services.
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大塚愛子
Aiko OtsukaAiko Otsuka is fluent in Japanese, English, and German.
After serving as the chief of service at a traditional ryokan and a renowned French restaurant in Kyoto, she moved to Germany.
In Düsseldorf, she spent ten years working as a concierge at Hotel Nikko Düsseldorf and Living Hotel de Medici.
During her time in Germany, she gave birth to two children.
Upon returning to Japan, Aiko took on the role of manager at “bekka izu”, overseeing the overall ambiance, service, and wine selection. -
BREAKFAST
Choose between a traditional Japanese meal
or a German-style Western breakfast.
We use carefully selected ingredients and cooking methods to offer you the unique flavors of Izu.
Japanese Breakfast
Our menu focuses on more than 15 types of vegetables and fresh
fish sourced from Izu.
We also serve freshly cooked rice prepared in a traditional
earthen pot, using rare, top-grade Koshihikari rice from
Nishi-Izu, selected by a five-star rice master.
Western style breakfast
An adaptation of the traditional German breakfast.
It features a boiled Weißwurst white sausage, along with German
breads and a fresh salad made with vegetables from our own
garden.
