Kamenoi Hotel Setouchi Hikari

[Setouchi Adult Travel from Age 50] We kindly ask that the representative be 50 years old or older. *Please note that we may ask for ID verification.* (Accompanying guests under 50 years old are also welcome.) Plan-exclusive benefits ① One complimentary drink during meals. ② Check-out is available until 12:00 noon. [Dinner] Prepared with seasonal ingredients and carefully refined seasoning. Please enjoy the dishes proudly prepared by our head chef. ＜Menu (June 2026 – August 2026)＞ Appetizer: Two varieties platter Sashimi: Assorted seafood - With Setouchi light soy sauce - Main Dish: Premium Takamori Wagyu beef grilled on a ceramic plate Grilled Dish: Salt koji-grilled cutlassfish with kanro candy sauce Fried Dish: Seto Inland Sea conger eel and natural yam fritters Vinegared Dish: Vinegared octopus from the Seto Inland Sea with summer vegetables Meal: Corn rice - Fukufuku rice - Soup: Nagato akamoku seaweed soup Pickles: Three-variety platter Dessert: Ushima's salted pudding. (September 2026 – November 2026) <Basket Platter> Appetizer: Five-item assortment Sashimi: Kasado flounder and two other types - With Setouchi light soy sauce - ----- Main Dish: Premium Takamori Wagyu beef shabu-shabu Fish Dish: Steamed white fish served with baked apple and chrysanthemum greens sauce Meat Dish: Premium Takamori Wagyu roast beef with chilled eggplant Meal: Seasoned Rice - Fukufuku Rice - Soup: Nameko Mushroom Soup Pickles: Three-variety platter Dessert: Roasted Green Tea Panna Cotta with Candied Syrup Jelly on Top The menu and tableware may change depending on the season and supply conditions. For elementary school children, "children's banquet cuisine" will be provided, and for preschool children, "children's set meal" will be prepared. If you have any allergies, please inform us at the time of reservation. [About the preparation of futons] If you prefer to arrange your own bedding, please let us know at the time of reservation.

You can directly interact with fish in Japan's largest touching pool ① On the day, please come directly to "Hirameki Park Kasado Island" (there is no shuttle service from the hotel). ② Please inform them that it is a "Kamenoi Hotel experience plan" (Operating hours: 9:30–16:30, Closed: Tuesdays and Wednesdays) ③ After the tour, please pick up the flounder at the reception and come to the hotel ④ At check-in, please promptly hand over the Kasado sea bream to the front desk. Please Note ・If you do not bring it on your stay day, we may not be able to provide the flounder sashimi ・We will confirm your visit time to Hirameki Park Kasadojima by the day before [Dinner] ＜Menu (June 2026 – August 2026)＞ Appetizer: Kaminoze kuruma shrimp and white corn cold dish, and more. Sashimi: Kasado flounder served whole, followed by crispy bone crackers Main Dish: Setouchi pike conger hot pot. Fish Dish: White fish fried with salt koji, prepared with couscous. Meat Dish: Premium Takamori Wagyu beef roast with summer vegetables and more Rice Dish: Kasado flounder with sesame sauce rice topped with grated yam Soup: Nagato akamoku seaweed soup Pickles: Three-variety platter Dessert: Ushijima salt pudding and Hirao olive gelato (September 2026 – November 2026) Appetizer: Assorted Four Delicacies Sashimi: Kasado flounder served whole, followed by crispy bone crackers Main Dish: Premium Takamori Wagyu beef grilled on a ceramic plate Steamed Dish: Matsutake mushroom dobin-mushi (tea kettle soup) Fish Dish: Grilled sweet sea bream served with shrimp and tomato sauce Cold Dish: Sea urchin flan with golden jelly Rice Dish: Kamameshi rice (white rice) with chirimen sansho, served with grated yam Soup: Nameko Mushroom Soup Pickles: Three-variety platter Dessert: Hojicha panna cotta topped with kanro candy jelly and Hirao olive gelato Changes may occur depending on the season and procurement conditions For elementary school children, we provide 'Children's banquet cuisine,' and for preschool children, we prepare the 'Children's meal set.' If you have any allergies, please inform us at the time of reservation. [About the preparation of futons] We will prepare the futon for you before check-in. If you have specific preferences, please inform us at the time of booking. Special Notes ・An accommodation tax of 150 yen per night applies to guests aged 12 and above. ・Preschool children are charged 50% of the adult rate. ・Infants are charged a lodging fee of 1,650 yen.

