CL DINING
A comfortable restaurant with a high, open ceiling where fans gently spin and soothing ethnic music plays in the background. Under the flickering glow of candlelight, enjoy a full-course French-Italian meal supervised by Chef André, a French culinary expert with experience at prestigious hotels and restaurants. A wide selection of drinks is available, with over 50 bottles of wine stored in our wine cellar. We also recommend the local craft beer that can only be enjoyed here in Izu Kogen.
The menu is subject to change depending on the season and daily ingredient availability.
Andre × Miki
At “Bon’ Ap,” French chef André leads the culinary supervision, fusing the authentic flavors of France and Italy with the rich taste and aroma of premium Japanese ingredients. Please enjoy this French-Italian fusion cuisine, which combines boldness and delicacy in every dish.
Images are for illustrative purposes only. Actual dishes may vary depending on the day's ingredients.
With a passion to bring the authentic flavors of France and Italy to you, our chef creates bold yet delicate dishes using an abundance of seasonal ingredients from the Izu region. We are committed to using carefully selected organic and pesticide-free vegetables and herbs, with attention paid to every ingredient. Each dish is thoughtfully crafted to express the strength and gentleness of nature. This course is for those who truly want to savor every bite. You will be served a full-course chef’s selection consisting of 6 to 8 dishes.
Images are for illustrative purposes only. Actual dishes may vary depending on the day's ingredients.
Our popular Eggs Benedict topped with a perfectly soft and jiggly poached egg.
Andre (Culinary Supervisor)
Born in Paris, France. Started cooking at the age of 14 and became a restaurant chef in Paris at 22. Worked under Michelin-starred chefs until age 28. Later served as a chef at renowned hotels and restaurants around the world, including in Italy, Bora Bora, the UK, Australia, and New Caledonia. He came to Japan 18 years ago and was involved in the launch of several “Ore no French” restaurants. Currently, he is the owner-chef of the French-Italian deli "Bon' Ap" in Izu Kogen, and starting January 2025, he will supervise all cuisine at our hotel.
MIKI
Originally from Kagawa Prefecture. After working in the apparel industry, she entered the hotel business 25 years ago. Her philosophy is to prepare meals that are gentle on the body and bring smiles to her guests. She uses as many organic and pesticide-free vegetables as possible, sourcing fresh produce directly from local farmers. She is meticulous not only about the ingredients but also about the salt used—only choosing those that benefit the body. With her natural cheerfulness, she works side by side with Chef André to create dishes every day.
Saito Farm – Ito City
The vegetables used in the hotel are lovingly grown by our contracted farmers. Seasonal produce such as rapeseed blossoms, cabbage, broccoli, cauliflower, Romanesco, komatsuna, and new onions are nurtured with care. No chemical fertilizers are used—instead, organic fertilizers bring out the natural sweetness and aroma of the vegetables. Through the careful use of insect nets and vinyl covers, safe and reliable farming is achieved. Please enjoy these heartfelt, lovingly cultivated vegetables.
Izu Poultry – Izu City
The eggs used in our desserts and the soft, jiggly poached eggs for breakfast come from Izu Poultry’s “Niwatori Ailand” brand, which pursues eggs born from healthy chickens in a natural environment. Thanks to the clean surroundings of Mount Amagi and their proprietary fermented feed, the eggs have no odor and a mellow sweetness. Perfect for raw egg dishes or desserts, these eggs are popular locally and through co-ops. Founded nearly 60 years ago, Izu Poultry now raises about 22,000 birds. The second-generation owner, Mr. Toshio Sato, pours his passion into producing flavorful eggs—an essential taste that embodies the power of nature.
BORDEAUX
CHATEAU AILE D'AEGENT
BOURGOGNE
PULIGNY-MONTRACHET / GEORGES DUBOEUF CUVEE
COTES DU RHONE
LOUIS MAX RHONE BLANC
ALSACE
TRIMBACH RIESLING
ITALY
PLANETA CHARDONNAY / IFRATI / SOAVE CLASSICO / MOSCATO / EST! EST!! EST!!!
GERMANY
BURG-RAYER
HOUSE WINE
BARCO VIEJO CHARDONNAY
SANGRIA BLANCA
SANGRIA
ROSE WINE
ROSE D'ANJOU
BORDEAUX
LE CLARENCE HAUT-BRION / CHATEAU RAUZAN-SEGLA / CHATEAU BEYCHEVELLE / ESPRIT DE PAVIE / DOURTHE BORDEAUX / CHATEAU DE CIVRAC
St.EMILION
CHATEAU DES LAURETS
ĈOTES DU RHONE
CHATEAU NEUF DU PAPE / LOUIS MAX RHONE ROUGE
BOURGOGNE
VOSNE-ROMANEE / GEVREY CHAMBERTIN / PASSE-TOUT-GARAINS / GEORGES DUBOEUF CUVEE
ITALY
LUCE DELLA VITE / BAROLO / MONTEPULCIANO D'ABRUZZO / CHIANTI CLASSICO
CALIFORNIA
CALERA REED VINEYARD / THE PRISONER / RIDGE GEYSERVILLE / HEITZ CELLER / ROBERT MONDAVIPS
CHILE
CONO SUR CABERNET
ARGENTINA
TOSO
HOUSE WINE
PUERTA DE ALCALA / BARCO VIEJO
SANGRIA
SANGRIA
NON ALCOHOLIC WINE
CASSIS JUICE
CAMPAGNE
JANISSON BARADON / MOET & CHANDON
SPUMONTE
SANTERO PINOT / ASTI / CIAO / BIANCO / ROSATO
CAVA
CORDON NEGRO
