LAT.34°N by AO Atami

Dinner is amazing, but the ultimate experience is breakfast.For Japanese people, there’s no greater luxury than a nostalgic and heartwarming delicious breakfast.With freshly shaved katsuobushi and local dried fish, there are various carefully selected side dishes, making it essential to ask for a second serving of rice.The marinated egg yolk is simply perfect...By the way, my favorite is the wasabi miso!It’s a blissful moment to start the day with such delicious food and feel completely satisfied. Less

Staying at Mui Shizen not only allows you to enjoy nature, but also to savor incredibly delicious meals. They source carefully selected seafood, vegetables, and fruits from various places. The signature dish is the Ise lobster risotto, featuring plump Ise lobster and rice. Even a small amount of Ise lobster leaves you completely satisfied! The flavor is rich and deep. Next up is the sashimi. I think it’s red sea bream, octopus, and Japanese grunt? The skin of the red sea bream is crispy and fragrant, and it’s served with a special sauce just for it. It’s truly delicious. The octopus has an impressive texture. And more dishes keep coming... Towards the end, we had Shine Muscat grapes. They were incredibly sweet. Next was matcha ice cream. It’s rich and creamy. Finally, we had financier. Crispy on the outside and chewy on the inside. It was a great meal! ♪♪♪ Less

Nestled on the cliffs of Ajiro, south of Atami, is "LAT.34°N by Ao." This inn, chosen for a peaceful getaway, enveloped me in an air of elegance as soon as I stepped inside, welcoming me with warmth and comfort. The soothing heat of the onsen filled the room, and the breathtaking view of the azure sea below washed over me as I awaited the evening's dinner.As night fell, I discovered a delightful truth just before heading to the dining area. A gourmet website I casually opened revealed high ratings and mentioned that this establishment was supervised by the renowned "Ao." I couldn't contain my excitement at the luxurious anticipation of this unexpected encounter.And thus, the feast began. Each dish showcased the aesthetic of subtraction, drawing out the essence of the ingredients to their utmost limits.- **Saba Consommé** Fresh saba was used whole, extracting only the natural flavors of the ingredients. No seasonings like salt were added, resulting in a pure soup that highlights the essence of the material.- **Shirasu from Yamari** A long-established shirasu shop in Wakayama, maintaining quality by quickly washing the shirasu in cold water and using natural salt for a perfect boil. This dish is crafted with traditional methods to maximize the flavor of the shirasu.- **Three Assorted Sashimi** A selection of sashimi focusing on freshness from Sagami Bay and Suruga Bay. The accompanying sauces are all freshly prepared on the day.- **Two-Year Aged Snow Room Potatoes (Mikawa)** Potatoes aged in a snow room, where humidity and temperature are carefully controlled. Cooked at the optimal temperature for starch conversion, these potatoes offer an astonishing sweetness.- **Amagi Shamo Chicken from Izu** Raised freely in the fertile lands of Izu, this chicken boasts a perfect balance of flavor and texture, with no unpleasant odor. Each bite releases rich fat, providing a blissful taste experience.- **Ise Lobster Risotto** This risotto features Ise lobster raised in the nutrient-rich waters of Izu. The rice is cooked in a Japanese dashi, extracting deep flavors from the lobster shells and legs, resulting in a rich bisque.- **Bona Milk** Located in the eastern part of Shizuoka, near Hakone, Bona has a history of over 140 years in dairy farming. Fresh milk is selected daily for processing, preserving the natural freshness of the milk.Facing this culinary experience without any prior knowledge made the impact even deeper, leaving a lasting impression on my heart. From the first consommé that revealed the value of the ingredients to the final dish, I was continually amazed by the sincere preparation that maximized the potential of each ingredient. The gentle sound of waves, the steam of the onsen, and the unforgettable memories of exquisite cuisine made my time at "LAT.34°N by Ao" an invaluable experience that deeply satisfied all my senses. Less

I visited "LAT.34°N by Ao" in Atami, Ajiro.This French restaurant uses the finest ingredients carefully selected from all over the country. The dishes, which maximize the natural flavors of the ingredients, were truly delicious from start to finish.The recommended lobster risotto was exceptional. The rich umami of the lobster infused beautifully into the rice, creating a unique aroma and taste.The gratin made with two-year-aged snow room potatoes and the Izu Amagi chicken showcased a remarkable attention to detail in every dish.It was a French dining experience that makes me want to return, even if it means traveling to Atami again. Less

