When you think of Hamamatsu, you think of Lake Hamana, but there is actually another small lake, Lake Sanaru. This is a place that stands on the shore of Lake Sanaru and boasts a superb location with a panoramic view of the lake.THE ORIENTAL TERRACE」。
With palm trees swaying in the wind and bougainvillea welcoming you, the facade makes you forget you're in Hamamatsu, evoking the feeling of being in a resort town.
The exotic approach that suddenly appears along White Street, marked by a large palm tree, leads up a slope to a slightly elevated location.
As I gaze upon the palm trees that look so beautiful against the midsummer sky, the sound of them swaying is a soothing and comforting sound.
Founded in 1868 (Meiji 1), this is a historic and long-established restaurant with a 156-year history.TorizenIn 1963, to commemorate its 100th anniversary, the company moved its main store from Kajimachi in the city center to this quiet location on the shores of Lake Sanaru, and later opened a lakeside resort restaurant.THE ORIENTAL TERRACEReborn as "[Name of company/organization]", while respecting the 156-year history and experience passed down through generations, the company is constantly changing its business model in line with the times and creating a new wave of innovation.
With a site area exceeding 2,000 tsubo (approximately 6,600 square meters), the resort-like venue boasts a magnificent location surrounded by abundant nature. In September 2009, it was renovated into a luxurious space reminiscent of an oriental Asian resort, and the head chef of French cuisine...Tomohiro MaekawaSince welcoming a new chef, the restaurant has evolved into a high-end establishment loved by people of all ages. It has also grown into a popular venue for events, parties, and wedding receptions of all sizes, and continues to be a beloved place.
The current head of the family is the 6th generation.Yoshitaka DateSince taking office, they have been particularly focused on developing the next generation of talent, nurturing the dreams of each staff member and expanding opportunities for them to thrive in a workplace where they can learn and grow.
The floral arrangements, which are regularly changed to serve as the focal point of the entrance lobby—a grand entrance with an oriental atmosphere—feature a beautiful and vibrant display centered around anthuriums.
The theme for this event seemed to be either the Olympic flame of the Paris Olympics or the balloon that lit that flame, and the setting was thoughtfully designed.
ManagerShingo MatsunoLet's have him show us around.
Reservations are recommended for restaurant use. Lunch is served from 11:00 to 15:00 (last order at 14:00), but the reception opens at 10:30, so you can meet in the lobby.
The waiting area also has a classic atmosphere and ample space, making it possible to accommodate large groups.
restaurant"THE DININGThe restaurant boasts high ceilings and an open space facing the lake, with a calm atmosphere unified by dark brown colors. In addition to the main hall seating, there are also semi-private rooms, providing a spacious yet comfortable seating capacity of 60.
Each table has a sofa seating area, allowing you to relax and unwind.
There are also semi-private booth-style seats that offer a sense of privacy.
Open-air seats by the window can also be reserved to suit your needs.
Some guests also use the terrace seating by passing through the door connecting the restaurant to the courtyard.
The terrace seating overlooking the lake is very popular, and various event plans can be arranged to suit different requests, such as terrace BBQs with lake views.
During the day, it boasts an unparalleled location with panoramic views of the lush green Lake Sanaru. In March 2018, an "infinity pool" was added, extending from the chapel and garden. Designed to blend seamlessly with the horizon of the naturally beautiful lake, the sparkling surface of the water is refreshing and evokes the cool summer breeze.
On this day, to celebrate my husband's birthday, we ordered the "prix fixe course (2 appetizers + main course + dessert + coffee)" and three glasses of wine pairing (sparkling, white, and red). This restaurant is very close to our home, so we can leave our dog, Chocolat, alone for short periods without worry, which is a great convenience.
"Château Tayac Vin mousseux Blanc de Blancs Brut/
Château Taillac Vin Mousseux Blanc de Blancs Brut
This sparkling wine, made with Chardonnay 100%, fully utilizes the fruitiness of carefully cultivated Chardonnay grapes and is aged in the bottle for 9 months, resulting in a fruity effervescence. It boasts a refreshing taste reminiscent of honey and quince, and its elegant effervescence makes it a rare and appealing choice.
"Cheese choux pastry"
The cheese choux pastry, served piping hot and fresh from the oven, offers a light texture and rich cheese flavor, making it a perfect first bite and a great pairing with sparkling wine.
The bride and groom, seen through the window, appear in a warm and natural style, creating a lovely scene blessed with fine weather.
This waitstaff member joined the company in April of this year, so it's only been four months, but she explains the menu in detail, and her smile is fresh and pleasant as she provides service.
"A toast to my husband's 48th birthday."
The pairings for each person's chosen appetizer plate are two types of white wine.
"French Touch CHARDONNAY 2021"
The white wine paired with the sweet shrimp tartare is "French Touch Chardonnay." The "French Touch" concept originates from the music industry of the early 1980s, and this wine offers a refreshing aroma of flowers and yellow citrus fruits. Its fresh attack and rich flavor give it a dignified impression.
"Sweet shrimp tartare with bouillabaisse consommé jelly"
With its beautifully layered presentation, and the use of red and green vegetable powders to resemble bell peppers and komatsuna (Japanese mustard spinach), this dish is a feast for the eyes as well as the paprika.
“Ch.Tayac Cuvee Océanne Blanc 2023/
Château Taillac Cuvée Océane Blanc
The white wine to pair with the Salad Gourmand is a crisp, fruity wine from Taillac. It has a clear, golden hue and a very refreshing aroma reminiscent of citrus fruits. The crisp acidity and fresh fruitiness spread throughout the mouth, leaving a delicate and supple finish that is truly delightful.
