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Dining
Blessed with a warm climate and rich nature, we enjoy fresh seafood and seasonal ingredients here, making it a Food to enjoy seasonal ingredients.
Enjoy a wonderful time with your family and friends.
From March, open grills will be available at restaurants!
For dinner, seafood such as abalone, shrimp, and shellfish is grilled to a fragrant finish.
Enjoy the aroma of the ocean like 'Hamayaki' while eating.
Starting March 15th, our restaurant will be introducing a new open grill, expanding the enjoyment of your dining experience.
For dinner, seafood such as abalone, shrimp, and shellfish is grilled and served in the restaurant to a fragrant finish. Breakfast is also grilled on a grill, deliciously grilling Wakayama 's proud "Ryujin shiitake" mushrooms!
Dinner Information
The chef recommends this kaiseki course that makes full use of the best of the ingredients! 【Special Kaiseki】
With 2 meals per night Wakayama, the chef recommends kaiseki cuisine that makes full use of the flavor of the ingredients, such as Kumano beef, a brand-name beef of Kumano.
Wakayama Broth Shabu-shabu Hot Pot with Yuzu-Scented Kumano Beef
Four kinds of sashimi, including red shrimp from Kishu. *The sashimi shown in the photo is for two people.
Steamed abalone and tuna cutlet
Deep-fried golden snapper with citrus and grated radish sauce
Rice cooked in a pot with seasonal chestnuts and sweet sea bream
*The image is for illustrative purposes only. *The sashimi in the photo is for two people.
| Sales period | September 1, 2026 - November 30, 2026 *Some dates are excluded from sales. |
|---|
Menu (September 1, 2026 - November 30, 2026)
| appetizer | Autumn flavors ・Deep-fried seafood, boiled saury, and yuba cheese rolls Chrysanthemum greens with white sesame dressing ・Yuzu-flavored scallop strings with basil dressing, topped with salmon roe. |
|---|---|
| sashimi | Fresh tuna from Katsuura, sea bream from Kishu, red shrimp from Kishu Sazae (turban shell) Yuasa Soy Sauce |
| Main grilled dish | Wakayama Broth Shabu-shabu Hot Pot with Yuzu-Scented Kumano Beef |
| simmered dish | Deep-fried golden snapper with citrus and grated radish sauce |
| alternative plate | Steamed abalone and tuna cutlet |
| Rice | Rice cooked in a pot with seasonal chestnuts and sweet sea bream |
| pickled vegetables | Kishu Nankou small plum Kinokawa pickles |
| Food served in a bowl | Chrysanthemum meatballs in red miso sauce |
| dessert | Pumpkin pudding |
Dishes and utensils are subject to change depending on the season and availability.
*The menu listed applies to the dishes available from September 1st to November 30th.
*The sashimi in the photo is for two people.
Wakayama Teppanyaki of Kumano beef
Four kinds of sashimi, including red shrimp from Kishu. *The sashimi shown in the photo is for two people.
Yellowtail, taro, and grilled white onion in a turnip and grated radish sauce.
Deep-fried grouper with Kishu plum salt
Crab rice cooked in a pot with salmon roe.
*The image is for illustrative purposes only. *The sashimi in the photo is for two people.
| Sales period | December 1, 2026 - February 28, 2027 *Some dates are excluded from sales. |
|---|
Menu (December 1, 2026 - February 28, 2027)
| appetizer | Winter Delicacies Mehari Sushi ・Sea cucumber with grated yam ・ Deep-fried moray eel ・Yuzu tofu |
|---|---|
| sashimi | Fresh tuna from Katsuura, abalone, sea bream from Kishu, red shrimp from Kishu, and Yuasa soy sauce. |
| Main grilled dish | Wakayama Teppanyaki of Kumano beef |
| simmered dish | Yellowtail, taro, and grilled white onion in a turnip and grated radish sauce. |
| deep-fried food | Deep-fried grouper with Kishu plum salt |
| Rice | Crab rice cooked in a pot with salmon roe. |
| pickled vegetables | Kishu Nankou small plum Kinokawa pickles |
| Food served in a bowl | Green seaweed and mitsuba with red miso |
| dessert | Mandarin orange jelly |
Dishes and utensils are subject to change depending on the season and availability.