This was my first time staying at Hotel Mui Shizen, and I had the pleasure of dining here.Dinner starts at either 5:30 PM or 7:30 PM, and I chose the latter.The meal consisted of a full course of 10 dishes, starting with soup and ending with dessert.From beginning to end, everything was perfect in both presentation and taste.It was truly delicious.What stood out the most were the cold pasta and the potato gratin.Simply put, they were amazing!The flavors of the ingredients were highlighted to their fullest potential.At the end, I had the opportunity to speak with the head chef, who shared that he sends his knives to Wakayama Prefecture every day to be sharpened. I was deeply impressed by this dedication.It showed a meticulous attention to detail and a strong sense of professionalism.Breakfast was equally impressive.I enjoyed a perfect Japanese meal and left feeling completely satisfied.The staff were all very friendly and welcoming. Thank you so much for this wonderful experience! Less

During my stay at Mui Shizen, I enjoyed both dinner and breakfast here. For dinner, I had a course centered around local seafood and vegetables. It was delightful to see the fish and vegetables that would be used that day, showcasing their commitment to quality ingredients.As a wine enthusiast, I was pleasantly surprised by the impressive selection of bottles, including some quite luxurious options, raising my expectations even before the meal began!I opted for a pairing this time. From champagne to white, red, and even Japanese sake, each drink was perfectly matched to the dishes. The glasses changed for each pairing, and the wine temperatures were spot on. Each pairing complemented the food beautifully, making me excited for what would come next with each course.All the dishes were delicious, but the standout for me was the gratin made with 2-year-aged make-in potatoes from a snow room. The sweetness of the potatoes was remarkable, creating a dish unlike any I had ever tasted before.The cold fedelini with boiled shirasu, sashimi, and Amagi chicken were also delightful, and the final dish, a rich Ise lobster risotto, was packed with flavor. Even though I was quite full, I enjoyed every bite until the end!I savored the dessert as well, but since I was already full, I took the last financier to enjoy leisurely in my room.Breakfast the next morning was also excellent. It featured rice cooked in a clay pot, dashimaki tamago (Japanese omelet), dried fish, homemade tofu, chirimen sansho, and wasabi miso, allowing me to enjoy a variety of traditional Japanese breakfast items.Each ingredient was carefully selected, and everything was so delicious that I ended up eating three bowls of rice in the morning! I was thoroughly satisfied with the entire experience, from the dinner pairing to the breakfast the next morning. Especially for dinner, I highly recommend enjoying not just the food but the pairings as well at this restaurant. Less

This auberge is located near Ajiro Station, and each room comes with an outdoor bath. The meals are supervised by Ao, a highly sought-after restaurant in Roppongi. Dinner features creative French cuisine, starting with mackerel soup, chilled fedelini with shirasu (whitebait), sashimi (kinmedai, meichidai, and aori ika), and gratin made with 2-year-aged make-in potatoes. The fried ribbonfish seasoned with Chinese sweet sake and yuzu pepper is exceptionally delicious, and the gratin is so good that you'll want a second helping.The breakfast includes a Japanese meal set featuring freshly picked corn soup from Mishima Maeshima Farm, galantine of Amagi shamo chicken, and lobster risotto, showcasing local ingredients. While it may not use ingredients as luxurious as those at Ao, the dishes are crafted with local products from Sagami Bay and the chef's hometown of Wakayama.The next morning's breakfast is a Japanese-style meal set, also made with carefully selected ingredients, and it is truly comforting and delicious. The only downside is the limited menu variety. It seems that it won't change on the next visit, and I hope for seasonal variations. My wife really liked the place, so she would like to return if the menu changes. Less

Ranked first in the French category on Tabelog nationwide (as of August 2026, with a score of 4.62), this auberge restaurant, "LAT.34°N by Ao," is a creation of a chef trained at "Ao" in Nishiazabu.Currently, it holds a score of 4.23, making it the second-best French restaurant in Shizuoka, just behind "Chiso Nishi Kenichi."The restaurant brings the ingredients directly to your table, raising expectations significantly!The chef in charge, Masaya Fukami, previously worked in Japanese cuisine at "Kawakyu" in Wakayama. Captivated by the dishes at "Ao," he began his training and took on his role with the opening of the facility in 2025.He possesses skills in utilizing ingredients to their fullest, making both fish and vegetables delicious!Seeing is believing!Breakfast is also fantastic, so I definitely want to visit and stay at the auberge.The rooms with open-air baths are wonderful!Staying for one night with two meals (on weekdays) might even be cheaper than at "Ao" in Nishiazabu! Less

