Awaji Hamarikyu

The gentle light of the setting sun beckons the beginning of an evening meal. Dinner is served in a classical dining room with a scarlet carpet reminiscent of crimson clouds, featuring seasonal Japanese kaiseki cuisine. Centered around fresh seafood brought in from the island's west coast, the dishes are an ensemble of flavorful Awaji vegetables cultivated by dedicated local farmers and richly marbled Awaji beef. Each dish reflects the changing seasons, fully utilizing the bountiful ingredients unique to Awaji Island, turning every bite into an unforgettable and timeless memory. Dinner: Seasonal Japanese banquet cuisine [Winter Menu 12/1–2/28] Three kinds of appetizer small bowls Seasonal chawanmushi (savory egg custard) Sashimi trio of seasonal fish from Awaji Island's west coast - Sea bream, lightly seared Spanish mackerel, and amberjack Simmered yellowtail and daikon radish Gurnard grated radish hot pot (small pot) Roasted Awaji beef with Awaji onions and Awaji Island Naruto orange sauce Meal: Rice, red miso soup, and pickles Pastry chef's special dessert Please note that the menu may change depending on the availability of ingredients on the day. The photo is for illustrative purposes only. Dinner times on busy days are divided into two sessions (5:30 PM and 7:30 PM). Breakfast: Japanese and Western buffet Both dinner and breakfast will be served in the dining room.

A classic Japanese resort "Awajihama Rikyu" standing in the famous Keino Matsubara, one of the 100 best sunsets in Japan The guest rooms on the Moderate Floor offer comfortable living spaces, featuring a combination of traditional Japanese-style rooms and Japanese-Western hybrid rooms, each with a sunroom or terrace. This is a moderate-class accommodation where you can casually enjoy the retreat on the beach, where time flows eternally. Facing the pine grove, we provide west-facing guest rooms that offer glimpses of the Seto Inland Sea's sunset glowing in a crimson hue through the gaps in the trees. Meals are served in a classical dining room, memorable for its scarlet carpet reminiscent of crimson clouds. The dishes, made with the abundant ingredients unique to Awaji Island, transform into unforgettable memories with every bite. Dinner: Seasonal Japanese banquet cuisine [Winter Menu 12/1–2/28] Three kinds of appetizer small bowls Seasonal chawanmushi (savory egg custard) Sashimi trio of seasonal fish from Awaji Island's west coast - Sea bream, lightly seared Spanish mackerel, and amberjack Simmered yellowtail and daikon radish Gurnard grated radish hot pot (small pot) Roasted Awaji beef with Awaji onions and Awaji Island Naruto orange sauce Meal: Rice, red miso soup, and pickles Pastry chef's special dessert Please note that the menu may change depending on the availability of ingredients on the day. Dinner times on busy days are divided into two sessions (5:30 PM and 7:30 PM). Breakfast: Japanese and Western buffet Both dinner and breakfast will be served in the dining room.

The gentle light of the setting sun beckons the beginning of an evening meal. Dinner will be served as a special kaiseki meal in a classical dining room, with a crimson carpet reminiscent of the evening clouds leaving a lasting impression. Centered around fresh seafood brought in from the island's west coast, the dishes are an ensemble of flavorful Awaji vegetables cultivated by dedicated local farmers and richly marbled Awaji beef. Each dish reflects the changing seasons, fully utilizing the bountiful ingredients unique to Awaji Island, turning every bite into an unforgettable and timeless memory. Dinner: Seasonal special kaiseki [Winter Menu 12/1–2/28] Colorful bagna càuda made with island vegetables Three kinds of appetizer small bowls Seasonal chawanmushi (savory egg custard) Awaji Island Nishiura's seasonal fish and other 5 kinds of dishes Three-year Awaji Island tiger pufferfish, seared winter Spanish mackerel, sea bream, squid, and amberjack Simmered yellowtail and daikon radish Gurnard grated radish hot pot (small pot) Roasted Awaji beef with Awaji onions and Awaji Island Naruto orange sauce Meal: Rice, red miso soup, and pickles Pastry chef's special dessert Please note that the menu may change depending on the availability of ingredients on the day. The photo is for illustrative purposes only. Dinner times on busy days are divided into two sessions (5:30 PM and 7:30 PM). Breakfast: Japanese and Western buffet Meals, including both dinner and breakfast, will be served in the dining room

