Food

Please spend a pleasant time with your loved ones.

Dinner

2025 Autumn [Special Kaiseki] (September to November)

[Special Kaiseki] Sashimi (September to November)

[Special Kaiseki] Shunsai (September to November)

[Special Kaiseki] Yanagawa Wagyu Beef Loin Teppanyaki (September to November)

[Special Kaiseki] Matsutake mushroom in earthenware pot (September to November)

[Special Kaiseki] Steamed silver cod and turnip (September to November)

[Special Kaiseki] September to November

A special kaiseki meal where you can enjoy Yanagawa Wagyu beef teppanyaki and a variety of domestically produced eels on rice

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	September 1, 2025 - November 30, 2025

Menu (September to November)

Shun Sai	Deep-fried vegetables and salmon roe Steamed abalone Blowfish and Ariake seaweed wrapped in yuba, etc.
sashimi	Amakusa sea bream thinly sliced Medium fatty tuna Striped horse mackerel
food steam-boiled in an earthenware teapot	Matsutake mushroom in earthenware pot
Grilled	Yanagawa Wagyu beef loin teppanyaki Oki Town's specialty, Yukireitake mushroom
vinegared or pickled dish	Steamed cod and turnip
Menu	Japanese eel mixed platter
soup	Eel liver soup
pickled vegetables	White grass ginger It's delicious Lively Takana
jelly dessert	Princess Toyomitsu's Cream Prefectural 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] 2025 Winter Special Kaiseki

[Special Kaiseki] 7 kinds of seasonal vegetables

[Special Kaiseki] Softly simmered Ezo abalone

[Special Kaiseki] Yanagawa Wagyu beef loin dashi shabu-shabu

[Special Kaiseki] Blowfish with kelp

[Special Kaiseki] December to February

Yanagawa A special kaiseki where you can enjoy Wagyu beef loin dashi shabu-shabu and domestic eel rice

Recommended for those who want to treat themselves to a little luxury while on vacation!
This plan is carefully selected by our chef and is made with the utmost attention to seasonal ingredients!

Sales period	December 1, 2025 - February 28, 2026

Dish List (December - February)

Shun Sai	Deep-fried Ariake seaweed and monkfish liver Habiro dressed with turnip White fish and cod roe, etc.
Zori	Medium fatty tuna Striped horse mackerel Ariake sea bream bark
simmered dish	Softly simmered Ezo abalone
Grilled	Yanagawa Wagyu beef loin dashi shabu-shabu
vinegared or pickled dish	Fugu konbu ㆆ
Menu	Japanese eel mixed platter
pickled vegetables	White grass myoga Lively Takana It's delicious
soup served at the end of a traditional Japanese dinner	Eel liver soup
jelly dessert	Amaou strawberries Rare cheese 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

2025 Autumn [Land's Blessings Kaiseki] (September to November)

[Land's Blessings Kaiseki Course] Mini steamed Japanese eel (September to November)

[Land's Blessings Kaiseki] Yanagawa Wagyu Beef Teppanyaki (September to November)

[Land's Blessings Kaiseki Course] Blowfish and Ariake Seaweed Wrapped in Yuba (September to November)

[Land's Blessings Kaiseki] Sashimi (September to November)

[Land's Blessings Kaiseki] Burdock Manju (September to November)

[Land's Blessings Kaiseki] Appetizer (September - November)

[Land's Blessings Kaiseki] September to November

Packed with the charms of Yanagawa including mini steamed domestic eel and Yanagawa wagyu beef

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	September 1, 2025 - November 30, 2025

Menu (September to November)

Appetizer	Seasonal mackerel sushi roll Braised duck loin Yomogi egg fukusa ware, etc.
sashimi	Amakusa sea bream and two kinds of seasonal sashimi
simmered dish	Burdock bun
Grilled	Yanagawa Wagyu Beef Teppanyaki Oki Town's specialty, Yukireitake mushroom
deep-fried food	Blowfish and Ariake seaweed wrapped in yuba
Menu	Mini steamed Japanese eel
pickled vegetables	White grass ginger It's delicious Lively Takana
food steam-boiled in an earthenware teapot	Matsutake mushroom in earthenware pot
jelly dessert	Princess Toyomitsu's Cream Prefectural 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] 2025 Winter Land's Blessings Kaiseki