[Setouchi Adult Travel from Age 50] We kindly ask that the representative be 50 years old or older. *Please note that we may ask for ID verification.* (Accompanying guests under 50 years old are also welcome.) Plan-exclusive benefits ① One complimentary drink during meals. ② Check-out is available until 12:00 noon. [Dinner] Prepared with seasonal ingredients and carefully refined seasoning. Please enjoy the dishes proudly prepared by our head chef. ＜Menu (June 2026 – August 2026)＞ Appetizer: Two varieties platter Sashimi: Assorted seafood - With Setouchi light soy sauce - Main Dish: Premium Takamori Wagyu beef grilled on a ceramic plate Grilled Dish: Salt koji-grilled cutlassfish with kanro candy sauce Fried Dish: Seto Inland Sea conger eel and natural yam fritters Vinegared Dish: Vinegared octopus from the Seto Inland Sea with summer vegetables Meal: Corn rice - Fukufuku rice - Soup: Nagato akamoku seaweed soup Pickles: Three-variety platter Dessert: Ushima's salted pudding. (September 2026 – November 2026) <Basket Platter> Appetizer: Five-item assortment Sashimi: Kasado flounder and two other types - With Setouchi light soy sauce - ----- Main Dish: Premium Takamori Wagyu beef shabu-shabu Fish Dish: Steamed white fish served with baked apple and chrysanthemum greens sauce Meat Dish: Premium Takamori Wagyu roast beef with chilled eggplant Meal: Seasoned Rice - Fukufuku Rice - Soup: Nameko Mushroom Soup Pickles: Three-variety platter Dessert: Roasted Green Tea Panna Cotta with Candied Syrup Jelly on Top The menu and tableware may change depending on the season and supply conditions. For elementary school children, "children's banquet cuisine" will be provided, and for preschool children, "children's set meal" will be prepared. If you have any allergies, please inform us at the time of reservation. [About the preparation of futons] If you prefer to arrange your own bedding, please let us know at the time of reservation.

You can directly interact with fish in Japan's largest touching pool ① On the day, please come directly to "Hirameki Park Kasado Island" (there is no shuttle service from the hotel). ② Please inform them that it is a "Kamenoi Hotel experience plan" (Operating hours: 9:30–16:30, Closed: Tuesdays and Wednesdays) ③ After the tour, please pick up the flounder at the reception and come to the hotel ④ At check-in, please promptly hand over the Kasado sea bream to the front desk. Please Note ・If you do not bring it on your stay day, we may not be able to provide the flounder sashimi ・We will confirm your visit time to Hirameki Park Kasadojima by the day before [Dinner] ＜Menu (June 2026 – August 2026)＞ Appetizer: Kaminoze kuruma shrimp and white corn cold dish, and more. Sashimi: Kasado flounder served whole, followed by crispy bone crackers Main Dish: Setouchi pike conger hot pot. Fish Dish: White fish fried with salt koji, prepared with couscous. Meat Dish: Premium Takamori Wagyu beef roast with summer vegetables and more Rice Dish: Kasado flounder with sesame sauce rice topped with grated yam Soup: Nagato akamoku seaweed soup Pickles: Three-variety platter Dessert: Ushijima salt pudding and Hirao olive gelato (September 2026 – November 2026) Appetizer: Assorted Four Delicacies Sashimi: Kasado flounder served whole, followed by crispy bone crackers Main Dish: Premium Takamori Wagyu beef grilled on a ceramic plate Steamed Dish: Matsutake mushroom dobin-mushi (tea kettle soup) Fish Dish: Grilled sweet sea bream served with shrimp and tomato sauce Cold Dish: Sea urchin flan with golden jelly Rice Dish: Kamameshi rice (white rice) with chirimen sansho, served with grated yam Soup: Nameko Mushroom Soup Pickles: Three-variety platter Dessert: Hojicha panna cotta topped with kanro candy jelly and Hirao olive gelato Changes may occur depending on the season and procurement conditions For elementary school children, we provide 'Children's banquet cuisine,' and for preschool children, we prepare the 'Children's meal set.' If you have any allergies, please inform us at the time of reservation. [About the preparation of futons] We will prepare the futon for you before check-in. If you have specific preferences, please inform us at the time of booking. Special Notes ・An accommodation tax of 150 yen per night applies to guests aged 12 and above. ・Preschool children are charged 50% of the adult rate. ・Infants are charged a lodging fee of 1,650 yen.

