![[Official] KAMENOI HOTEL AWAJISHIMA](/awajishima/common/img/logo/jpn_basic.svg){kind=logo}
Food
August 1, 2025
Restaurant reopening
It will be reborn as a restaurant where you can enjoy the rich culinary appeal of Awajishima with all five senses.
The symbol of the renovation is the soft indirect lighting with a motif of Awaji onions, a local specialty of the island.
Wrapped in the warmth of the light, you will be treated to a special dining experience with seasonal Awajishima produce, including a chef's original kaiseki dinner in the evening and a buffet in the morning.
Dinner
*Image is for reference only.
~Includes octopus and salmon roe rice in a clay pot~ [Special Kaiseki] Enjoy a meal incorporating the seasonal flavors of Awajishima
| Sales period | June 1, 2025 - August 31, 2025 *There are sales exclusion days. |
|---|
List of Menu
| Appetizer | assorted seasonal foods |
|---|---|
| Food served in a bowl | Grilled edamame tofu bowl |
| sashimi | Assortment of five kinds of seafood |
| Grilled dish | Braised Japanese black beef with local miso and nut bagna cauda |
| deep fried dish | Hand-pulled mekabu udon from Awajishima with tempura |
| Grilled | Awajishima Conger Eel Sukiyaki |
| Rice | Awajishima octopus and salmon roe in clay pot 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 | Mango pudding, melon |
*Image is for reference only.
Special Kaiseki] Awajishima 's seasonal delicacies will entertain you.
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 | June 1, 2025 - August 31, 2025 *There are sales exclusion days. |
|---|
List of Menu (June to August)
| Appetizer | assorted seasonal foods |
|---|---|
| Food served in a bowl | Grilled edamame tofu bowl |
| sashimi | Assortment of five kinds of seafood |
| Grilled dish | Braised Japanese black beef with local miso and nut bagna cauda |
| deep fried dish | Hand-pulled mekabu udon from Awajishima with tempura |
| Grilled | Awajishima Conger Eel Sukiyaki |
| Rice | Awajishima Red Sea Bream 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 | Mango pudding, melon |
*Image is for reference only.
[Local Blessings Kaiseki] If you can't decide, choose this! Treat yourself to colorful seasonal ingredients
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 | June 1, 2025 - August 31, 2025 *There are sales exclusion days. |
|---|
List of Menu (June to August)
| appetizer | Golden gourd flavored jelly |
|---|---|
| Bowl replacement | Shrimp and scallops marinated in onion consommé |
| sashimi | Assortment of four kinds of seafood |
| Simmered dish | Potato Octopus Nanjing |
| deep fried dish | Hand-pulled mekabu udon from Awajishima Conger eel tempura from Awajishima Island |
| Grilled | Kuroge Wagyu Beef Yakishabu |
| Rice | Corn rice 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 | mango pudding |
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 charge for children is 70% of the adult rate,
- ※The photograph is an image.
![[Children's meal]](/awajishima/restaurant/img/slider/kids/2.jpg)
[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)
- 1,500 yen (tax included)
Awaji onion tempura
- 1,500 yen (tax included)
- 1,500 yen (tax included)
- 1,300 yen (tax included)
- 1,500 yen (tax included)
- 2,500 yen (tax included)
- The image is for illustrative purposes only.
- It depends on the season.
\Reopening on August 1, 2025/
Restaurant
- Breakfast
- Dinner
| Breakfast | 7:00～9:00 |
|---|---|
| Dinner | 17:00-21:00 (last orders 20:00) |
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.)
redDandanmen 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 noodles with roasted sesame, ground sesame, kneaded sesame, and plenty of fragrant black sesame, spiced with soy bean shoyu and spices.
whiteThe 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
head chefHe 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)