Dining

Food

In our hotel of Yamaguchi Hikari-shi, including Takamori Wagyu beef that won the [Honorary Award], winter torafuki, summer conger eel, etc.,
We offer chef-recommended multi-course meals made with luxurious seasonal ingredients.
Enjoy a Food while watching the sunset over the Suho Sea.

For Customers with Food Allergies

Dinner

[Special Kaiseki]
We offer a lineup of carefully prepared dishes that make the most of seasonal ingredients.
Please choose your preferred course.
Enjoy a memorable moment with the flavors of the season.

Comes with clay pot rice

1 night with 2 meals

The restaurant wants customers to enjoy the seasonal colors with their eyes and tongues.
The chef's signature kaiseki meal comes with "clay pot rice"
Luxury plan!
Limited to 2 groups per day, minimum 2 people
Reservations are now being accepted.

Includes a flounder viewing experience

1 night with 2 meals

Why not try thinly sliced Kasado Hirame, a brand of flounder from Kudamatsu City Yamaguchi?
On the day of your stay, please pick up your Kasado Hirame directly from "Hirameki Park Kasado Island" and then come to the hotel.
In addition to the special kaiseki meal, you can also enjoy bone crackers after the whole flounder sashimi!
How about bringing along some like-minded friends or family?

Enjoy Yamaguchi ingredients

1 night with 2 meals

This is a kaiseki (traditional multi-course) meal, a specialty of our head chef, where you can enjoy the vibrant colors and flavors of ingredients from Yamaguchi and the Setouchi region.
We carefully select seasonal ingredients from the bounty of the sea and mountains to create visually appealing and delicious dishes.
Please enjoy this delicious treat that truly deserves to be called "culinary bliss."

[Special Kaiseki Course / Includes Earthenware Pot Rice] Welcome to the Yamaguchi Tasting Journey in Spring

*The image is for March to May.

Sales period	March 1, 2026 - May 31, 2026 (some exclusion dates apply)

Dish list (March - May)

Appetizer	plate of four kinds of food
Zori	Kasato flounder and seafood platter - With Setouchi Hikari split soy sauce and ponzu sauce-
Main grilled dish	Premium Takamori Wagyu Ceramic Plate Grill Kaminoseki prawns and Luye Plateau pork in soy milk and white miso hotpot
Fish dishes	Grilled tilefish with salt and koji -With spring seafood sauce-
Menu	Wild vegetables and seafood in a clay pot Afterwards, we had dried sardine dashi broth rice bowl.
pickled vegetables	plate of three kinds of food
sweetness	Ushijima's Salted Panna Cotta Fruit Agar

Dishes and utensils are subject to change depending on the season and availability.

*The contents listed are valid until May 31st.

*We will inform you of the dishes from June 1 as soon as they are decided.

Plan Details Click here to make a reservation

[Special Kaiseki / Flounder viewing experience included] Enjoy the hearty taste of Kasado Flounder Sashimi in Spring

*The image is for March to May.

Sales period	March 1, 2026 - May 31, 2026 (some exclusion dates apply)

Dish list (March - May)

Appetizer	plate of four kinds of food
Zori	Kasado flounder whole fish sashimi, followed by bone crackers
Main grilled dish	Premium Takamori Wagyu Ceramic Plate Grill Kaminoseki prawns and Luye Plateau pork in soy milk and white miso hotpot
Fish dishes	Grilled tilefish with salt and koji -With spring seafood sauce-
Menu	Setouchi Shirasu and Sea Bream Rice Afterwards, we had dried sardine dashi broth rice bowl.
pickled vegetables	plate of three kinds of food
sweetness	Ushijima's Salted Panna Cotta Fruit Agar

Dishes and utensils are subject to change depending on the season and availability.

*The contents listed are valid until May 31st.

*We will inform you of the dishes from June 1 as soon as they are decided.

Plan Details Click here to make a reservation

*The image is for March to May.

