Kamenoi Hotel Kii Tanabe

Approximately 30 minutes by car from this hotel to 'Adventure World'! Very convenient! [Dinner] <Menu from December to February 2026> Appetizer: Turnip and Fuyu persimmon dressed in Tosazu vinegar, Local whitebait and grated yam Preparation: Fresh tuna from Katsuura, Wakayama; Wakayama sea bream; Whelk shell; Yuasa soy sauce Main Dish: Shabu-shabu with domestically sourced pork Lidded Dish: Cold-season Spanish mackerel and daikon radish with grated citrus sauce Alternative Dish: Minced Kumano beef cutlet with vegetable-rich tomato sauce Rice: Domestically sourced white rice with plum chirimen topping Pickles: Kishu Nanko small plum, Kinokawa pickles Soup: Red miso soup with green laver and mitsuba Dessert: Kishu mandarin orange jelly The sashimi in the photo is for two people. <March to May Menu> Appetizer: Two spring flavors from Nanki (・Seared bonito ・Usui tofu) Sashimi: Fresh tuna from Kishu Katsuura, Kishu sea bream, amberjack, fresh whitebait, Yuasa soy sauce Main Dish: Domestic Pork Loin Grilled on a Ceramic Plate Lid Dish: Sawara (Spanish mackerel) simmered with Domyoji rice Alternate dish: Herb-fried cutlassfish and cheese risotto croquette ~ served with plum tartar sauce ~ Rice: Domestic White Rice with Chopped Sansho Pepper Chirimen Pickles: Kishu Nanko small plum, Kinokawa pickles Soup: Clear soup with bamboo shoots and wakame Dessert: Wakayama Mandarin Orange and Monaka Custard Cream Platter The sashimi in the photo is for two people. The menu after June will be posted later. [Breakfast] A buffet featuring a mix of Japanese and Western cuisine using local ingredients. All photos and illustrations shown are for illustrative purposes only. The menu and tableware may change depending on the availability of ingredients. In the case of a multi-night stay, the meal content will be changed up to the third night. [Regarding futon preparation] Please note that futons are laid out prior to check-in; we appreciate your understanding. Special Notes ・For guests aged 12 and above, a hot spring tax of 150 yen per night will be charged. ・Children aged 3 to 6 years old (preschoolers) will be charged 50% of the adult rate. Please make your reservation under one of the following categories: [Child: with meals and futon][Child: with meals][Child: with futon]. Children aged 0 to 2 years will be charged a lodging fee of 1,650 yen. Please make a reservation under [Child: No meals or futon] (Yukata, towels, bath towels, toothbrushes, etc. are not provided).

Exclusive to this plan! If you bring fish you caught yourself, we will cook it for free and serve it at dinner! The preparation methods are limited to 'grilled' or 'fried,' and will be at the discretion of the head chef. This service is only available if the fish is brought in by noon (12:00 PM) on the day of your stay. We may decline certain types of fish. Please note that there is also a limit to the quantity. There is a fishing gear shop near the hotel. (Irregular holidays) 〜After checking out, you want to go fishing and then relax in the hot springs! We respond to such requests! ~ Day-use hot spring service is available only on the day of checkout! (One towel and bath towel rental per person) [Dinner] <December–February> Appetizer: Turnip and Fuyu persimmon dressed in Tosazu vinegar, Local whitebait and grated yam Sashimi: Fresh tuna from Katsuura in Wakayama, Wakayama sea bream, Whelk Main Dish: Shabu-shabu with domestically sourced pork Lidded Dish: Cold-season Spanish mackerel and daikon radish with grated citrus sauce Alternate Dish: Minced Kuma Beef Cutlet Rice: Domestically sourced white rice with plum chirimen topping Pickles Soup Dish Dessert: Kishu mandarin orange jelly <March to May> Appetizer: Lightly Seared First Bonito with Thin Soybean Tofu Sashimi: Fresh Tuna from Kishu Katsura, Kishu Sea Bream, Amberjack, Fresh Whitebait Main Dish: Domestic Pork Loin Grilled on a Ceramic Plate Lid Dish: Sawara (Spanish mackerel) simmered with Domyoji rice Alternate Dish: Herb-fried Hairtail and Cheese Risotto Croquette Rice: Domestic White Rice with Chopped Sansho Pepper Chirimen Pickles Soup Dish Dessert: Wakayama Mandarin Orange and Monaka Custard Cream Platter The sashimi in the photo is for two people. [For guests with children] For elementary school children, we offer 'Children's Banquet Cuisine,' and for preschool children, we provide 'Children's Meal Plate.' [Breakfast] It's a buffet. [Regarding futon preparation] We prepare the futon before your check-in. Special Notes ・For guests aged 12 and above, a hot spring tax of 150 yen per night will be charged. Children aged 3 to 6 years old (preschoolers) are charged 50% of the adult rate. Please make a reservation under one of the following categories: [Infant: Meal included & Futon included], [Infant: Meal included], or [Infant: Futon included]. Children aged 0 to 2 years will be charged a lodging fee of 1,650 yen. Please book under [Infant: no meals or futon] (no yukata, towels, bath towels, toothbrush, etc. provided).