[Land's Blessings Kaiseki] 5 types of appetizers

[Land's Blessings Kaiseki] 3 types of sashimi

[Land's Blessings Kaiseki] Duck hotpot with Ariake seaweed and Setaka soba noodles

【Blessings of the Land Kaiseki】Yanagawa Loin Teppanyaki

[Land's Blessings Kaiseki] Steamed monkfish liver and young shoots

[Land's Blessings Kaiseki] December to February

Packed with Yanagawa charms, such as steamed domestic eel mini-seiro and Yanagawa loin.

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	December 1, 2025 - February 28, 2026

Dish List (December - February)

Appetizer	Chikugo spinach tofu Shredded puffer fish sushi Crab wrapped in yuba and yam with plum paste, etc.
Zori	Amakusa sea bream and two other species
hot pot	Duck hotpot with Ariake seaweed and Setaka soba noodles
grilled dish	Sumo-grilled winter Spanish mackerel
Grilled	Yanagawa Loin Teppanyaki
Vinegared food	Steamed monkfish liver and young shoots
Food	Steamed Japanese eel in a mini bamboo steamer
pickled vegetables	White grass myoga Lively Takana It's delicious
soup served at the end of a traditional Japanese dinner	Clear soup
jelly dessert	Raspberry Pudding Amaou strawberries

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

2025 Autumn [Seasonal Kaiseki] (September to November)

[Seasonal Kaiseki] Yanagawa Miton Pork Hot Pot (September to November)

[Seasonal Kaiseki] Hitsumabushi eel (September to November)

[Seasonal Kaiseki] Appetizer (September to November)

[Seasonal Kaiseki] Hakata Sugitake and Pumpkin Chawanmushi (September to November)

[Seasonal Kaiseki] September to November

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	September 1, 2025 - November 30, 2025

Menu (September to November)

Appetizer	Autumnal Tofu Ariake clams with Shiraae sauce
sashimi (raw sliced fish, shellfish or crustaceans)	Two types of seasonal sashimi
stew	Yanagawa pork hotpot Nankan Age Setaka Chanpon
Substitute for soup	Hakata Sugitake and Pumpkin Chawanmushi
grilled dish	Ariake red sea bream and autumn eggplant grilled in autumn
deep-fried food	Ariake Nori Seaweed Fried with Shikako Okawa Maitake Mushrooms
Menu	eel eel on rice
pickled vegetables	It's delicious Lively Takana
jelly dessert	Kyoho grape jelly

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] 2025 Winter Seasonal Kaiseki

[Seasonal Kaiseki] Sashimi, appetizer

[Seasonal Kaiseki] Steamed, simmered, and fried dishes

【Seasonal kaiseki】Yanagawa Hot pot of beautiful pork and Ariake seaweed

[Seasonal Kaiseki] Eel hitsumabushi

[Seasonal Kaiseki] December to February

Enjoy small portions of carefully selected Yanagawa pork and eel hitsumabushi

Our chef's pride and joy, our dishes made with seasonal ingredients, are served in just the right amount. Please enjoy every last bite.

Sales period	December 1, 2025 - February 28, 2026

Dish List (December - February)

Appetizer	Mibuna and Shimeji Mushroom Salad Chikugo spinach tofu
sashimi (raw sliced fish, shellfish or crustaceans)	Amberjack Sea bream from Ariake Sea
food cooked by steaming	Steamed Ariake Sea clams
Grilled	Yanagawa Hot pot of beautiful pork and Ariake seaweed
simmered dish	Flying Dragon Head Boiled sweet potato Shrimp salt soup
deep-fried food	Ariake seaweed and pufferfish tempura
Menu	eel eel on rice
pickled vegetables	It's delicious Lively Takana
jelly dessert	Raspberry 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	7:00～9:10
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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