Dining

Food

Attention to detail

food

The abundant food blessings nurtured by Awajishima

Awajishima is famous throughout the country as a production area for "onions". Awaji onions, which have a strong sweetness and thick flesh, play a supporting role in bringing out the flavor of the dish. This renovated restaurant features island specialties and allows you to enjoy the Awajishima season with all five senses. In addition, the rich waters of Awajishima are home to a variety of seafood such as octopus, conger eel, whitetail, and red shrimp. High-quality livestock products such as Japanese black beef and Awaji shrimp mochi pork are also our proud ingredients. Please enjoy the food culture of Awajishima at the chef's creative kaiseki where you can enjoy the bounty of the island with all five senses.

season

Kaiseki cuisine to taste the blessings of spring Awajishima

In the spring Awajishima, along with the sprouting of wild vegetables, seafood is also in abundance. Please enjoy the spring of Awajishima with a multi-course meal that makes use of ingredients unique to spring, such as sweet beans, spring wild vegetables, and cherry trout from Awaji, while looking at the Harima Sea.

Please enjoy our kaiseki cuisine, which makes the most of seasonal ingredients, to your heart's content.

Hiroyuki Nakagawa
head chef
We have prepared a multi-course meal using plenty of ingredients nurtured by the rich nature of Awajishima. We carefully prepare each dish of ingredients unique to the island, such as sweet Awaji onions, fresh seafood from nearby waters such as the Harima Sea and the Naruto Strait, and colorful mountain delicacies. Please enjoy the spectacular view of the calm Harima Sea and the Awajishima season of the four seasons to your heart's content.

Sake

Awaji Island's local sake "Sennenichi" tasting set

It is the number one sake spot in Japan, producing about 30% of the country's sake Hyogo It is the hometown of Tamba Toji, one of the three major brewers, and is also the number one producer in Japan for Yamada Nishiki, which is famous as a rice suitable for sake brewing.
In addition to Nada, which is famous for its "Miyamizu", as well as Harima, Awaji, Tamba Sasayama, and other regions and breweries, each region and brewery have honed their traditional techniques to create Hyogo's famous sake.
KAMENOI HOTEL Awajishima currently offers two sake breweries in Awajishima, the Millennium No. 1 and Miyako Bijin.

Breakfast

breakfast buffet

This is a breakfast menu that you can enjoy while incorporating local ingredients. Awajishima You can also experience a live kitchen where the natural sweetness of onions is brought out and fried in front of you.

Grilled onions from Awajishima

A dish made with Awajishima onions baked over an open flame with a concentrated sweetness. This is a recommended breakfast that is simple yet brings out the flavor of the ingredients to the fullest.

Whitebait and onion
Kakiage (vegetable tempura)

Awajishima A savory kakiage with onions and shirasu. Please enjoy the deliciousness of freshly fried food finished in the live kitchen that is fried right in front of you.

Octopus rice

Awajishima Cooked rice with plenty of octopus. The soft flavor of the octopus permeates the entire rice, and you can enjoy the blessings of the Awajishima sea from the morning.

Dinner

[Special Kaiseki] Enjoy hospitality with dishes incorporating the seasonal flavors of Awajishima

hors d'oeuvres

The blessings of the five provinces of Hyogo

Soup

Clam young bamboo bowl

sashimi

Assortment of four kinds of seafood

Steamed food

Thin bean rice cracker buns with shark fin sauce

Grilled

Kuroge Wagyu beef grilled on a hot plate

oily foods

Awajishima Mekabu udon with tempura

rice

Grilled Awaji conger eel and wild vegetable rice pot

soup served at the end of a traditional Japanese dinner

Red miso soup base, pickles: two kinds

Water items

Awajishima Milk pudding

[Special Kaiseki] Enjoy hospitality with dishes incorporating the seasonal flavors of Awajishima

We welcome you with a variety of seasonal ingredients. You can enjoy views of the Harima Sea from our restaurant and panoramic public bath.

Sales period	March 1st - May 31st, 2026

Plan Details Click here to make a reservation

hors d'oeuvres

Assortment of summer delicacies

sashimi

Five kinds of seafood platter

Lidded container

Seafood and summer tomato royale

Grilled

Japanese Black Wagyu Roast Beef and Summer Vegetables in a Japanese-Style Brown Sauce

Grilled

Awajishima Conger Eel Sukiyaki

rice

Grilled conger eel rice pot

soup served at the end of a traditional Japanese dinner

Red miso soup, pickles: two kinds

Water items

Awajishima Milk pudding, melon

[Special Kaiseki] Enjoy hospitality with dishes incorporating the seasonal flavors of Awajishima

We welcome you with a variety of seasonal ingredients. You can enjoy views of the Harima Sea from our restaurant and panoramic public bath.

