Dining

Food

Attention to detail

Food

The bounty of the sea from Ise Bay and Aichi brand ingredients

Aichi Ise Bay, facing the Chita Peninsula, has long been known as a rich fishing ground for seafood. You can't miss Aichi's brand ingredients such as Chita beef and Nagoya Cochin. Chita beef is characterized by its tender meat and elegant flavor, while Nagoya Cochin has a rich and deep flavor. In addition, Aichi's specialty "Hatcho miso" is characterized by its deep flavor due to long-term aging, and is an indispensable part of Aichi's food culture, such as miso cutlet and miso oden. Using fresh seafood from Ise Bay and Aichi's abundant ingredients, we offer dishes that you can enjoy eating and seeing.

Season

A kaiseki meal featuring summer ingredients from Ise Bay and Aichi Prefecture.

When it comes to summer flavors in Ise Bay, conger eel is the defining delight. Cherished as a summer tradition in Japanese cuisine, conger pike is the seasonal fish that is fattest and offers a refined umami flavor at this time of year. We use plenty of local resources, including exceptionally fresh conger pike landed in Ise Bay, as well as Chita beef and Chita pork from Aichi. You can savor the unique flavors of summer in kaiseki cuisine, carefully prepared one by one.

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

Yasufumi Tanahashi
head chef
We have prepared a kaiseki (traditional multi-course Japanese dinner) where you can enjoy the abundant seasonal bounty of the Chita Peninsula in a restaurant overlooking Ise Bay.
We carefully prepare each dish, cherishing the colors, aromas, and natural flavors of the ingredients at the time of year.
Please enjoy the unique flavors of this region to your heart's content.

Sake

Aichi local sake tasting set

Sake brewing in Aichi Prefecture has a long history, as evidenced by its mention in the Nihon Shoki and Kojiki (ancient Japanese chronicles). During the Edo period, 30% of the sake transported to Edo (present-day Tokyo) was brewed in Aichi. Even today, there are 42 sake breweries in the prefecture, making it one of Japan's leading sake-producing regions. Aichi's sake is characterized by its rich and flavorful taste, which pairs well with rich local dishes such as tamari soy sauce and Hatcho miso.

Breakfast

Breakfast buffet

We offer a buffet-style meal featuring dishes made with local ingredients. Please enjoy our wide variety of dishes, including fresh salads.

Fisherman's meal

We use seafood caught in Ise Bay, which faces the Chita Peninsula. Enjoy the fresh texture that can only be found near the sea. Enjoy it with freshly cooked rice in the morning.

Miso cutlet

"Miso katsu," a dish known as "Nagoya cuisine," is a type of tonkatsu (pork cutlet) where the sauce used is made with a red miso base, seasoned with bonito broth and sugar. Enjoy the rich flavor of the miso.

Kishimen

Kishimen is also the soul food of Aichi. It is a flat udon noodle with a thickness of 1 mm and a width of about 7 to 8 mm, and is characterized by the fact that the flavor of the broth is easily entangled. Please enjoy the unique taste of Aichi.

Dinner

In a relaxing space overlooking Ise Bay,
Enjoy seafood and seasonal ingredients

[Special Kaiseki] Enjoy the flavors of Chita Peninsula and Ise Bay

Appetizer

Edamame and yuba tofu, crab and five-color vegetable salad, eggplant dengaku, grilled grunt, and mini tomatoes from Kitaibaraki Farm simmered in brandy.

Sashimi

Chita's Blessings Today's Recommended Fresh Fish

Grilled dish

Soy Milk Miso-Style Dish with Chita Beef from Aichi and Sea Bream from Ise Bay

Cold bowl

Abalone and summer duck breast

Fried food

Aromatic deep-fried scallop dumpling

Food

Pike conger rice cooked in a pot, served with two kinds of pickles.

Last soup

Aichi Prefecture specialty Hatcho miso blend

Dessert

Chitamihama Today's Dessert

[Special Kaiseki] Enjoy the flavors of Chita Peninsula and Ise Bay

This is a kaiseki meal where you can savor the seafood and local specialties of the Chita Peninsula in luxury.

Sales period	June 1st - August 31st, 2026

Plan Details Click here to make a reservation

Appetizer

Mizuna greens in broth, peanut tofu, boiled pufferfish jelly, grilled squid with egg yolk, boiled pufferfish jelly, sweet potato kasutora

Sashimi

Chita's Blessings Today's Recommended Fresh Fish

Grilled dish

Steamed spiny lobster and mushrooms

Cooking

Chita Beef and Daikon Radish

Fried food

Yam jelly with sea urchin dressing

Food

Sea bream and maitake mushroom (or taro) kamameshi (rice cooked in a pot)

Last soup

Aichi Prefecture's specialty Hatcho miso, blended miso

Dessert

Pike conger rice cooked in a pot, today's dessert

[Special Kaiseki] Enjoy the flavors of Chita Peninsula and Ise Bay

This is a kaiseki meal where you can savor the seafood and local specialties of the Chita Peninsula in luxury.