*The menu items listed are available from December 1st to February 28th, 2027.
*The sashimi in the photo is for two people.
Enjoy the seasonal flavors of Kishu's proud seafood [Land's Blessings Kaiseki]
One night and two meals included.Enjoy fresh sashimi, seasonal flavors, and our proud seafood.
Wakayama Freshly Harvested Kumano Beef Broth Sukiyaki
Four kinds of sashimi including fresh tuna from Katsuura, sea bream from Kishu, and seared bonito. *The sashimi shown in the photo is for two people.
Steamed mushrooms with Domyoji rice cake and chrysanthemum-shaped sauce.
Deep-fried shrimp with heads on and deep-fried hairtail fish with herbs, served with sansho pepper salt.
Seasonal mushroom rice cooked in a pot, topped with seared salmon.
*The image is for illustrative purposes only. *The sashimi in the photo is for two people.
| Sales period | September 1, 2026 - November 30, 2026 *Some dates are excluded from sales. |
|---|
Menu (September 1, 2026 - November 30, 2026)
| appetizer | Autumn flavors Ginkgo nut tofu Chrysanthemum greens with white sesame dressing • Small steamed egg custard |
|---|---|
| sashimi | Fresh tuna from Katsuura, sea bream from Kishu, and seared bonito. Whelk, Yuasa soy sauce |
| Main grilled dish | Wakayama Freshly Harvested Kumano Beef Broth Sukiyaki |
| food cooked by steaming | Steamed mushrooms with Domyoji rice cake and chrysanthemum-shaped sauce. |
| alternative plate | Deep-fried shrimp with heads on and deep-fried hairtail fish with herbs, served with sansho pepper salt. |
| Rice | Seasonal mushroom rice cooked in a pot, topped with seared salmon. |
| pickled vegetables | Kishu Nankou small plum Kinokawa pickles |
| Food served in a bowl | Chrysanthemum meatballs in red miso sauce |
| dessert | Pumpkin pudding |
Dishes and utensils are subject to change depending on the season and availability.
*The menu listed applies to the dishes available from September 1st to November 30th.
*The sashimi in the photo is for two people.
Wakayama Grilled Kumano beef on a ceramic plate
Fresh tuna from Katsuura, sea bream from Kishu, yellowtail, and four other types of sashimi. *The sashimi shown in the photo is for two people.
Yellowtail Arima Sansho Simmered ~ Yuzu Miso Top~
Steamed abalone salad with citrus vinegar sauce
Local cuisine - Agara cuisine
*The image is for illustrative purposes only. *The sashimi in the photo is for two people.
| Sales period | December 1, 2026 - February 28, 2027 *Some dates are excluded from sales. |
|---|
Menu (December 1, 2026 - February 28, 2027)
| appetizer | Winter Delicacies ・Yuzu tofu Turnip and Fuyu persimmon salad with Tosa vinegar dressing ・Small steamed egg custard with crab sauce |
|---|---|
| sashimi | Fresh tuna from Katsuura, sea bream from Kishu, yellowtail, scallop, and Yuasa soy sauce. |
| Main grilled dish | Wakayama Grilled Kumano beef on a ceramic plate |
| simmered dish | Yellowtail Arima Sansho Simmered ~ Yuzu Miso Top~ |
| alternative plate | Steamed abalone salad with citrus vinegar sauce |
| Rice | Local cuisine - Agara cuisine |
| pickled vegetables | Kishu Nankou small plum Kinokawa pickles |
| Food served in a bowl | Green seaweed and mitsuba with red miso |
| dessert | Mandarin orange jelly |
Dishes and utensils are subject to change depending on the season and availability.
*The menu items listed are available from December 1st to February 28th, 2027.
*The sashimi in the photo is for two people.
Taste of Kishu to enjoy the seasonal delicacies of the mountains and seas 【Seasonal kaiseki】
1 night stay with 2 meals included. Enjoy seasonal seafood and mountain delicacies!
