Dining

Food

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

Dinner

Special Kaiseki] Awajishima 's seasonal delicacies will entertain you.

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

Dish list (March - May)

aperitif	ume liqueur
Appetizer	assorted seasonal foods
Soup	Thin bean paste bowl
sashimi	Various seafood
warm thing	Domyoji steamed mackerel from Awajishima
grilled dish	黒毛和牛ミニステーキ（5/3,4は黒毛和牛陶板焼きでご用意しております）
Grilled	Awaji sea bream shabu beauty skin hot pot
Rice	cooked rice with grilled conger eel
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	Strawberry Roll Cake with Seasonal Fruits

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

Plan Details Click here to make a reservation

The Blessings of the Land Kaiseki] If you are in doubt, this is the one for you! We will entertain you with the colorful ingredients of the season.

*Image is for reference only.

The Blessings of the Land Kaiseki] If you are in doubt, this is the one for you! We will entertain you with the colorful ingredients of the season.

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

Dish list (March - May)

aperitif	ume liqueur
alcohol accompaniment	plate of three kinds of food
sashimi	Various seafood
warm thing	Boiled sea bream and boiled young bamboo
Grilled	Kuroge Wagyu Beef Yakishabu
deep fried dish	Fried conger eel with herbs
Rice	Chirimen pepper 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	Awajishima Milk and salt pudding

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	Kinako pudding and ice cream

Plan Details Click here to make a reservation

Seasonal Kaiseki] Enjoy seasonal fish! The chef's specialties.

*Image is for reference only.

Seasonal Kaiseki] Enjoy seasonal fish! The chef's specialties.

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

Dish list (March - May)

Appetizer	sesame tofu
sashimi	Various seafood
grilled dish	Miso grilled cherry blossom trout from Awajishima
Grilled	One-pot dish of beef and spring vegetables
deep fried dish	Deep-fried potato and persimmon buns
Rice	rice cooked with wild vegetables
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	Orange jelly and matcha warabi mochi

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

Plan Details Click here to make a reservation

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)

Food ・Restaurant Topics

View List of Topics