A destination auberge in Atami.One of my favorite restaurants, LAT.34°N by Ao, is produced by Mr. Minemura.First of all, the location overlooking Sagami Bay is simply stunning.The mackerel consomme is a soup made without any seasonings like salt, using several whole fresh mackerels to carefully extract the umami of the ingredients. The deliciousness allows you to directly appreciate the quality of the ingredients.The cold fedelini is made with boiled shirasu (whitebait) from a long-established shop in Wakayama Prefecture, which has been in business for seven generations. The shirasu, seasoned with natural salt, pairs perfectly with the fedelini that has absorbed the flavor of clams, creating a delightful balance of saltiness and umami.The sashimi trio from Sagami Bay and Suruga Bay includes octopus, red snapper, and striped jack. Each is incredibly fresh and delicious. The specially prepared sauce that complements the sashimi is also a perfect match.The snow room aged potatoes (May Queen) are incredibly sweet. The natural sweetness is irresistible, and the cream is wonderfully delicious.The fried knife fish from Mr. Hasegawa of Sakana no Hito has a crispy, light batter and juicy fish, perfectly complemented by a spicy Chinese sweet sake and yuzu pepper sauce—absolutely exquisite.The soup made from freshly picked corn uses Gold Rush variety. Its natural sweetness, without any additives, seeps into your body.The galantine made from natural game chicken has an outstanding aroma and flavor from the skin. I was also surprised by the deliciousness of the accompanying vegetables, including refreshing eggplant and asparagus with no off-putting flavors.The specialty lobster risotto, with its rich bisque soup, reminds me of LAT.34°N by Ao. It’s just too delicious.The dessert of peach with Sauternes jelly, milk ice cream, and financier is also highly satisfying...It was a restaurant with a high level of completion! The satisfaction at this price point is incredible.Next time, I want to stay in a room with an open-air bath and enjoy breakfast as well.It was delicious.Thank you for the great meal.-----------------------------Thank you very much for reading until the end.I am truly delighted by all your "follows," "likes," and "saving the restaurant." I appreciate your continued support.--------------------------- Less

I stayed at Mui Shizen and enjoyed a meal here.It started with a mackerel consomme, followed by:Chilled fedelini with boiled shirasu,Sakana no Hito's Hasegawa-san's expertly prepared fish,Grilled black mullet, striped jack, and squid.Then came a gratin made with make-in potatoes,Corn soup,Fried ribbonfish,Galantine of Amagi Shamo chicken,Ise lobster risotto,And a peach dessert with freshly baked milk ice cream and financier ❤︎.Everything was so delicious that I almost wanted to ask for seconds! Less

Breakfast at LAT.34°N by Ao.The breakfast was Japanese-style. I will skip the details of the menu as other reviewers have covered it thoroughly.To conclude, the breakfast did not disappoint.First, I was amazed by the quality of the dashi-maki tamago (Japanese rolled omelet). The refined umami of the dashi and the fluffy texture were remarkable, making it a satisfying dish on its own.The soy sauce-marinated egg yolk was rich yet perfectly balanced in saltiness. When placed on top of the freshly cooked clay pot rice, it was so delicious that I could have eaten several bowls.An unexpected delight was the "wasabi don" that was not listed on the menu. It was a simple dish with thinly shaved katsuobushi (dried bonito flakes) and fresh wasabi over rice, drizzled with a bit of soy sauce. The refreshing aroma of the wasabi and the umami of the katsuobushi harmonized beautifully, leaving a lasting impression.The dried fish of the day was astonishingly juicy. It was prepared in a way that allowed the natural flavors of the fish to shine through, rather than just being grilled.The accompaniments, such as wasabi miso, chirimen sansho (tiny salted fish), and squid salted fish, were all exceptional, each bringing its own character while enhancing the clay pot rice.While enjoying breakfast, I couldn't help but think, "I wish I had some Japanese sake..."Both the clay pot rice and the red miso soup were outstanding, and despite being full, it took a strong will to resist asking for seconds. It had been a long time since I encountered such a high-quality Japanese breakfast.After breakfast, Chef Shinkai came to greet us. I was impressed not only by the Western course from the previous night but also by the high level of Japanese cuisine served in the morning. Once again, I felt he is an exceptional chef. Less