![[Seasonal Kaiseki]](/kumanotanabe/restaurant/img/plan/season/autumn/1.webp)
Fresh tuna from Katsuura, sea bream from Kishu, and whelk sashimi. *The sashimi platter in the photo is for two people.
![[Seasonal Kaiseki]](/kumanotanabe/restaurant/img/plan/season/autumn/2.webp)
Yuzu-scented yosenabe
![[Seasonal Kaiseki]](/kumanotanabe/restaurant/img/plan/season/autumn/3.webp)
Ginkgo nut and shiitake mushroom hiryu-zu (deep-fried tofu fritters) with Kumano beef minced meat sauce.
![[Seasonal Kaiseki]](/kumanotanabe/restaurant/img/plan/season/autumn/4.webp)
Plum croquettes and deep-fried hairtail fish with seaweed ~served with Kishu Binchotan charcoal salt~
![[Seasonal Kaiseki]](/kumanotanabe/restaurant/img/plan/season/autumn/5.webp)
Domestic white rice with pickled plum and dried sardines
![[Seasonal Kaiseki]](/kumanotanabe/restaurant/img/plan/season/autumn/6.webp)
*The image is for illustrative purposes only. *The sashimi in the photo is for two people.
| Sales period | September 1, 2026 - November 30, 2026 *Some dates are excluded from sales. |
|---|
Menu (September 1, 2026 - November 30, 2026)
| appetizer | Autumn flavors Ginkgo nut tofu ・Blanched mizuna and mushrooms |
|---|---|
| sashimi | Fresh tuna from Katsuura, sea bream from Kishu, whelk, and Yuasa soy sauce. |
| Main grilled dish | Yuzu-scented yosenabe |
| food cooked by steaming | Ginkgo nut and shiitake mushroom hiryu-zu (deep-fried tofu fritters) with Kumano beef minced meat sauce. |
| deep-fried food | Plum croquettes and deep-fried hairtail fish with seaweed, served with Kishu Binchotan charcoal salt. |
| Rice | Domestic white rice with pickled plum and dried sardines |
| pickled vegetables | Kishu Nankou small plum Kinokawa pickles |
| soup served at the end of a traditional Japanese dinner | Chrysanthemum meatballs in red miso sauce |
| Fruits | Pumpkin pudding |
Dishes and utensils are subject to change depending on the season and availability.
*The menu listed applies to the dishes available from September 1st to November 30th.
*The sashimi in the photo is for two people.
![[Seasonal Kaiseki]](/kumanotanabe/restaurant/img/plan/season/winter/1.webp)
Fresh tuna from Katsuura, sea bream from Kishu, and scallop sashimi. *The sashimi platter in the photo is for two people.
![[Seasonal Kaiseki]](/kumanotanabe/restaurant/img/plan/season/winter/2.webp)
Shabu-shabu with domestically produced pork loin in a turnip and grated radish broth.
![[Seasonal Kaiseki]](/kumanotanabe/restaurant/img/plan/season/winter/3.webp)
Spanish mackerel with egg custard and silver sauce
![[Seasonal Kaiseki]](/kumanotanabe/restaurant/img/plan/season/winter/4.webp)
Deep-fried bonito (Tatsuta-age style) with a citrus vinegar dressing salad.
![[Seasonal Kaiseki]](/kumanotanabe/restaurant/img/plan/season/winter/5.webp)
*The image is for illustrative purposes only. *The sashimi in the photo is for two people.
| Sales period | December 1, 2026 - February 28, 2027 *Some dates are excluded from sales. |
|---|
Menu (December 1, 2026 - February 28, 2027)
| appetizer | Winter Delicacies ・Horen grass tofu Turnip and Fuyu persimmon salad with Tosa vinegar dressing |
|---|---|
| sashimi | Fresh tuna from Katsuura, sea bream from Kishu, scallop, and Yuasa soy sauce. |
| Main grilled dish | Shabu-shabu with domestically produced pork loin in a turnip and grated radish broth. |
| Lidded dish | Spanish mackerel with egg custard and silver sauce |
| deep-fried food | Deep-fried bonito (Tatsuta-age style) with a citrus vinegar dressing salad. |
| Rice | Domestic white rice ~ Simmered with dried sardines and sansho pepper ~ |
| pickled vegetables | Kishu Nankou small plum Kinokawa pickles |
| soup served at the end of a traditional Japanese dinner | Green seaweed and mitsuba with red miso |
| Fruits | Mandarin orange jelly |
Dishes and utensils are subject to change depending on the season and availability.
