![[Official] KAMENOI HOTEL TONDABAYASHI All-inclusive hotel](/tondabayashi/common/img/logo/jpn_basic.svg?2026){kind=logo}
Dining
Enjoy our signature crab dishes and a luxurious kaiseki (traditional multi-course) meal featuring seasonal ingredients.
Dinner Information
[Kiwami Kaiseki] A crab-filled meal where you can enjoy the hotel's proud crab dishes
The overflowing sweetness of crab, the delicate harmony of seasonal flavors. A moving kaiseki experience where tradition and the seasons intersect.
![[Kiwami Kaiseki] A crab-filled meal where you can enjoy the hotel's proud crab dishes](/tondabayashi/restaurant/img/plan1/summer1.webp)
![[Kiwami Kaiseki] A crab-filled meal where you can enjoy the hotel's proud crab dishes](/tondabayashi/restaurant/img/plan1/summer2.webp)
![[Kiwami Kaiseki] A crab-filled meal where you can enjoy the hotel's proud crab dishes](/tondabayashi/restaurant/img/plan1/summer3.webp)
![[Kiwami Kaiseki] A crab-filled meal where you can enjoy the hotel's proud crab dishes](/tondabayashi/restaurant/img/plan1/summer4.webp)
![[Kiwami Kaiseki] A crab-filled meal where you can enjoy the hotel's proud crab dishes](/tondabayashi/restaurant/img/plan1/summer5.webp)
*Image is for illustrative purposes only (June 1st - August 31st, 2026)
| Sales period | June 1st - August 31st, 2026 |
|---|
List of Menu (June to August)
| appetizer | Snow crab (half portion) with Tosa vinegar |
|---|---|
| Zori | Seasonal sashimi platter with five kinds of crab, medium fatty tuna, and grunt. Sea urchin from Yura, long-horned shrimp |
| Grilled dish | Grilled crab and Japanese Black beef, Kamiyama shiitake mushrooms, pearl onions. Fushimi pepper |
| Cold dishes | Crab and conger eel, okra puree, Nanko plum, lotus root, Junsai (water shield). |
| deep fried dish | Crab croquettes with crab pisc sauce |
| warm thing | Shark fin with crab sauce |
| Rice | Crab nigiri, gunkan, crab miso |
| soup served at the end of a traditional Japanese dinner | Wakame Noodles |
| dessert | Papaya, Shine Muscat grapes, Mizuwara mochi |
- The dishes and tableware will change depending on the season and availability of ingredients.
- The menu described above is valid from June 1st to August 31st, 2026.
- The sashimi in the photo is for two people.
![[Kiwami Kaiseki] A crab-filled meal where you can enjoy the hotel's proud crab dishes](/tondabayashi/restaurant/img/plan1/autumn1.webp)
![[Kiwami Kaiseki] A crab-filled meal where you can enjoy the hotel's proud crab dishes](/tondabayashi/restaurant/img/plan1/autumn2.webp)
![[Kiwami Kaiseki] A crab-filled meal where you can enjoy the hotel's proud crab dishes](/tondabayashi/restaurant/img/plan1/autumn3.webp)
![[Kiwami Kaiseki] A crab-filled meal where you can enjoy the hotel's proud crab dishes](/tondabayashi/restaurant/img/plan1/autumn4.webp)
![[Kiwami Kaiseki] A crab-filled meal where you can enjoy the hotel's proud crab dishes](/tondabayashi/restaurant/img/plan1/autumn5.webp)
*Image is for illustrative purposes only (September 1, 2026 - November 30, 2026)
| Sales period | September 1, 2026 - November 30, 2026 |
|---|
Menu (September to November)
| appetizer | Snow crab (half portion) |
|---|---|
| Zori | Seasonal Assortment of Four Kinds of Sashimi: Crab Sashimi, Medium Fatty Tuna, Squid, Botan Shrimp, Yuasa Soy Sauce |
| Assorted dish (vegetables and grilled fish) | Snow crab and abalone butter sauté, pufferfish skin with ponzu sauce, sweet green tofu, taro, octopus and pumpkin skewers, persimmon and egg, fried ginkgo nuts |
| Replacement bowl | Steamed egg custard with crab and shark fin |
| Main grilled dish | Grilled Japanese Black Wagyu beef, matsutake mushrooms, and snow crab. |
| Menu | Crab and matsutake mushroom rice cooked in a pot, pickled turnip, red miso soup. |
| dessert | Dragon fruit, yogurt, honey, hot sweet potato, served with ice cream. |
- The dishes and tableware will change depending on the season and availability of ingredients.