Walking along the Kumano Kodo, a World Heritage Site, is popular! There are a wide variety of courses to enjoy, from beginner courses of about 1.5 km (about 30 minutes) to long-distance courses for those accustomed to mountain hiking. The stone statue of "Ushi-uma-doji," dressed in monk's robes riding a cow and a horse, is said to represent Emperor Kazan's travels on his pilgrimage to Kumano, and is a designated historic site by Tanabe City. Other famous sites include "Nonaka no Katatsukisugi," a cedar tree with branches that only extend in one direction, and "Nonaka no Shimizu," a spring that has been selected as one of the "100 Best Waters of the Kinki Region." The hotel's shuttle bus leaves at 10:00 a.m., and the bus bound for Shingu from Tanabe Station at 10:15 a.m. is convenient for accessing Takijiri-oji and Ushi-uma-doji. * "Rice balls" will be prepared for lunch the next day from 7:00 a.m. onwards. Please let us know your departure time the next day when you check in. ※There is a "Common Pilgrimage Notebook", and if you complete both the Kumano Kodo and the Camino de Santiago in Spain, you will be presented with a limited edition "Pilgrim of the Two Paths" pin badge. You can also introduce your pilgrimage on a dedicated website. Our hotel also has a "Common Pilgrimage Notebook". [Dinner] We will provide a total of eight Japanese dishes, including two types of sashimi and pork shabu-shabu. You can upgrade your dinner to a Western-style "steak course" for an additional 4,040 yen per person. (Please contact us three days in advance.) If you wish, please contact our hotel. The menu will change depending on the season. [About children] *We will provide a "children's kaiseki" for elementary school children and a "children's meal" for preschool children. [About preparing futons in advance] We will lay out the futons before check-in, so we appreciate your understanding in advance. [Breakfast] Enjoy a rich breakfast buffet. ■Special Notes■ - A