Sales period	March 1, 2026 - May 31, 2026 (some exclusion dates apply)

Dish list (March - May)

Appetizer	plate of four kinds of food
Zori	Kasato flounder and seafood platter - With Setouchi Hikari split soy sauce and ponzu sauce-
Main grilled dish	Premium Takamori Wagyu Ceramic Plate Grill Kaminoseki prawns and Luye Plateau pork in soy milk and white miso hotpot
Fish dishes	Grilled tilefish with salt and koji -With spring seafood sauce-
Menu	Setouchi Shirasu and Sea Bream Rice Afterwards, we had dried sardine dashi broth rice bowl.
pickled vegetables	plate of three kinds of food
sweetness	Ushijima's Salted Panna Cotta Fruit Agar

Dishes and utensils are subject to change depending on the season and availability.

*The contents listed are valid until May 31st.

*We will inform you of the dishes from June 1 as soon as they are decided.

Plan Details Click here to make a reservation

Includes rice cooked in an earthenware pot.
Welcome to Yamaguchi's culinary journey!

1 night with 2 meals

This luxurious plan includes a kaiseki multi-course meal, a specialty of our head chef, designed to let you savor the seasonal colors with both your eyes and your taste buds, and comes with rice cooked in an earthenware pot!
We accept reservations for a minimum of two people, limited to two groups per day.

Includes a flounder viewing experience.
Whole Kasado flounder sashimi
Enjoy it heartily

1 night with 2 meals

Welcome to Yamaguchi's culinary journey!

1 night with 2 meals

Why not enjoy seasonal ingredients?
Our head chef's specialty is Kaiseki cuisine, which wants you to enjoy the colors of the season with your eyes and tongue.
Please enjoy the moment when seasonal ingredients shine and have a blissful time.

[Special Kaiseki Course / Includes Clay Pot Rice] Welcome to Yamaguchi's Gourmet Summer Tour

*The image is for June to August.

Sales period	June 1, 2026 - August 31, 2026 (※Some sales exclusion dates apply)

List of Menu (June to August)

Appetizer	Cold dish of Kamiseki prawns and white corn Delicious dashi jelly topping
Zori	Thinly sliced Kasado flounder, and other dishes.
Main grilled dish	Setouchi-produced conger eel shabu-shabu
Fish dishes	Deep-fried white fish marinated in salt koji, served with couscous.
Meat dish	Premium Takamori Wagyu Roast Beef with Summer Vegetables Yamaguchi Chicken Steak with Supreme Sauce
Menu	Seafood clay pot Topped with grated yam, followed by dashi broth and rice
pickled vegetables	plate of three kinds of food
sweetness	Ushijima's Salt Pudding Hirao Olive Gelato

Dishes and utensils are subject to change depending on the season and availability.

*The dishes listed are available until August 31st.

*The menu for September 1st onwards will be announced as soon as it is decided.

Plan Details Click here to make a reservation

[Special Kaiseki Dinner / Includes Flounder Fishing Experience] Enjoy a magnificent whole Kasado flounder sashimi in the summer

*The image is for June to August.

Sales period	June 1, 2026 - August 31, 2026 (※Some sales exclusion dates apply)

List of Menu (June to August)

Appetizer	Cold dish of Kamiseki prawns and white corn Delicious dashi jelly topping
Zori	Kasado flounder whole fish sashimi, followed by bone crackers
Main grilled dish	Setouchi-produced conger eel shabu-shabu
Fish dishes	Deep-fried white fish marinated in salt koji, served with couscous.
Meat dish	Premium Takamori Wagyu Roast Beef with Summer Vegetables Yamaguchi Chicken Steak with Supreme Sauce
Menu	Kasado flounder rice with sesame sauce Grated wild yam
soup served at the end of a traditional Japanese dinner	Akamoku soup from Nagato
pickled vegetables	plate of three kinds of food
sweetness	Ushijima's Salt Pudding Hirao Olive Gelato

Dishes and utensils are subject to change depending on the season and availability.

*The dishes listed are available until August 31st.

*The menu for September 1st onwards will be announced as soon as it is decided.

Plan Details Click here to make a reservation

*The image is for June to August.

