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

The sea bream from the Seto Inland Sea is tender and succulent.
The vegetable and sea bream hot pot cooked in a herbal broth, created by Chef Sakamoto, who was selected as a Modern Master Chef in 2023, is a recommended dish with a rich flavor and skin-beautifying effects.

Omi Beef is one of Japan's three major Wagyu beef.
Omi beef, which has an overwhelming history of over 400 years, is a high-quality wagyu beef with a well-balanced sweetness of fat, softness, and marbling. The recommended sukiyaki uses local sake and soy sauce for the warishita, and is enjoyed with delicious locally produced eggs.

Kujukuri Chiba is famous for its high-quality clams and golden sea bream. The soup stock for shabu-shabu is a mild cloudy soup with a shellfish flavor made by blending clams and Mineoka milk. This is a dish unique to Kujukuri, where you enjoy a light shabu-shabu of golden sea bream with firm flesh.

Spring is the season for bigeye rockfish.
The mebaru of the Seto Inland Sea is a clear white-fleshed fish with no peculiar flavor, so it can be enjoyed raw as well. Chiri-mushi is a healthy dish made by steaming it with tofu and vegetables in kombu broth and does not use oil.

``Agara'' means ``we'' in the local dialect, and is a local dish that refers to ``our signature rice bowls and rice made with local, seasonal ingredients.''
Once the local rice "Kinumusume" is cooked in a pot, the chef's signature dish is agara rice, which is enjoyed with tuna, green onion marinated with Kinzanji miso, seaweed, and wasabi.