Approximately 30 minutes by car from this hotel to 'Adventure World'! Very convenient! [Dinner] <Menu from December to February 2026> Appetizer: Turnip and Fuyu persimmon dressed in Tosazu vinegar, Local whitebait and grated yam Preparation: Fresh tuna from Katsuura, Wakayama; Wakayama sea bream; Whelk shell; Yuasa soy sauce Main Dish: Shabu-shabu with domestically sourced pork Lidded Dish: Cold-season Spanish mackerel and daikon radish with grated citrus sauce Alternative Dish: Minced Kumano beef cutlet with vegetable-rich tomato sauce Rice: Domestically sourced white rice with plum chirimen topping Pickles: Kishu Nanko small plum, Kinokawa pickles Soup: Red miso soup with green laver and mitsuba Dessert: Kishu mandarin orange jelly The sashimi in the photo is for two people. <March to May Menu> Appetizer: Two spring flavors from Nanki (・Seared bonito ・Usui tofu) Sashimi: Fresh tuna from Kishu Katsuura, Kishu sea bream, amberjack, fresh whitebait, Yuasa soy sauce Main Dish: Domestic Pork Loin Grilled on a Ceramic Plate Lid Dish: Sawara (Spanish mackerel) simmered with Domyoji rice Alternate dish: Herb-fried cutlassfish and cheese risotto croquette ~ served with plum tartar sauce ~ Rice: Domestic White Rice with Chopped Sansho Pepper Chirimen Pickles: Kishu Nanko small plum, Kinokawa pickles Soup: Clear soup with bamboo shoots and wakame Dessert: Wakayama Mandarin Orange and Monaka Custard Cream Platter The sashimi in the photo is for two people. The menu after June will be posted later. [Breakfast] A buffet featuring a mix of Japanese and Western cuisine using local ingredients. All photos and illustrations shown are for illustrative purposes only. The menu and tableware may change depending on the availability of ingredients. In the case of a multi-night stay, the meal content will be changed up to the third night. [Regarding futon preparation] Please note that futons are laid out prior to check-in; we appreciate your understanding. Special Notes ・For guests aged 12 and above, a hot spring tax of 150 yen per night will be charged. ・Children aged 3 to 6 years old (preschoolers) will be charged 50% of the adult rate. Please make your reservation under one of the following categories: [Child: with meals and futon][Child: with meals][Child: with futon]. Children aged 0 to 2 years will be charged a lodging fee of 1,650 yen. Please make a reservation under [Child: No meals or futon] (Yukata, towels, bath towels, toothbrushes, etc. are not provided).

Exclusive to this plan! If you bring fish you caught yourself, we will cook it for free and serve it at dinner! The preparation methods are limited to 'grilled' or 'fried,' and will be at the discretion of the head chef. This service is only available if the fish is brought in by noon (12:00 PM) on the day of your stay. We may decline certain types of fish. Please note that there is also a limit to the quantity. There is a fishing gear shop near the hotel. (Irregular holidays) 〜After checking out, you want to go fishing and then relax in the hot springs! We respond to such requests! ~ Day-use hot spring service is available only on the day of checkout! (One towel and bath towel rental per person) [Dinner] <December–February> Appetizer: Turnip and Fuyu persimmon dressed in Tosazu vinegar, Local whitebait and grated yam Sashimi: Fresh tuna from Katsuura in Wakayama, Wakayama sea bream, Whelk Main Dish: Shabu-shabu with domestically sourced pork Lidded Dish: Cold-season Spanish mackerel and daikon radish with grated citrus sauce Alternate Dish: Minced Kuma Beef Cutlet Rice: Domestically sourced white rice with plum chirimen topping Pickles Soup Dish Dessert: Kishu mandarin orange jelly <March to May> Appetizer: Lightly Seared First Bonito with Thin Soybean Tofu Sashimi: Fresh Tuna from Kishu Katsura, Kishu Sea Bream, Amberjack, Fresh Whitebait Main Dish: Domestic Pork Loin Grilled on a Ceramic Plate Lid Dish: Sawara (Spanish mackerel) simmered with Domyoji rice Alternate Dish: Herb-fried Hairtail and Cheese Risotto Croquette Rice: Domestic White Rice with Chopped Sansho Pepper Chirimen Pickles Soup Dish Dessert: Wakayama Mandarin Orange and Monaka Custard Cream Platter The sashimi in the photo is for two people. [For guests with children] For elementary school children, we offer 'Children's Banquet Cuisine,' and for preschool children, we provide 'Children's Meal Plate.' [Breakfast] It's a buffet. [Regarding futon preparation] We prepare the futon before your check-in. Special Notes ・For guests aged 12 and above, a hot spring tax of 150 yen per night will be charged. Children aged 3 to 6 years old (preschoolers) are charged 50% of the adult rate. Please make a reservation under one of the following categories: [Infant: Meal included & Futon included], [Infant: Meal included], or [Infant: Futon included]. Children aged 0 to 2 years will be charged a lodging fee of 1,650 yen. Please book under [Infant: no meals or futon] (no yukata, towels, bath towels, toothbrush, etc. provided).