- The photo shows a portion for two people.
- The food photos are for illustrative purposes only.
[Kaiseki with the blessings of the land] Enjoy crab and seasonal flavors in Kaiseki
A kaiseki meal incorporating crab and other seasonal ingredients to enjoy the delicious flavors of the ingredients
*Image is for illustrative purposes only (June 1st - August 31st, 2026)
| Sales period | June 1st - August 31st, 2026 *Some dates are excluded from sales. |
|---|
List of Menu (June to August)
| Appetizer | Three kinds of seasonal appetizers: Corn tofu, star-shaped red bean paste, and shrimp jelly. Black clam, small yam, cucumber, radish, seasoned vinegar Grilled gluten with miso glaze |
|---|---|
| Zori | Seasonal Sashimi Five Kinds: Isaki (grunt), Hiragai (flat clam), Summer Pufferfish, Octopus, and Long-horned Shrimp Yuasa soy sauce |
| Main grilled dish | Domestic beef grilled on a ceramic plate, Awaji onions, Fushimi chili peppers, Shimeji mushrooms |
| Replacement bowl | Eggplant and crab gratin |
| Cold Summer Dish | Pike conger hot pot, okra soup, Nanko plums, lotus root, Junsai (water shield) |
| Rice | Crab and conger eel chirashi sushi |
| pickled vegetables | two kinds of food (meat, fish, vegetables, etc.) |
| soup served at the end of a traditional Japanese dinner | Wakame Noodles |
| dessert | Mizuwara mochi (water-based warabi mochi) with berries, kinako (roasted soybean flour), and brown sugar syrup. |
- The dishes and tableware will change depending on the season and availability of ingredients.
- The menu described above is valid from June 1st to August 31st, 2026.
- The sashimi in the photo is for two people.
*Image is for illustrative purposes only (September 1, 2026 - November 30, 2026)
| Sales period | September 1, 2026 - November 30, 2026 |
|---|
Menu (September to November)
| Appetizer | Seasonal appetizer platter of four kinds: Fugu skin with sesame ponzu sauce, sweet green tofu, taro, octopus and pumpkin skewers, and crab with okara dressing. |
|---|---|
| soup | Steamed conger eel and matsutake mushrooms in an earthenware pot |
| Zori | Seasonal Assortment of Four Sashimi: Sea Bream, Abalone, Bonito, Sweet Shrimp, Yuasa Soy Sauce |
| deep fried dish | Crab spring rolls, deep-fried shrimp and taro in semolina batter. |
| Main grilled dish | Grilled Wagyu beef |
| Menu | Crab and the land of the pot-cooked rice, red dashi, Arima simmered Pacific saury |
| pickled vegetables | two kinds of food (meat, fish, vegetables, etc.) |
| dessert | Hot sweet potato with ice cream |
- The dishes and tableware will change depending on the season and availability of ingredients.
- The sashimi in the photo is for two people.
- The food photos are for illustrative purposes only.
[Seasonal Kaiseki] Kaiseki using seasonal ingredients
Enjoy Japanese cuisine made with seasonal ingredients.
![[Seasonal Kaiseki]](/tondabayashi/restaurant/img/plan4/summer1.webp)
![[Seasonal Kaiseki]](/tondabayashi/restaurant/img/plan4/summer2.webp)
![[Seasonal Kaiseki]](/tondabayashi/restaurant/img/plan4/summer3.webp)
![[Seasonal Kaiseki]](/tondabayashi/restaurant/img/plan4/summer4.webp)
![[Seasonal Kaiseki]](/tondabayashi/restaurant/img/plan4/summer5.webp)
*Image is for illustrative purposes only (June 1st - August 31st, 2026)
| Sales period | June 1st - August 31st, 2026 *Some dates are excluded from sales. |
|---|
List of Menu (June to August)
| Appetizer | Two seasonal appetizers: Corn tofu, star-shaped red bean paste, and shrimp jelly. Black clam, small yam, cucumber, radish, seasoned vinegar |
|---|---|
| Zori | Seasonal Assortment of Four Sashimi: Isaki (Threestripe Seaperch), Pen Shell, Long-horned Shrimp, Tuna Condiments and Yuasa Soy Sauce |
| Replacement bowl | Conger eel and fried lotus root tofu, deep-fried eggplant with grated daikon radish. Fushimi chili peppers, simmered broth, shredded chili peppers |
| Main grilled dish | Small hot pot of conger eel and Handa somen noodles, with deep-fried tofu and Awaji onions. |
| Cold Summer Dish | Chilled steamed egg custard with soft-shelled turtle soup, chicken, and water shield. |
| Rice | Barley rice with grated yam and braised pork |
| pickled vegetables | two kinds of food (meat, fish, vegetables, etc.) |
| soup served at the end of a traditional Japanese dinner | Wakame Noodles |
| dessert | Mizuwara mochi (water-based warabi mochi) with berries, kinako (roasted soybean flour), and brown sugar syrup. |
Dishes and utensils are subject to change depending on the season and availability.
