Food

Please spend a pleasant time with your loved ones.

Local bounty kaiseki course: steamed domestic eel

Special Kaiseki Course: Ariake Clams Steamed in an Earthenware Pot

Special Kaiseki Course: Medium Fatty Tuna, Striped jack, Sakuradai

Special Kaiseki Course: Ariake Mirogge and Japanese saltwort Vinegared Dish

Dinner

[Special Kaiseki] 2026 Spring Special Kaiseki

[Special Kaiseki] Shunsai

[Special Kaiseki] Ariake Clam Earthenware Pot Steaming

[Special Kaiseki] Sashimi

[Special Kaiseki] Yanagawa Teppanyaki Wagyu beef loin

[Special Kaiseki] Ariake Mirogge and Japanese saltwort Vinegared Dish

[Special Kaiseki] Domestic eel mixed box

[Special Kaiseki] Yame Matcha Pudding

[Special Kaiseki] March to May

A special kaiseki meal where you can enjoy grilled Yanagawa Wagyu beef loin and a mixed serving of domestic eel.

This plan is recommended for those who are looking for a little extravagance in cuisine for their trip!
Our chef has carefully selected seasonal ingredients for this plan!

Sales period	March 1, 2026 - May 31, 2026

Dish list (March - May)

Shun Sai	Grilled Sole in fresh green leaves Softly simmered abalone with liver paste Softly simmered Octopus, etc.
Spring clay pot	Ariake clams in earthenware pot
Zori	Medium fatty tuna Striped jack Sakuradai sea bream with seaweed and soy sauce
Grilled	Yanagawa Wagyu beef loin teppanyaki
vinegared or pickled dish	Ariake mirogge and Japanese saltwort vinegar dish
Menu	Japanese eel mixed platter
pickled vegetables	Three types of assortment
soup served at the end of a traditional Japanese dinner	Eel liver soup
jelly dessert	Yame Matcha Pudding Seasonal fruits

The menu is subject to change depending on the season and availability.

The pictures of the dishes are for illustrative purposes only.

Plan Details Click here to make a reservation

[Special Kaiseki Course] Summer 2026 Special Kaiseki Course

[Special Kaiseki Course] Appetizer

[Special Kaiseki Course] Three kinds of sashimi

[Special Kaiseki Course] Octopus simmered in sweet red bean paste

[Special Kaiseki] Yanagawa Shabu-shabu with Wagyu beef and Ariake seaweed broth

【Special Kaiseki】Abalone and Yanagawa sweet potato vinegar

[Special Kaiseki] Domestic eel mixed box

[Special Kaiseki] June to August

Yanagawa A special kaiseki where you can enjoy Wagyu beef and domestic eel rice bowling

This plan is recommended for those who are looking for a little extravagance in cuisine for their trip!
Our chef has carefully selected seasonal ingredients for this plan!

Sales period	June 1, 2026 - August 31, 2026

List of Menu (June to August)

Appetizer	Grilled flathead fish in Nanban style Jelly made from soft-shelled turtle and quail eggs from Oki Town Softly simmered octopus, etc.
Zori	Washed sea bass from Ariake Striped horse mackerel Medium fatty tuna
simmered dish	Octopus simmered in sweet red bean paste
Grilled	Yanagawa Wagyu beef and Ariake seaweed broth shabu-shabu
vinegared or pickled dish	Abalone and Yanagawa sweet potato vinegar
Menu	Japanese eel mixed platter
pickled vegetables	Three types of assortment
soup served at the end of a traditional Japanese dinner	Eel liver soup
jelly dessert	Yame matcha ice cream Ukiha's Kyoho grapes

The menu is subject to change depending on the season and availability.

The pictures of the dishes are for illustrative purposes only.

Plan Details Click here to make a reservation

[Land's Blessings Kaiseki] Spring 2026 Land's Blessings Kaiseki

[Land's Blessings Kaiseki] Three types of appetizers

[Land's Blessings Kaiseki] Sashimi

[Land's Blessings Kaiseki Course] Ariake Seaweed and Sakuradai Sea Bream Hot Pot

[Local Delights Kaiseki Course] Teppanyaki of Yanagawa-produced Wagyu Beef

[Land's Blessings Kaiseki] Spanish Mackerel Uguisu-yaki

[Land's Blessings Kaiseki Course] Steamed domestic eel

[Land's Blessings Kaiseki] Ariake Clam Soup

[Land's Blessings Kaiseki] Cherry blossom flavored pudding, seasonal fruits

[Land's Blessings Kaiseki] March to May

This set includes mini steamed eels from Japan and wagyu beef from Yanagawa, showcasing the best of Yanagawa 's charm.