*The menu items listed are available from December 1st to February 28th, 2027.
*The sashimi in the photo is for two people.
Certified by MIKIHOUSE Childrearing Research Institute★Safe and secure with rooms certified as welcoming babies♪
"Supporting child rearing! Enjoy a trip with your baby"
One night stay with 2 meals. Safe even with small children! We also offer Food place in a private room!
We have everything you need to take your children with you, and there are special offers exclusive to this plan.
Wakayama Freshly Harvested Kumano Beef Broth Sukiyaki
Four kinds of sashimi including fresh tuna from Katsuura, sea bream from Kishu, and seared bonito. *The sashimi shown in the photo is for two people.
Steamed mushrooms with Domyoji rice cake and chrysanthemum-shaped sauce.
Deep-fried shrimp with heads on and deep-fried hairtail fish with herbs, served with sansho pepper salt.
Seasonal mushroom rice cooked in a pot, topped with seared salmon.
*The image is for illustrative purposes only. *The sashimi in the photo is for two people.
| Sales period | September 1, 2026 - November 30, 2026 *Some dates are excluded from sales. |
|---|
Menu (September 1, 2026 - November 30, 2026)
| appetizer | Autumn flavors Ginkgo nut tofu Chrysanthemum greens with white sesame dressing • Small steamed egg custard |
|---|---|
| sashimi | Fresh tuna from Katsuura, sea bream from Kishu, and seared bonito. Whelk, Yuasa soy sauce |
| Main grilled dish | Wakayama Freshly Harvested Kumano Beef Broth Sukiyaki |
| food cooked by steaming | Steamed mushrooms with Domyoji rice cake and chrysanthemum-shaped sauce. |
| alternative plate | Deep-fried shrimp with heads on and deep-fried hairtail fish with herbs, served with sansho pepper salt. |
| Rice | Seasonal mushroom rice cooked in a pot, topped with seared salmon. |
| pickled vegetables | Kishu Nankou small plum Kinokawa pickles |
| Food served in a bowl | Chrysanthemum meatballs in red miso sauce |
| dessert | Pumpkin pudding |
Dishes and utensils are subject to change depending on the season and availability.
*The menu listed applies to the dishes available from September 1st to November 30th.
*The sashimi in the photo is for 2 people.
Wakayama Grilled Kumano beef on a ceramic plate
Fresh tuna from Katsuura, sea bream from Kishu, yellowtail, and four other types of sashimi. *The sashimi shown in the photo is for two people.
Yellowtail Arima Sansho Simmered ~ Yuzu Miso Top~
Steamed abalone salad with citrus vinegar sauce
Local cuisine - Agara cuisine
*The image is for illustrative purposes only. *The sashimi in the photo is for two people.
| Sales period | December 1, 2026 - February 28, 2027 *Some dates are excluded from sales. |
|---|
Menu (December 1, 2026 - February 28, 2027)
| appetizer | Winter Delicacies ・Yuzu tofu Turnip and Fuyu persimmon salad with Tosa vinegar dressing ・Small steamed egg custard with crab sauce |
|---|---|
| sashimi | Fresh tuna from Katsuura, sea bream from Kishu, yellowtail, scallop, and Yuasa soy sauce. |
| Main grilled dish | Wakayama Grilled Kumano beef on a ceramic plate |
| simmered dish | Yellowtail Arima Sansho Simmered ~ Yuzu Miso Top~ |
| alternative plate | Steamed abalone salad with citrus vinegar sauce |
| Rice | Local cuisine - Agara cuisine |
| pickled vegetables | Kishu Nankou small plum Kinokawa pickles |
| Food served in a bowl | Green seaweed and mitsuba with red miso |
| dessert | Mandarin orange jelly |
Dishes and utensils are subject to change depending on the season and availability.
