​A trip to KAMENOI HOTEL chosen from the charms of Japan

We offer a special hearth banquet with exquisite earthenware pot mushi made with matsutake mushrooms and Hinai Jidori chicken from Akita prefecture, one of Japan's three major local chickens, and a special broth. You can enjoy a menu unique to Akita to your heart's content, including Akita's specialty kiritanpo, Akita Nishiki beef, and grilled dishes such as spiny lobster, snow crab, shellfish, and sweetfish around the hearth.

We offer seasonal dishes such as earthenware pot steamed Matsutake mushrooms and rice cooked in a pot with plenty of Matsutake and other mushrooms. For the main dish, we offer sirloin from Nasu Kogen beef, a brand of beef from Tochigi, grilled on lava so that you can enjoy the original flavor of the meat without destroying the umami components. Enjoy the taste of autumn and the deliciousness of Tochigi with a special kaiseki meal.

The special kaiseki course features a luxurious dish of A5-ranked Matsusaka beef and autumn vegetables grilled on a magnolia leaf. By grilling on the magnolia leaf, the natural umami of the Matsusaka beef is further enhanced, and Food vegetables are sweeter, creating a deep flavor. Please enjoy the flavors of autumn along with the autumn salmon and mushroom rice.

Please enjoy the clay pot rice made with Kagawa original rice "Oidemai", which has a sweetness that spreads the more you chew it, along with Setouchi sea bream and shrimp, autumn mushrooms and vegetables, as the final course of the special kaiseki meal. Please enjoy the seasonal Setouchi cuisine with sashimi unique to Setouchi, such as olive yellowtail, and simmered autumn Spanish mackerel shabu-shabu.

Kochi is not only bonito, but utsubo is also widely eaten. The flesh is elastic and has a unique, crunchy texture, and the skin is rich in collagen. The skin is full of collagen. It is highly nutritious and has a flavor different from other fish. In special kaiseki meals, it is served in a hot pot filled with mushrooms. The special kaiseki also includes a dish of grilled bonito and other ingredients from Tosa.