![[Official] KAMENOI HOTEL KITSUREGAWA](/kitsuregawa/common/img/logo/jpn_basic.svg){kind=logo}
Dining
Starting with the branded beef 'Tochigi Wagyu,' which has won top prizes multiple times at nationwide competitions,
Tochigi offers a variety of delicious ingredients and local cuisine.
Please also pay attention to the chefs' skills that bring out the seasonal charm of each ingredient.
Dinner Information
*Image is for reference only.
*Image is for reference only.
[Ultimate Kaiseki Course]
A luxurious kaiseki meal featuring rice cooked in an earthenware pot! Limited to 10 people per day.
| Sales period | June 1st - August 31st, 2026 (Plan details vary depending on the season) *Some dates are excluded from sales. |
|---|
Menu (June 1st to August 31st)
| Appetizers | ・Shredded mozuku seaweed, boiled taro, water shield ・Corn tofu, Uruka cheese ・Nikko yuba, sea urchin marinated in Saikyo-style soy sauce ・Potato, octopus, and pumpkin |
|---|---|
| sashimi | ・ Kitsuregawa Ayu, tuna, Yashio trout and mountain sashimi |
| Soup | Steamed abalone, jade eggplant, shimeji mushrooms, myoga ginger, ginger, okra and grated yam |
| Grilled | ・ Kitsuregawa Salt-grilled sweetfish pickled in summer vegetables |
| Fried food | Deep-fried conger eel, burdock root, yuba (tofu skin), wasabi |
| Grilled dish | - Tochigi Wagyu Beef Tasting Teppanyaki (Misuji, Rump) Shabu-shabu (sirloin) |
| Dining | ・Rice with sweetfish and seasonal flavors |
| dessert | ・Seasonal desserts |
Dishes and utensils are subject to change depending on the season and availability.
| Sales period | September 1st - November 30th, 2026 (Plan details vary depending on the season) *Some dates are excluded from sales. |
|---|
Menu (September 1st to November 30th)
| Appetizer | ・Ichikoku Sesame Tofu ・Tsukimi chestnuts ・Lotus root Shinshu-ni ・ Kitsuregawa Overnight-dried ayu ・Toji Maki ・Autumn eggplant dengaku ・Nikko Yuba Blowing Closer |
|---|---|
| sashimi | Bluefin tuna, late-season sweetfish, and others. |
| simmered dish | - Simmered dish: boiled shellfish, turnip, shrimp taro, mushroom potage |
| Grilled | ・Yashiomasu Roasted Yellow Leaf Miso Kitsuregawa Grilled Apples ・ Kitsuregawa Freshly Produced Ayu Grilled Rice ・Chrysanthemum tempura |
| Grilled dish | - Tochigi Wagyu Beef Tasting Teppanyaki (Misuji, Rump) Daikoku Shimeji Mushrooms Shabu-shabu (sirloin) |
| clay pot rice | Tochigi Wagyu Beef and Seasonal Assorted Rice Bowl |
| dessert | Seasonal fruits |
Dishes and utensils are subject to change depending on the season and availability.
*Image is for reference only.
*Image is for reference only.
[Special Kaiseki]
A5-grade Tochigi Wagyu beef tasting and a colorful banquet of seasonal ingredients
| Sales period | June 1st - August 31st, 2026 (Plan details vary depending on the season) *Some dates are excluded from sales. |
|---|
Menu (June 1st to August 31st)
| Appetizers | ・Shredded mozuku seaweed, boiled taro, water shield ・Corn tofu, Uruka cheese ・Nikko yuba, sea urchin marinated in Saikyo-style soy sauce ・Potato, octopus, and pumpkin |
|---|---|
| sashimi | ・ Kitsuregawa Ayu, tuna, Yashio trout and mountain sashimi |
| Soup | Steamed abalone, jade eggplant, shimeji mushrooms, myoga ginger, ginger, okra and grated yam |
| Grilled | ・ Kitsuregawa Salt-grilled sweetfish pickled in summer vegetables |
| Fried food | Deep-fried conger eel, burdock root, yuba (tofu skin), wasabi |
| Grilled dish | - Tochigi Wagyu Beef Tasting Set (Misuji, Rump) Shabu-shabu (sirloin) |
| Dining | Steamed sushi, Shinshu style, and pickles. |
| dessert | ・Seasonal desserts |
Dishes and utensils are subject to change depending on the season and availability.
