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Accommodation Reservations
Dining
Dining

Food

Food featuring seafood grown in the Seto Inland Sea and seasonal ingredients.
Enjoy your time with your family and friends.

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Dinner

[Special Kaiseki] Summer flavors
[Special Kaiseki] Summer flavors

*Image is for reference only.

[Special Kaiseki] Enjoy the summer flavor of conger eel and Japanese black beef - served with sea urchin and Awaji octopus in a clay pot

Sales period ~ August 31, 2024
*There are sale blackout dates.

List of Menu

aperitif ume liqueur
Appetizer Assorted seasonal items
Food served in a bowl  Peony conger eel
sashimi Blessings of the sea and the land
warm thing Abalone and sea urchin chawanmushi
grilled dish Kuroge Wagyu Mini Steak
Grilled Awajishima Conger Eel Sukiyaki
Rice Octopus and sea urchin rice in clay pot
soup served at the end of a traditional Japanese dinner soup made with red miso paste
pickled vegetables plate of three kinds of food
dessert Kinako pudding and ice cream
Special Kaiseki] Awajishima 's seasonal delicacies will entertain you.
[Special Kaiseki] Enjoy seasonal fish from Awajishima and Japanese Black Beef
[Special Kaiseki] Enjoy seasonal fish from Awajishima and Japanese Black Beef
[Special Kaiseki] Enjoy seasonal fish from Awajishima and Japanese Black Beef

*Image is for reference only.

[Special Kaiseki] Enjoy seasonal fish from Awajishima and Japanese Black Beef with this Kaiseki course♪

Recommended by the head chef, a modern master craftsman!

For dinner, you will be treated to dishes that incorporate the seasonal flavors of Awajishima.
You can see the ocean (Harima-nada) from all Guest rooms and the large observation bath.
Why not enjoy the rich nature of Awajishima with your family and friends?

We have prepared a Kaiseki meal where you can enjoy the seasonal flavors of Awajishima.

Sales period ~November 30, 2024
*There are sales exclusion days.

List of Menu (June to August)

aperitif ume liqueur
Appetizer Assorted seasonal items
Food served in a bowl  Peony conger eel
sashimi Blessings of the sea and the land
warm thing Abalone and sea urchin chawanmushi
grilled dish Kuroge Wagyu Mini Steak
Grilled Awajishima Conger Eel Sukiyaki
Rice Octopus rice
soup served at the end of a traditional Japanese dinner soup made with red miso paste
pickled vegetables plate of three kinds of food
dessert Kinako pudding and ice cream

Menu (September to November)

aperitif ume liqueur
Appetizer Assorted seasonal items
Food served in a bowl  Sea bream and kudzu bowl
sashimi Blessings of the sea and the land
grilled dish Awaji-produced eel grilled white and eel omelet
Grilled Japanese Black Beef Tomato Hotpot
deep-fried food Deep fried shrimp kadaif
Rice Sea bream and mushroom rice pot
soup served at the end of a traditional Japanese dinner Fukusa style
pickled vegetables plate of three kinds of food
dessert Matcha chocolate with ice cream and fruit
[Land's Blessings Kaiseki] A kaiseki meal to enjoy local conger eel, sea bream and Japanese black beef
[Land's Blessings Kaiseki] A kaiseki meal to enjoy local conger eel, sea bream and Japanese black beef
[Land's Blessings Kaiseki] A kaiseki meal to enjoy local conger eel, sea bream and Japanese black beef
[Land's Blessings Kaiseki] A kaiseki meal to enjoy local conger eel, sea bream and Japanese black beef

*Image is for reference only.

[Land's Blessings Kaiseki] A kaiseki meal to enjoy local conger eel, sea bream and Japanese black beef

Dinner is served with colorful seasonal ingredients.
You can see the ocean (Harima Nada) from all Guest rooms and the large observation bath.
Would you like to enjoy the rich nature of Awajishima with your family and friends?

We entertain you with the colorful ingredients of the season.

Sales period ~November 30, 2024
*There are sales exclusion days.

