![[Official] KAMENOI HOTEL KITSUREGAWA](/kitsuregawa/common/img/logo/jpn_basic.svg){kind=logo}
Food
We offer kaiseki-style Food that are visually pleasing, using seasonal ingredients.
The menu changes with each season, and is prepared with the utmost skill by our hotel chefs.
Dinner
*Image is for reference only.
[Extreme Kaiseki]
A luxurious special kaiseki meal with Tochigi Wagyu beef and wild vegetable rice! Limited to 10 people per day
| Sales period | March 1st - May 31st, 2026 (Plan contents change depending on the season) *There are some exclusion dates for sales. |
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Menu (March 1st - May 31st)
| Appetizers | ・Mugwort tofu ・Nikko yuba medicinal food umeshu |
|---|---|
| Sake vegetables | ・Carrot castella ・Bamboo shoots with sand seeds ・ Kitsuregawa Ibushi sweetfish ・Abalone and seasonal vegetable yolk vinegar ・Cheese tamari pickles ・Yashiomasu-kunsei rape flower rolls |
| sashimi | ・Bluefin tuna ・White meat ・Grilled scallops ・Other |
| Small pot | ・ Kitsuregawa Young sweetfish, new potatoes, simmered |
| Grilled | ・Grilled cherry sea bream with kinome |
| Grilled dish | ・Tochigi Wagyu beef tasting Teppanyaki (rump, top blade) Shabu-shabu (sirloin) |
| Food | ・Tochigi Wagyu beef and wild vegetable rice ・Shinshu style pickles |
| dessert | ・Seasonal desserts |
Dishes and utensils are subject to change depending on the season and availability.
*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. |
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Menu (June 1st to August 31st)
| Appetizers | ・Thread mozuku seaweed, dropped sweet potatoes, water shield Corn tofu with uruka cheese Nikko Yuba (tofu skin) and Sea Urchin Saikyo Pickle ・Potato, octopus, 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 |
| Simmered dish | Deep-fried conger eel, burdock root, yuba (tofu skin), wasabi |
| Grilled dish | - Tochigi Wagyu Beef Tasting Teppanyaki (Misuji, Rump) Shabu-shabu (sirloin) |
| Food | ・Rice with sweetfish and seasonal flavors |
| dessert | ・Seasonal desserts |
Dishes and utensils are subject to change depending on the season and availability.
*Image is for reference only.
[Special Kaiseki]
A5-grade Tochigi Wagyu beef tasting and a colorful banquet of seasonal ingredients
| Sales period | March 1st - May 31st, 2026 (Plan contents change depending on the season) *There are some exclusion dates for sales. |
|---|
Menu (March 1st - May 31st)
| Appetizers | ・Mugwort tofu ・Nikko yuba medicinal food umeshu |
|---|---|
| Sake vegetables | ・Carrot castella ・Bamboo shoots with sand seeds ・ Kitsuregawa Ibushi sweetfish ・Abalone and seasonal vegetable yolk vinegar ・Cheese tamari pickles ・Yashiomasu-kunsei rape flower rolls |
| sashimi | ・Bluefin tuna ・White meat ・Grilled scallops ・Other |
| Small pot | ・ Kitsuregawa Young sweetfish, new potatoes, simmered |
| Grilled | ・Grilled cherry sea bream with kinome |
| Grilled dish | ・Tochigi Wagyu beef tasting Teppanyaki (rump, top blade) Shabu-shabu (sirloin) |
| Food | ・Sakura shrimp mixed rice pot with Shinshu-style pickles |
| dessert | ・Seasonal desserts |
Dishes and utensils are subject to change depending on the season and availability.
*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 | ・Thread mozuku seaweed, dropped sweet potatoes, water shield Corn tofu with uruka cheese Nikko Yuba (tofu skin) and Sea Urchin Saikyo Pickle ・Potato, octopus, 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 |
| Simmered dishes | Deep-fried conger eel, burdock root, yuba (tofu skin), wasabi |
| Grilled dish | - Tochigi Wagyu Beef Tasting Set (Misuji, Rump) Shabu-shabu (sirloin) |
| Food | Steamed sushi, Shinshu style, and pickles. |
| dessert | ・Seasonal desserts |
Dishes and utensils are subject to change depending on the season and availability.