| Sales period | September 1st - November 30th, 2026 (Plan details vary depending on the season) *Some dates are excluded from sales. |
|---|
Menu (September 1st to November 30th)
| Appetizer | ・Ichikoku Sesame Tofu ・Tsukimi chestnuts ・Lotus root Shinshu-ni ・ Kitsuregawa Overnight-dried ayu ・Toji Maki ・Autumn eggplant dengaku ・Nikko Yuba Blowing Closer |
|---|---|
| sashimi | Bluefin tuna, late-season sweetfish, and others. |
| simmered dish | - Simmered dish: boiled shellfish, turnip, shrimp taro, mushroom potage |
| Grilled | ・Yashiomasu Roasted Yellow Leaf Miso Kitsuregawa Grilled Apples ・ Kitsuregawa Freshly Produced Ayu Grilled Rice ・Chrysanthemum tempura |
| Grilled dish | - Tochigi Wagyu Beef Tasting Teppanyaki (Misuji, Rump) Daikoku Shimeji Mushrooms Shabu-shabu (sirloin) |
| Dining | • Tororo rice (Shinshu style) and pickles |
| dessert | Seasonal fruits |
Dishes and utensils are subject to change depending on the season and availability.
*Image is for reference only.
*Image is for reference only.
[Blessing of the land kaiseki]
Tochigi Wagyu beef sukiyaki, Kitsuregawa ayu and other multi-course meals to taste Tochigi's summer
| Sales period | June 1st - August 31st, 2026 (Plan details vary depending on the season) *Some dates are excluded from sales. |
|---|
Menu (June 1st to August 31st)
| Appetizer | ・Taro and Pumpkin ・Chilled Tochigi Milk Chawanmushi ・ Kitsuregawa Overnight-dried fresh ayu, cucumber and kelp finished, edamame with uruka ・Corn Castella |
|---|---|
| sashimi | ・3 types (Kitsuregawa Ayu sashimi, tuna, Mongolian squid) |
| Grilled | ・ Kitsuregawa Salt-grilled sweetfish pickled in summer vegetables |
| simmered dish | Soy milk soup |
| Grilled dish | Tochigi Wagyu beef and yuba sukiyaki |
| Survive | Ujiie Udon, Sweetened Sweetfish, Chitake Mushroom Soup |
| Dining | ・Tochigi no Hoshi (Star of Tochigi) - Shinshu-style pickles |
| dessert | ・Seasonal desserts |
Dishes and utensils are subject to change depending on the season and availability.
| Sales period | September 1st - November 30th, 2026 (Plan details vary depending on the season) *Some dates are excluded from sales. |
|---|
Menu (September 1st to November 30th)
| Appetizer | ・Ichikoku Sesame Tofu ・Tsukimi chestnuts ・Lotus root Shinshu-ni ・ Kitsuregawa Overnight-dried fresh ayu ・Autumn eggplant dengaku ・Toji Maki |
|---|---|
| sashimi | ・3 types (Bluefin tuna, Yashio trout cured with kelp, Scallops) |
| Grilled | Grilled black cod with mixed grains and miso Mushroom and sake lees grilled Salted pork Herb-roasted soft-shell shrimp Chestnut rice ball Pumpkin and cousin stew Maple leaf-shaped gluten |
| simmered dish | Ikkoku Yashu Chicken Jibuni (a type of stew) with shrimp and taro |
| Grilled dish | Tochigi Wagyu Beef and Mushroom Sukiyaki Hot Pot with Local Eggs |
| Dining | ・Tochigi no Hoshi (Star of Tochigi) - Shinshu-style pickles |
| dessert | Seasonal fruits |
Dishes and utensils are subject to change depending on the season and availability.
*Image is for reference only.
*Image is for reference only.
[Seasonal Kaiseki Cuisine]
A kaiseki meal featuring seasonal delicacies, with Nasu pork fillet grilled on a ceramic plate as the main dish.
| Sales period | June 1st - August 31st, 2026 (Plan details vary depending on the season) *Some dates are excluded from sales. |
|---|
Menu (June 1st to August 31st)
| Appetizers | Tomato Tofu Nikko yuba and zuiki • Chilled summer oden |
|---|---|
| sashimi | ・3 types (Tuna, Amberjack, Kanuma Konjac) |
| simmered dish | ・Ring-shaped wheat gluten Kitsuregawa simmered sweetfish plum |
| Grilled dish | ・Grilled Nasu pork fillet and seasonal vegetables on a ceramic plate |
| Fried food | ・ Deep-fried flounder with sansho pepper |
| food cooked by steaming | Steamed shrimp and corn with edamame sauce |
| Dining | ・Tochigi no Hoshi (Star of Tochigi) - Shinshu-style pickles |
| dessert | ・Seasonal desserts |
Dishes and utensils are subject to change depending on the season and availability.
