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Accommodation Reservations
Dining
Dining

Food

Touching the four seasons, savoring the land, and moving your heart. An encounter with a plate that captures your thoughts.

食事1
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Dinner

special dinner tray
special dinner tray
special dinner tray
special dinner tray
special dinner tray
special dinner tray

*Image is for reference only.

<Special Kaiseki

Enjoy golden sea bream, abalone, and various Izu specialties
<Takami> Course

Please enjoy Kamenoi's Chef's Special Takami course, which features luxurious ingredients such as boiled redfin sea bream, abalone, and domestic beef sirloin steak.
A luxurious experience where you can enjoy Izu's luxurious ingredients all at once. A specially selected menu that showcases the chef's skills, such as Izu's specialty stewed red bream and abalone dishes.

Sales period December 1, 2023 - August 31, 2024
(Plan contents change depending on the season)

Takashi course spring menu
(March 1st to May 31st)

Grilled dishes Grilled silver cod with Izu miso
Local turban shell and pickled wasabi dressed in Amagi, Motofu
Delicious Fuji chicken, mizuna, and ginger with shiso dressing
warm thing Fried potato buns with Izu mandarin oranges
Nanohana and Sakurafu
sashimi Assortment of four types of seasonal fish, complete set
 cherry blossom-wrapped golden sea bream, long-tailed sea bream 
Sakura trout and abalone sashimi from Izu Ajiro
Japanese wasabi from Nakaizu, Kawazu full moon salt
primrose
Simmered dish Domestic beef sirloin steak
salt ponzu sauce
Grilled taro buns, shiitake mushrooms, lotus root chips, dill
*Changed to Shizuoka Wagyu sirloin steak, additional 2,500 yen
simmered dish Boiled red sea bream, burdock, ginger, green flavor
Menu Nakaizu main wasabi rice
pickled vegetables plate of three kinds of food
soup Horse mackerel soup
jelly dessert Kiwi sorbet from Sato Farm, Higashi Izu
Fuji strawberry cheesecake melon

*Dish contents may change depending on season and purchasing status.

*This menu is valid from March 1st to May 31st.

Takami Course Summer Menu
(June 1st to August 31st)

appetizer Locally grown tomatoes marinated in bonito flavor
Yuzu jelly
Appetizer Assortment of seafood and mountain delicacies
Deep-fried hairtail fish with green onion and miso
Delicious marinated chicken with fried lotus root
Corn and okra with egg roll and conger eel
warm thing Summer radish bun with silver bean paste
sashimi Assortment of four kinds of seafood from the Izu coast
Abalone, Red-eyed snapper, Red-eyed snapper
Island long-tail snapper with kombu seaweed
Nakaizu Wasabi and Kawazu Full Moon Salt
Shuzenji soy sauce
Simmered dish Sautéed domestic beef sirloin
Honey mustard, grated daikon radish, ponzu sauce
Grilled seasonal vegetables
*Change to Shizuoka Wagyu Sirloin Steak for an additional 2,500 yen
simmered dish Ito Port Landing Specialty Boiled Alfonsino
Menu Nakaizu main wasabi rice
pickled vegetables plate of three kinds of food
soup Seasonal daikon soup
jelly dessert Kinako Pudding Melon
Fresh caramel gelato

*Dish contents may change depending on season and purchasing status.

*This menu is valid from June 1st to August 31st.

Blessings of the Land Kaiseki
Blessings of the Land Kaiseki
Blessings of the Land Kaiseki
Blessings of the Land Kaiseki
Blessings of the Land Kaiseki
Blessings of the Land Kaiseki

*Image is for reference only.

<Land blessings kaiseki

Supervising chef's creation to enjoy freshly harvested vegetables and seafood
Japanese modern full course <MEGUMI> course

Izu is a land blessed with rich nature and ingredients. The ultimate luxury of enjoying freshly caught seasonal vegetables and ingredients produced by attractive producers on the land where they were harvested.
The dishes that will brighten up your trip are carefully created one by one in collaboration between our hotel's head chef, who knows everything about Izu, and the group's executive chef.

Sales period December 1, 2023 - August 31, 2024
(Plan contents change depending on the season)

MEGUMI course spring menu
(March 1st to May 31st)

appetizer Local seasonal ten bean mousse and Fuji delicious chicken
Served with Izu's original wasabi yogurt sauce
sashimi Southern bluefin tuna Yaizu
Carpaccio of seasonal fish caught in Izu Port
Horse mackerel namerou
warm thing Grilled red sea bream and steamed sea bream with sake
Served with local vegetables
Lake Hamana raw seaweed paste dill
salad Duck loin shrimp, local seasonal vegetables and Kakita River vegetables
Sprinkle with French mimolette cheese
Asagiri Plateau Temperature Egg, Roasted Bonito Caesar Dressing
Simmered dish Domestic beef sirloin, Kawazu Mangetsu salt, Izu-produced wasabi
*Changed to Shizuoka Wagyu sirloin steak, additional 2,500 yen
Grilled dish Local seasonal vegetables Bamboo shoots New onions
Shishitang Shiitake mushroom
Izu new summer salt ponzu sauce
Menu Red snapper rice
jelly dessert Higashiizu Sato Farm Kiwi Sorbet Strawberry Cheesecake
Shinta from Izu

*Dish contents may change depending on season and purchasing status.