A classic Japanese resort "Awajihama Rikyu" standing in the famous Keino Matsubara, one of the 100 best sunsets in Japan The guest rooms on the [Special Floor] are a total of 13 high-end rooms with a unique variety that combines modern design and functionality in a nostalgic Japanese classical appearance, and boasts your own hot spring open-air bath. There are west-facing rooms where you can catch a glimpse of the madder sunset of the Seto Inland Sea through the gaps in the trees, and east-facing rooms with a beautiful morning sun overlooking Mt. Tsuruha, the spiritual peak of Awaji Island, which is colored by mythology and nature. Dinner: Seasonal special kaiseki [Winter Menu 12/1–2/28] Colorful bagna càuda made with island vegetables Three kinds of appetizer small bowls Seasonal chawanmushi (savory egg custard) Awaji Island Nishiura's seasonal fish and other 5 kinds of dishes Three-year Awaji Island tiger pufferfish, seared winter Spanish mackerel, sea bream, squid, and amberjack Simmered yellowtail and daikon radish Gurnard grated radish hot pot (small pot) Roasted Awaji beef with Awaji onions and Awaji Island Naruto orange sauce Meal: Rice, red miso soup, and pickles Pastry chef's special dessert Please note that the menu may change depending on the availability of ingredients on the day. The rest of the menu will be posted once decided Dinner times on busy days are divided into two sessions (5:30 PM and 7:30 PM). Breakfast: Japanese and Western buffet Both dinner and breakfast are served in the dining area

The gentle light of the setting sun beckons the beginning of an evening meal. Dinner will be served as a special kaiseki meal in a classical dining room, with a crimson carpet reminiscent of the evening clouds leaving a lasting impression. Centered around fresh seafood brought in from the island's west coast, the dishes are an ensemble of flavorful Awaji vegetables cultivated by dedicated local farmers and richly marbled Awaji beef. Each dish reflects the changing seasons, fully utilizing the bountiful ingredients unique to Awaji Island, turning every bite into an unforgettable and timeless memory. Dinner: Seasonal special kaiseki [Winter Menu 12/1–2/28] Colorful bagna càuda made with island vegetables Three kinds of appetizer small bowls Seasonal chawanmushi (savory egg custard) Awaji Island Nishiura's seasonal fish and other 5 kinds of dishes Three-year Awaji Island tiger pufferfish, seared winter Spanish mackerel, sea bream, squid, and amberjack Simmered yellowtail and daikon radish Gurnard grated radish hot pot (small pot) Roasted Awaji beef with Awaji onions and Awaji Island Naruto orange sauce Meal: Rice, red miso soup, and pickles Pastry chef's special dessert Please note that the menu may change depending on the availability of ingredients on the day. The photo is for illustrative purposes only. Dinner times on busy days are divided into two sessions (5:30 PM and 7:30 PM). Breakfast: Japanese and Western buffet Meals, including both dinner and breakfast, will be served in the dining room

The gentle light of the setting sun beckons the beginning of an evening meal. Dinner is served in a classical dining room with a scarlet carpet reminiscent of the evening glow, featuring seasonal kaiseki cuisine. Centered around fresh seafood brought in from the island's west coast, the dishes are an ensemble of flavorful Awaji vegetables cultivated by dedicated local farmers and richly marbled Awaji beef. Each dish reflects the changing seasons, fully utilizing the bountiful ingredients unique to Awaji Island, turning every bite into an unforgettable and timeless memory. Dinner: Seasonal Special Kaiseki Cuisine [Winter Menu 12/1–2/28] Colorful bagna càuda made with island vegetables Six types of small appetizer bowls Seasonal chawanmushi (savory egg custard) Six kinds of sashimi, including seasonal fish from Awaji Island Nishiura Awaji Island 3-year tiger pufferfish and seared winter Spanish mackerel, red snapper, squid, amberjack, and footed red shrimp Simmered yellowtail and daikon radish Gurnard grated radish hot pot (small pot) Awaji beef steak with Awaji onion and Awaji Island Naruto orange sauce Meal: Octopus rice, red miso soup, and pickles Pastry chef's special dessert Please note that the menu may change depending on the availability of ingredients on the day. The photo is for illustrative purposes only. Dinner times on busy days are divided into two sessions (5:30 PM and 7:30 PM). Breakfast: Japanese and Western buffet Meals, including both dinner and breakfast, will be served in the dining room

