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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 Spring Menu
(March 1st to May 31st)
| Appetizer | Three types of assortment Golden-eyed snapper marinated in bamboo leaves, Sakura-dai sushi roll, freshly drawn yuba and Sakura shrimp |
|---|---|
| sashimi | Lobster and five kinds of seasonal fish Spiny lobster, horse mackerel, yellowtail masashi, abalone, wisteria orange, cherry salmon, tuna Izu Wasabi and Kawazu Full Moon Salt, Shuzenji Soy Sauce |
| warm thing | potato bun |
| Simmered dish | Japanese Black Beef Sirloin Steak Red wine sauce, Izu wasabi, full moon salt |
| simmered dish | Boiled red sea bream
|
| pickled vegetables | plate of three kinds of food |
| Menu | Conch rice in a clay pot |
| soup | Lobster miso soup |
| jelly dessert | seasonal desserts |
*Dish contents may change depending on season and purchasing status.
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 |
| 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 |
|---|
*Image is for reference only.
Takami Course Spring Menu
March 1st to May 31st
| Appetizer | Three types of assortment Golden-eyed snapper marinated in bamboo leaves, Sakura-dai sushi roll, freshly drawn yuba and Sakura shrimp |
|---|---|
| sashimi | Assortment of five kinds of seasonal fish Horse mackerel, Yellowtail Masashi, Abalone, Ajiro orange, Sakura trout, Tuna Izu Wasabi and Kawazu Full Moon Salt, Shuzenji Soy Sauce |
| warm thing | potato bun |
| Simmered dish | Japanese Black Beef Sirloin Steak Red wine sauce, Izu wasabi, full moon salt |
| simmered dish | Boiled red sea bream
|
| pickled vegetables | plate of three kinds of food |
| Menu | Izu Wasabi Rice |
| soup | Seasonal soup |
| jelly dessert | seasonal desserts |
*Dish contents may change depending on season and purchasing status.
*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 |
| 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 Spring Menu
March 1st to May 31st
| Appetizer | Assortment of two dishes Pickled firefly squid, tempura tofu |
|---|---|
| sashimi | Assortment of seven kinds of seasonal fish Ajiro orange cherry salmon, yellowtail tuna, bonito Red snapper, red shrimp, raw whitebait, tuna |
| warm thing | Steamed local seaweed and spring bamboo shoots |
| Simmered dish | Domestic beef sirloin steak New Summer Ponzu Sauce Full Moon Salt Izu Wasabi |
| 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.
*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 |
| 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 |
|---|
*Image is for reference only.
Takumi Course Spring Menu
March 1st to May 31st
| Appetizer | Five kinds of assortment Yogurt tofu, Tenmame cherry blossom castella, Fuji delicious chicken grilled with Izu miso Tosa-ni Bamboo Shoots, Butterbur, Lotus Root, and Golden Eye Moromi Miso Grill |
|---|---|
| sashimi | Assortment of four kinds of seasonal fish Tuna, Ajiro orange, Sakura trout, Spanish mackerel, Red sea bream |
| warm thing | Radish bun |
| simmered dish | Simmered rockfish |
| Simmered dish | Fujinokuni Pork Low-Temperature Roast |
| pickled vegetables | plate of three kinds of food |
| Menu | Bamboo shoot rice |
| soup | Seasonal soup |
| jelly dessert | seasonal desserts |
*Dish contents may change depending on season and purchasing status.
*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 |
| 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)
| 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)
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.