Sales period	September 1st - November 30th, 2026

Plan Details Click here to make a reservation

[Blessings of the land Kaiseki] Blessings of Chita

Appetizer

Edamame and Yuba Tofu, Crab and Five-Color Vegetable Salad, and Eggplant Dengaku

Sashimi

Chita's Blessings Today's Recommended Fresh Fish

Grilled dish

Steamed abalone with green tea

Cold bowl

Shrimp, conger eel, and summer vegetable platter

Fried food

Aromatic deep-fried scallop dumpling

Food

Rice cooked with Chita pork and corn; Pickles: Two kinds

Last soup

Aichi Prefecture specialty Hatcho miso blend

Dessert

Chitamihama Today's Dessert

[Local Delights Kaiseki Dinner] Savor the seasonal flavors of Chita

This is a standard kaiseki (traditional multi-course Japanese) meal featuring plenty of local ingredients.

Sales period	June 1st - August 31st, 2026

Plan Details Click here to make a reservation

Appetizer

Mizuna greens in broth, peanut tofu, and boiled pufferfish jelly.

Sashimi

Chita's Blessings Today's Recommended Fresh Fish

Grilled dish

Abalone and Nagoya Cochin chicken with mushrooms, grilled on a ceramic plate.

Cooking

Sea bream simmered in Toji sauce

Fried food

Yam jelly with sea urchin dressing

Food

Maitake mushroom fragrant rice

Last soup

Aichi Prefecture's specialty Hatcho miso, blended miso

Dessert

Today's dessert

[Local Delights Kaiseki Dinner] Savor the seasonal flavors of Chita

This is a standard kaiseki (traditional multi-course Japanese) meal featuring plenty of local ingredients.

Sales period	September 1st - November 30th, 2026

Plan Details Click here to make a reservation

[Seasonal Kaiseki] Riding the winds of Mihama

Appetizer

Edamame Yuba Tofu, Crab and Five-Color Vegetable Salad

Sashimi

Chita's Blessings Today's Recommended Fresh Fish

Grilled dish

Chita pork spare ribs topped with a soft-boiled egg from Chita

Warm dish

Potato bun

Fried food

Deep-fried eggplant and flounder marinated in sauce

Food

Rice cooked with Chita pork and corn; Pickles: Two kinds

Last soup

Aichi Prefecture specialty Hatcho miso blend

Jelly dessert

Chitamihama Today's Dessert

[Seasonal Kaiseki] Riding the winds of Mihama

This is a kaiseki course meal that incorporates seafood and seasonal ingredients from the Chita Peninsula.

Sales period	June 1st - August 31st, 2026

Plan Details Click here to make a reservation

Appetizer

Mizuna greens in broth, peanut tofu

Sashimi

Chita's Blessings Today's Recommended Fresh Fish

Grilled dish

Grilled Chita pork and young chicken wrapped in magnolia leaves

Warm dish

Steamed sea bream in Toji style

Fried food

Deep-fried tofu with Spanish mackerel and taro

Food

Maitake mushroom fragrant rice

Last soup

Aichi Prefecture's specialty Hatcho miso, blended miso

Dessert

Today's dessert

[Seasonal Kaiseki] Riding the winds of Mihama

This is a kaiseki course meal that incorporates seafood and seasonal ingredients from the Chita Peninsula.

Sales period	September 1st - November 30th, 2026

Plan Details Click here to make a reservation

Food for children

Kids Buffet

Event period: July 18, 2026 - August 31, 2026

Eligible
Children of elementary school age and younger

price
Elementary school students: 70% of adult price
Preschool children aged 3~6 years old: 50% of the adult rate
Please select [with Food] when booking

※The photograph is an image.

Children's Kaiseki Course

Sales period: All year round (excluding the kids buffet period)

Eligible
Elementary school children

price
70% of the adult fare

※The photograph is an image.

Children's meal

Sales period: All year round (excluding the kids buffet period)

Eligible
Children aged 3 to 6 (excluding elementary school students)

price
50% of the adult fare

※The photograph is an image.

Service a la carte

*We may not be able to provide this product depending on the supply situation.

Grilled abalone “Odori-yaki”

Charge	2,000円

Abalone sashimi

Charge	2,000円

Fried puffer fish

Charge	1,500円

Deep fried mehikari from Mikawa

Charge	1,000円

Assorted sashimi platter

Charge	From 3,000 yen *Reservations required 2 days in advance

Fresh turban shell

Charge	1,100 yen *Reservations required 2 days in advance

Large fried shrimp

This is our hotel's most recommended dish.

