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 (traditional multi-course) meal featuring springtime ingredients from Ise Bay and Aichi Prefecture.

In spring, fresh white fish, asari, and conger eel are landed from Ise Bay. Aichi You can enjoy multi-course meals that carefully prepare the blessings of spring, such as Mikawa Hakuba grilled from Sanchita beef and Nagoya Cochin, and simmered Ise shrimp in spring.

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

hors d'oeuvres

Aichi Tomatoes used: Tomatoes, tofu, shrimp, nagaimo, sake steal, conger eel jade, mackerel fire, cherry peach pumpkin

Sashimi

Chita's Blessings Today's Recommended Fresh Fish

Grilled dish

Aichi Sanchita beef and Nagoya Cochin Mikawa hakuba grill

Cooking

Simmered spiny lobster

fried food

Deep-fried whitebait dumpling with seaweed

Food

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

Last soup

Aichi Prefecture specialty Hatcho miso blend

Water items

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	March 1st - May 31st, 2026

Plan Details Click here to make a reservation

hors d'oeuvres

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

Aichi Soy milk miso of Sanchita beef and Ise Bay sea bream

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

Water items

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

[Blessings of the land Kaiseki] Blessings of Chita

hors d'oeuvres

Aichi Tomatoes used, tofu, shrimp, nagaimo, sake thief, conger eel jade

Sashimi

Chita's Blessings Today's Recommended Fresh Fish

Grilled dish

Ise Bay sea bream and clam simmered in kudzu sauce

Cooking

Akigawa beef and seasonal soba shabu-shabu

fried food

Deep-fried whitebait dumpling with seaweed

Water items

Clam rice, pickles (two kinds)

Last soup

Aichi Prefecture specialty Hatcho miso blend

Water items

Chitamihama Today's Dessert

[Blessings of the land Kaiseki] Blessings of Chita

A standard kaiseki meal where you can enjoy seafood and local specialties from the Chita Peninsula.

Sales period	March 1st - May 31st, 2026

Plan Details Click here to make a reservation

hors d'oeuvres

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

Water items

Chitamihama Today's Dessert

[Blessings of the land Kaiseki] Blessings of Chita

A standard kaiseki meal where you can enjoy seafood and local specialties from the Chita Peninsula.

Sales period	June 1st - August 31st, 2026

Plan Details Click here to make a reservation

[Seasonal Kaiseki] Riding the winds of Mihama

hors d'oeuvres

Aichi Tomatoes used, tofu, shrimp, nagaimo, sake dressing

Sashimi

Chita's Blessings Today's Recommended Fresh Fish

Grilled dish

Aichi Chita pork and sea bream from Ise Bay, sea bream and Chita pork steamed in a basket

food cooked by heating

Shirauo Wakatake Tamajiyose

fried food

Fried Conger Eel with Almonds

Food

Clam rice, 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	March 1st - May 31st, 2026

Plan Details Click here to make a reservation

hors d'oeuvres

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

food cooked by heating

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

Food for children

Kids Buffet

Event period: May 1st to May 6th, 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

Mehikari from Mikawa
Fried Chicken

Charge	1,000円

Assorted sashimi platter

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

Turban shell making

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.
"Hakuro 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.
"Konohimatsu 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

Kunimori 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

Kunimori 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 "Kono Himomatsu" brand. It goes well with rich dishes such as Hatcho miso Aichi It is a traditional mellow and delicious sake.
Sake +4

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

Shiraoi Yumeginka Junmai Ginjo

Aichi is made with 100% sake rice "Yumeginga" developed by . It is a sake with a good balance of slightly fruity ginjo aroma and moderate umami.
Sake +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

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)

A celebratory meal - Sea bream "Kame no I-zuke" with grated yam.

A celebratory meal - Sea bream
"Kame no I pickles" with grated yam.

Red sea bream, which is said to be auspicious, is made into a dish of "Kame-no-i pickles" and "happy rice" made with umami white soy sauce.
Red sea bream, white soy sauce, yam, and broth mix together to create a refined taste in your mouth.
Please enjoy the luxurious gems offered by KAMENOI HOTEL, pour your favorite amount over your meal.

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）

This restaurant offers a variety of dining and dining experiences, including raised seating areas with sunken tables and a fish tank where live fish swim.