Sales period	June 1, 2026 - August 31, 2026 (※Some sales exclusion dates apply)

List of Menu (June to August)

Appetizer	Cold dish of Kamiseki prawns and white corn Delicious dashi jelly topping
Zori	Thinly sliced Kasado flounder, and other dishes.
Main grilled dish	Setouchi-produced conger eel shabu-shabu
Fish dishes	Deep-fried white fish marinated in salt koji, served with couscous.
Meat dish	Premium Takamori Wagyu Roast Beef with Summer Vegetables Yamaguchi Chicken Steak with Supreme Sauce
Menu	Kasado flounder rice with sesame sauce Grated wild yam
soup served at the end of a traditional Japanese dinner	Akamoku soup from Nagato
pickled vegetables	plate of three kinds of food
sweetness	Ushijima's Salt Pudding Hirao Olive Gelato

Dishes and utensils are subject to change depending on the season and availability.

*The dishes listed are available until August 31st.

*The menu for September 1st onwards will be announced as soon as it is decided.

Plan Details Click here to make a reservation

[Land's Blessings Kaiseki Banquet]
Enjoy the flavors of Yamaguchi

1 night with 2 meals

The head chef is committed to creating "flavors you can only experience here, right now."
This is a kaiseki (traditional multi-course) meal featuring local ingredients, prepared with carefully selected ingredients from Yamaguchi Prefecture.

*The image is for March to May.

Sales period	March 1, 2026 - May 31, 2026 (※Some sales exclusion dates apply)

Dish list (March - May)

<Kagomori>	Appetizer	plate of five kinds of food
<Kagomori>	Zori	Seafood platter -Made with Setouchi Hikari soy sauce-
Main grilled dish		Luye Plateau Pork and Tomato Hot Pot
Grilled dish		White fish grilled with salt and koji -Served with Kanro candy and two-color sauce made with chrysanthemum-
Lidded dish		Deep-fried taro buns
Menu		Wild vegetable rice
soup served at the end of a traditional Japanese dinner		Clear soup
pickled vegetables		plate of three kinds of food
sweetness		Fruit Agar

Dishes and utensils are subject to change depending on the season and availability.

*The contents listed are valid until May 31st.

*We will inform you of the dishes from June 1 as soon as they are decided.

Plan Details Click here to make a reservation

[Local Delicacies Kaiseki Dinner] Summer

*The image is for June to August.

Sales period	June 1, 2026 - August 31, 2026 (※Some dates are excluded from sales)

List of Menu (June to August)

Appetizer	two kinds of food (meat, fish, vegetables, etc.)
Zori	Seafood platter -Made with Setouchi Hikari soy sauce-
Main grilled dish	Premium Takamori Wagyu Beef Grilled on a Ceramic Plate
Grilled dish	Salt-fermented hairtail fish with Kanro candy sauce
deep-fried food	Deep-fried conger eel from the Seto Inland Sea and Japanese yam
vinegared or pickled dish	Vinegared dish of octopus from the Seto Inland Sea and summer vegetables
Menu	Corn Rice - Fukufuku Rice -
soup served at the end of a traditional Japanese dinner	Akamoku soup from Nagato
pickled vegetables	plate of three kinds of food
sweetness	Ushijima's Salt Pudding

Dishes and utensils are subject to change depending on the season and availability.

*The dishes listed are available until August 31st.

*The menu for September 1st onwards will be announced as soon as it is decided.

Plan Details Click here to make a reservation

[Seasonal Kaiseki]
A little bit of each season's flavor

1 night with 2 meals

This is a plan where you can easily enjoy cooking and Hot springs.
Although the volume is modest, we have prepared small portions of delicious food.
Please spend a relaxing time here.

*The image is for March to May.

Sales period	March 1, 2026 - May 31, 2026 (※Some sales exclusion dates apply)

Dish list (March - May)

<First meal>	small bowl	two kinds of food (meat, fish, vegetables, etc.)
<First meal>	Zori	Assortment of three dishes -Made with Setouchi Hikari soy sauce-
Main grilled dish		Domestic pork and clam soup pot
deep-fried food		White fish nanban tartar sauce
Lidded dish		Deep-fried taro buns
Menu		Small sardine rice
soup served at the end of a traditional Japanese dinner		Clear soup
pickled vegetables		plate of three kinds of food
sweetness		Fruit Agar

Dishes and utensils are subject to change depending on the season and availability.

*The contents listed are valid until May 31st.

*We will inform you of the dishes from June 1 as soon as they are decided.

Plan Details Click here to make a reservation

*The image is for June to August.