*This menu is valid from March 1st to May 31st.

MEGUMI Course Summer Menu
(June 1st to August 31st)

First Corn mousse
With plum sauce
Second Tuna and local fish carpaccio with tofu and blue cheese
Sabayu potato salad
Asagiri Plateau egg salad with the aroma of Mimolette cheese
3rd Golden-eyed snapper sashimi caught at Ito Port
Shuzenji soy sauce
4th Mediterranean-style sea bream and tomato soup
5th Sautéed domestic beef sirloin with Nakaizu Hon-wasabi and full moon salt
*Change to Shizuoka Wagyu Sirloin Steak for an additional 2,500 yen
Grilled seasonal vegetables from local farmers with New Summer salt and ponzu sauce
6th Izu rice with red snapper caught at Ito Port
Seasonal daikon soup
dessert Kinako pudding
Fresh caramel gelato
Cheesecake Tart

*Dish contents may change depending on season and purchasing status.

*This menu is valid from June 1st to August 31st.

Seasonal Kaiseki
Seasonal Kaiseki
Seasonal Kaiseki
Seasonal Kaiseki
Seasonal Kaiseki

*Image is for reference only.

<Seasonal Kaiseki

Enjoy Izu food <Takumi> course

You can enjoy local cuisine and seasonal ingredients, including Izu local fish sashimi.

Sales period December 1, 2023 - August 31, 2024
(Plan contents change depending on the season)

Takumi Course Spring Menu
(March 1st to May 31st)

Appetizer Spring scented chawanmushi lily root
Marinated turnip Miso grilled cod
Egg castella, boiled conger eel, salted fish
sashimi Assortment of four types of seasonal fish, complete set
Red tuna, red shrimp, local yellowtail
Sakura trout from Ajiro, Izu
simmered dish Boiled red sea bream, sweet potato, burdock, grilled green onion
vegetables
Menu Izu rice flavored with local seaweed
deep fried dish Fried vegetable buns, Izu mandarin oranges, rape blossoms, wheat gluten, silver bean paste
Simmered dish beef fillet steak
baked potato butter grilled
romanesque
grilled tomato dill
*Changed to Shizuoka Wagyu sirloin steak, additional 3,500 yen
pickled vegetables plate of three kinds of food
soup Horse mackerel majo soup
jelly dessert Higashiizu Sato Farm Kiwi Sorbet Strawberry

*Dish contents may change depending on season and purchasing status.

*This menu is valid from March 1st to May 31st.

Takumi Course Summer Menu
(June 1st to August 31st)

appetizer Chilled pumpkin bun with egg
Appetizer Summer assortment of five kinds of mountain and sea delicacies
Edamame tofu, conger eel jelly
Junsai Suiun Sardine Fried with Ginger
Egg Castella
sashimi Assortment of four kinds of seafood from the Izu coast
Marbled tuna and horse mackerel
Red sea bream
Shuzenji soy sauce
warm thing Deep-fried lotus root buns
Simmered dish Beef loin steak
*Change to Shizuoka Wagyu Sirloin Steak for an additional 3,500 yen
simmered dish Simmered sea bream
Menu Izu rice flavored with local seaweed
pickled vegetables plate of three kinds of food
soup Seasonal daikon soup
jelly dessert Kinako pudding

*Dish contents may change depending on season and purchasing status.

*This menu is valid from June 1st to August 31st.

Service a la carte

Boiled red sea bream
[Local feature] Boiled red sea bream

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.
Abalone sashimi or steak
Abalone sashimi or steak
[Local item] Abalone sashimi or steak

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
Dining Takumi Sea
Dining Takumi Sea
Dining Takumi Sea

Dining Takumi Sea

  • Breakfast
  • dinner

Please enjoy our spacious and open interior, high-quality hospitality, and heartfelt, creative Japanese cuisine.
*Please note that the contents of the dishes are subject to change depending on the purchasing situation.
Breakfast 7:30-9:30
Dinner Part 1/17:30-19:15 (LO 19:00)
Part 2/19:30-21:15 (LO 21:00)

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" Sichuan Dandanmenred
"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 Sesame Dandanmenblack
『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 Sesame Dandanmenwhite
『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

Takao Hagiwara
Takao Hagihara

Takao Hagiwara

Head Chef of Japanese Cuisine

Although we are Japanese cuisine chefs, we offer creative Japanese Kaiseki cuisine with plenty of Western touches.

Food ・Restaurant Topics