I enjoyed dinner and breakfast during my stay. The dinner was a blissful experience, featuring fresh ingredients, wine pairings, impeccable timing in serving the dishes, attentive service, and of course, exquisite flavors. There was no dress code, and the French-style dining included changing cutlery for each course. Before the meal, the chef kindly explained the ingredients, and after dining, there was a thoughtful farewell. The squid was prepared using a technique that showcased its unique patterns, which changed during the introduction of the dish. The initial dish, a mackerel consomme, was made without any seasoning, allowing the natural saltiness of the ingredients to shine through. The gratin made with meikuin potatoes completely redefined my concept of gratin. The lobster risotto had the best texture I’ve ever experienced with lobster, and combined with the perfect firmness of the rice, it was incredibly flavorful. I was pleasantly surprised by how quickly the next dish arrived after finishing the previous one. For breakfast, I found the portion sizes to be just right, but unexpectedly, I ended up eating three bowls of rice with two traditional, punchy salted plums. Simply enjoying the rice with wasabi, bonito flakes, and dashi soy sauce was also fantastic. Considering that my stay included meals, the luxurious dining experience was truly exceptional. Less

I revisited LAT.34°N by Ao, a resort auberge located in Ajiro, Atami City, at latitude 34°N, which opened last year. Here, you can enjoy exquisite dishes that embody the philosophy of Chef Masaya Fukami, who hails from the Japanese cuisine division of the prestigious Kawakyu Resort Hotel in Wakayama. After a relaxing soak in the carefully selected indoor hot spring baths located on the balconies of each room at the auberge NIPPON RESORT MUI SHIZEN ATANI, I indulged in a leisurely Japanese kaiseki breakfast. This luxurious treatment, a Japanese power breakfast, rejuvenates you from both inside and out. The high-quality bento boxes and tableware used for the meal are stunning, making the dishes even more appealing. Each dish prepared by Chef Fukami was delicious, showcasing the best of local ingredients. The locally sourced orange juice from Numazu Nishihura, called "Minna no Mikan," had a gentle and smooth taste that was delightful. It's definitely worth traveling to experience this culinary journey. From appetizers to desserts, the use of local ingredients was fully realized, and the experience was consistently impressive. I highly recommend this place for various occasions, whether with friends, business partners, family, or a date. Thank you for the wonderful meal! Less

Good morning!I visited the amazing inn, Mui Shizen, where you can enjoy the best breakfast in Japan!First up was the salad, and the vegetables were absolutely fresh and vibrant!Then came my all-time favorite, the eggs, which were simply outstanding!After enjoying the egg over rice, you can completely dive into Atami Bay!Just make sure not to jump in!However, there is a pool, so definitely take a plunge after the sauna!The pool is perfect for this season!Thank you so much to everyone who always provides the best meals and service! Less