List of Menu (June to August)

aperitif ume liqueur
Appetizer Awajishima Conger Eel Nanbanzuke
sashimi Various seafood
Grilled dish Sea bream somen noodles
warm thing Awajishima conger eel and grilled eggplant
Grilled Kuroge Wagyu beef grilled on a hot plate
deep-fried food Awajishima Conger Eel Tempura
Rice Tamagoyaki rice casserole
soup served at the end of a traditional Japanese dinner soup made with red miso paste
pickled vegetables plate of three kinds of food
dessert Matcha chocolate and ice cream

Menu (September to November)

aperitif ume liqueur
Appetizer Marinated Awaji Conger Eel
sashimi Various seafood
warm thing Steamed sea bream with light tortoiseshell sauce
grilled dish Abalone and eggplant with miso cream gratin
Grilled Awaji Ebisu Mochi Pork and Mushroom Sukiyaki
Rice Grilled Awaji Yellowtail Rice Pot
soup served at the end of a traditional Japanese dinner Fukusa style
pickled vegetables plate of three kinds of food
dessert Matcha Chocolate
[Seasonal Kaiseki] Kaiseki course to enjoy conger eel and seasonal vegetables
[Seasonal Kaiseki] Kaiseki course to enjoy conger eel and seasonal vegetables
[Seasonal Kaiseki] Kaiseki course to enjoy conger eel and seasonal vegetables
[Seasonal Kaiseki] Kaiseki course to enjoy conger eel and seasonal vegetables

*Image is for reference only.

[Seasonal Kaiseki] Kaiseki course to enjoy conger eel and seasonal vegetables

Awajishima is full of seasonal attractions.
For dinner, our chef prepares a special kaiseki meal.
We invite you to stay with us and enjoy a trip to the West Coast Awajishima.

Please enjoy seasonal fish! Our chef's specialties.

Sales period ~November 30, 2024
*There are sales exclusion days.

List of Menu (June to August)

Appetizer sesame tofu
sashimi Assortment of three kinds of seafood
Grilled dish Sea bream somen noodles
grilled dish Avocado Gratin
Grilled Awajishima Conger Eel Yanagawa Style
Rice Plum chirimen rice
soup served at the end of a traditional Japanese dinner soup made with red miso paste
pickled vegetables plate of three kinds of food
dessert Soybean flour pudding

Menu (September to November)

Appetizer Awaji Octopus and Trout Salmon Tartare
sashimi Various seafood
warm thing Autumn Mushroom Chawanmushi with Amber Sauce
Grilled Beef grilled on magnolia leaves
deep-fried food Awaji Prefecture Nagori Conger Eel Fried with Brown Rice
Rice Autumn salmon and burdock rice
soup served at the end of a traditional Japanese dinner Fukusa style
pickled vegetables plate of three kinds of food
dessert Soybean flour pudding
Restaurant Daffodil 1
Restaurant Daffodil 1

restaurant daffodil

  • dinner

17:30-21:00 (LO 20:00)
A restaurant where you can overlook the Harima Sea that stretches out in front of you. You can enjoy your Food while looking at the changing scenery of the seasons and the Harima Sea.
*Depending on the season and weather, you may not be able to see the sunset.

Nighttime Dandan Noodles

Complimentary service only for guests staying at the hotel

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...

  • Availability
  • 21:00-22:30 (L.O.)
    Limited to one drink per person.
    (Additional drinks can be ordered for a fee.)
"Red" Sichuan Dandanmenred
"Red" Sichuan Dandanmen

Dandanmen the special chili oil, which has the aromatic flavor of roasted sesame seeds and spices such as Chinese pepper and Sichuan bean sauce.

『Black』 Black Sesame Dandanmenblack
『Black』 Black Sesame Dandanmen

Black sesame noodles with roasted sesame, ground sesame, kneaded sesame, and plenty of fragrant black sesame, spiced with soy bean shoyu and spices.

『White』 White Sesame Dandanmenwhite
『White』 White Sesame Dandanmen

The flavor of fragrant roasted sesame seeds and the creamy richness and aroma of sesame seeds based on spices such as flower pepper are the decisive factor.

Meet the Head Chef

Sadao Sakamoto
Sadao Sakamoto

Sadao Sakamoto

head chef

He has mastered the highly difficult technique of ``usuzukuri'' throughout his career in Japanese cuisine, and was selected as an ``Outstanding Technician (Modern Master Craftsman)'' in 2023 by the Ministry of Health, Labor and Welfare.
Please enjoy the deliciousness of Setouchi ingredients prepared with outstanding techniques.

-Awards
27th Technical Grand Prix (Japanese Cuisine) 3rd Prize (Feb. 25, 2013)
28th Technical Grand Prix (Japanese Cuisine) Silver Prize (Feb. 23, 2015)
Gold Prize in the 30th Technical Grand Prix (Japanese Cuisine) in commemoration of the 30th Emperor's Enthronement (March 2, 2019)
Recognized as a "Hyogo no Takumi" (Hyogo Craftsman)

Food ・Restaurant Topics