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

Ayu (sweetfish) is in season in the summer.
Kamameshi, cooked with several kinds of beans and sweetfish, is a dish that can only be enjoyed at this time of year.
Once cooked, mix the fragrant grilled sweetfish meat into the rice and enjoy.
Please come and enjoy the seasonal flavors at Nagatoro Yorii.

Saba somen is a local dish from Shiga.
In Hikone, we have arranged sweet-simmered sweetfish, a summer delicacy, and somen noodles made with red konnyaku, a specialty of Shiga as an appetizer dish.
The refreshing sweetfish somen noodles are a recommended dish for summer.

Aso is the symbol of Kumamoto. The underground water, a gift from the majestic nature, supports fertile agriculture, and the Higo Akaushi and Kuroge Wagyu beef raised on that water and feed are the pride of Kumamoto, nurtured by the great nature of Aso.
Enjoy a meat dish unique to summer, where whole ripe tomatoes are added to the sauce and simmered, then Higo Akagyu beef is served in a sour broth made from crushed tomatoes.

You can enjoy conger eel, which is in season in summer, in sukiyaki pot.
Conger eel sukiyaki is simmered in a stock (warishita) that is heavily flavored with soy sauce and other ingredients. The meat, which has been deboned, cooks quickly and is always fresh, so once the meat shrinks and changes color quickly, it is ready to eat.
Please try our proud, elegant and delicate conger eel sukiyaki.

"Kasado Hirame" from Kasado Island in the Seto Inland Sea has a mild, mild texture and a refined taste.
"Kasado horse mackerel" from the Seto Inland Sea is in season from summer to autumn, and we offer it as fresh sashimi with just the right amount of fat.
In addition, please enjoy a fresh assortment of sashimi that is unique to the Setouchi region.