From Monday, 1 September 2025 to Sunday, 30 November 2025, Fuji Marriott Hotel Yamanakako will offer a dinner course called ‘Terroir Yamanashi ~Fragrant Champignon~’ featuring autumn seasonal ingredients such as mushrooms and ingredients produced in Yamanashi Prefecture.
A fusion dinner course combining ingredients from Yamanashi Prefecture with seasonal mushrooms. Enjoy a variety of dishes that linger on the palate with their aromas and flavours, such as matsutake mushroom hot pot, Kai salmon with truffle salt, and Koshu wine beef baked with mushrooms and bacon.
Please enjoy this moment that lets you feel the arrival of autumn, with a performance that stimulates the five senses with the aroma of hickory smoke.
Autumn delicacy (matsutake mushrooms) steamed in a clay pot with the aroma of hickory
Grilled red sea bream with Koshu miso, served with mushroom and black rice risotto
Poached Kōshū Wine Beef Tenderloin with Mushrooms and Bacon, served with Kōshū Hachizen Fruit Purée
Hoto hot pot with mushrooms from Yamanashi Prefecture, fragrant with the blessings of the mountains
Dinner Course ‘Terroir Yamanashi ~Fragrant Champignon~’ Overview
| Sales period: |
1 September 2025 (Mon) to 30 November 2025 (Sun) |
| Hours: |
Sunday to Friday and public holidays 18:00 to 21:00 (last order)
Saturdays and special days 17:30 to 21:00 (last order) |
| Price: |
14,000 yen per person |
*The above prices include service charges and consumption tax.
*The menu contents, prices, and availability are subject to change.
>Reservations here
Introducing seasonal cocktails and mocktails
A drink made by layering sake and persimmon liqueur over frozen persimmon pulp. This is a cocktail for adults, served on the rocks.
A refreshing mocktail made with grated Yamanashi-grown pears, Western pear syrup, and carbonated water.