Aoka’s signature blue tiles and warmly glowing inlaid ceiling lights create a pleasing milieu for
all-day dining.
For groups of up to 10 people, a private dining room is available. Recommended for group and family
celebrations and parties.
restaurant umigotoEnjoying the Bounty of the Sea around the Goto Islands
The Goto Islands have a thriving ecosystem, both in the sea and on land. The fresh ingredients that
can be caught and gathered in this region are blessed with the delicious flavors of that natural
bounty. Using these choice foodstuffs, Chef discovers the most delicious ways to prepare them,
heedless of categories but leaning toward Italian and French techniques.
Relying chiefly on the ingredients of the Goto Island, Chef serves up dishes that will make you say,
“I didn’t know this food could be prepared this way!” Come and enjoy Goto cuisine as it can only be
experienced here.
PROFILE
PROFILEChef: Tatsuya Koizumi
Tatsuya Koizumi entered the world of gastronomy at the age of 18. After serving as
sous-chef at Bistro Bonne Femme in Akasaka, Tokyo, at the age of 26 Koizumi moved to France. There
he apprenticed at many of France’s most celebrated restaurants, including Côte d’Or, L’Espérance and
La Terrasse. Returning to Japan at the age of 30, Koizumi took on a succession of positions at
famous restaurants and hotels.
As chef de cuisine at resorts in various regions of Japan, Chef Koizumi served dishes prepared using
local ingredients. As a master of vegetable cuisine, Chef Koizumi excels at creating irresistible
dishes with inspired technique from local foodstuffs.
The Goto Islands are richly blessed with delicious ingredients. The seafood in particular is
extraordinary. Chef Koizumi brings you the flavors of the seas around the Goto Islands with
technique and panache honed over many years.
LUNCH MENULunch Menu (11:45 AM to 2:00 PM, last order
1:30 PM)
-
pasta lunch / ¥1,800（inc. tax）
・today’s salad
・choice of pasta（3 types）
※Cream pasta +￥200
※Bread and drink included
-
Poiret of seasonal fish “umigoto” LUNCH / ¥2,200（inc. tax）
・today’s salad
・seafood dish（From Goto）
※Bread and drink included
-
Grill of Goto pork “umigoto” LUNCH / ¥2,200（inc. tax）
・today’s salad
・meat dish（Goto pork）
※Bread and drink included
-
“mijoka” COURSE / ¥3,800（inc. tax）
・ today’s appetizer
・today’s pasta
・meat dish（Goto beef）
・dessert
※Bread and drink included
-
-
DINNER MENUDinner Menu (17:30～21:30/LO 20:00)
-
“MIJOKA” DINNER PLAN / ¥4,000（inc. tax）
・today’s salad
・today’s pasta
・meat dish（Goto beef）
・dessert
※Bread and drink included
-
“AOKA” DINNER COURSE / ¥5,500（inc. tax）
・today’s appetizer
・soup
・today’s pasta
・seafood dish（From Goto）
・meat dish（Goto beef）
・dessert
※Bread and drink included
-
“UMIGOTO” DINNER COURSE / ¥7,800（inc. tax）
・Hot appetizer
・today’s pasta
・seafood dish（From Goto）
・meat dish（Goto beef）
・dessert
※Bread and drink included
RESERVATION
We look forward to serving you the best dishes according to the season when you visit.
Phone number
+81-959-42-5090
E-mail address
umigoto@hotelaoka.com
Closed
Every Irregular
Hours of operation (Lunch)
11:45 AM to 2:00 PM, last order 1:30 PM
Hours of operation (Dinner)
5:30 PM to 9:30 PM, last order 8:00 PM
PROFILEChef: Tatsuya Koizumi
Tatsuya Koizumi entered the world of gastronomy at the age of 18. After serving as
sous-chef at Bistro Bonne Femme in Akasaka, Tokyo, at the age of 26 Koizumi moved to France. There
he apprenticed at many of France’s most celebrated restaurants, including Côte d’Or, L’Espérance and
La Terrasse. Returning to Japan at the age of 30, Koizumi took on a succession of positions at
famous restaurants and hotels.
As chef de cuisine at resorts in various regions of Japan, Chef Koizumi served dishes prepared using
local ingredients. As a master of vegetable cuisine, Chef Koizumi excels at creating irresistible
dishes with inspired technique from local foodstuffs.
The Goto Islands are richly blessed with delicious ingredients. The seafood in particular is
extraordinary. Chef Koizumi brings you the flavors of the seas around the Goto Islands with
technique and panache honed over many years.
LUNCH MENULunch Menu (11:45 AM to 2:00 PM, last order 1:30 PM)
-
pasta lunch / ¥1,800（inc. tax）
・today’s salad
・choice of pasta（3 types）
※Cream pasta +￥200
※Bread and drink included -
Poiret of seasonal fish “umigoto” LUNCH / ¥2,200（inc. tax）
・today’s salad
・seafood dish（From Goto）
※Bread and drink included -
Grill of Goto pork “umigoto” LUNCH / ¥2,200（inc. tax）
・today’s salad
・meat dish（Goto pork）
※Bread and drink included
-
“mijoka” COURSE / ¥3,800（inc. tax）
・ today’s appetizer
・today’s pasta
・meat dish（Goto beef）
・dessert
※Bread and drink included
DINNER MENUDinner Menu (17:30～21:30/LO 20:00)
-
“MIJOKA” DINNER PLAN / ¥4,000（inc. tax）
・today’s salad
・today’s pasta
・meat dish（Goto beef）
・dessert
※Bread and drink included -
“AOKA” DINNER COURSE / ¥5,500（inc. tax）
・today’s appetizer
・soup
・today’s pasta
・seafood dish（From Goto）
・meat dish（Goto beef）
・dessert
※Bread and drink included -
“UMIGOTO” DINNER COURSE / ¥7,800（inc. tax）
・Hot appetizer
・today’s pasta
・seafood dish（From Goto）
・meat dish（Goto beef）
・dessert
※Bread and drink included
RESERVATION
We look forward to serving you the best dishes according to the season when you visit.
| Phone number | +81-959-42-5090 |
|---|---|
| E-mail address | umigoto@hotelaoka.com |
| Closed | Every Irregular |
| Hours of operation (Lunch) | 11:45 AM to 2:00 PM, last order 1:30 PM |
| Hours of operation (Dinner) | 5:30 PM to 9:30 PM, last order 8:00 PM |