Food | [Official] KAMENOI HOTEL YANAGAWA | Hot springs hotel built along a canal

Dining

While listening to the boat songs sung along the canals, savor the local specialty, "grilled eel," and the bounty of the Ariake Sea.
Please enjoy the local delicacies to your heart's content.

Special Kaiseki_Yanagawa Wagyu and Ariake Seaweed Broth Shabu-shabu

Special Kaiseki Dish: Abalone and Yanagawa-grown Mizuimo taro in vinegar sauce

Seasonal Kaiseki Course: Two Appetizers and Sashimi

Dinner

[Special Kaiseki] 2026 Summer Special Kaiseki

[Special Kaiseki Course] Appetizer

[Special Kaiseki] Three kinds of sashimi

[Special Kaiseki Course] Octopus simmered with red bean

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

【Special Kaiseki】Abalone and Yanagawa taro stem with vinegar

[Special Kaiseki] Domestic eel mixed box

[Special Kaiseki] June to August

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

Savor the treasures of the Sea of Ariake and the flavors of the season. This luxurious kaiseki meal showcases the artistry of our chefs, featuring the “Domestic Eel Assorted Box,” which allows you to enjoy both kabayaki and shirayaki eel together, generously filled with carefully selected ingredients.

Sales period	June 1, 2026 - August 31, 2026

List of Menu (June to August)

Appetizer	Grilled Tonguefish in Nanban style Jelly made from soft-shelled turtle from Oki Town and quail eggs Softly simmered octopus, etc.
Zori	Sea bass Sashimi from Ariake Striped jack Medium fatty tuna
simmered dish	Octopus simmered with red bean
Grilled	Yanagawa Wagyu beef and Ariake seaweed broth shabu-shabu
vinegared or pickled dish	Abalone and Yanagawa taro stem with 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
Fruits	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

[Special Kaiseki Course] Autumn 2026 Special Kaiseki Course

[Special Kaiseki Course] Appetizer

[Special Kaiseki Course] Sashimi

[Special Kaiseki Course] Grilled hairtail in Nanban Sauce

[Special Kaiseki] Yanagawa Wagyu Shabu-Shabu

[Special Kaiseki] Steamed Barracuda with Turnip

[Special Kaiseki Course] Matsutake Mushroom and Eel in an Earthenware Pot

[Special Kaiseki] Domestic eel mixed box

[Special Kaiseki Course] Fruit

[Special Kaiseki] September to November

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

Sales period	September 1, 2026 - November 30, 2026

Menu (September to November)

Appetizer	Tonguefish Toji-yaki Ezo Abalone with Aosa Seaweed Sauce Eel Bone Crackers and More
Zori	Striped jack Medium fatty tuna Squid with seaweed and soy sauce
grilled dish	Grilled hairtail fish in Nanban sauce
Grilled	Yanagawa Wagyu Shabu-Shabu
vinegared or pickled dish	Barracuda steamed with turnip
food cooked by steaming	Matsutake mushroom and eel liver in a clay pot
Menu	Japanese eel mixed platter
pickled vegetables	Three types of assortment
Fruits	Chestnut ice cream Pumpkin pudding with yogurt sauce, etc.

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] 2026 Summer Blessings of the Land Kaiseki

[Local Delights Kaiseki Course] Appetizer

[Local Delicacies Kaiseki Course] Three Kinds of Sashimi

[Local Delights Kaiseki Course] Braised Summer Duck Loin

[Local Blessings Kaiseki] Yanagawa Wagyu Beef Loin Teppanyaki

[Local Delights Kaiseki Course] Steamed Domestic Eel

[Local Delights Kaiseki] Fig Cream terrine with Ukiha 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.

A moment to savor the flavors of the hometown. Centered on traditional eel dishes, we lavishly offer the blessings of the Ariake Sea and seasonal delicacies. This exquisite product lets you fully savor the seasonal flavors of Yanagawa, accompanied by rich aromas.

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	Sea bass Sashimi from Ariake Amakusa sea bream Matsukawa style 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 pike conger
Menu	Steamed Japanese eel
pickled vegetables	Three types of assortment
soup served at the end of a traditional Japanese dinner	soup
Fruits	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

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

[Local Delights Kaiseki Course] Appetizer

[Kaiseki Cuisine Featuring the Bounty of the Land] Sashimi

[Local Delicacies Kaiseki Course] Grilled Barracuda Yuan-style

[Local Delights Kaiseki Dinner] Yanagawa Loin in Ariake Hot Pot

[Local Delicacies Kaiseki Course] Fried Food

[Local Delights Kaiseki Course] Steamed Domestic Eel

[Local Delights Kaiseki Course] Fruit

[Land's Blessings Kaiseki] September to November

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

Sales period	September 1, 2026 - November 30, 2026

Menu (September to November)

Appetizer	Grilled eel sushi Ginkgo nut and shrimp skewers, etc.
Zori	Amakusa sea bream Two types of seasonal fresh fish, etc.
grilled dish	Barracuda Yuzuan Yaki
Grilled	Yanagawa Wagyu Beef Loin in Ariake Hot Pot Loose-dried seaweed
deep-fried food	One-line shrimp Deep-fried vegetables and tofu
Menu	Steamed Japanese eel
pickled vegetables	Three types of assortment
soup served at the end of a traditional Japanese dinner	soup
Fruits	Pumpkin pudding 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 Cuisine] Summer 2026 Seasonal Kaiseki Cuisine

[Seasonal Kaiseki Course] Two kinds of appetizers and sashimi

【Seasonal Kaiseki】Yanagawa pork lemon hot pot

[Seasonal Kaiseki Course] Deep-fried pike conger

[Seasonal Kaiseki] Eel hitsumabushi

[Seasonal Kaiseki] June to August

Enjoy small portions of carefully selected Yanagawa pork and eel hitsumabushi

Featuring seasonal seafood and vegetables, this light and airy presentation beautifully captures the changing seasons. It's an affordable yet elegant kaiseki meal that cherishes the essence of the season.

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 pork lemon hot pot
simmered dish	Temari Tofu fritter
deep-fried food	Deep-fried pike conger
Menu	eel eel on rice
pickled vegetables	Two types of assortment
Fruits	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

[Seasonal Kaiseki Cuisine] Autumn 2026 Seasonal Kaiseki Cuisine

[Seasonal Kaiseki Course] Appetizer 1

[Seasonal Kaiseki Course] Appetizer 2

[Seasonal Kaiseki] Yanagawa Beautiful Pork Sumo Hot Pot

[Seasonal Kaiseki] Eel hitsumabushi

[Seasonal Kaiseki] Fruit

[Seasonal Kaiseki] September to November

Enjoy small portions of carefully selected Yanagawa pork and eel hitsumabushi

Sales period	September 1, 2026 - November 30, 2026

Menu (September to November)

Appetizers	Chestnut Tofu Autumn eggplant and Hakata Sugitake mushroom salad with grated radish, etc.
Zori	Two types of seasonal fresh fish
food cooked by steaming	Medicinal steamed chicken with yam
Grilled	Yanagawa Beautiful Pork Sumo Hot Pot
simmered dish	Simmered shrimp and seasonal vegetables
deep-fried food	Deep-fried tofu with mixed vegetables
Menu	eel eel on rice
pickled vegetables	Two types of assortment
Fruits	Pumpkin 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

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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