Dining

Food

While looking at the seasonal scenery from the window,
Please enjoy your Food slowly.

Dinner

[Kiwami Kaiseki] A crab-filled meal where you can enjoy the hotel's proud crab dishes

A luxurious banquet course meal featuring fresh seasonal ingredients and the deliciousness of crab

*Image is for illustrative purposes only (March 1, 2026 - May 31, 2026)

Sales period	March 1, 2026 - May 31, 2026

Dish list (March - May)

appetizer	Snow crab half
Sashimi	Assortment of four kinds of seasonal sashimi, snow crab portion, medium fatty tuna, flounder, turban shell with Yuasa soy sauce
food cooked by steaming	Snow crab steamed in a bamboo steamer with crab miso vinegar
Grilled dish	Naniwa Black Beef Steak with Sansho Pepper Sauce
warm thing	Snow crab and spring vegetable shabu-shabu
Rice	Crab and broad bean rice pot
pickled vegetables	two kinds of food (meat, fish, vegetables, etc.)
soup served at the end of a traditional Japanese dinner	Osaka Sakura Miso Red Miso
dessert	Mineoka tofu, strawberry jelly, cream daifuku

The dishes and tableware will change depending on the season and availability of ingredients.
The menu listed applies to the dishes available from March 1, 2026 to May 31, 2026.
The sashimi in the photo is for two people.

Plan Details Click here to make a reservation

*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, 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.

Plan Details Click here to make a reservation

[Special Kaiseki] Kaiseki where you can enjoy ingredients carefully selected by the chef

Guests can enjoy a special kaiseki meal made with ingredients carefully selected by the chef.

*Image is for illustrative purposes only (May 2nd - 5th, 2026)

Sales period	Available only during Golden Week from May 2nd to 5th, 2026

Menu (May 2nd to 5th)

Appetizer	Four seasonal appetizers: boiled eggplant, dried shrimp, prosciutto and spring rolls, conger eel, cucumber, cream cheese pickled in saikyo sauce
sashimi	Five kinds of seasonal sashimi: medium fatty tuna, cockle, flounder, octopus, shrimp Yuasa soy sauce
Grilled dish	Abalone steak with liver sauce
Replacement bowl	Awaji New Onion and Naniwa Black Beef Jibuni
warm thing	Kindai red sea bream and spring vegetable shabu-shabu
Rice	Sakura shrimp and broad bean rice
pickled vegetables	two kinds of food (meat, fish, vegetables, etc.)
soup served at the end of a traditional Japanese dinner	Osaka Sakura Miso Red Miso
dessert	Mineoka tofu with strawberry jelly

The dishes and tableware will change depending on the season and availability of ingredients.
The menu listed applies to the dishes available from May 2nd to 5th, 2026.
The sashimi in the photo is for two people.

Plan Details Click here to make a reservation

[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 (March 1st - May 31st, 2026)

Sales period	March 1st - May 31st, 2026 *There are some exclusion dates for sales.

Dish list (March - May)

Appetizer	Three seasonal appetizers: Crab miso tofu, simmered eggplant Prosciutto and Sliced Slices
sashimi	Five kinds of seasonal sashimi: sea bream, tuna, octopus, cockle, red fish, Yuasa soy sauce
Cold dishes	Smoked Spanish mackerel
Grilled dish	Oven-baked crab and Awaji spring onions
Main grilled dish	Domestic beef teppanyaki with colorful vegetables
Rice	Crab and bamboo shoot rice pot
pickled vegetables	two kinds of food (meat, fish, vegetables, etc.)
soup served at the end of a traditional Japanese dinner	Osaka Sakura Miso Red Miso
dessert	Strawberry Tokachi bean paste pudding

The dishes and tableware will change depending on the season and availability of ingredients.
The menu listed applies to dishes available from March 1st to May 31st, 2026.
The sashimi in the photo is for two people.

Plan Details Click here to make a reservation

*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, 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.

Plan Details Click here to make a reservation

[Seasonal Kaiseki] Kaiseki using seasonal ingredients

Enjoy Japanese cuisine made with seasonal ingredients.

*Image is for illustrative purposes only (March 1st - May 31st, 2026)

Sales period	March 1st - May 31st, 2026 *There are some exclusion dates for sales.

Dish list (March - May)

Appetizer	Two seasonal appetizers: boiled eggplant and prosciutto with syrup
sashimi	Assortment of three kinds of seasonal sashimi: sea bream, tuna, octopus, Yuasa soy sauce
Cold dishes	roast beef
Replacement bowl	Lotus bun with white miso and burdock
warm thing	Conger eel and Awaji new onion in egg stew
Rice	Bamboo shoot rice
pickled vegetables	two kinds of food (meat, fish, vegetables, etc.)
soup served at the end of a traditional Japanese dinner	Osaka Sakura Miso Red Miso
dessert	Mango pudding and black tapioca

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

*The menu listed applies to dishes available from March 1st to May 31st, 2026.

*The sashimi in the photo is for 2 people.

Plan Details Click here to make a reservation

*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: Grunt, 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.

Plan Details Click here to make a reservation

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.

Breakfast

Lunch

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）

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

Toshiki Tasaki

head chef

Having gained a wide range of experience in restaurants and inns in the Kansai region, we deliver Japanese cuisine using carefully selected ingredients, mainly seafood.

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