Sales period	June 1st - August 31st, 2026

Plan Details Click here to make a reservation

[Local Blessings Kaiseki] If you can't decide, choose this! Treat yourself to colorful seasonal ingredients

hors d'oeuvres

Assortment of three spring colors

sashimi

Assortment of four kinds of seafood

Steamed food

Sakura shrimp Shinoda roll

grilled dish

Broad bean gratin, Awaji salmon grilled with Haruka mustard

Grilled

Japanese Black Beef Shabu-Shabu with Awaji Onion Soup

rice

Awaji whitebait and wild vegetable rice pot

soup served at the end of a traditional Japanese dinner

Red miso soup base, pickles: two kinds

Water items

Awajishima Milk pudding

[Local Blessings Kaiseki] If you can't decide, choose this! Treat yourself to colorful seasonal ingredients

Awajishima Kaiseki where you can enjoy fresh seafood such as mackerel and cherry trout, as well as mountain delicacies such as Japanese black beef and Awajishima onions.

Sales period	March 1st - May 31st, 2026

Plan Details Click here to make a reservation

hors d'oeuvres

Assortment of summer delicacies

sashimi

Assortment of four kinds of seafood

Lidded container

Awajishima Egg wrap with conger eel and grilled eggplant

grilled dish

Turban Miso Gratin and Summer Vegetable Onion Sticks

Grilled

Kuroge Wagyu beef grilled on a hot plate

rice

Awaji Island-produced whitebait rice

soup served at the end of a traditional Japanese dinner

Red miso soup, pickles: two kinds

Water items

Awajishima Milk pudding

[Local Blessings Kaiseki] If you can't decide, choose this! Treat yourself to colorful seasonal ingredients

Awajishima Kaiseki where you can taste fresh seafood such as shirasu and Awajishima sea bass and Japanese black beef.

Sales period	June 1st - August 31st, 2026

Plan Details Click here to make a reservation

[Seasonal Kaiseki] Enjoy seasonal fish! A kaiseki course specially selected by the head chef

hors d'oeuvres

Assorted two-item

sashimi

plate of three kinds of food

Steamed food

Deep-fried bun with green bean rice crackers and shrimp minced meat sauce.

grilled dish

Awaji Sakura trout with Haruka mustard and a sweet bean paste

Grilled

Awaji Island Ebisu Mochi Pork, Awaji Island Onion Soup

rice

Chirimen pepper rice

soup served at the end of a traditional Japanese dinner

Red miso soup base, pickles: two kinds

Water items

Awajishima Milk pudding

[Seasonal Kaiseki] Enjoy seasonal fish! A kaiseki course specially selected by the head chef

Awajishima Kaiseki where you can enjoy seasonal flavors such as cherry trout and shrimp mochi pork.

Sales period	March 1st - May 31st, 2026

Plan Details Click here to make a reservation

hors d'oeuvres

Assortment of summer delicacies

sashimi

Assortment of three kinds of seafood

Lidded container

Shrimp and scallop egg drop soup with onion consommé

fried food

Herb-fried hairtail fish and summer vegetable onion sticks

Grilled

Awajishima Shrimp mochi pork belly grilled on a ceramic plate

rice

Corn rice

soup served at the end of a traditional Japanese dinner

Red miso soup, pickles: two kinds

Water items

Awajishima Milk pudding

[Seasonal Kaiseki] Enjoy seasonal fish! A kaiseki course specially selected by the head chef

Kaiseki to enjoy fried swordfish and herbs and Awajishima shrimp mochi pork.

Sales period	June 1st - August 31st, 2026

Plan Details Click here to make a reservation

Food for children

[Children's Kaiseki Course]

Hamburg steak with Wagyu beef, fried chicken, fried shrimp with head, etc.

Sales period: All year round

price
The price for children (elementary school age) is 70% of the adult plan price after subtracting the 150 yen bathing tax.
※The photograph is an image.

[Children's meal]

Hamburg steak with Wagyu beef, fried chicken, etc.

