Dining

Food

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

Dinner

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[Extreme Kaiseki Course] Recommended by our modern master chef, who uses Awajishima three-year-old tiger pufferfish!

Sales period	November 1, 2024 - February 28, 2025 *There are sales exclusion days.

List of Menu

aperitif	puffer fish fin liquor (fugu)
Appetizer	Fugu Skin with Ponzu Sauce
sashimi	Blow fish sashimi (Tessa)
grilled dish	Grilled Fugu with Sansho Salt and Olive Oil
deep-fried food	fried globefish
food cooked by steaming	Fugu milt with egg and onion consommé
hot pot	Blow fish chiri hot pot
Rice	rice porridge
pickled vegetables	plate of three kinds of food
dessert	Nuts & Berries

Plan Details Click here to make a reservation

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~Awaji Sea Bream, Mushrooms, and Salmon Roe Rice Served in a Clay Pot~ [Special Kaiseki Course] Enjoy a meal featuring seasonal flavors from Awajishima

Sales period	September 1, 2024 - November 30, 2024 *There are sales exclusion days.

List of Menu

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	Awaji sea bream, mushrooms and salmon roe in clay pot rice
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

Plan Details Click here to make a reservation

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~ Natural sea bream and grilled pufferfish milt served in a clay pot with rice ~ [Special Kaiseki] Hospitality with dishes incorporating the seasonal flavors of Awajishima

Sales period	December 1, 2024 - February 28, 2025 *There are sales exclusion days.

List of Menu

aperitif	ume liqueur
Appetizer	Marinated Uoze from Awaji
Food served in a bowl	soup　(clear broth seasoned with soy sauce and salt)
sashimi	Assortment of five kinds of seafood
grilled dish	Truffle scented cocotte
Grilled	Awaji deep-fried conger eel stew with miso soup
Rice	Natural sea bream and grilled pufferfish milt served in a 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	Nuts & Berries

Plan Details Click here to make a reservation

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

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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	~ February 28, 2025 *There are sales exclusion days.

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

Dish List (December - February)

aperitif	ume liqueur
Appetizer	Marinated Uoze from Awaji
Food served in a bowl	soup　(clear broth seasoned with soy sauce and salt)
sashimi	Assortment of five kinds of seafood
grilled dish	Truffle scented cocotte
Grilled	Awaji deep-fried conger eel stew with miso soup
Rice	Sea bream and seaweed 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	Nuts & Berries

Plan Details Click here to make a reservation

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

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[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	~ February 28, 2025 *There are sales exclusion days.

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	Awaji-produced grilled fish 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

Dish List (December - February)

aperitif	ume liqueur
Appetizer	Awaji Fired Spanish Mackerel with Apple and Vinegar Sauce
sashimi	Various seafood
grilled dish	Abalone shell garnished with yuzu miso cream gratin
Grilled	Japanese Black Beef Sukiyaki
Rice	Whitebait, seaweed and bacon 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	Nuts & Berries

Plan Details Click here to make a reservation

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

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

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	~ February 28, 2025 *There are sales exclusion days.

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

Dish List (December - February)

Appetizer	Grilled conger eel and mizuna with Rikyu sauce
sashimi	Various seafood
grilled dish	Sea bream and shrimp with grated turnip sauce
deep-fried food	Awaji blowfish tempura wrapped in seaweed
Grilled	Beef sukiyaki
Rice	cooked 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	Nuts & Berries

Plan Details Click here to make a reservation

Food for children

[Children's Kaiseki Course]

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

Sales period: All year round

price
The price for children (elementary school students) will be 70% of the adult plan price minus the 150 yen bathing tax.
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[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.

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.

Breakfast

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

"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』 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』 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

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)

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