[Setouchi Adult Travel from Age 50] We kindly ask that the representative be 50 years old or older. *Please note that we may ask for ID verification.* (Accompanying guests under 50 years old are also welcome.) Plan-exclusive benefits ① One complimentary drink during meals. ② Check-out is available until 12:00 noon. [Dinner] Prepared with seasonal ingredients and carefully refined seasoning. Please enjoy the dishes proudly prepared by our head chef. ＜Menu (June 2026 – August 2026)＞ Appetizer: Two varieties platter Sashimi: Assorted seafood - With Setouchi light soy sauce - Main Dish: Premium Takamori Wagyu beef grilled on a ceramic plate Grilled Dish: Salt koji-grilled cutlassfish with kanro candy sauce Fried Dish: Seto Inland Sea conger eel and natural yam fritters Vinegared Dish: Vinegared octopus from the Seto Inland Sea with summer vegetables Meal: Corn rice - Fukufuku rice - Soup: Nagato akamoku seaweed soup Pickles: Three-variety platter Dessert: Ushima's salted pudding. (September 2026 – November 2026) <Basket Platter> Appetizer: Five-item assortment Sashimi: Kasado flounder and two other types - With Setouchi light soy sauce - ----- Main Dish: Premium Takamori Wagyu beef shabu-shabu Fish Dish: Steamed white fish served with baked apple and chrysanthemum greens sauce Meat Dish: Premium Takamori Wagyu roast beef with chilled eggplant Meal: Seasoned Rice - Fukufuku Rice - Soup: Nameko Mushroom Soup Pickles: Three-variety platter Dessert: Roasted Green Tea Panna Cotta with Candied Syrup Jelly on Top The menu and tableware may change depending on the season and supply conditions. For elementary school children, "children's banquet cuisine" will be provided, and for preschool children, "children's set meal" will be prepared. If you have any allergies, please inform us at the time of reservation. [About the preparation of futons] If you prefer to arrange your own bedding, please let us know at the time of reservation.

You can directly interact with fish in Japan's largest touching pool ① On the day, please come directly to "Hirameki Park Kasado Island" (there is no shuttle service from the hotel). ② Please inform them that it is a "Kamenoi Hotel experience plan" (Operating hours: 9:30–16:30, Closed: Tuesdays and Wednesdays) ③ After the tour, please pick up the flounder at the reception and come to the hotel ④ At check-in, please promptly hand over the Kasado sea bream to the front desk. Please Note ・If you do not bring it on your stay day, we may not be able to provide the flounder sashimi ・We will confirm your visit time to Hirameki Park Kasadojima by the day before [Dinner] ＜Menu (June 2026 – August 2026)＞ Appetizer: Kaminoze kuruma shrimp and white corn cold dish, and more. Sashimi: Kasado flounder served whole, followed by crispy bone crackers Main Dish: Setouchi pike conger hot pot. Fish Dish: White fish fried with salt koji, prepared with couscous. Meat Dish: Premium Takamori Wagyu beef roast with summer vegetables and more Rice Dish: Kasado flounder with sesame sauce rice topped with grated yam Soup: Nagato akamoku seaweed soup Pickles: Three-variety platter Dessert: Ushijima salt pudding and Hirao olive gelato (September 2026 – November 2026) Appetizer: Assorted Four Delicacies Sashimi: Kasado flounder served whole, followed by crispy bone crackers Main Dish: Premium Takamori Wagyu beef grilled on a ceramic plate Steamed Dish: Matsutake mushroom dobin-mushi (tea kettle soup) Fish Dish: Grilled sweet sea bream served with shrimp and tomato sauce Cold Dish: Sea urchin flan with golden jelly Rice Dish: Kamameshi rice (white rice) with chirimen sansho, served with grated yam Soup: Nameko Mushroom Soup Pickles: Three-variety platter Dessert: Hojicha panna cotta topped with kanro candy jelly and Hirao olive gelato Changes may occur depending on the season and procurement conditions For elementary school children, we provide 'Children's banquet cuisine,' and for preschool children, we prepare the 'Children's meal set.' If you have any allergies, please inform us at the time of reservation. [About the preparation of futons] We will prepare the futon for you before check-in. If you have specific preferences, please inform us at the time of booking. Special Notes ・An accommodation tax of 150 yen per night applies to guests aged 12 and above. ・Preschool children are charged 50% of the adult rate. ・Infants are charged a lodging fee of 1,650 yen.