Yanagawa This is a hospitality kaiseki meal packed with the charms of
You will enjoy a kaiseki meal that allows you to savor a little bit of everything that is delicious.

Sales period	March 1, 2026 - May 31, 2026

Dish list (March - May)

Three kinds of appetizers	Mugwort tofu Boiled rape blossoms Simmered Bamboo Shoots with Bonito Flakes
Zori	Amberjack Two kinds of seasonal fish
hot pot	Ariake seaweed and cherry sea bream hotpot Yame tea soba
Grilled	Grilled Wagyu beef from Yanagawa
grilled dish	Grilled Spanish mackerel
Menu	Steamed domestic eel
pickled vegetables	Three types of assortment
soup served at the end of a traditional Japanese dinner	Ariake Clam Soup
jelly dessert	Cherry blossom flavored pudding Seasonal fruits

The menu is subject to change depending on the season and availability.

The pictures of the dishes are for illustrative purposes only.

Plan Details Click here to make a reservation

[Blessings of the Land Kaiseki Course] Summer 2026 Blessings of the Land Kaiseki Course

[Local Delights Kaiseki Course] Appetizer

[Local Delicacies Kaiseki Course] Three Kinds of Sashimi

[Local Delights Kaiseki Course] Braised Summer Duck Loin

【Blessing of the Land Kaiseki】Yanagawa Teppanyaki Wagyu beef loin

[Local Delights Kaiseki Course] Steamed Domestic Eel

[Local Delights Kaiseki Dinner] Fig Cream Jelly with Toukiha Kyoho Grapes

[Land's Blessings Kaiseki] June to August

This set includes mini steamed eels from Japan and wagyu beef from Yanagawa, showcasing the best of Yanagawa 's charm.

Yanagawa This is a hospitality kaiseki meal packed with the charms of
You will enjoy a kaiseki meal that allows you to savor a little bit of everything that is delicious.

Sales period	June 1, 2026 - August 31, 2026

List of Menu (June to August)

Shun Sai	Miyama's grilled eggplant and okra salad Myoga sushi and others
Zori	Ariake Sea Sea Bass Sashimi Amakusa sea bream with pine skin Amberjack
simmered dish	Braised summer duck loin
food cooked by steaming	Chilled corn chawanmushi (steamed egg custard)
Grilled	Yanagawa Wagyu beef loin teppanyaki
deep-fried food	Deep-fried Ariake seaweed and conger eel
Menu	Steamed Japanese eel
pickled vegetables	Three types of assortment
soup served at the end of a traditional Japanese dinner	soup
jelly dessert	Fig cream terrine Ukiha's Kyoho grapes

The menu is subject to change depending on the season and availability.

The pictures of the dishes are for illustrative purposes only.

Plan Details Click here to make a reservation

[Seasonal Kaiseki] 2026 Spring Seasonal Kaiseki

[Seasonal Kaiseki] Two types of appetizers, sashimi

[Seasonal Kaiseki] Chawanmushi with clams from Ariake

[Seasonal Kaiseki] Yanagawa Pork and Lettuce Shabu-Shabu

[Seasonal Kaiseki] Simmered Dishes: Cherry leaf fish balls, Simmered Bamboo Shoots with Bonito Flakes, Dutch-style boiled eggplant

[Seasonal Kaiseki] Eel hitsumabushi

[Seasonal Kaiseki] Cherry Blossom-Flavored Pudding

[Seasonal Kaiseki] March to May

Enjoy small portions of carefully selected Yanagawa pork and eel hitsumabushi

We offer just the right amount of our chef's signature dishes, made with seasonal ingredients.
Please enjoy it until the very last bite.

Sales period	March 1, 2026 - May 31, 2026

Dish list (March - May)

Two kinds of appetizers	Mugwort tofu Boiled rape blossoms
sashimi	Sea bream Amberjack
food cooked by steaming	Steamed egg custard with Ariake clams and glutinous rice
Grilled	Yanagawa pork and lettuce shabu-shabu
simmered dish	Cherry leaf fish balls Simmered Bamboo Shoots with Bonito Flakes Dutch-style boiled eggplant
deep-fried food	Deep-fried Mitsuse Chicken and Dried Seaweed
Menu	eel eel on rice
pickled vegetables	Two types of assortment
jelly dessert	Cherry blossom flavored pudding

The menu is subject to change depending on the season and availability.