| Sales period | September 1st - November 30th, 2026 (Plan details vary depending on the season) *Some dates are excluded from sales. |
|---|
Menu (September 1st to November 30th)
| Appetizers | ・Seasonal white sauce Nikko Yuba Bamboo charcoal sesame tofu |
|---|---|
| sashimi | ・3 types (Tuna, marinated salmon, and others) |
| simmered dish | Taro root buckwheat dumplings, Nikko Highland sukiyaki |
| Grilled | Roasted Yashio trout with herbs and cream sauce |
| pot | ・Chrysanthemum Hot Pot Ikkoku Yashu Chicken Kitsuregawa Freshly Produced Ayu |
| Dining | ・Tochigi no Hoshi (Star of Tochigi) - Shinshu-style pickles |
| dessert | Seasonal fruits |
Dishes and utensils are subject to change depending on the season and availability.
Food for children
*We offer a "Children's Kaiseki" course for elementary school children and a "Children's Gozen" course for preschool children.
*Image is for reference only.
Children's Kaiseki Course
List of Dishes
- Salmon roe small bowl
- 2 types of sashimi
- Fried chicken 2 pieces
- Fried shrimp with head
- Leaf salad garnish vegetables
- Three-color boiled beans
- Sweet potato simmered in syrup
- Beef sukiyaki hotpot with udon noodles
- French fries
- rice
- miso soup
- hamburger
- Crab gratin
- Steamed egg custard
- Neapolitan
- Chocolate Fruit Parfait
- Juice
The contents may change due to procurement circumstances.
*Image is for reference only.
Children's meal
List of Dishes
- Rice ball
- 2 pieces of fried chicken
- Deep-fried shrimp in five colors
- Leaf salad
- Smile Potato
- hamburger
- Kake udon (spinach, kamaboko)
- Steamed egg custard
- Rolled egg with dashi broth
- Neapolitan
- Three-color boiled beans
- Sweet potato simmered in syrup
- Purin Royal
- Cream puffs
- Juice
The contents may change due to procurement circumstances.
Service a la carte
Tochigi specialty! "Yashiomasu" is an improved species of rainbow trout.
It has a good amount of fat and is similar to medium-fatty fatty tuna, but it has a light texture and is a recommended dish.
- 料金：880円
- Period: Year-round
*Reservation required until the day before
Please enjoy the aromatic salt-grilled food.
- 料金：770円
- Period: Year-round
*Reservation required at least one day in advance
We offer seasonal sweetfish as sashimi. Fresh sweetfish is delicious.
- 料金：950円
- Period: June 1, 2026 - August 31, 2026
*Reservation required at least one day in advance
This is an elegant sushi dish with a refreshing sweetfish flavor.
- 料金：950円
- Period: June 1, 2026 - August 31, 2026
*Reservation required at least one day in advance
Enjoy young sweetfish tempura that is so tender even down to the bone.
- 料金：840円
- Period: June 1, 2026 - August 31, 2026
*Reservations required by the day before.
Please enjoy the ayu (sweetfish) that has been dried in fish sauce, lightly grilled.
- 料金：770円
- Period: June 1, 2026 - August 31, 2026
Restaurant Kitsuregawa
- Breakfast
- Dinner
Our kaiseki cuisine, featuring an abundance of seasonal ingredients from our local Tochigi prefecture, is a feast not only for its presentation but also for its exquisite taste. Please enjoy the charm of Tochigi, one of the leading culinary kingdoms in the Kanto region.
| Breakfast | 7:00～9:00 |
|---|---|
| Dinner | 17:30～21:00（L.O. 20:00） |
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
Akio Tanaka
head chefTochigi is a treasure trove of freshwater fish like trout and ayu, livestock products like the branded 'Tochigi Wagyu,' vegetables, fruits, and a variety of ingredients. From there, we select seasonal ingredients and focus on dishes unique to the Kitsuregawa, focusing on dishes that are not only delicious but also enjoyable during Food time. We put our heart into everything from menu creation to daily cooking. We strive to serve a dish that will leave you with memories of your trip, saying, "I want to eat that again."