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

Omi beef is one of Japan's three major types of wagyu beef. Omi beef has an overwhelming history of more than 400 years compared to other brands of beef, and is a high-quality Wagyu beef with a well-balanced sweetness of fat, softness, and marbling. At the Kiwami Kaiseki menu we are currently offering, you can enjoy A5 rank Omi beef prepared in a variety of ways, such as beef tendon simmered, rare cuts of haneshita, and broiled hiuchi.

Kobe beef is one of the three great wagyu beefs in Japan. It is juicy and tender, and the delicious flavor melts in your mouth. In the "Kiwami Kaiseki" course, you can enjoy comparing different types of Kobe beef, including steak, shabu-shabu, and ochazuke. Once you try it, you will never forget the taste, so please enjoy the taste of Kobe beef to your heart's content.

Matsusaka beef is one of Japan's three major types of wagyu beef. It is characterized by fine marbling, soft flesh, and a deep, sweet, and elegant aroma. KAMENOI HOTEL TOBA offers only 20 kaiseki meals a day. Enjoy A5 rank Matsusaka beef with sukiyaki, and finish off your meal with Ise udon for a blissful moment.

"Kumano beef" is a brand of beef from the Kumano region in southern Wakayama, and has a fine, tender texture and a sweet taste, giving it an excellent flavor of its own. The Kumano Beef Teppanyaki & Katsuura Tuna Kaiseki course meal currently on offer allows you to enjoy Kumano beef teppanyaki and raw tuna that is unique to Katsuura.

Nara has been listed as one of the producing countries for good beef for 700 years since it was called Yamato, and Yamato beef is a safe and high-quality Japanese black beef raised in an environment cultivated through history and a favorable climate. . It is characterized by its soft and elastic flesh and marbling in the red red meat. At Kaiseki, Yamato beef is roasted at a low temperature to preserve its flavor.