Charge	1,500 yen *Reservations required 2 days in advance

Extra-large fried shrimp

This is our hotel's most recommended dish.
It's an incredibly impactful size.

Charge	4,800 yen *Reservations required 3 days in advance

Drink

Japanese sake

Aichi local sake tasting set

This set allows you to easily compare three different types of local sake from Aichi Prefecture.
"Hakurou Yumeginka Junmai Ginjo" is a slightly dry, refreshing, and easy-to-drink sake with a harmonious balance of subtle ginjo aroma and the umami of rice.
"Nenohimatsu Junmai Ginjo" is a rich and flavorful sake with a subtle aroma, and its smooth taste makes it a perfect complement to food.
"Saika Daiginjo" offers a refreshing ginjo aroma, a smooth mouthfeel, and a clean finish.
Please enjoy the unique characteristics of each ingredient along with the dishes.

price	(60ml x 3) 1,500 yen

Kunizakari Josen (hot sake)

A refreshing sake with a clean finish that you won't tire of drinking. Enjoy it chilled or warmed.
Sake Meter Value +3

price	1 go (180ml): 950 yen

Kunizakari Junmai Ginjo Handago

This is a ginjo sake made using the junmai brewing method during the cold season. It combines the rich flavor characteristic of junmai sake with the soft and mellow aroma of ginjo brewing.
Sake Meter Value +2

price	1 go (180ml): 1,100 yen

Konohimatsu Junmai Ginjo

Junmai Ginjo sake of the locally loved "Nenohimatsu" brand. It goes well with rich dishes such as Hatcho miso. Aichi's traditional mellow and delicious sake.
Sake meter value: +4

price	1 go (180ml): 1,300 yen

Hakurou Yumeginga Junmai Ginjo

Made using 100% “Yumeginga,” a sake rice developed in Aichi. This sake offers a delicate fruity ginjo aroma with a well-balanced, pleasant umami flavor.
Sake meter value: +4

price	1 go (180ml): 1,500 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

Introducing the all-you-can-drink plan (90 minutes)

                              All-you-can-drink
Price: 2,500 yen
Draft beer, highballs, 10 types of local sake (Japanese rice wine), 11 types of soft drinks

                              All-you-can-drink sake
Price: 1,800 yen
10 types of local sake (Japanese sake)

                              All-you-can-drink soft drinks
Price: 1,000 yen
11 types of soft drinks

                            

All-you-can-drink plan here

Kamenoi's specialty

We offer a variety of specialties "KAMENOI HOTEL is known for" for breakfast and dinner.
We hope you will enjoy them.

【Red】Sichuan Dandanmen

[Signature Chili Oil Makes the Difference] Spicy Dandanmen Noodles featuring a signature chili oil made with fragrant roasted sesame and a bold blend of spices such as Sichuan peppercorn and Sichuan broad bean chili paste

【White】White sesame Dandanmen

[Creamy richness of sesame] Dandanmen noodles featuring a rich and aromatic sesame paste made with fragrant roasted sesame and a spice blend centered on Sichuan peppercorn, delivering a deep, creamy sesame taste.

【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

“Jigoku Meguri Yonaki Dandanmen Noodles” inspired by the colors of the 3 soups and the famous hells of Beppu.
Made with thin Hong Kong-style noodles with a firm texture and a mellow spiciness.
Served in just the right portion for a late-night craving.
Three hell (flavors) are available!
Which hell you get will be a surprise until it’s served!

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)

A celebratory meal - Sea bream "Kamenoi-zuke" with grated yam.

A celebratory meal - Sea bream
"Kamenoi pickles" with grated yam.

Kamenoi pickles feature sea bream, which is considered an auspicious fish, marinated in flavorful white soy sauce. It is prepared as ‘Medetai Meshi’ by topping it with grated yam.
The sea bream, white soy sauce, yam, and dashi (Japanese soup stock) mix together to create a refined taste in your mouth.
This luxurious dish, served at Kamenoi Hotel, can be enjoyed by pouring your preferred amount over rice.

Availability	7:00～9:30

① Honey Ginger

② Pickled turnips

Hot springs Health Link Menu

Cold-sensitive × chloride springs
We offer original drinks and dishes tailored to the benefits of Hot springs.
Enjoy breakfast while being conscious of your health and beauty.

① Honey Ginger

Ginger contains gingerol and shogaol, which have a warming effect on the body.

② Pickled turnips

The enzymes contained in fermented foods also have the effect of warming the body.

Availability	7:00～9:30

Restaurant

Restaurant Wakai

Breakfast	7:00～9:30
Dinner	17:00～21:00（L.O. 20:30）

The restaurant features raised seating areas with horigotatsu (sunken kotatsu tables) and tanks where live fish swim, offering an experience that delights both the palate and the eyes.