*The menu items listed are available from December 1st to February 28th, 2027.
*The sashimi in the photo is for two people.
[Premium Kaiseki] Limited time only! A Kaiseki meal featuring the legendary luxury fish "Kue"!
The grouper is a fish that grows to be over one meter long.
The flesh is beautifully white and, despite being fatty, has a refined flavour.
Additionally, the gelatinous texture contained in the skin and bones makes this fish so popular that it is said that once you have tried it, you will never forget it.
![[Premium Kaiseki] Kaiseki featuring only grouper](/kumanotanabe/restaurant/img/plan/kue/1.webp)
*The image is for illustrative purposes only (the image shows a meal for two people).
![[Premium Kaiseki] Kaiseki featuring only grouper](/kumanotanabe/restaurant/img/plan/kue/2.webp)
Sashimi (grouper, tuna, yellowtail, squid, salmon roe)
![[Premium Kaiseki] Kaiseki featuring only grouper](/kumanotanabe/restaurant/img/plan/kue/3.webp)
Two types of grouper nigiri sushi
![[Premium Kaiseki] Kaiseki featuring only grouper](/kumanotanabe/restaurant/img/plan/kue/4.webp)
Deep-fried grouper
![[Premium Kaiseki] Kaiseki featuring only grouper](/kumanotanabe/restaurant/img/plan/kue/5.webp)
Grouper with delicious dressing
| Sales period | November 1, 2026 - March 31, 2027 |
|---|
Menu (November 1, 2026 - March 31, 2027)
| appetizer | Small chawanmushi, delicious grouper dressing |
|---|---|
| sashimi | Grouper, Tuna, Yellowtail, Squid, Salmon roe |
| Another appetizer | Two types of grouper nigiri sushi |
| hot pot | Grouper hotpot |
| deep-fried food | Deep-fried grouper |
| Rice | Grouper rice pot |
| pickled vegetables | two kinds of food (meat, fish, vegetables, etc.) |
| dessert | seasonal desserts |
Dishes and utensils are subject to change depending on the season and availability.
*The menu items listed are available from November 1st to March 31st, 2027.
*The hotpot ingredients and sashimi in the photo are enough for two people.
*The photo is of a meal for two people.
Child Plan
※Children's Kaiseki Meal (image)
Children's Kaiseki Course (for elementary school children)
The photograph is for illustration purposes only.
- Sales period: All year round
- Price
- The fee for elementary school students is 70% of the adult plan fee (excluding the 150 yen hot spring tax).
※Children's meal (image)
Children's meal (for small children)
The photograph is for illustration purposes only.
- Sales period: All year round
- Price
- The fee for infants is 50% of the adult plan fee (excluding the 150 yen bathing tax).
Service a la carte
One more dish for a special dinner.
Butter flavored and very popular!
The abalone is steamed and grilled so it is served tender.
- 料金：1,800円
- Period: Year-round
Shrimp grilled with salt" is popular among both children and adults.
- 料金：1,200円
- Period: All year round (excluding December 31st to January 3rd)
The rough boiled rice soaked slowly over a long period of time is exquisite!
Please try it once.
- 料金：1,500円
- Period: Year-round (by appointment only)
Please try Wakayama's brand beef "Kumano Beef".
- 料金：2,200円
- Period: Year-round
Restaurant MERA
- Breakfast
- lunch
- Dinner
For dinner, our head chef has put his years of experience to work to prepare a hearty meal so that you can enjoy Japanese cuisine to the fullest.
| Breakfast | 7:00～9:00 |
|---|---|
| lunch | The business is currently suspended. |
| Dinner | 17:30-21:00 (L.O. 20:30) |
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 drink per person
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
Kazuya Igawa
Head Chef of Japanese CuisineWe try to produce ingredients for local consumption and create dishes that make you feel the uniqueness of Kishu Road.
We will do our best to provide it.