A classic Japanese resort "Awajihama Rikyu" standing in the famous Keino Matsubara, one of the 100 best sunsets in Japan The guest rooms on the [Special Floor] are a total of 13 high-end rooms with a unique variety that combines modern design and functionality in a nostalgic Japanese classical appearance, and boasts your own hot spring open-air bath. There are west-facing rooms where you can catch a glimpse of the madder sunset of the Seto Inland Sea through the gaps in the trees, and east-facing rooms with a beautiful morning sun overlooking Mt. Tsuruha, the spiritual peak of Awaji Island, which is colored by mythology and nature. Dinner: Seasonal special kaiseki [Winter Menu 12/1–2/28] Colorful bagna càuda made with island vegetables Three kinds of appetizer small bowls Seasonal chawanmushi (savory egg custard) Awaji Island Nishiura's seasonal fish and other 5 kinds of dishes Three-year Awaji Island tiger pufferfish, seared winter Spanish mackerel, sea bream, squid, and amberjack Simmered yellowtail and daikon radish Gurnard grated radish hot pot (small pot) Roasted Awaji beef with Awaji onions and Awaji Island Naruto orange sauce Meal: Rice, red miso soup, and pickles Pastry chef's special dessert Please note that the menu may change depending on the availability of ingredients on the day. The rest of the menu will be posted once decided Dinner times on busy days are divided into two sessions (5:30 PM and 7:30 PM). Breakfast: Japanese and Western buffet Both dinner and breakfast are served in the dining area

The gentle light of the setting sun beckons the beginning of an evening meal. Dinner will be served as a special kaiseki meal in a classical dining room, with a crimson carpet reminiscent of the evening clouds leaving a lasting impression. Centered around fresh seafood brought in from the island's west coast, the dishes are an ensemble of flavorful Awaji vegetables cultivated by dedicated local farmers and richly marbled Awaji beef. Each dish reflects the changing seasons, fully utilizing the bountiful ingredients unique to Awaji Island, turning every bite into an unforgettable and timeless memory. Dinner: Seasonal special kaiseki [Winter Menu 12/1–2/28] Colorful bagna càuda made with island vegetables Three kinds of appetizer small bowls Seasonal chawanmushi (savory egg custard) Awaji Island Nishiura's seasonal fish and other 5 kinds of dishes Three-year Awaji Island tiger pufferfish, seared winter Spanish mackerel, sea bream, squid, and amberjack Simmered yellowtail and daikon radish Gurnard grated radish hot pot (small pot) Roasted Awaji beef with Awaji onions and Awaji Island Naruto orange sauce Meal: Rice, red miso soup, and pickles Pastry chef's special dessert Please note that the menu may change depending on the availability of ingredients on the day. The photo is for illustrative purposes only. Dinner times on busy days are divided into two sessions (5:30 PM and 7:30 PM). Breakfast: Japanese and Western buffet Meals, including both dinner and breakfast, will be served in the dining room

The gentle light of the setting sun beckons the beginning of an evening meal. Dinner is served in a classical dining room with a scarlet carpet reminiscent of the evening glow, featuring seasonal kaiseki cuisine. Centered around fresh seafood brought in from the island's west coast, the dishes are an ensemble of flavorful Awaji vegetables cultivated by dedicated local farmers and richly marbled Awaji beef. Each dish reflects the changing seasons, fully utilizing the bountiful ingredients unique to Awaji Island, turning every bite into an unforgettable and timeless memory. Dinner: Seasonal Special Kaiseki Cuisine [Winter Menu 12/1–2/28] Colorful bagna càuda made with island vegetables Six types of small appetizer bowls Seasonal chawanmushi (savory egg custard) Six kinds of sashimi, including seasonal fish from Awaji Island Nishiura Awaji Island 3-year tiger pufferfish and seared winter Spanish mackerel, red snapper, squid, amberjack, and footed red shrimp Simmered yellowtail and daikon radish Gurnard grated radish hot pot (small pot) Awaji beef steak with Awaji onion and Awaji Island Naruto orange sauce Meal: Octopus rice, red miso soup, and pickles Pastry chef's special dessert Please note that the menu may change depending on the availability of ingredients on the day. The photo is for illustrative purposes only. Dinner times on busy days are divided into two sessions (5:30 PM and 7:30 PM). Breakfast: Japanese and Western buffet Meals, including both dinner and breakfast, will be served in the dining room