[Setouchi Adult Travel from Age 50] We kindly ask that the representative be 50 years old or older. *Please note that we may ask for ID verification.* (Accompanying guests under 50 years old are also welcome.) Plan-exclusive benefits ① One complimentary drink during meals. ② Check-out is available until 12:00 noon. [Dinner] Prepared with seasonal ingredients and carefully refined seasoning. Please enjoy the dishes proudly prepared by our head chef. ＜Menu (June 2026 – August 2026)＞ Appetizer: Two varieties platter Sashimi: Assorted seafood - With Setouchi light soy sauce - Main Dish: Premium Takamori Wagyu beef grilled on a ceramic plate Grilled Dish: Salt koji-grilled cutlassfish with kanro candy sauce Fried Dish: Seto Inland Sea conger eel and natural yam fritters Vinegared Dish: Vinegared octopus from the Seto Inland Sea with summer vegetables Meal: Corn rice - Fukufuku rice - Soup: Nagato akamoku seaweed soup Pickles: Three-variety platter Dessert: Ushima's salted pudding. (September 2026 – November 2026) <Basket Platter> Appetizer: Five-item assortment Sashimi: Kasado flounder and two other types - With Setouchi light soy sauce - ----- Main Dish: Premium Takamori Wagyu beef shabu-shabu Fish Dish: Steamed white fish served with baked apple and chrysanthemum greens sauce Meat Dish: Premium Takamori Wagyu roast beef with chilled eggplant Meal: Seasoned Rice - Fukufuku Rice - Soup: Nameko Mushroom Soup Pickles: Three-variety platter Dessert: Roasted Green Tea Panna Cotta with Candied Syrup Jelly on Top The menu and tableware may change depending on the season and supply conditions. For elementary school children, "children's banquet cuisine" will be provided, and for preschool children, "children's set meal" will be prepared. If you have any allergies, please inform us at the time of reservation. [About the preparation of futons] If you prefer to arrange your own bedding, please let us know at the time of reservation.

You can directly interact with fish in Japan's largest touching pool ① On the day, please come directly to "Hirameki Park Kasado Island" (there is no shuttle service from the hotel). ② Please inform them that it is a "Kamenoi Hotel experience plan" (Operating hours: 9:30–16:30, Closed: Tuesdays and Wednesdays) ③ After the tour, please pick up the flounder at the reception and come to the hotel ④ At check-in, please promptly hand over the Kasado sea bream to the front desk. Please Note ・If you do not bring it on your stay day, we may not be able to provide the flounder sashimi ・We will confirm your visit time to Hirameki Park Kasadojima by the day before [Dinner] ＜Menu (June 2026 – August 2026)＞ Appetizer: Kaminoze kuruma shrimp and white corn cold dish, and more. Sashimi: Kasado flounder served whole, followed by crispy bone crackers Main Dish: Setouchi pike conger hot pot. Fish Dish: White fish fried with salt koji, prepared with couscous. Meat Dish: Premium Takamori Wagyu beef roast with summer vegetables and more Rice Dish: Kasado flounder with sesame sauce rice topped with grated yam Soup: Nagato akamoku seaweed soup Pickles: Three-variety platter Dessert: Ushijima salt pudding and Hirao olive gelato (September 2026 – November 2026) Appetizer: Assorted Four Delicacies Sashimi: Kasado flounder served whole, followed by crispy bone crackers Main Dish: Premium Takamori Wagyu beef grilled on a ceramic plate Steamed Dish: Matsutake mushroom dobin-mushi (tea kettle soup) Fish Dish: Grilled sweet sea bream served with shrimp and tomato sauce Cold Dish: Sea urchin flan with golden jelly Rice Dish: Kamameshi rice (white rice) with chirimen sansho, served with grated yam Soup: Nameko Mushroom Soup Pickles: Three-variety platter Dessert: Hojicha panna cotta topped with kanro candy jelly and Hirao olive gelato Changes may occur depending on the season and procurement conditions For elementary school children, we provide 'Children's banquet cuisine,' and for preschool children, we prepare the 'Children's meal set.' If you have any allergies, please inform us at the time of reservation. [About the preparation of futons] We will prepare the futon for you before check-in. If you have specific preferences, please inform us at the time of booking. Special Notes ・An accommodation tax of 150 yen per night applies to guests aged 12 and above. ・Preschool children are charged 50% of the adult rate. ・Infants are charged a lodging fee of 1,650 yen.

