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- FOOD CONCEPT MOVIE -
Food
Touching the four seasons, savoring the land, and moving your heart. An encounter with a plate that captures your thoughts.
Dinner
＜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 |
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*Image is for reference only.
Kiwami Course Winter Menu
(December 1st to February 28th)
| Appetizers | Salmon roe tossed in Amagi wasabi and topped with dried mullet roe |
|---|---|
| Appetizer | Ito's local dish: Abalone with Shiraae (seaweed dressing) Steamed Monkfish Liver with New Summer Jelly |
| sashimi | Lobster and five kinds of local seasonal fish platter Spiny lobster, Golden-eyed snapper, Red snapper, Yellowtail Masa, Snail, Recommended local fish Nakaizu Wasabi and Kawazu Full Moon Salt Shuzenji soy sauce |
| warm thing | Simmered dish |
| Simmered dish | Shizuoka Kuroge Wagyu Beef Sirloin Steak with Red Wine Sauce |
| simmered dish | Boiled whole red snapper caught at Ito Port
|
| pickled vegetables | plate of three kinds of food |
| Menu | Local conch rice in a clay pot |
| soup | Lobster miso soup |
| jelly dessert | 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 |
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*Image is for reference only.
Takami Course Winter Menu
December 1st to February 28th
| Appetizers | Salmon roe tossed in Amagi wasabi and topped with dried mullet roe |
|---|---|
| Appetizer | Ito's local dish: Abalone with Shiraae (seaweed dressing) Steamed Monkfish Liver with New Summer Jelly |
| sashimi | Assortment of five kinds of seasonal fish Golden-eyed snapper, Red snapper, Yellowtail Masa, Snail, Recommended local fish Nakaizu Wasabi and Kawazu Full Moon Salt Shuzenji soy sauce |
| warm thing | Simmered dish |
| Simmered dish | Shizuoka Kuroge Wagyu Beef Sirloin Steak with Red Wine Sauce |
| simmered dish | Boiled whole red snapper caught at Ito Port
|
| pickled vegetables | plate of three kinds of food |
| Menu | Nakaizu main wasabi rice |
| soup | Seasonal soup |
| jelly dessert | 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 |
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*Image is for reference only.
MEGUMI Course Winter Menu
December 1st to February 28th
| Appetizers | Local shiitake mushrooms and winter-aged tomato mascarpone with white dressing |
|---|---|
| Appetizer | Colorful assortment of five dishes Seasonal mugwort tofu, local Spanish mackerel, red bean lotus root Braised shrimp, shrimp potato wrapped in kelp |
| sashimi | Four kinds of assortment Ito horse mackerel yellowtail yellowtail golden eye sea bream Yaizu produced shirasu |
| warm thing | Winter radish and mushroom buns |
| Simmered dish | Domestic Sirloin Steak with Red Wine Sauce |
| simmered dish | Simmered sea bream |
| pickled vegetables | plate of three kinds of food |
| Menu | Izu rice with the aroma of rock seaweed |
| soup | Seasonal soup |
| jelly dessert | 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 |
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*Image is for reference only.
Takumi Course Winter Menu
December 1st to February 28th
| Appetizers | Asagiri Plateau steamed egg with yuba |
|---|---|
| Appetizer | Five kinds of assortment Sakura shrimp and scallops with wasabi greens and salted fish and cream cheese Grilled golden-eyed snapper with miso, lotus root and local sweet potato |
| sashimi | Four recommended seasonal fish Tuna, Red Snapper, Spanish Mackerel, Yellowtail Masashi |
| warm thing | Lotus root mochi bun |
| simmered dish | White fish with green lettuce and seaweed paste |
| Simmered dish | Fujinokuni Pork Steak Steamed at Low Temperature |
| pickled vegetables | plate of three kinds of food |
| Menu | Izu wasabi and grated yam rice |
| soup | Seasonal soup |
| jelly dessert | 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)
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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)
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.)
redDandanmen 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 Dandanmen made with plenty of roasted sesame seeds, ground sesame seeds, sesame paste, and fragrant black sesame seeds, and spicy chili bean paste and spices.
whiteDandanmen features a rich sesame paste, which combines the aroma of roasted sesame seeds with the creamy richness and fragrance of sesame based on spices such as Sichuan pepper.
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.