Dining

A creative kaiseki dinner prepared by a head chef who has pursued Japanese cuisine.
From appetizers to sashimi, grilled dishes, simmered dishes, and more, please enjoy the visually appealing Food that incorporate the seasonal touches unique to Japanese cuisine.

Dinner Information

[Special Kaiseki Dinner, Hearth, Autumn]
Enjoy spiny lobster, Akita Nishiki beef, and other Akita specialties around a charming irori (traditional Japanese hearth).

1 night and 2 meals included

This special kaiseki meal allows you to savor delicacies such as matsutake mushroom soup, spiny lobster, snow crab, and Akita Nishiki beef while enjoying them around a traditional Japanese hearth.

Image of Matsutake mushroom in earthen pot

Akita Nishiki beef teppanyaki image

Image of a hearth

Image of kiritanpo with miso

Sales period	September 1, 2026 - November 30, 2026

Menu (September to November)

sashimi	Bluefin tuna, amberjack, salmon, fresh yuba (tofu skin), sweet shrimp
Main grilled dish	Akita Nishiki beef grilled on a ceramic plate
food steam-boiled in an earthenware teapot	Matsutake mushroom in earthenware pot
Grilled Skewers	Grilled sweetfish skewers
grilled dish	Lobster, snow crab, clams
Menu	Tanpo skewers with miso
hot pot	Akita local cuisine: Kiritanpo hotpot

*The hearth banquet also includes 10 other dishes, including appetizers, pickles, and desserts.

Plan Details Click here to make a reservation

[Special Kaiseki Dinner, Hearth, Winter]
Enjoy dishes like cod in a clay pot, Himegami Wagyu beef, and other Akita specialties while sitting around a charming irori (traditional Japanese hearth).

1 night and 2 meals included

This special kaiseki meal allows you to savor delicious dishes such as cod in a clay pot, turban shell, dried pufferfish, and Himegami Wagyu beef while sitting around a traditional Japanese hearth.

Himekami Wagyu Ceramic Plate Image

Image of grilled sweetfish skewers and kiritanpo skewers with miso paste.

Kiritanpo hotpot image

Monkfish liver jelly, whale bacon, smelt image

Sales period	December 1, 2026 - February 28, 2027

Dish List (December - February)

sashimi	Bluefin tuna, yellowtail, sea bream, fresh yuba (tofu skin), shrimp
Main grilled dish	Himegami Wagyu Beef Grilled on a Ceramic Plate
food steam-boiled in an earthenware teapot	Cod earthenware pot
Grilled Skewers	Grilled sweetfish skewers
grilled dish	Scallops, dried pufferfish, turban shells, and various grilled vegetables.
Menu	Tanpo skewers with miso
hot pot	Akita local cuisine: Kiritanpo hotpot

*The hearth banquet also includes 10 other dishes, including appetizers, pickles, and desserts.

Plan Details Click here to make a reservation

[Autumn Kaiseki Dinner featuring the bounty of the land]
Enjoy Himegami Wagyu beef in sukiyaki and savor the taste of autumn with fragrant matsutake mushroom rice cooked in a pot.

1 night and 2 meals included

Enjoy Himegami Wagyu beef, known for its tenderness and melt-in-your-mouth texture, in a sukiyaki dish.

[Land's Blessings Kaiseki Course - Autumn]

Himegami Wagyu beef sukiyaki image

Image of sashimi

Image of duck grilled in magnolia leaves

Image of crab chawanmushi (steamed egg custard).

Sales period	September 1, 2026 - November 30, 2026

Menu (September to November)

Grilled	Himegami Wagyu beef sukiyaki
food cooked by steaming	Crab Chawanmushi (steamed egg custard)
sashimi	Tuna, Kanpachi, sea bream, raw yuba, sweet shrimp
Grilled dish	Duck grilled on magnolia leaves
hot pot	Akita local cuisine: Kiritanpo hotpot
Soup	Taro root soup
Menu	Matsutake rice pot

*In addition, the meal includes 11 dishes such as appetizers, pickles, and dessert.

Plan Details Click here to make a reservation

[Land's Blessings Kaiseki Course - Winter]
Filled with seasonal, locally-sourced ingredients! Enjoy Himekami Wagyu beef sukiyaki and Hinai chicken rice pot

1 night and 2 meals included

Enjoy Himegami Wagyu beef, known for its tenderness and melt-in-your-mouth texture, in a sukiyaki dish.

[Local Delicacies Kaiseki Dinner - Winter]

Pork stew image

Himegami Wagyu beef sukiyaki image

Image of sashimi

Image of shark fin chawanmushi (steamed egg custard).