[Setouchi Adult Travel from Age 50] We kindly ask that the representative be 50 years old or older. *Please note that we may ask for ID verification.* (Accompanying guests under 50 years old are also welcome.) Plan-exclusive benefits ① One complimentary drink during meals. ② Check-out is available until 12:00 noon. [Dinner] Prepared with seasonal ingredients and carefully refined seasoning. Please enjoy the dishes proudly prepared by our head chef. ＜Menu (June 2026 – August 2026)＞ Appetizer: Two varieties platter Sashimi: Assorted seafood - With Setouchi light soy sauce - Main Dish: Premium Takamori Wagyu beef grilled on a ceramic plate Grilled Dish: Salt koji-grilled cutlassfish with kanro candy sauce Fried Dish: Seto Inland Sea conger eel and natural yam fritters Vinegared Dish: Vinegared octopus from the Seto Inland Sea with summer vegetables Meal: Corn rice - Fukufuku rice - Soup: Nagato akamoku seaweed soup Pickles: Three-variety platter Dessert: Ushima's salted pudding. (September 2026 – November 2026) <Basket Platter> Appetizer: Five-item assortment Sashimi: Kasado flounder and two other types - With Setouchi light soy sauce - ----- Main Dish: Premium Takamori Wagyu beef shabu-shabu Fish Dish: Steamed white fish served with baked apple and chrysanthemum greens sauce Meat Dish: Premium Takamori Wagyu roast beef with chilled eggplant Meal: Seasoned Rice - Fukufuku Rice - Soup: Nameko Mushroom Soup Pickles: Three-variety platter Dessert: Roasted Green Tea Panna Cotta with Candied Syrup Jelly on Top The menu and tableware may change depending on the season and supply conditions. For elementary school children, "children's banquet cuisine" will be provided, and for preschool children, "children's set meal" will be prepared. If you have any allergies, please inform us at the time of reservation. [About the preparation of futons] If you prefer to arrange your own bedding, please let us know at the time of reservation.