*Image is for reference only.
[Land's Blessings Kaiseki]
A spring-inspired banquet meal featuring Tochigi Wagyu beef sukiyaki and grilled hassun (seafood)
| Sales period | March 1st - May 31st, 2026 (Plan contents change depending on the season) *There are some exclusion dates for sales. |
|---|
Menu (March 1st - May 31st)
| Appetizers | ・Mugwort tofu |
|---|---|
| Sake vegetables | ・Carrot castella ・Bamboo shoots with sand ・ Kitsuregawa Raw Ayu ・Cheese tamari pickles ・New onion and sansho marinade ・Yashiomasu cold kunsei |
| sashimi | ・3 types (bluefin tuna, sea bream marinated in kelp, salmon) |
| simmered dish | ・Nasu Gunji pork stew with salt and boiled yam shoots |
| Grilled Hassun | ・Grilled flounder ・Bamboo shoots ・Domyoji Fugi sprout cheese ・Yuba karaage ・Seasonal pie wrapping ・Celebration cherry blossom leaf wrapping ・ Kitsuregawa Shiitake mushroom minced meat |
| pot | ・Tochigi Wagyu beef and wild vegetable stew |
| Food | ・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.
*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. |
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Menu (June 1st to August 31st)
| Sake vegetables | ・Sweet potato, octopus, pumpkin ・Cold milk chawanmushi ・ Kitsuregawa Dried sweetfish overnight, cucumber kelp〆, edamame with uruka ・Corn castella ・Riku dressing of Nikko yuba and seasonal vegetables |
|---|---|
| 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 |
| Food | ・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.
*Image is for reference only.
[Seasonal Kaiseki]
Kaiseki dinner featuring seasonal flavors such as Tochigi spring yosenabe
| Sales period | March 1st - May 31st, 2026 (Plan contents change depending on the season) *There are some exclusion dates for sales. |
|---|
Menu (March 1st - May 31st)
| Appetizers | ・Stewed herring ・Kanuma konjac Arima boiled ・Fresh green tofu cherry shrimp ankake |
|---|---|
| sashimi | ・3 types (tuna, sea bream, and squid) |
| simmered dish | ・Leek flying dragon head, mugwort wheat gluten, small sweet potato ・ Kitsuregawa Shiitake mushroom plum stew |
| Grilled | ・Spanish Spanish mackerel kenchinmaki, clam and sea urchin grilled ・Fried young sweetfish and sprout salad |
| pot | ・Tochigi Spring Yosenabe |
| Food | ・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.
*Image is for reference only.
[Seasonal Kaiseki Cuisine]
A kaiseki meal featuring seasonal delicacies, with grilled Nasu pork loin as the main dish.
| Sales period | June 1st - August 31st, 2026 (Plan details vary depending on the season) *Some dates are excluded from sales. |
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Menu (June 1st to August 31st)
| Appetizers | Tomato Tofu Nikko yuba and taro stems with sesame vinegar dressing • Chilled summer oden |
|---|---|
| sashimi | ・3 types (Tuna, Amberjack, Kanuma Konjac) |
| simmered dish | ・Car wheat gluten Kitsuregawa simmered sweetfish plum |
| Grilled | Nasu pork loin grilled on a hoe, Nikko yuba steak ・Tochigi tree maitake mushroom butter sauté |
| fried food | Deep-fried flounder with sansho pepper and summer vegetable sauce. |
| food cooked by steaming | Steamed shrimp and corn with edamame sauce |
| Food | ・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.
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
It is high in quality protein, calcium and iron, low in calories and easy to digest.
It is a traditional product of Nikko.
- 料金：770円
- Period: Year-round
Restaurant Kitsuregawa
- Breakfast
- Dinner
Using seasonal ingredients,
We offer kaiseki-style Food that are pleasing to the eye.
The menu changes seasonally, and our hotel chefs
finish to the best of their ability.
| Breakfast | 7:00～9:00 |
|---|---|
| Dinner | 17:30～21:00（L.O. 20:00） |
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
Akio Tanaka
head chefTaking advantage of the ingredients unique to this area of Kitsuregawa,
We strive to deliver not only deliciousness but also the joy of Food.