Sales period	December 1, 2026 - February 28, 2027

Dish List (December - February)

Grilled	Himegami Wagyu beef sukiyaki
simmered dish	Pork stew
sashimi	Tuna, fresh yuba (tofu skin), yellowtail, sweet shrimp
food cooked by steaming	Shark fin chawanmushi
hot pot	Akita local cuisine: Kiritanpo hotpot
Soup	Mushroom miso soup
Menu	Hinai chicken rice pot

*In addition, the meal includes 11 dishes such as appetizers, pickles, and dessert.

Plan Details Click here to make a reservation

[Seasonal Kaiseki Dinner - Autumn]
Compare three types of local meats, and enjoy Akita's cuisine with chestnut rice and kiritanpo hot pot!

1 night and 2 meals included

A kaiseki (traditional multi-course) meal featuring Akita Nishiki beef, Hinai chicken, and Hachimantai pork, all grilled on a ceramic plate.

Chestnut rice pot image

Image of Akita Nishiki beef, Hinai chicken, and Hachimantai pork grilled on a porcelain plate

Image of grilled silver trevally with yuzu sauce.

Kiritanpo hotpot image

Sales period	September 1, 2026 - November 30, 2026

Menu (September to November)

sashimi	Tuna, sweet shrimp
Grilled	Akita Nishiki beef, Hinai chicken, and Hachimantai pork grilled on a ceramic plate
Grilled dish	Grilled flounder in Saikyo miso
hot pot	Akita local cuisine: Kiritanpo hotpot
Soup	Akita specialty Inaniwa udon
Menu	Chestnut kamameshi

*The banquet meal also includes 9 other dishes, including appetizers, pickles, and desserts.

Plan Details Click here to make a reservation

[Seasonal Kaiseki Dinner - Winter]
Enjoy a tasting of three local meats, and savor Akita's flavors with Hinai chicken kamameshi (rice cooked in a pot) and kiritanpo hot pot.

1 night and 2 meals included

A kaiseki (traditional multi-course) meal featuring Akita Nishiki beef, Hinai chicken, and Hachimantai pork, all grilled on a ceramic plate.

Image of Akita Nishiki beef, Hinai chicken, and Hachimantai pork grilled on a ceramic plate.

Image of rice cooked with Hinai chicken

Kiritanpo hotpot image

Grilled flounder with Saikyo miso and persimmon and cheese (image)

Sales period	December 1, 2026 - February 28, 2027

Dish List (December - February)

sashimi	Tuna, yellowtail, sweet shrimp
Grilled	Akita Nishiki beef, Hinai chicken, and Hachimantai pork grilled on a ceramic plate
Grilled dish	Fried flatfish with Nishikyo-style seasoning and persimmon cheese
hot pot	Akita local cuisine: Kiritanpo hotpot
Soup	Akita specialty Inaniwa udon
Menu	Hinai chicken rice pot

*The banquet meal also includes 9 other dishes, including appetizers, pickles, and desserts.

Plan Details Click here to make a reservation

[Ultimate Kaiseki Cuisine, Hearth, Autumn]
Enjoy dishes such as matsutake mushroom rice cooked in an earthenware pot, dobinmushi (steamed dish in an earthenware pot), and Akita Nishiki beef prepared over an open hearth.

1 night and 2 meals included

In addition to the luxurious ingredients of the [Special Kaiseki - Hearth - Autumn] course,
This is the ultimate irori (hearth) style kaiseki meal, where you can also enjoy "Matsutake Mushroom Rice Cooked in an Earthenware Pot."

[Ultimate Kaiseki Cuisine, Hearth, Autumn]

Image of rice cooked in an earthenware pot with matsutake mushrooms.

Image of a hearth

Akita Nishiki beef teppanyaki image

Image of Matsutake mushroom in earthen pot

Sales period	June 1, 2026 - November 30, 2026

Menu (September to November)

sashimi	Bluefin tuna, amberjack, salmon, fresh yuba (tofu skin), sweet shrimp
Main grilled dish	Akita Nishiki beef grilled on a ceramic plate
food steam-boiled in an earthenware teapot	Matsutake mushroom in earthenware pot
Grilled Skewers	Grilled sweetfish skewers
grilled dish	Lobster, snow crab, clams
Menu	Tanpo skewers with miso
hot pot	Akita local cuisine: Kiritanpo hotpot
Clay pot	Matsutake mushroom rice cooked in an earthenware pot

*The hearth banquet course also includes 11 other dishes, including appetizers, pickles, and sweets.