The gentle light of the setting sun beckons the beginning of an evening meal. Dinner will be served as a special kaiseki meal in a classical dining room, with a crimson carpet reminiscent of the evening clouds leaving a lasting impression. Centered around fresh seafood brought in from the island's west coast, the dishes are an ensemble of flavorful Awaji vegetables cultivated by dedicated local farmers and richly marbled Awaji beef. Each dish reflects the changing seasons, fully utilizing the bountiful ingredients unique to Awaji Island, turning every bite into an unforgettable and timeless memory. Dinner: Seasonal special kaiseki [Winter Menu 12/1–2/28] Colorful bagna càuda made with island vegetables Three kinds of appetizer small bowls Seasonal chawanmushi (savory egg custard) Awaji Island Nishiura's seasonal fish and other 5 kinds of dishes Three-year Awaji Island tiger pufferfish, seared winter Spanish mackerel, sea bream, squid, and amberjack Simmered yellowtail and daikon radish Gurnard grated radish hot pot (small pot) Roasted Awaji beef with Awaji onions and Awaji Island Naruto orange sauce Meal: Rice, red miso soup, and pickles Pastry chef's special dessert Please note that the menu may change depending on the availability of ingredients on the day. The photo is for illustrative purposes only. Dinner times on busy days are divided into two sessions (5:30 PM and 7:30 PM). Breakfast: Japanese and Western buffet Meals, including both dinner and breakfast, will be served in the dining room

A classic Japanese resort "Awajihama Rikyu" standing in the famous Keino Matsubara, one of the 100 best sunsets in Japan The guest rooms on the [Special Floor] are a total of 13 high-end rooms with a unique variety that combines modern design and functionality in a nostalgic Japanese classical appearance, and boasts your own hot spring open-air bath. There are west-facing rooms where you can catch a glimpse of the madder sunset of the Seto Inland Sea through the gaps in the trees, and east-facing rooms with a beautiful morning sun overlooking Mt. Tsuruha, the spiritual peak of Awaji Island, which is colored by mythology and nature. Dinner: Seasonal special kaiseki [Winter Menu 12/1–2/28] Colorful bagna càuda made with island vegetables Three kinds of appetizer small bowls Seasonal chawanmushi (savory egg custard) Awaji Island Nishiura's seasonal fish and other 5 kinds of dishes Three-year Awaji Island tiger pufferfish, seared winter Spanish mackerel, sea bream, squid, and amberjack Simmered yellowtail and daikon radish Gurnard grated radish hot pot (small pot) Roasted Awaji beef with Awaji onions and Awaji Island Naruto orange sauce Meal: Rice, red miso soup, and pickles Pastry chef's special dessert Please note that the menu may change depending on the availability of ingredients on the day. The rest of the menu will be posted once decided Dinner times on busy days are divided into two sessions (5:30 PM and 7:30 PM). Breakfast: Japanese and Western buffet Both dinner and breakfast are served in the dining area

The gentle light of the setting sun beckons the beginning of an evening meal. Dinner is served in a classical dining room with a scarlet carpet reminiscent of the evening glow, featuring seasonal kaiseki cuisine. Centered around fresh seafood brought in from the island's west coast, the dishes are an ensemble of flavorful Awaji vegetables cultivated by dedicated local farmers and richly marbled Awaji beef. Each dish reflects the changing seasons, fully utilizing the bountiful ingredients unique to Awaji Island, turning every bite into an unforgettable and timeless memory. Dinner: Seasonal Special Kaiseki Cuisine [Winter Menu 12/1–2/28] Colorful bagna càuda made with island vegetables Six types of small appetizer bowls Seasonal chawanmushi (savory egg custard) Six kinds of sashimi, including seasonal fish from Awaji Island Nishiura Awaji Island 3-year tiger pufferfish and seared winter Spanish mackerel, red snapper, squid, amberjack, and footed red shrimp Simmered yellowtail and daikon radish Gurnard grated radish hot pot (small pot) Awaji beef steak with Awaji onion and Awaji Island Naruto orange sauce Meal: Octopus rice, red miso soup, and pickles Pastry chef's special dessert Please note that the menu may change depending on the availability of ingredients on the day. The photo is for illustrative purposes only. Dinner times on busy days are divided into two sessions (5:30 PM and 7:30 PM). Breakfast: Japanese and Western buffet Meals, including both dinner and breakfast, will be served in the dining room