Sales period	June 1, 2026 - August 31, 2026 (※Some dates are excluded from sales)

List of Menu (June to August)

<First meal>	small bowl	two kinds of food (meat, fish, vegetables, etc.)
<First meal>	Zori	Assortment of three dishes -Made with Setouchi Hikari soy sauce-
Main grilled dish		Japanese pork shabu
food cooked by steaming		Steamed egg custard
deep-fried food		Deep-fried conger eel from the Seto Inland Sea with herbs -Made with Ushijima salt-
Menu		Corn Rice - Fukufuku Rice -
soup served at the end of a traditional Japanese dinner		Akamoku soup from Nagato
pickled vegetables		plate of three kinds of food
sweetness		Mizuwarabi Mochi

Dishes and utensils are subject to change depending on the season and availability.

*The dishes listed are available until August 31st.

*The menu for September 1st onwards will be announced as soon as it is decided.

Plan Details Click here to make a reservation

Children's plan

For elementary school children, we offer the "Children's Kaiseki" course.
We provide a "children's meal" for preschool children.

Children's Kaiseki Course

Sales period: All year round

price
The price for children (elementary school age) is 70% of the adult plan price after subtracting the 150 yen bathing tax.
※The photograph is an image.

Children's meal

Sales period: All year round

price
The fee for children under 6 years old (excluding elementary school students) will be 50% of the adult plan fee minus the bathing tax of 150 yen.
※The photograph is an image.

Service a la carte

Premium Takamori Wagyu Beef Ceramic Plate 100g

Premium Takamori Wagyu Beef
Ceramic grill 100g

Yamaguchi 's proud brand beef "Takamori Beef" is a hearty ceramic plate grill where you can enjoy it with your own hands and cook it to your liking.

料金：2,400円
Period: Year-round

Kasado flounder thin slices (15 pieces)

"Kasado flounder" is a branded fish from Yamaguchi Prefecture.
It has a firm, springy texture and a distinctive crunchy bite.

料金：1,500円
Period: Year-round

Boiled sea bream

It's a different kind of deliciousness from the refined taste of sea bream flesh.
This simmered dish allows you to enjoy the rich flavor unique to rockfish.

料金：1,200円
Period: Year-round

Breakfast

Lunch

Restaurant Espoir

Breakfast
lunch
Dinner

We offer Japanese cuisine that takes advantage of seasonal ingredients. Please enjoy the Kaiseki cuisine prepared by our chefs who are particular about both quality and quantity.

Breakfast	7:00～9:00
lunch	11:00～14:00 (Last visit 13:00) Weekends and holidays only Lunch buffet held
Dinner	17:30-21:00 (LO 20:00)
number of seats (in a theater, etc.)	72 seats
Smoking/non-smoking	no smoking in the entire restaurant

Nighttime Dandan Noodles

Complimentary service only for guests staying at the hotel

The Kamenoi Hotel Group offers original dandan noodles of slim Hong Kong noodles with a firm texture, making them great for a late-night meal. If you find yourself a bit peckish late at night...

Availability
21:00-22:30 (L.O.)
Limited to one drink per person.
(Additional drinks can be ordered for a fee.)

red

"Red" Sichuan Dandanmen

Dandanmen the special chili oil, which has the aromatic flavor of roasted sesame seeds and spices such as Chinese pepper and Sichuan bean sauce.

black

『Black』 Black Sesame Dandanmen

Black Dandanmen made with plenty of roasted sesame seeds, ground sesame seeds, sesame paste, and fragrant black sesame seeds, and spicy chili bean paste and spices.

white

『White』 White Sesame Dandanmen

Dandanmen features a rich sesame paste, which combines the aroma of roasted sesame seeds with the creamy richness and fragrance of sesame based on spices such as Sichuan pepper.

Meet the Head Chef

Kazuhiro Okamoto

head chef

Yamaguchi has a variety of seafood and mountain delicacies.
We want to bring out the deliciousness of seasonal ingredients and serve them to our customers as "a deliciousness that can only be found here and now".
With that in mind, I hold the knife every day.
Presentation is a feast for the eyes, and cooking method is a feast for the mouth, both of which are indispensable elements of cooking.
We will think about the customer's face when we are in front of the food, and we will do our best to serve food that will delight both the eyes and the tongue with "delicious!"

Food ・Restaurant Topics

View List of Topics