Plan Details Click here to make a reservation

[Ultimate Kaiseki Cuisine, Hearth, Winter]
Enjoy dishes such as salmon and salmon roe rice cooked in an earthenware pot, earthenware pot soup, and Himegami Wagyu beef, all prepared over an open hearth.

1 night and 2 meals included

In addition to the luxurious ingredients of the [Special Kaiseki - Hearth - Autumn] course,
This is the ultimate irori (hearth) style kaiseki meal, where you can also enjoy "salmon and salmon roe rice" cooked in an earthenware pot.

[Extreme Kaiseki Course, Irori Hearth, Winter]

Image of salmon and salmon roe rice

Himekami Wagyu Ceramic Plate Image

Image of grilled sweetfish skewers and kiritanpo skewers with miso paste.

Kiritanpo hotpot image

Sales period	December 1, 2026 - February 28, 2027

Dish List (December - February)

sashimi	Bluefin tuna, yellowtail, sea bream, fresh yuba (tofu skin), shrimp
Main grilled dish	Himegami Wagyu Beef Grilled on a Ceramic Plate
food steam-boiled in an earthenware teapot	Cod earthenware pot
Grilled Skewers	Grilled sweetfish skewers
grilled dish	Scallops, dried pufferfish, turban shells, and various grilled vegetables.
Menu	Tanpo skewers with miso
hot pot	Akita local cuisine: Kiritanpo hotpot
Clay pot	Salmon and salmon roe rice

*The hearth banquet course also includes 11 other dishes, including appetizers, pickles, and sweets.

Plan Details Click here to make a reservation

Children's meals

Elementary school children

In addition to popular children's menu items such as fried shrimp, gratin, and hamburger steak, we also offer local dishes for children such as Inaniwa udon and Kiritanpo hotpot.

Western dishes/Fried food/Sashimi/Steamed food/Hot pot/Soup/Dessert

Toddlers

In addition to popular children's menu items such as fried shrimp, fried chicken, hamburger steak, and chawanmushi, we also offer local flavors for small children, such as Inaniwa udon and kiritanpo hotpot.

Western dishes/fried food/steamed food/hot pot/ Food /soup dishes/desserts

Service a la carte

Akita Nishiki beef grilled on ceramic plate

Please enjoy Akita's branded beef "Akita Nishiki Beef" grilled to your preference on a ceramic plate.

Price: 80g equivalent / 2,145 yen (tax included)
Period: Year-round

Grilled abalone on a ceramic plate

Seafood with a rich buttery taste!

Price: 80g equivalent / 1,650 yen (tax included)
Period: Year-round

Grilled Hinai chicken on a ceramic plate

Grilling this dish brings out the flavor of local chicken even more.

Price: 80g equivalent / 1,375 yen (tax included)
Period: Year-round

Hachimantai Salmon Chanchanyaki

Grilled salmon flavored with miso butter and local vegetables.

Price: 45g equivalent / 1,100 yen (tax included)
Period: Year-round

Grilled turban shell

A sake side dish that goes well with Akita's local sake!

Price: 3 pieces equivalent to 180g / 1,500 yen (tax included)
Period: Year-round

Akita Nishiki beef grilled nigiri sushi

Beef nigiri sushi with a melt-in-the-mouth texture.

Price: 5 pieces / 1,100 yen (tax included)
Period: Year-round

*Image is for reference only.

*Depends on the season.

Breakfast

Late-Night Dandan Noodles

Exclusive Complimentary Service for Hotel Guests

The Kamenoi Hotel Group offers original dandan noodles of slim Hong Kong noodles with a firm texture, making them great for a late-night meal. If you find yourself a bit peckish late at night...

Serving Hours
21:00-22:30 (L.O.)
Limited to one bowl per person.
(Additional bowls can be ordered for a fee.)

red

"Aka Jigoku" Sichuan Dandan Noodle

Spicy Sichuan Dandan Noodles, featuring the rich aroma of roasted sesame and our signature chili oil infused with Sichuan peppercorns and Doubanjiang.

black

"Kuro Jigoku" Black Sesame Dandan Noodles

A striking black bowl of Tantanmen crafted with a rich sesame paste base, roasted and ground sesame, and plenty of fragrant black sesame, accented with the perfect heat from broad bean chili paste and spices.

white

"Shiro Jigoku" White Sesame Dandan Noodles

Creamy White Sesame Dandan Noodles, defined by a rich Zhima Jiang (sesame paste) that perfectly combines the fragrant flavor of roasted sesame with authentic spices like Sichuan peppercorn.

Meet the Head Chef

Ryoji Numazaki

head chef

I have trained in Japanese cuisine for 35 years, and here in Kazuno-shi, I use local ingredients and prepare dishes that are made with care every day. I look forward to your visit.

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