*The menu described above is valid from June 1st to August 31st, 2026.
*The sashimi in the photo is for 2 people.
![[Seasonal Kaiseki]](/tondabayashi/restaurant/img/plan4/autumn1.webp)
![[Seasonal Kaiseki]](/tondabayashi/restaurant/img/plan4/autumn2.webp)
![[Seasonal Kaiseki]](/tondabayashi/restaurant/img/plan4/autumn3.webp)
![[Seasonal Kaiseki]](/tondabayashi/restaurant/img/plan4/autumn4.webp)
![[Seasonal Kaiseki]](/tondabayashi/restaurant/img/plan4/autumn5.webp)
*Image is for illustrative purposes only (September 1, 2026 - November 30, 2026)
| Sales period | September 1, 2026 - November 30, 2026 |
|---|
Menu (September to November)
| Appetizer | Seasonal appetizer platter (three kinds): Pufferfish skin with sesame ponzu sauce, sweet green tofu, taro, octopus, and pumpkin skewers. |
|---|---|
| Zori | Seasonal Assortment of Four Sashimi: Raw Whitebait, Sea Bream, Tuna, Sweet Shrimp, Yuasa Soy Sauce |
| deep fried dish | Deep-fried conger eel with flour coating, deep-fried shiitake mushrooms with rice cracker coating |
| Main grilled dish | Grilled pork wrapped in magnolia leaves with Osaka-style cherry blossom miso and kinako (roasted soybean flour). |
| warm thing | Hyogo Chicken Seiro at Fukusaki Town Mochi Barley Noodles |
| Menu | Pot-cooked rice on a property: Pacific saury simmered Arima |
| pickled vegetables | two kinds of food (meat, fish, vegetables, etc.) |
| dessert | Shiratama dumplings with Uji matcha red bean paste |
- The dishes and tableware will change depending on the season and availability of ingredients.
- The sashimi in the photo is for two people.
- The food photos are for illustrative purposes only.
Children's plan
Children's Kaiseki Course
- Sales period: All year round
- price
- The price for children (elementary school students) is the adult plan price minus the bathing tax of 150 yen.
It will be 70% of the amount. - ※The photograph is an image.
Children's meal
- Sales period: All year round
- price
- The rate for children aged 6 and under (excluding elementary school students) is the same as the adult plan rate.
The fee is 50% of the amount minus the hot spring tax of 150 yen. - ※The photograph is an image.
Restaurant
- Breakfast
- lunch
- Dinner
For dinner, you can enjoy a multi-course meal made with seasonal ingredients selected by our chef.
| Breakfast | 7:15～9:00 |
|---|---|
| lunch | 11:30-14:30 (last orders 13:30) |
| Dinner | 17:30～21:00（L.O. 20:30） |
Late-Night Dandan Noodles
Exclusive Complimentary Service for Hotel Guests
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...
- Serving Hours
- 21:00-22:30 (L.O.)
Limited to one bowl per person.
(Additional bowls can be ordered for a fee.)
redSpicy Sichuan Dandan Noodles, featuring the rich aroma of roasted sesame and our signature chili oil infused with Sichuan peppercorns and Doubanjiang.
black
A striking black bowl of Tantanmen crafted with a rich sesame paste base, roasted and ground sesame, and plenty of fragrant black sesame, accented with the perfect heat from broad bean chili paste and spices.
whiteCreamy White Sesame Dandan Noodles, defined by a rich Zhima Jiang (sesame paste) that perfectly combines the fragrant flavor of roasted sesame with authentic spices like Sichuan peppercorn.
Meet the Head Chef
Toshiki Tasaki
head chefHaving gained a wide range of experience in restaurants and inns in the Kansai region, we deliver Japanese cuisine using carefully selected ingredients, mainly seafood.