
Food
We will create a wonderful time in our quaint restaurant.
Please enjoy your Food slowly in a calm atmosphere.
Dinner
【The finest kaiseki】
A colorful seasonal crab dish with rice cooked in a clay pot
*This is an image of the menu from March 1st to May 31st, 2025.
Sales period | March 1, 2025 - May 31, 2025 |
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Menu (March to May)
appetizer | Snow Crab Vinegar |
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Medium 8 inches | Yamatoji Spring Assortment of Five Kinds |
Sashimi | plate of four kinds of food |
stew | Snow crab hotpot |
fried food | Whitebait Tempura |
rice | Crab and crab miso clay pot rice |
soup served at the end of a traditional Japanese dinner | Fukusa miso style |
pickled vegetables | two kinds of food (meat, fish, vegetables, etc.) |
nuts | Almond jelly with strawberry sauce and Kotoka |
*Dish contents may be changed at short notice.
*This is an image of the menu from March 1st to May 31st, 2025.
【Special Kaiseki】
A colorful array of crab dishes with seasonal flavors
Sales period | March 1, 2025 - May 31, 2025 |
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Menu (March to May)
appetizer | Snow Crab Vinegar |
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Medium 8 inches | Yamatoji Spring Assortment of Five Kinds |
Sashimi | plate of four kinds of food |
stew | Snow crab hotpot |
fried food | Whitebait Tempura |
rice | crab kamameshi |
soup served at the end of a traditional Japanese dinner | Fukusa miso style |
pickled vegetables | two kinds of food (meat, fish, vegetables, etc.) |
nuts | Almond jelly with strawberry sauce and Kotoka |
*Dish contents may be changed at short notice.
*This is an image of the menu from March 1st to May 31st, 2025.
【Blessings of the Land Kaiseki】
Enjoy a feast of the chef's proud domestic beef loin and abalone
Sales period | March 1, 2025 - May 31, 2025 |
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Menu (March to May)
hors d'oeuvres | Yamatoji Spring Assortment of Three Kinds |
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Sashimi | plate of four kinds of food |
bowl food | food steam-boiled in an earthenware teapot |
Grilled | Naniwa black beef and abalone grilled on a porcelain plate |
fried food | Deep-fried conger eel, fried whitebait, and spring vegetable tempura |
rice | Steamed Snow Crab Sushi |
soup served at the end of a traditional Japanese dinner | Fukusa miso style |
pickled vegetables | two kinds of food (meat, fish, vegetables, etc.) |
nuts | Almond tofu with strawberry sauce |
*Dish contents may be changed at short notice.
*This is an image of the menu from March 1st to May 31st, 2025.
[Seasonal Kaiseki]
Taste Yamato Pork in the Land of Manyo
Sales period | March 1, 2025 - May 31, 2025 |
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Menu (March to May)
hors d'oeuvres | Yamatoji Spring Assortment of Two Kinds |
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Sashimi | plate of three kinds of food |
Steamed food | Chawanmushi with green laver bean paste |
Grilled | Yamato pork and chicken mizore hotpot |
fried food | Deep-fried conger eel with herbs and breadcrumbs, spring vegetable tempura |
rice | Whitebait and wild vegetable rice pot |
soup served at the end of a traditional Japanese dinner | Fukusa miso style |
pickled vegetables | two kinds of food (meat, fish, vegetables, etc.) |
nuts | Almond tofu with strawberry sauce |
*Dish contents may be changed at short notice.
Children's dishes


Restaurant Manyo/Restaurant Asuka
- Breakfast
- lunch
- dinner
Breakfast | 7:00~9:00 |
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lunch | 11:30~14:30 (LO 14:00) *Lunch is only available for reservations for 10 or more people. |
dinner | 17:30~21:00 (LO 20:00) |
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 (Last Orders 22:15)
*Limited to one drink per person
(Additional orders are available for an additional fee.)

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 sesame noodles with roasted sesame, ground sesame, kneaded sesame, and plenty of fragrant black sesame, spiced with soy bean shoyu and spices.

The flavor of fragrant roasted sesame seeds and the creamy richness and aroma of sesame seeds based on spices such as flower pepper are the decisive factor.
Meet the Head Chef