You can directly interact with fish in Japan's largest touching pool ① On the day, please come directly to "Hirameki Park Kasado Island" (there is no shuttle service from the hotel). ② Please inform them that it is a "Kamenoi Hotel experience plan" (Operating hours: 9:30–16:30, Closed: Tuesdays and Wednesdays) ③ After the tour, please pick up the flounder at the reception and come to the hotel ④ At check-in, please promptly hand over the Kasado sea bream to the front desk. Please Note ・If you do not bring it on your stay day, we may not be able to provide the flounder sashimi ・We will confirm your visit time to Hirameki Park Kasadojima by the day before [Dinner] ＜Menu (June 2026 – August 2026)＞ Appetizer: Kaminoze kuruma shrimp and white corn cold dish, and more. Sashimi: Kasado flounder served whole, followed by crispy bone crackers Main Dish: Setouchi pike conger hot pot. Fish Dish: White fish fried with salt koji, prepared with couscous. Meat Dish: Premium Takamori Wagyu beef roast with summer vegetables and more Rice Dish: Kasado flounder with sesame sauce rice topped with grated yam Soup: Nagato akamoku seaweed soup Pickles: Three-variety platter Dessert: Ushijima salt pudding and Hirao olive gelato (September 2026 – November 2026) Appetizer: Assorted Four Delicacies Sashimi: Kasado flounder served whole, followed by crispy bone crackers Main Dish: Premium Takamori Wagyu beef grilled on a ceramic plate Steamed Dish: Matsutake mushroom dobin-mushi (tea kettle soup) Fish Dish: Grilled sweet sea bream served with shrimp and tomato sauce Cold Dish: Sea urchin flan with golden jelly Rice Dish: Kamameshi rice (white rice) with chirimen sansho, served with grated yam Soup: Nameko Mushroom Soup Pickles: Three-variety platter Dessert: Hojicha panna cotta topped with kanro candy jelly and Hirao olive gelato Changes may occur depending on the season and procurement conditions For elementary school children, we provide 'Children's banquet cuisine,' and for preschool children, we prepare the 'Children's meal set.' If you have any allergies, please inform us at the time of reservation. [About the preparation of futons] We will prepare the futon for you before check-in. If you have specific preferences, please inform us at the time of booking. Special Notes ・An accommodation tax of 150 yen per night applies to guests aged 12 and above. ・Preschool children are charged 50% of the adult rate. ・Infants are charged a lodging fee of 1,650 yen.

[Setouchi Adult Travel from Age 50] We kindly ask that the representative be 50 years old or older. *Please note that we may ask for ID verification.* (Accompanying guests under 50 years old are also welcome.) Plan-exclusive benefits ① One complimentary drink during meals. ② Check-out is available until 12:00 noon. [Dinner] Prepared with seasonal ingredients and carefully refined seasoning. Please enjoy the dishes proudly prepared by our head chef. ＜Menu (June 2026 – August 2026)＞ Appetizer: Two varieties platter Sashimi: Assorted seafood - With Setouchi light soy sauce - Main Dish: Premium Takamori Wagyu beef grilled on a ceramic plate Grilled Dish: Salt koji-grilled cutlassfish with kanro candy sauce Fried Dish: Seto Inland Sea conger eel and natural yam fritters Vinegared Dish: Vinegared octopus from the Seto Inland Sea with summer vegetables Meal: Corn rice - Fukufuku rice - Soup: Nagato akamoku seaweed soup Pickles: Three-variety platter Dessert: Ushima's salted pudding. (September 2026 – November 2026) <Basket Platter> Appetizer: Five-item assortment Sashimi: Kasado flounder and two other types - With Setouchi light soy sauce - ----- Main Dish: Premium Takamori Wagyu beef shabu-shabu Fish Dish: Steamed white fish served with baked apple and chrysanthemum greens sauce Meat Dish: Premium Takamori Wagyu roast beef with chilled eggplant Meal: Seasoned Rice - Fukufuku Rice - Soup: Nameko Mushroom Soup Pickles: Three-variety platter Dessert: Roasted Green Tea Panna Cotta with Candied Syrup Jelly on Top The menu and tableware may change depending on the season and supply conditions. For elementary school children, "children's banquet cuisine" will be provided, and for preschool children, "children's set meal" will be prepared. If you have any allergies, please inform us at the time of reservation. [About the preparation of futons] If you prefer to arrange your own bedding, please let us know at the time of reservation.

