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- FOOD CONCEPT MOVIE -
Dining
Touching the four seasons, savoring the land, and moving your heart. An encounter with a plate that captures your thoughts.
Dinner Information
＜Extreme Kaiseki Course＞
Chef's Special Selection
Extreme Course
Using fresh ingredients from Izu, the chef has skillfully prepared this exquisite dish.
Please enjoy our "Kiwami" cuisine, where you can fully experience the potential of the ingredients.
| Sales period | Year-round |
|---|
*Image is for reference only.
Kiwami Course Summer Menu
(June 1st to August 31st)
| Appetizer | Seasonal Assortment Mishima shiitake mushrooms with Isojiman sake lees and white sesame dressing. Blanched Fuji komatsuna and local turban shells. Pickled horse mackerel and rich tofu from Ito |
|---|---|
| sashimi | Assortment of Five Seasonal Fish Mackerel Abalone Amberjack Eyed sea bream Golden sea bream Made with real wasabi from Naka-Izu and full moon salt from Kawazu. Shuzenji soy sauce |
| warm thing | Pureed Chinese cabbage soup with eggs from Asagiri Plateau |
| simmered dish | Boiled red sea bream
|
| Simmered dish | Shizuoka Black Wagyu Sirloin Steak |
| pickled vegetables | plate of three kinds of food |
| Menu | Conch rice in a clay pot |
| soup | Seasonal soup |
| Fruits | seasonal desserts |
*Dish contents may change depending on season and purchasing status.
<Special Kaiseki
Enjoy Izu specialties
<Takami> Course
Enjoy Kamenoi's proud chef's special "Takami" course, which allows you to enjoy the fresh ingredients of Izu.
The luxury of tasting fresh Izu ingredients all at once. This special menu highlights the chef's skills, including Izu specialty simmered alfonsino and dishes made with an abundance of seasonal ingredients.
| Sales period | Year-round |
|---|
*Image is for reference only.
Takami Course Summer Menu
June 1st to August 31st
| Appetizer | Seasonal Assortment Mishima shiitake mushrooms with Isojiman sake lees and white sesame dressing. Blanched Fuji komatsuna and local turban shells. Pickled horse mackerel and rich tofu from Ito |
|---|---|
| sashimi | Assortment of Five Seasonal Fish Mackerel Abalone Amberjack Eyed sea bream Golden sea bream Made with real wasabi from Naka-Izu and full moon salt from Kawazu. Shuzenji soy sauce |
| warm thing | Pureed Chinese cabbage soup with eggs from Asagiri Plateau |
| simmered dish | Boiled red sea bream
|
| Simmered dish | Shizuoka Black Wagyu Sirloin Steak |
| pickled vegetables | plate of three kinds of food |
| Menu | Nakaizu main wasabi rice |
| soup | Seasonal soup |
| Fruits | seasonal desserts |
*Dish contents may change depending on season and purchasing status.
<Land blessings kaiseki
Enjoy freshly picked Izu ingredients with all five senses
<MEGUMI> Course
Izu is a land blessed with abundant nature and ingredients.
Enjoy the ultimate luxury of tasting fresh, seasonal vegetables and ingredients produced by talented producers in the place where they were picked.
The cuisine that will add elegance to your trip will be prepared by our hotel chef, who knows Izu inside and out.
Each dish is carefully crafted in collaboration with the group's executive chef.
| Sales period | Year-round |
|---|
*Image is for reference only.
MEGUMI Course Summer Menu
June 1st to August 31st
| Appetizer | Seasonal Assortment Mishima shiitake mushrooms with Isojiman sake lees and white sesame dressing. Blanched Fuji komatsuna and local turban shells. Pickled horse mackerel and rich tofu from Ito |
|---|---|
| sashimi | Four kinds of platter Horse mackerel namero, golden snapper, snapper, yellowtail |
| warm thing | Pureed Chinese cabbage soup with eggs from Asagiri Plateau |
| Simmered dish | Domestic beef fillet steak cured with kelp |
| simmered dish | Slow-cooked golden snapper |
| pickled vegetables | plate of three kinds of food |
| Menu | Nakaizu main wasabi rice |
| soup | Seasonal soup |
| Fruits | seasonal desserts |
*Dish contents may change depending on season and purchasing status.
<Seasonal Kaiseki
Enjoy the seasonal flavors with the Takumi course
You can enjoy local cuisine and seasonal ingredients, including Izu local fish sashimi.
| Sales period | Year-round |
|---|
*Image is for reference only.
Takumi Course Summer Menu
June 1st to August 31st
| Appetizer | Seasonal Assortment Mishima shiitake mushrooms with Isojiman sake lees and white sesame dressing. Blanched Fuji komatsuna and local turban shells. Pickled horse mackerel and rich tofu from Ito |
|---|---|
| sashimi | Four Recommended Seasonal Fish Tuna, Yellowtail, Bigeye Snapper, Raw Whitebait |
| simmered dish | Simmered flounder |
| warm thing | Pureed Chinese cabbage soup with eggs from Asagiri Plateau |
| Simmered dish | Fujinokuni Pork Low-Temperature Roast |
| pickled vegetables | plate of three kinds of food |
| Menu | Corn rice |
| soup | Seasonal soup |
| Fruits | seasonal desserts |
*Dish contents may change depending on season and purchasing status.
Children's menu information
Children's menu (elementary school students)
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Children's menu (preschool ages 3-5)
| menu |
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*A special New Year's menu will be available during the New Year period.
Service a la carte
We will prepare simmered golden sea bream, which is said to be a specialty of Izu, with the chef's special seasoning.
For 2 to 4 people (approx. 800g)
- 料金：11,000円（税込）
- Period: January 7th to December 25th
(According to market business days)
*Reservations only. Please apply at least 4 days before your stay.
Sashimi locally sourced thick abalone or enjoy it with steak.
Approximately 200g (varies depending on stock)
- Price: 16,500 yen (tax included) (Prices vary depending on purchase.)
- Period: January 7th to September 30th (offerings will be suspended during the fishing prohibited period)
*Reservations only. Please apply at least 4 days before your stay.
Dining Takumi Sea
- Breakfast
- Dinner
Please enjoy our spacious and open interior, high-quality hospitality, and heartfelt creative Japanese cuisine.
*Please note that the menu may change depending on the availability of ingredients.
Breakfast 7:20-9:30
Dinner 1st session/17:30-19:15 (LO 19:00)
Part 2/19:30-21:15 (LO 21:00)
Late-Night Dandan Noodles
Exclusive Complimentary Service for Hotel Guests
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...
- Serving Hours
- 21:00-22:30 (L.O.)
Limited to one bowl per person.
(Additional bowls can be ordered for a fee.)
redSpicy Sichuan Dandan Noodles, featuring the rich aroma of roasted sesame and our signature chili oil infused with Sichuan peppercorns and Doubanjiang.
black
A striking black bowl of Tantanmen crafted with a rich sesame paste base, roasted and ground sesame, and plenty of fragrant black sesame, accented with the perfect heat from broad bean chili paste and spices.
whiteCreamy White Sesame Dandan Noodles, defined by a rich Zhima Jiang (sesame paste) that perfectly combines the fragrant flavor of roasted sesame with authentic spices like Sichuan peppercorn.
Meet the Head Chef
Takao Hagiwara
Head Chef of Japanese CuisineAlthough we are Japanese cuisine chefs, we offer creative Japanese Kaiseki cuisine with plenty of Western touches.