"Salad Gourmand: Escabeche of Summer Vegetables with Béarnaise Sauce"
This salad, served with a refreshing béarnaise sauce made from egg yolk and vinegar, is a satisfying dish that combines the saltiness and umami of prosciutto with large croutons that add a delightful texture.
"Three types of bread served with Extra Virgin Olive Oil Colombino"
The three types of bread are served with Italian extra virgin olive oil. This oil is made from hand-picked Ligurian olives, carefully selected and pressed using a traditional cold-press method with a rotary stone mill to preserve its flavor.
A delightful, slightly luxurious lunch that's satisfying even with just the colorful appetizers, bread, and wine.
And I was impressed by the magnificent scenery that blends seamlessly with nature, making it arguably the best location in Hamamatsu.
"Duck confit and Inca's Awakening potato terrine with sherry vinaigrette"
This terrine, made with sweet potatoes known as "Inca's Awakening" and firm, well-roasted duck breast, is served with balsamic vinegar.
"Tasmanian salmon confit with sun-dried tomato tapenade" (+¥500)
A staple on the menu, yet constantly evolving. Tasmanian salmon, slow-cooked at 48°C for about an hour to maximize its sweetness and umami, is paired with a tapenade sauce made with anchovies and olives. Garnished with herbs such as dill, edible flowers, and baby greens, and served on a bed of basil-flavored couscous, this refreshing salad-style dish is a delight.
"Babalù Malvasia Orange 2022"
The perfect pairing for the sea bream is a natural orange wine. It's a natural wine, bottled without added sulfites or fining. It has a captivating amber-tinged orange color, with aromas of citrus fruits, wild roses, and herbs. On the palate, it offers a balanced fruitiness and tannins. This wine is part of a social project in collaboration with Babalù, a farm school for children facing various challenges. Children in need draw their dreams on the wine labels, and a portion of the wine's sales is donated to their farm. This is sure to become one of my favorite wines!
"Steamed sea bream with marinière sauce"
The fish dish is steamed sea bream. "Marinaire" means "seaman" in French, and the plump sea bream is served with a marinaire sauce made from clam broth, which is packed with umami. The vibrant colors of summer vegetables such as okra and tomatoes make it visually appealing, and it pairs perfectly with the fruity notes of orange wine.
"French Touch Red 2020"
Like the white wine, this French-inspired red wine is a Merlot, chosen to complement the Black Angus beef. It boasts a beautiful reddish-purple color and rich aromas of small red and black fruits, with a fresh, straightforward, and pleasant taste. A glass that offers a long-lasting, rich aroma.
Grilled Black Angus sirloin with Café de Paris sauce (+¥1,000)
The finely textured, juicy sirloin steak has a pleasant bite and a beautiful rosé color thanks to its perfect cooking. It's served with a fragrant Café de Paris sauce made with 15 kinds of herbs and butter. The sweet Merlot wine pairs wonderfully with it.
Wanting to have the dazzlingly bright Lake Sanaru's superb location all to myself, I moved to the terrace for dessert after my meal.
Although the midday sun is strong, the parasols provide ample shade, making it pleasantly warm for those of us who dislike the cold air from air conditioners, as long as it's not for too long. It will surely be a lovely spot in the evening or when the autumn breeze begins to blow.
They even brought the water back to our table on the terrace, and our cold soft drinks arrived at just the right time.
"Iced tea / Iced coffee"
"Oa la Neige"
My husband isn't particularly fond of sweets, so while it wasn't quite a birthday cake, I ordered the dessert from the course menu, prepared by the pastry chef.Yasushi SatoI asked him to decorate the birthday plate, and he kindly wrote "Happy Lv.48!!" as a cute message. The dome-shaped pure white meringue was lightly coated and sprinkled with sparkling orange and grapefruit, and served with custard cream, making for a melt-in-your-mouth dessert.
"Seasonal Oriental Tart: Lemon Tart"
This lemon tart, with its dazzlingly bright, translucent lemon yellow color, is adorned with a meringue dress and boasts a refreshing finish that allows you to fully enjoy the tartness of lemons—perfect for a summer dessert!
The bonfires are lit, and the flickering flames bring a sense of peace, creating a magical moment.
Even in summer, if the weather is nice, the terrace seating, with its resort-like atmosphere and open feel, is definitely recommended.
Head chefTomohiro MaekawaThe chef came over to greet us, and we chatted for a while.
Chef Maekawa, who has been honing his skills here, will be celebrating his 20th anniversary next year. We are looking forward to the commemorative event that is being considered.
Lake Sanaru, with a circumference of approximately 6 km, offers stunning views of the opposite shore and is a park full of attractions to enjoy throughout the seasons. It is a popular spot for cherry blossom viewing in spring, fireworks displays in summer, autumn foliage viewing in fall, and birdwatching in winter. The park is blessed with a scenic environment surrounded by water and greenery.
After dinner, we took a leisurely stroll through the garden. The stage in the center of the infinity pool is sometimes decorated for weddings, and apparently, it was even used for a proposal in the past. Combined with the beauty of the sunset, it must have been a wonderful proposal!
The terrace seating offered a refreshing breeze and a sense of tranquility amidst nature. It provided a unique experience, allowing me to enjoy a special birthday lunch. I would love to sit on the terrace again next time.
THE ORIENTAL TERRACE
Address: 6-8-30 Sanarudai, Naka-ku, Hamamatsu City, Shizuoka Prefecture
TEL: 053-447-3241
Opening hours: Lunch 11:30 - 15:00 (Last order 14:00) (*Lunch service available on weekdays)
Dinner: 17:30-22:00 (Last Order 20:00), Saturdays, Sundays, and public holidays: 11:00-22:00 (Last Order 21:00)
Closed on Wednesdays
Parking: Numerous parking lots are available in front of or near the building.
https://torizen.co.jp/