You can directly interact with fish in Japan's largest touching pool ① On the day, please come directly to "Hirameki Park Kasado Island" (there is no shuttle service from the hotel). ② Please inform them that it is a "Kamenoi Hotel experience plan" (Operating hours: 9:30–16:30, Closed: Tuesdays and Wednesdays) ③ After the tour, please pick up the flounder at the reception and come to the hotel ④ At check-in, please promptly hand over the Kasado sea bream to the front desk. Please Note ・If you do not bring it on your stay day, we may not be able to provide the flounder sashimi ・We will confirm your visit time to Hirameki Park Kasadojima by the day before [Dinner] ＜Menu (June 2026 – August 2026)＞ Appetizer: Kaminoze kuruma shrimp and white corn cold dish, and more. Sashimi: Kasado flounder served whole, followed by crispy bone crackers Main Dish: Setouchi pike conger hot pot. Fish Dish: White fish fried with salt koji, prepared with couscous. Meat Dish: Premium Takamori Wagyu beef roast with summer vegetables and more Rice Dish: Kasado flounder with sesame sauce rice topped with grated yam Soup: Nagato akamoku seaweed soup Pickles: Three-variety platter Dessert: Ushijima salt pudding and Hirao olive gelato (September 2026 – November 2026) Appetizer: Assorted Four Delicacies Sashimi: Kasado flounder served whole, followed by crispy bone crackers Main Dish: Premium Takamori Wagyu beef grilled on a ceramic plate Steamed Dish: Matsutake mushroom dobin-mushi (tea kettle soup) Fish Dish: Grilled sweet sea bream served with shrimp and tomato sauce Cold Dish: Sea urchin flan with golden jelly Rice Dish: Kamameshi rice (white rice) with chirimen sansho, served with grated yam Soup: Nameko Mushroom Soup Pickles: Three-variety platter Dessert: Hojicha panna cotta topped with kanro candy jelly and Hirao olive gelato Changes may occur depending on the season and procurement conditions For elementary school children, we provide 'Children's banquet cuisine,' and for preschool children, we prepare the 'Children's meal set.' If you have any allergies, please inform us at the time of reservation. [About the preparation of futons] We will prepare the futon for you before check-in. If you have specific preferences, please inform us at the time of booking. Special Notes ・An accommodation tax of 150 yen per night applies to guests aged 12 and above. ・Preschool children are charged 50% of the adult rate. ・Infants are charged a lodging fee of 1,650 yen.

You can directly interact with fish in Japan's largest touching pool ① On the day, please come directly to "Hirameki Park Kasado Island" (there is no shuttle service from the hotel). ② Please inform them that it is a "Kamenoi Hotel experience plan" (Operating hours: 9:30–16:30, Closed: Tuesdays and Wednesdays) ③ After the tour, please pick up the flounder at the reception and come to the hotel ④ At check-in, please promptly hand over the Kasado sea bream to the front desk. Please Note ・If you do not bring it on your stay day, we may not be able to provide the flounder sashimi ・We will confirm your visit time to Hirameki Park Kasadojima by the day before [Dinner] ＜Menu (June 2026 – August 2026)＞ Appetizer: Kaminoze kuruma shrimp and white corn cold dish, and more. Sashimi: Kasado flounder served whole, followed by crispy bone crackers Main Dish: Setouchi pike conger hot pot. Fish Dish: White fish fried with salt koji, prepared with couscous. Meat Dish: Premium Takamori Wagyu beef roast with summer vegetables and more Rice Dish: Kasado flounder with sesame sauce rice topped with grated yam Soup: Nagato akamoku seaweed soup Pickles: Three-variety platter Dessert: Ushijima salt pudding and Hirao olive gelato (September 2026 – November 2026) Appetizer: Assorted Four Delicacies Sashimi: Kasado flounder served whole, followed by crispy bone crackers Main Dish: Premium Takamori Wagyu beef grilled on a ceramic plate Steamed Dish: Matsutake mushroom dobin-mushi (tea kettle soup) Fish Dish: Grilled sweet sea bream served with shrimp and tomato sauce Cold Dish: Sea urchin flan with golden jelly Rice Dish: Kamameshi rice (white rice) with chirimen sansho, served with grated yam Soup: Nameko Mushroom Soup Pickles: Three-variety platter Dessert: Hojicha panna cotta topped with kanro candy jelly and Hirao olive gelato Changes may occur depending on the season and procurement conditions For elementary school children, we provide 'Children's banquet cuisine,' and for preschool children, we prepare the 'Children's meal set.' If you have any allergies, please inform us at the time of reservation. [About the preparation of futons] We will prepare the futon for you before check-in. If you have specific preferences, please inform us at the time of booking. Special Notes ・An accommodation tax of 150 yen per night applies to guests aged 12 and above. ・Preschool children are charged 50% of the adult rate. ・Infants are charged a lodging fee of 1,650 yen.