Reservation
0557-54-5004
〒413-0234 
Story
The Beginning
In March 1999, Petit Hotel Grandvert was established on a scenic hill overlooking Mount Omuro.
After more than 20 years as a small six-room inn, in March 2022, it was transformed into Grandvert Izu, a boutique retreat with only two rooms. Enjoy your getaway surrounded by lush greenery and the peaceful beauty of nature.
The Beginning
In March 1999, Petit Hotel Grandvert was established on a scenic hill overlooking Mount Omuro.
After more than 20 years as a small six-room inn, in March 2022, it was transformed into Grandvert Izu, a boutique retreat with only two rooms. Enjoy your getaway surrounded by lush greenery and the peaceful beauty of nature.
1
A Small Inn Since 1999
Grandvert Izu opened in the spring of 1999 in a small forest on the southern base of Mount Omuro, on a hill known as “Moriyama.” In 2022, the inn was renovated by Toyama Mizuno Architecture Laboratory, using hardwood furniture crafted by Hida’s kino workshop, transforming the space into a warm and open environment.
1
A Small Inn Since 1999
Grandvert Izu opened in the spring of 1999 in a small forest on the southern base of Mount Omuro, on a hill known as “Moriyama.” In 2022, the inn was renovated by Toyama Mizuno Architecture Laboratory, using hardwood furniture crafted by Hida’s kino workshop, transforming the space into a warm and open environment.
2
Thoughtful Hospitality for Mind and Body
The chef, who began as an assistant to renowned cooking expert Ms. Sachiko Moriyama, emphasizes local ingredients and a deep connection to this land in every dish.
〈Chef’s Background〉
Certified instructor at Sachiko Moriyama’s Sweets School
Instructor of Kichicha-style Kaiseki cuisine
Graduated from Le Cordon Bleu, specializing in bread making
Winner of the “3-Minute Cooking King” title in 2003 and runner-up in 2004 on TV Tokyo’s Champion
7 years as a cooking instructor for Tobikkiri! Shizuoka on Shizuoka Asahi TV
Featured in magazines and media, providing recipes and cooking demonstrations
2
Thoughtful Hospitality for Mind and Body
The chef, who began as an assistant to renowned cooking expert Ms. Sachiko Moriyama, emphasizes local ingredients and a deep connection to this land in every dish.
〈Chef’s Background〉
Certified instructor at Sachiko Moriyama’s Sweets School
Instructor of Kichicha-style Kaiseki cuisine
Graduated from Le Cordon Bleu, specializing in bread making
Winner of the “3-Minute Cooking King” title in 2003 and runner-up in 2004 on TV Tokyo’s Champion
7 years as a cooking instructor for Tobikkiri! Shizuoka on Shizuoka Asahi TV
Featured in magazines and media, providing recipes and cooking demonstrations
3
The Future of Grandvert Izu
We aim to provide guests with an enriching experience through seasonal cuisine highlighting Shizuoka’s finest ingredients, serene rooms designed in harmony with nature, and eco-conscious amenities. We also look forward to welcoming local guests for workshops, cooking classes, and other activities that foster community engagement.
3
The Future of Grandvert Izu
We aim to provide guests with an enriching experience through seasonal cuisine highlighting Shizuoka’s finest ingredients, serene rooms designed in harmony with nature, and eco-conscious amenities. We also look forward to welcoming local guests for workshops, cooking classes, and other activities that foster community engagement.