Sales period: All year round

price
The fee for children under 6 years old (excluding elementary school students) will be 50% of the adult plan fee minus the bathing tax of 150 yen.
※The photograph is an image.

A la carte dishes
(Reservation required)

Fried octopus from Awaji

Charge	1,500 yen (tax included)

Awaji red leg shrimp and
Awaji onion tempura

Charge	1,500 yen (tax included)

Grilled turban shell

Charge	1,500 yen (tax included)

Assortment of three Awajishima delicacies

Awajishima Delicacies
Three types of assortment

The image is for illustrative purposes only.
It depends on the season.

Charge	1,300 yen (tax included)

Conger eel and egg roll

Charge	1,500 yen (tax included)

Assorted sashimi
(One serving)

Charge	2,500 yen (tax included)

Drink

Japanese sake

Awaji Island's local sake "Sennenichi" tasting set

Genshu Awaji, Junmai Sake Ho (MINORI), Special Junmai Genshu

price	(60ml x 3) 1,300 yen

Sennenichi Honjozo (Chilled or Hot)

A honjozo sake with a clean, refreshing taste that you won't tire of drinking.
You can enjoy it in a wide range of ways, from chilled to hot.

Sake Meter Value	+3.5
price	1 go (180ml): 1,000 yen

Sennenichi Genshu Awaji

The freshly pressed raw sake is pasteurized and bottled immediately.
A slightly sweet sake that allows you to enjoy the unique richness and flavor of undiluted sake.

Alcohol content	19-20 degrees
Sake Meter Value	+2
price	1 go (180ml): 1,000 yen

Sennenichi Junmai Ginjo Kaori

Junmai Ginjo sake brewed by polishing 55% of Awajishima "5 million koku".
It is characterized by a fruity aroma and a mellow taste.

Sake Meter Value	+2
price	1 go (180ml): 1,100 yen

Sennenichi Junmai Sake Minori

Junmai sake brewed with Awajishima "Yamada Nishiki".
It is characterized by its high-quality mouthfeel and outstanding sharpness.

Sake Meter Value	Undisclosed (harsh)
price	1 go (180ml): 1,300 yen

Sennenichi Special Junmai Genshu

A rich, dry junmai sake with the unique umami flavor of rice infused into every sip.
The rich flavor is unique to undiluted sake, which has not had any water added after pressing.

Alcohol content	18-19 degrees
Sake Meter Value	+3.5
price	1 go (180ml): 1,400 yen

Other drink menu

In addition to a wide selection of alcoholic beverages including draft beer, sparkling wine, wine (red and white), and shochu,
Soft drinks are also available.

View the drink menu

Kame no I's specialty

We offer a specialty dish called "KAMENOI HOTEL Speaking of this" for breakfast and late-night snacks.
Please enjoy it.
【Red】Sichuan tantanmen

[Special chili oil is the deciding factor] The spicy Dandanmen is the special chili oil with the flavor of fragrant roasted sesame seeds and spices such as Sichuan peppercorns and Sichuan bean paste.

【White】White sesame Dandanmen

[Creamy richness of sesame] The sesame paste that allows you to enjoy the flavor of fragrant roasted sesame seeds and the creamy richness and aroma of sesame seeds based on spices such as Sichuan peppercorns is the deciding Dandanmen.

【Black】Black sesame Dandanmen

Black Dandanmen with plenty of roasted sesame seeds, ground sesame seeds, kneaded sesame seeds, and fragrant black sesame seeds, and spiciness with bean paste and spices.

Nighttime Dandan Noodles

The colors of the three types of soup are likened to the hell of Oita and Beppu. "Hell Tour Night Cry Dandanmen".
Hong Kong noodles have a thin and firm texture with a mild spiciness.
We will serve just the right amount for a hungry night.
Three hell (flavors) are available!
Look forward to seeing which hell you can eat!

This service is available exclusively to our overnight guests.

Limited to one serving per person. Additional orders may be ordered for an additional fee.

The flavors offered change monthly. Please contact the hotel for details on what will be available on the day of your stay.

Availability 21:00-22:30 (LO)

Availability	21:00-22:30 (LO)

Restaurant

Breakfast	7:00～9:00
Dinner	17:00-21:00 (last orders 20:00)

This restaurant reopened on August 1, 2025. The symbol of the renewal is the soft indirect lighting with the motif of the island's specialty "Awaji onion". Surrounded by the warm light, Awajishima offers a special culinary experience with the chef's creative kaiseki at night and buffet meals in the morning.