DINING

「Cuisine Terroir」
A trip to explore new foods.

Taste a once-in-a-lifetime experience
Of secluded relaxation.

The concept of our menu is “Cuisine Terroir”.

We have chosen ingredients, cooking methods and crockery to ensure guests can experience the uniqueness and complexity of the environment here on the Izu Peninsula.

The foundation of this concept derives from our Chef’s experience in Germany and culinary skills acquired in France.
By learning about the importance of considering food for health our Chef found a new sense of value in Japanese cuisine.

These are the building blocks used towards creating a once in a lifetime meal experience just for our guests.

Private hospitality in an auberge with only one couple per day

We try to produce and consume locally as much as possible with vegetables from our own farm.

Chilled soup with vegetables from our own garden, local vegetables, sencha green tea and bonito broth.

The main dish is a risotto with female Wagyu beef from Shizuoka Prefecture and ancient rice!

The chef, who has lived in Europe for a long time, also incorporates the essence of Japanese cuisine.

He tries to produce and consume locally as much as possible, focusing on vegetables from his own fields. He cultivates his fields on lava-rich soil.

A burst of delicious freshness
Thanks to local friendships.

We have gone in search for the best ingredients
to use in our dishes.
They consist of a combination of fresh produce
from various locations around Japan.
Meeting with the producers of these ingredients
makes our meal all the more special.

A wide variety of mushrooms from the Izu Peninsula

Amagi deep seawater pumped up from 1,000 meters underground

Medium-hardness water with high mineral content, suitable for both tea and coffee

Tea leaves are made by “Sell Tea Nakamura” in Kyoto and always arrive at bekka in fresh condition

Fishing experience with the cooperation of Suruga Bay fishermen

Fresh fish from Suruga Bay. Valuable unused fish that are not distributed are also used.

The water used in cooking influences it greatly. We use water drawn from 1000m below ground.
We also use poultry raised on the rich land of Amagi, branded Amagi Shamo,
Izu Beef that has been reared on specialty farms,
Beautiful green Izu soybeans,
And fresh fish just off the boat.

By learning about each product directly
from the producer we are able to bring out the best in each one.
Even the crockery we serve our meals on conveys the charm of Izu.
These items have been specially ordered directly from the ceramic artist.
You can enjoy using crockery from not only Izu but all over Japan with our meals.

CHEF’S PROFILE

大塚一樹
Kazuki Otsuka

1991 Born in Kyoto,
16 Began career as a chef
22 Began training in Germany
Otsuka has also been trained in French, Japanese, Italian and Chinese cuisine.
Pastry, banquet and meat processing are just some other experiences Otsuka holds.

After working in Germany, France and Japan in Michelin-starred restaurants, Otsuka made his way to Restaurant Le Flair as Sous Chef in Dusseldorf Germany.

At the age of 27 Otsuka became the Head Chef of Hotel Nikko Dusseldorf.
In 2022 Otsuka returned to Japan to be the General Manager and Head Chef of bekka.
Otsuka also takes part in recipe advising for a long-established soy sauce company.
As well as supporting the expanding of Japanese fresh produce and artifacts to European countries.
Otsuka also sometimes works as a private house chef.

BREAKFAST

Choose from a Japanese or
German-style breakfast

Our breakfast is also carefully prepared
with fresh produce from Izu.

Japanese breakfast using locally grown rice, water, fish, vegetables, etc.

Japanese Breakfast

Over 15 different vegetables and fresh Izu fish make up our Japanese breakfast.
The Koshihikari rice we use has been selected by a Rice Meister and is steamed in a natural clay pot, the most delicious way to cook rice.

Unusual German-style Western breakfast. German bread, sausages, etc. from local stores.

Western style breakfast

We have made our own style of a traditional German breakfast.
The Walswurst white sausages, and authentic German bread.
The fresh salad is made with vegetables from our own farm.

DINING

Taste a once-in-a-lifetime experience Of secluded relaxation.

A burst of delicious freshness Thanks to local friendships.