The pictures of the dishes are for illustrative purposes only.

Plan Details Click here to make a reservation

[Seasonal Kaiseki Cuisine] Summer 2026 Seasonal Kaiseki Cuisine

[Seasonal Kaiseki Course] Two kinds of appetizers and sashimi

【Seasonal Kaiseki】Yanagawa Lemon hot pot of beautiful pork

[Seasonal Kaiseki Course] Deep-fried conger eel

[Seasonal Kaiseki] Eel hitsumabushi

[Seasonal Kaiseki] June to August

Enjoy small portions of carefully selected Yanagawa pork and eel hitsumabushi

We offer just the right amount of our chef's signature dishes, made with seasonal ingredients.
Please enjoy it until the very last bite.

Sales period	June 1, 2026 - August 31, 2026

List of Menu (June to August)

Two kinds of appetizers	Yanagawa tomato tofu Nanban pickled Yasumi from Ariake
Zori	Amakusa sea bream Amberjack
food cooked by steaming	Chilled corn chawanmushi (steamed egg custard)
Grilled	Yanagawa Lemon hot pot of beautiful pork
simmered dish	Temari flying dragon head
deep-fried food	Deep-fried conger eel
Menu	eel eel on rice
pickled vegetables	Two types of assortment
jelly dessert	Fig cream terrine

The menu is subject to change depending on the season and availability.

The pictures of the dishes are for illustrative purposes only.

Plan Details Click here to make a reservation

Service a la carte

Kabayaki Eel
grilled eel

Kagoshima We use carefully selected eels from the Oosumi Peninsula, Japan. Please enjoy the high-quality eels grown in the warm climate and abundant groundwater of the Osumi Peninsula.

Fee:	3,000 yen each (Half tail) 5,500 each (One fish)
Duration:	year round

Yanagawa three famous items

An assortment of KAMENOI HOTEL Yanagawa 's specialty "broiled eel" and "pickled sea mushrooms" and "simmered wakame in miso," specialties unique to Yanagawa, which faces the Ariake Sea.

料金：1,500円
Period: Year-round

Simmered sole fish

Kutsuzoko = sole. It is called in the Ariake area because its shape looks like the sole of a shoe, and it is a standard Yanagawa dish to eat it boiled.

料金：1,500円
Period: Year-round

Deep-fried Mitsuse Chicken

Mitsuse chicken, raised mainly in the mountains of northern Kyushu, is deep-fried. It is characterized by its resilient meat.

料金：800円
Period: Year-round

Omelette-wrapped eel

Eel kabayaki wrapped in dashimaki egg. The dashimaki is made with "yomogi tamago (mugwort egg)" from Fukuoka with plenty of dashi broth. Please enjoy it with special sauce and sansho (Japanese pepper) to taste.

料金：1,500円
Period: Year-round

eel and cucumber salad, finely sliced, dressed in sake, soy, and vinegar

This dish combines vinegared cucumber with broiled eel, accented with myoga and tadaki-ume plum. Please also enjoy the difference in tactile sensations between the plump eel and the crunchy cucumber.

料金：1,000円
Period: Year-round

Children's plan

Children's Kaiseki Course

Sales period

September 2024 - All year round

Charge

Children's (elementary school students') rate is 70% of the adult plan rate minus the 150 yen hot spring tax.
A separate accommodation tax of 200 yen will be charged.
*The photo is for illustrative purposes only.

Children's meal

Sales period

September 2024 - All year round

Charge

The fee for children aged 6 and under (excluding elementary school students) is 50% of the adult plan fee minus the 150 yen hot spring tax.
A separate accommodation tax of 200 yen will be charged.
*The photo is for illustrative purposes only.

Breakfast

Lunch

Restaurant Canal

Breakfast
lunch
Dinner

For dinner, Yanagawa we offer a variety of kaiseki cuisine using seasonal ingredients carefully selected by our chef, including our specialty, "eel steamed in a rice cooker".

Breakfast	7:00～9:20
lunch	11:30～14:00 (L.O. 13:15)
Dinner	17:30～21:00（L.O. 20:00）

Reservations are required for lunch.
Reservations are accepted only for groups of 10 or more.

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.

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