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Food
Touching the four seasons, savoring the land, and moving your heart. An encounter with a plate that captures your thoughts.
Dinner
*Image is for reference only.
＜Extreme Kaiseki Course＞
Shizuoka Wagyu beef, summer truffle clay pot rice, red snapper, abalone... chef's special selection
Extreme Course
This is a masterpiece prepared by our head chef using high-quality ingredients such as summer truffles, Shizuoka Wagyu beef, alfonsino, and abalone.
Please enjoy our "Kiwami" cuisine, where you can fully experience the potential of the ingredients.
| Sales period | June 1, 2024 - November 30, 2024 |
|---|
Kiwami Course Summer Menu
(June 1st to August 31st)
| Appetizer | Shun Chef's Choice Appetizer |
|---|---|
| sashimi | Assortment of four kinds of seasonal fish caught in Izu Nakaizu Wasabi and Kawazu Full Moon Salt Shuzenji soy sauce |
| Simmered dish | Sautéed Shizuoka Wagyu Beef Sirloin Grilled seasonal vegetables |
| simmered dish | Ito Port Landing Specialty Boiled Alfonsino |
| Menu | Italian summer truffle rice in clay pot |
| 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.
Kiwami Course Autumn Menu
(September 1st to November 30th)
| Appetizer | Shun Chef's Choice Appetizer |
|---|---|
| sashimi | Assortment of four kinds of seasonal fish caught in Izu Nakaizu Wasabi and Kawazu Full Moon Salt Shuzenji soy sauce |
| warm thing | Arare manju |
| Simmered dish | Sautéed Shizuoka Wagyu Sirloin with Mustard Sauce Grilled seasonal vegetables |
| simmered dish | Ito Port Landing Specialty Boiled Alfonsino |
| Menu | Italian summer truffle rice in clay pot |
| pickled vegetables | plate of three kinds of food |
| soup | Seasonal daikon soup |
| jelly dessert | Matcha chocolate pudding seasonal sweets Walnut x Cinnamon Milk Gelato |
*Dish contents may change depending on season and purchasing status.
*This menu is valid from September 1st to November 30th.
*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 | June 1, 2024 - November 30, 2024 (Plan contents change depending on the season) |
|---|
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.
Takami Course Autumn Menu
(September 1st to November 30th)
| Appetizer | Deep-fried local horse mackerel dumplings Deep-fried autumn eggplant with sesame tofu Conch with wasabi stems Persimmon Hakata |
|---|---|
| sashimi | Assortment of four kinds of seasonal fish caught in Izu Abalone, Red-eyed snapper, Red-eyed snapper Island long-tail snapper with kombu seaweed Nakaizu Wasabi and Kawazu Full Moon Salt Shuzenji soy sauce |
| warm thing | Arare manju |
| Simmered dish | Sautéed domestic beef sirloin with mustard sauce *Change to Shizuoka Wagyu Sirloin for an additional 2,500 yen Grilled seasonal vegetables |
| 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 | Matcha chocolate pudding seasonal sweets Walnut x Cinnamon Milk Gelato |
*Dish contents may change depending on season and purchasing status.
*This menu is valid from September 1st to November 30th.
*Image is for reference only.
<Land blessings kaiseki
A harmony of Japanese and Western cuisine. Enjoy fresh Izu ingredients with all your senses.
<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 | June 1, 2024 - November 30, 2024 (Plan contents change depending on the season) |
|---|
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 local fish and tomato |
| 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.
MEGUMI Course Autumn Menu
(September 1st to November 30th)
| First | Locally caught golden eye snapper Start your meal with the chef's dashi |
|---|---|
| Second | Autumn Chestnut Mousse Roasted Chestnuts Green seaweed tofu Duck loin simmered in wine Shiokara with cream cheese Asagiri Plateau egg salad with Parmesan aroma |
| 3rd | Ito Port Landing Red Snapper Sashimi and Seared Seasonal Bonito Shuzenji soy sauce |
| 4th | Dutch-style boiled eggplant |
| 5th | Sautéed domestic beef sirloin with porcini sauce *Change to Shizuoka Wagyu Sirloin for an additional 2,500 yen Grilled seasonal vegetables from local farmers with New Summer salt and ponzu sauce |
| 6th | Alfonsino Risotto Seasonal daikon soup |
| dessert | Matcha chocolate pudding Walnut x Cinnamon Milk Gelato |
*Dish contents may change depending on season and purchasing status.
*This menu is valid from September 1st to November 30th.
*Image is for reference only.
<Seasonal Kaiseki
Takumi course: Enjoy seasonal flavors and boiled alfonsino
You can enjoy local cuisine and seasonal ingredients, including Izu local fish sashimi.
| Sales period | June 1, 2024 - November 30, 2024 (Plan contents change depending on the season) |
|---|
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.
Takumi Course Autumn Menu
(September 1st to November 30th)
| appetizer | Steamed Toji shrimp with yuba |
|---|---|
| Appetizer | Autumn Shiraae (eggplant with clove) Red fish pickled in sake lees Salmon pressed sushi Bonito Sake-kasu |
| sashimi | Recommended seasonal fish Marbled tuna Grilled marbled bonito Shuzenji soy sauce |
| warm thing | Wild vegetable assortment Turnip bun |
| Simmered dish | Beef loin steak with porcini sauce *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 | Matcha chocolate pudding |
*Dish contents may change depending on season and purchasing status.
*This menu is valid from September 1st to November 30th.
Children's menu information
(Elementary school student)
| appetizer | Seasonal chawanmushi |
|---|---|
| hors d'oeuvres | Assorted children's appetizers |
| salad | Seasonal salad |
| sashimi | Assortment of 2 seasonal fish |
| simmered dish | Simmered sea bream |
| strong side dish | Domestic beef hamburger steak Demiglace sauce |
| Food | Shizuoka Kinu Musume |
| soup | Seasonal daikon soup |
| jelly dessert | Matcha chocolate pudding |
(Preschool ages 3-5)
| Food | corn soup french fries Fried Shrimp American Dog Hamburger steak Omelette rice Gateau chocolat |
|---|
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 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.)
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 sesame noodles with roasted sesame, ground sesame, kneaded sesame, and plenty of fragrant black sesame, spiced with soy bean shoyu and spices.
whiteThe 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
Head Chef of Japanese CuisineAlthough we are Japanese cuisine chefs, we offer creative Japanese Kaiseki cuisine with plenty of Western touches.