This auberge is a newly built resort operated by a hotel company in Wakayama Prefecture. While the facilities and other services are excellent, I will focus solely on the restaurant since this is Tabelog.The restaurant is supervised by Ao in Nishiazabu. Chef Minemura also appears in the video playing in the lounge. Each ingredient is carefully selected and prepared with high-level techniques to provide exceptional hospitality.Tonight, we enjoyed a full course prepared by Chef Shinkai:- Consommé- Chilled Fettuccine with Boiled Shirasu (young sardines)- Sashimi of three kinds: Aburi Kinmedai (seared golden eye snapper), Ishidai (stone bream), and Shinkei-shime Aoriika (squid)- Sashimi soy sauce, chili vinegar, and sudachi salt- Gratin of Kita Akari potatoes aged for 2 years in a snow room- Fried Flounder with a sauce of Chinese sweet sake and yuzu pepper- Corn mousse with fresh corn- Galantine of Amagi Shamo chicken with Princess paprika- Ise lobster risotto from Ito fishing port- Crown melon with Sauternes jelly- Ice cream made from Dan-na milk- Financier made with natural ingredientsIt was amazing, truly moving!! The vitality of the sashimi fish was incredible, making me realize that fish are indeed alive! The seared Kinmedai had a soft texture, almost like a perfectly rounded vegetable, which surprised me. The Ishidai was unbelievably plump, and the knife work was meticulous.At Nishiazabu Ao, they use 3-year aged Kita Akari, but here it was 2 years. You can enjoy the soft, rich, and substantial vitality of the potatoes. The Amagi Shamo chicken galantine was smooth, juicy, and delicious, unlike any chicken I’ve had before. The accompanying paprika was also packed with sweetness. The Ise lobster risotto had a gentle flavor and was very tasty. It had a different taste from the rich lobster, highlighting the essence of Ise lobster, with a firm texture of rice that complemented the flavor. And there was plenty of Ise lobster in it!Freshly made fluffy ice cream and warm financier rounded off the meal.This is not the level of a typical restaurant in a lodging facility; I wonder if there are any auberges that can surpass this one... I was completely satisfied. Moreover, after finishing the meal, you can take a hot spring bath in your room and fall asleep right away in bed—it's the best! For guests staying overnight, you can choose to start your meal at either 5 PM or 7:30 PM, but I recommend the later option. After enjoying the outdoor bath in your room, relaxing in the sauna and pool, and having a beer with delicious snacks in the lounge, dinner time arrives in no time.Breakfast was also wonderful! Fresh and energizing salad, delicious small dishes, rice cooked in a clay pot, and red miso soup. The dried sardines were also very tasty. Chef Shinkai was in charge of breakfast as well, and he even came to greet us at the end. It seems like there’s a lot to manage, but the service staff is highly skilled, working together as a great team to provide high hospitality. I felt their commitment to incorporating customer feedback into their daily service.It was the best! I will definitely visit again! Less

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. Less

I was picked up from Ajiro Station. This restaurant is located within the Muinatural facility, and Chef Mineura from Ao in Nishiazabu oversees it entirely. LAT.34°N is said to be an abbreviation for latitude 34 degrees north. After being picked up, I had some time to relax in the lobby. The restaurant is situated on a hill, so the signal isn’t great, but they kindly provided Wi-Fi. You can enjoy your meal while overlooking a garden full of blooming flowers and the Sagami Bay.The dishes are crafted to capture the peak moments of the ingredients, and I was excited to see what was in store. It started with a presentation of the ingredients for the day, and the squid was still moving!We began with a mackerel consomme, which had a wonderful aroma. The pasta infused with clam flavor was delightful, and the sashimi was so tender it felt like it melted in my mouth.Then came the most popular dish: Kitakari potatoes aged for two years in a snow room, served with a cheese and milk-based sauce. It was surprisingly sweet, and I hear some people come back just for this.The fried Isaki fish was fragrant, and the chicken had a nice texture and aroma, with crispy skin. The shrimp risotto had a rich flavor that reminded me of Ao. I would love to stay overnight next time; it was a wonderful experience.Dining time: 2 hours (They provide transportation according to the train schedule from Ajiro Station. Reservations are required for the pickup.) Less

As someone who deeply loves both French and Japanese cuisine, this full-course meal was right in my strike zone.The dishes showcased the quality of the ingredients, particularly the freshness of the seafood, prepared in a simple yet elegant French style. It felt like I was being served several courses in a row, each at a level that would typically spark conversations like, "That dish was delicious!"I also stayed at the attached hot spring inn this time, and it felt quite reasonably priced.Everything was truly delicious! Thank you for the wonderful meal! I will definitely come back again. Less

Nestled in the quiet villa area of Atami and Ajiro, the auberge "Mui Shizen - ATAMI" houses the French restaurant "LAT.34°N by Ao." I had been looking forward to this visit, as it is part of the lineage of the renowned restaurant "Ao" in Nishiazabu.From the large window at my table, I was greeted by the beautiful sea at "Latitude 34°N," just as the restaurant's name suggests. The stunning gradient of the Sagami Bay transitioning from dusk to night provided the perfect backdrop.As for the dishes and pairings, the creative French cuisine features local fish from Suruga Bay and Sagami Bay, along with a variety of rich ingredients from Shizuoka. The meticulous pairing of wines by the sommelier (with occasional Japanese sake) was truly impressive, delivering a wave of delight with every bite. Less