A classic Japanese resort "Awajihama Rikyu" standing in the famous Keino Matsubara, one of the 100 best sunsets in Japan The guest rooms on the [Special Floor] are a total of 13 high-end rooms with a unique variety that combines modern design and functionality in a nostalgic Japanese classical appearance, and boasts your own hot spring open-air bath. There are west-facing rooms where you can catch a glimpse of the madder sunset of the Seto Inland Sea through the gaps in the trees, and east-facing rooms with a beautiful morning sun overlooking Mt. Tsuruha, the spiritual peak of Awaji Island, which is colored by mythology and nature. Dinner: Seasonal special kaiseki [Winter Menu 12/1–2/28] Colorful bagna càuda made with island vegetables Three kinds of appetizer small bowls Seasonal chawanmushi (savory egg custard) Awaji Island Nishiura's seasonal fish and other 5 kinds of dishes Three-year Awaji Island tiger pufferfish, seared winter Spanish mackerel, sea bream, squid, and amberjack Simmered yellowtail and daikon radish Gurnard grated radish hot pot (small pot) Roasted Awaji beef with Awaji onions and Awaji Island Naruto orange sauce Meal: Rice, red miso soup, and pickles Pastry chef's special dessert Please note that the menu may change depending on the availability of ingredients on the day. The rest of the menu will be posted once decided Dinner times on busy days are divided into two sessions (5:30 PM and 7:30 PM). Breakfast: Japanese and Western buffet Both dinner and breakfast are served in the dining area

The gentle light of the setting sun beckons the beginning of an evening meal. Dinner will be served as a special kaiseki meal in a classical dining room, with a crimson carpet reminiscent of the evening clouds leaving a lasting impression. Centered around fresh seafood brought in from the island's west coast, the dishes are an ensemble of flavorful Awaji vegetables cultivated by dedicated local farmers and richly marbled Awaji beef. Each dish reflects the changing seasons, fully utilizing the bountiful ingredients unique to Awaji Island, turning every bite into an unforgettable and timeless memory. Dinner: Seasonal special kaiseki [Winter Menu 12/1–2/28] Colorful bagna càuda made with island vegetables Three kinds of appetizer small bowls Seasonal chawanmushi (savory egg custard) Awaji Island Nishiura's seasonal fish and other 5 kinds of dishes Three-year Awaji Island tiger pufferfish, seared winter Spanish mackerel, sea bream, squid, and amberjack Simmered yellowtail and daikon radish Gurnard grated radish hot pot (small pot) Roasted Awaji beef with Awaji onions and Awaji Island Naruto orange sauce Meal: Rice, red miso soup, and pickles Pastry chef's special dessert Please note that the menu may change depending on the availability of ingredients on the day. The photo is for illustrative purposes only. Dinner times on busy days are divided into two sessions (5:30 PM and 7:30 PM). Breakfast: Japanese and Western buffet Meals, including both dinner and breakfast, will be served in the dining room

The gentle light of the setting sun beckons the beginning of an evening meal. Dinner is served in a classical dining room with a scarlet carpet reminiscent of the evening glow, featuring seasonal kaiseki cuisine. Centered around fresh seafood brought in from the island's west coast, the dishes are an ensemble of flavorful Awaji vegetables cultivated by dedicated local farmers and richly marbled Awaji beef. Each dish reflects the changing seasons, fully utilizing the bountiful ingredients unique to Awaji Island, turning every bite into an unforgettable and timeless memory. Dinner: Seasonal Special Kaiseki Cuisine [Winter Menu 12/1–2/28] Colorful bagna càuda made with island vegetables Six types of small appetizer bowls Seasonal chawanmushi (savory egg custard) Six kinds of sashimi, including seasonal fish from Awaji Island Nishiura Awaji Island 3-year tiger pufferfish and seared winter Spanish mackerel, red snapper, squid, amberjack, and footed red shrimp Simmered yellowtail and daikon radish Gurnard grated radish hot pot (small pot) Awaji beef steak with Awaji onion and Awaji Island Naruto orange sauce Meal: Octopus rice, red miso soup, and pickles Pastry chef's special dessert Please note that the menu may change depending on the availability of ingredients on the day. The photo is for illustrative purposes only. Dinner times on busy days are divided into two sessions (5:30 PM and 7:30 PM). Breakfast: Japanese and Western buffet Meals, including both dinner and breakfast, will be served in the dining room

