​A Kamenoi Hotel trip where you can choose from the charms of Japan

The duck meatballs used in Sake Kasu Hatto Duck Meatball Hotpot allow you to enjoy the rich flavor of duck meat and the crunchy texture of lotus root.
As another main ingredient, we have arranged "hatto," a local dish from Iwate which is made by kneading wheat flour with water, rolling it out, and stewing it into a thin mochi shape, into "sake kasu hatto," which has a faint aroma of local sake, and added it to accent the entire pot.

KAMENOI HOTEL AKITA YUZE 's specialty is the soup, which is based on stock from Hinai Jidori chicken and "Fukuju" soy sauce from Kazuno. Fukuju has a strong salty taste and goes perfectly with Hinai Jidori chicken stock. Kiritanpo is served at the best possible time so that it does not absorb too much moisture.

The monkfish hotpot at KAMENOI HOTEL OARAI is finished off with raw monkfish liver, bringing out its richness and creaminess. We also recommend the "monkfish vinegar" dish, which is made by tasting the flesh, skin, and liver with vinegar and miso.
The final dish, rice porridge, is made with beaten eggs from Ibaraki 's brand, Okukuji Eggs. The rich yolk combines with the umami of the dashi stock to create a truly delicious dish.

KAMENOI HOTEL FUKUI 's crab sukiyaki is served with a light soy sauce-based broth so that you can enjoy the crab's natural flavor. It is served without ponzu sauce. Crab shabu-shabu is best enjoyed with ponzu sauce carefully selected by the head chef. Enjoy the chewy texture of the crab meat.

KAMENOI HOTEL YAIZU 's red snapper mizore hotpot features red snapper seasoned with deep sea salt from Suruga Bay to bring out the flavor, and is served in a broth made with flavorful Yaizu bonito and sweet seasonal radish, creating a synergistic effect.
Enjoy with ponzu sauce with a hint of chili pepper, if you like.

A luxurious sukiyaki made with Kobe beef, which is characterized by its fine marbling (fat) and sweetness and aroma.
We use our original sauce and you can enjoy it without mixing it with egg.

We use year-old oysters from Sakae, Ako-shi, which are delivered daily by the producers.
Fresh oysters are creamy and rich. As the season progresses, the oysters get larger and the flavor becomes stronger.
The soup stock is a light soy sauce base with a hint of bonito stock, bringing out the rich flavor of the oysters.

Asuka nabe is a local dish of Nara that is said to have originated from milk that was presented to the imperial court during the Asuka period.
At KAMENOI HOTEL NARA, we add white miso and ginger to a chicken-based broth, add milk, and simmer chicken and vegetables in it. This hot pot is unique to Nara with the mellowness of the milk and the accent of ginger.

Grouper is a high-class fish that is said to be a "phantom fish." In particular, when cooked in hotpot, it is fatty yet has a refined flavor, and the skin and bones have a gelatinous texture. Once you have tried it, you will never forget how delicious it is.
Please enjoy our recommended delicacies for this season.

At KAMENOI HOTEL SETOUCHI HIKARI use pufferfish weighing more than 1.2 kg and serve it in a hotpot with the skin. The chef uses a ponzu sauce made by himself using local Kawamura soy sauce as a base. It is served with a condiment of high-grade green onions.

The key to Kochi stew is the spicy broth made with carefully selected whale meat and mizuna (potherb mustard greens).
Please cook the whale meat and skin lightly without overcooking, then wrap it in mizuna and enjoy. The whale broth coats the mizuna for an exquisite dish.
The perfect accompaniment is Japanese sake. Enjoy the bounty of Tosa with some sharp local sake.