This restaurant is located within the resort hotel "-NIPPON RESORT- Mui Shizen Atami-" in Izu, Ajiro. "-Mui Shizen Atami-" is a lodging facility built on a hill overlooking Sagami Bay, featuring rooms equipped with outdoor hot spring baths, offering a high-quality stay and meals made with local ingredients. Dinner is prepared by Chef Fukami, based on a menu supervised by Chef Mineura from "Ao (Nishiazabu)." The restaurant opened in April 2025. The name "LAT.34°N" signifies the latitude where gourmet regions (Sicily, Setouchi, Ajiro) align at 34 degrees north. Dinner is available not only for guests but also for visitors (*). It is operated by Karakami HOTELS & RESORTS Co., Ltd. Chef Fukami previously served as the head chef at "Hotel Kawakyu" in Wakayama and has also worked at "Ao" during the facility's opening. The location is about a 10-minute drive from Ajiro Station (shuttle service available upon reservation). By car, proceed south on National Route 135, turn right immediately after crossing the Tachiwa Tunnel (where the Midorimachi bus stop is located), and ascend a steep hill to arrive. This time, I stayed for one night with two meals. Since the bath is only outdoors (it can be cold in winter), I waited for a pleasant season. I made a reservation online about three months in advance. On the day of arrival, I was greeted by staff at the entrance and checked in at the lounge. The staff was friendly and attentive, leaving a great impression with their hospitality. Below, I will describe the welcome tea and dinner in (Part 1), and breakfast and the room in (Part 2). ◇ Welcome Tea The lounge is spacious, with beautiful greenery visible through the glass. I received a thorough explanation about my stay from the staff and enjoyed a moment of relaxation. ● Seasonal Japanese Sweets (choose one from 9 types) ● Cold Tea The lounge offers drinks (wine, beer, cold tea), snacks, and light bites until 19:00, available for free use. ◇ Dinner You can choose between 17:30 or 19:30, and I opted for 19:30. The restaurant is located on the first floor, designed to be open and bright with greenery. There are table seats by the window and sofa seats along the wall. The spacing between tables is generous, so conversations from neighboring tables are not bothersome. For drinks, I ordered a " Glass of White Wine." What was served was " Alsace Riesling Les Érements (JPY 2,500)." It was dry with a crisp acidity. While the selection of alcoholic beverages was abundant, it was unfortunate that there were limited non-alcoholic options. The dishes I received are as follows. ◇ Omakase Course (*) First, Chef Fukami introduced the day's ingredients at the table: [Kinmedai (red snapper), Saba (mackerel), Ise lobster, Clams, Potatoes (Kita Akari), Princess paprika, Zucchini, Asparagus, Corn (Gold Rush)]. Chef Fukami explained the dishes with a smile, and his detailed descriptions were very pleasant. The menu also provided detailed explanations, deepening my understanding of the ingredients and dishes. ● Mackerel Consommé from Ajiro Fishing Port This specialty was made by blending whole mackerel in a mixer, simmering it, and carefully straining it without using salt (finishing with kombu dashi and a drop of sudachi). The clean umami of the mackerel spreads gently, with a pleasant hint of saltiness from the ingredients. ● Cold Fettuccine with Boiled Shirasu from Wakayama Nishiwaki Fishing Port Fettuccine (cold pasta) soaked in clam broth topped with boiled shirasu. A delightful combination of ingredients that I love—delicious! The boiled shirasu is from Yamari, a long-established shop in Chef Fukami's hometown of Wakayama. ● Assorted Sashimi Grilled Kinmedai from Ito, and Aori Ika from Odawara - The Kinmedai was smoked with straw, served with a sauce made with grated daikon and vinegar. The skin was fragrant, and the flesh was firm and rich in flavor. - The Aori Ika was served with a sudachi salt sauce. The flesh was sweet and paired well with the salt. ● Gratin of Kita Akari Potatoes Aged for 2 Years in Snow Room Whole Kita Akari potatoes, aged slowly in a snow room, were baked and topped with béchamel sauce. Upon tasting, I was surprised by its sweetness! Did potatoes taste this sweet? ... It was a remarkable dish. ● Fried Flounder from Odawara Sauce of Chinese Amazake and Yuzu Kosho The batter for the fritters was thin and light, with a crispy texture. The flounder was hot and fluffy. The mild flesh paired well with the sweet and slightly spicy vinaigrette sauce made with Chinese amazake and yuzu kosho. ● Corn Soup from Mishima Seiroku Maejima Farm A creamy soup made from Gold Rush corn, topped with fruit tomato jelly. The sweet and rich Gold Rush soup was accented by the refreshing acidity of the tomato jelly. Before the main course, the staff asked about the portion size, so I requested a smaller main. ● Galantine of Natural Shamo Chicken from Izu Amagi This dish is made by wrapping ground chicken seasoned with herbs and spices in the skin of Amagi shamo chicken. The garnish included grilled asparagus and zucchini from Moguhagu Farm, and Princess paprika from Smart Agriculture. It was served with Camargue salt, Taiwanese pepper (Margar), and parsley butter. The Amagi shamo chicken had a moderate chewiness and was light in flavor. The texture and sweetness of the vegetables left a lasting impression. ● Risotto with Ise Lobster from Ito Fishing Port This dish combined the meat of Ise lobster with rice cooked in a rich lobster bisque sauce using Japanese dashi. The bisque sauce paired well with the rice, which was cooked to a firm consistency, but it was slightly on the salty side. There may have been too much sauce compared to the amount of rice (which I had requested to be less). ● Crown Melon from Suzuki in Fukuroi City, with Sauternes Jelly The melon was sweet and juicy. Since it was a high-sugar melon, the jelly may not have been necessary. For post-meal drinks, I could choose between coffee or basil tea. ● Coffee The milk was served frothed. It had a rich flavor with a well-balanced bitterness. ● Danna Milk Ice Cream Smooth and milky, with a slightly refreshing texture. ● Mui Shizen Financier Freshly baked and hot, with a buttery aroma wafting as it was served. The dark brown surface was crisp, while the inside was moist. The portions were just right. Despite being full, I felt light after the meal. The dining experience lasted about 2 hours. The staff's attentiveness was thorough, and the atmosphere was comfortable. Chef Fukami's dishes, which utilize the richness of Izu's ingredients and express the philosophy of "Ao," were as delicious as expected. The standout dishes for me were the " Mackerel Consommé, Grilled Kinmedai, and Gratin of Kita Akari." This restaurant is worth visiting Ajiro just for the meal. If you are staying, you can wear loungewear during meal times, which is great as you can relax in your room right after dining. The comfort of the room is also excellent, so I recommend staying to fully enjoy the meal. (Part 2) will cover breakfast and the room.
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