A classic Japanese resort "Awajihama Rikyu" standing in the famous Keino Matsubara, one of the 100 best sunsets in Japan The guest rooms on the [Special Floor] are a total of 13 high-end rooms with a unique variety that combines modern design and functionality in a nostalgic Japanese classical appearance, and boasts your own hot spring open-air bath. There are west-facing rooms where you can catch a glimpse of the madder sunset of the Seto Inland Sea through the gaps in the trees, and east-facing rooms with a beautiful morning sun overlooking Mt. Tsuruha, the spiritual peak of Awaji Island, which is colored by mythology and nature. Dinner: Seasonal special kaiseki [Winter Menu 12/1–2/28] Colorful bagna càuda made with island vegetables Three kinds of appetizer small bowls Seasonal chawanmushi (savory egg custard) Awaji Island Nishiura's seasonal fish and other 5 kinds of dishes Three-year Awaji Island tiger pufferfish, seared winter Spanish mackerel, sea bream, squid, and amberjack Simmered yellowtail and daikon radish Gurnard grated radish hot pot (small pot) Roasted Awaji beef with Awaji onions and Awaji Island Naruto orange sauce Meal: Rice, red miso soup, and pickles Pastry chef's special dessert Please note that the menu may change depending on the availability of ingredients on the day. The rest of the menu will be posted once decided Dinner times on busy days are divided into two sessions (5:30 PM and 7:30 PM). Breakfast: Japanese and Western buffet Both dinner and breakfast are served in the dining area

The gentle light of the setting sun beckons the beginning of an evening meal. Dinner will be served as a special kaiseki meal in a classical dining room, with a crimson carpet reminiscent of the evening clouds leaving a lasting impression. Centered around fresh seafood brought in from the island's west coast, the dishes are an ensemble of flavorful Awaji vegetables cultivated by dedicated local farmers and richly marbled Awaji beef. Each dish reflects the changing seasons, fully utilizing the bountiful ingredients unique to Awaji Island, turning every bite into an unforgettable and timeless memory. Dinner: Seasonal special kaiseki [Winter Menu 12/1–2/28] Colorful bagna càuda made with island vegetables Three kinds of appetizer small bowls Seasonal chawanmushi (savory egg custard) Awaji Island Nishiura's seasonal fish and other 5 kinds of dishes Three-year Awaji Island tiger pufferfish, seared winter Spanish mackerel, sea bream, squid, and amberjack Simmered yellowtail and daikon radish Gurnard grated radish hot pot (small pot) Roasted Awaji beef with Awaji onions and Awaji Island Naruto orange sauce Meal: Rice, red miso soup, and pickles Pastry chef's special dessert Please note that the menu may change depending on the availability of ingredients on the day. The photo is for illustrative purposes only. Dinner times on busy days are divided into two sessions (5:30 PM and 7:30 PM). Breakfast: Japanese and Western buffet Meals, including both dinner and breakfast, will be served in the dining room

The gentle light of the setting sun beckons the beginning of an evening meal. Dinner is served in a classical dining room with a scarlet carpet reminiscent of the evening glow, featuring seasonal kaiseki cuisine. Centered around fresh seafood brought in from the island's west coast, the dishes are an ensemble of flavorful Awaji vegetables cultivated by dedicated local farmers and richly marbled Awaji beef. Each dish reflects the changing seasons, fully utilizing the bountiful ingredients unique to Awaji Island, turning every bite into an unforgettable and timeless memory. Dinner: Seasonal Special Kaiseki Cuisine [Winter Menu 12/1–2/28] Colorful bagna càuda made with island vegetables Six types of small appetizer bowls Seasonal chawanmushi (savory egg custard) Six kinds of sashimi, including seasonal fish from Awaji Island Nishiura Awaji Island 3-year tiger pufferfish and seared winter Spanish mackerel, red snapper, squid, amberjack, and footed red shrimp Simmered yellowtail and daikon radish Gurnard grated radish hot pot (small pot) Awaji beef steak with Awaji onion and Awaji Island Naruto orange sauce Meal: Octopus rice, red miso soup, and pickles Pastry chef's special dessert Please note that the menu may change depending on the availability of ingredients on the day. The photo is for illustrative purposes only. Dinner times on busy days are divided into two sessions (5:30 PM and 7:30 PM). Breakfast: Japanese and Western buffet Meals, including both dinner and breakfast, will be served in the dining room