It takes about 30 minutes by car from our hotel to Adventure World! [Dinner Menu] ＜September to November＞ Appetizer: Chrysanthemum greens with sesame tofu dressing, small chawanmushi with crab sauce Sashimi: Fresh tuna from Kishu Katsuura, Kishu sea bream, seared salmon, squid, salmon roe, served with Yuasa soy sauce Main Dish: Grilled abalone with sansho pepper butter Steamed Dish: Dobin-mushi with tilefish and Ryujin shiitake mushrooms Special Plate: Roasted Kumano beef served as a salt yukhoe-style salad Rice: ~Local Specialty~ Whitebait Kamameshi Pickles: Kishu Nanko small plum, Kinokawa pickles Soup: Red miso soup with green laver fish balls Dessert: Pudding topped with mandarin orange The sashimi in the photo is for two people. <December to February> Appetizer: Turnip and Fuyu persimmon dressed in Tosa vinegar, local whitebait with grated yam, plum tofu topped with Kishu Nanko plum sauce. Preparation: Fresh tuna from Kishu Katsura, Kishu sea bream, abalone, yellowtail, Yuasa soy sauce Main Dish: Kumano beef sukiyaki Covered Dish: Yellowtail and Daikon Radish ~ with Yuzu Miso ~ Fried Dish: Deep-fried pufferfish Rice: Winter root vegetable kamameshi Pickles: Kishu Nanko small plum, Kinokawa pickles Soup: Red miso soup with green laver and mitsuba Dessert: Kishu mandarin orange jelly The sashimi in the photo is for two people. The menu for March and beyond will be posted at a later date. [Regarding Children] For elementary school children, we offer 'Children's Banquet Cuisine,' and for preschool children, we provide 'Children's Meal Plate.' [Breakfast] A buffet featuring a mix of Japanese and Western cuisine using local ingredients. The menu and tableware may change depending on the availability of ingredients. In the case of a multi-night stay, the meal content will be changed up to the third night. [Regarding futon preparation] Please note that futons are laid out prior to check-in; we appreciate your understanding. Special Notes ・For guests aged 12 and above, a hot spring tax of 150 yen per night will be charged. ・Children aged 3 to 6 (preschoolers) will be charged 50% of the adult rate. Please make your reservation under one of the following categories: [Child: with meals and futon][Child: with meals][Child: with futon]. ・Children aged 0–2 will be charged a lodging fee of 1,650 yen. Please book under [Infant: no meals, no futon] (Yukata, towels, bath towels, toothbrushes, etc. are not provided).

Exclusive to this plan! If you bring fish you caught yourself, we will cook it for free and serve it at dinner! The preparation methods are limited to 'grilled' or 'fried,' and will be at the discretion of the head chef. This service is only available if the fish is brought in by noon (12:00 PM) on the day of your stay. We may decline certain types of fish. Please note that there is also a limit to the quantity. There is a fishing gear shop near the hotel. (Irregular holidays) 〜After checking out, you want to go fishing and then relax in the hot springs! We respond to such requests! ~ Day-use hot spring service is available only on the day of checkout! (One towel and bath towel rental per person) [Dinner] <December–February> Appetizer: Turnip and Fuyu persimmon dressed in Tosazu vinegar, Local whitebait and grated yam Sashimi: Fresh tuna from Katsuura in Wakayama, Wakayama sea bream, Whelk Main Dish: Shabu-shabu with domestically sourced pork Lidded Dish: Cold-season Spanish mackerel and daikon radish with grated citrus sauce Alternate Dish: Minced Kuma Beef Cutlet Rice: Domestically sourced white rice with plum chirimen topping Pickles Soup Dish Dessert: Kishu mandarin orange jelly <March to May> Appetizer: Lightly Seared First Bonito with Thin Soybean Tofu Sashimi: Fresh Tuna from Kishu Katsura, Kishu Sea Bream, Amberjack, Fresh Whitebait Main Dish: Domestic Pork Loin Grilled on a Ceramic Plate Lid Dish: Sawara (Spanish mackerel) simmered with Domyoji rice Alternate Dish: Herb-fried Hairtail and Cheese Risotto Croquette Rice: Domestic White Rice with Chopped Sansho Pepper Chirimen Pickles Soup Dish Dessert: Wakayama Mandarin Orange and Monaka Custard Cream Platter The sashimi in the photo is for two people. [For guests with children] For elementary school children, we offer 'Children's Banquet Cuisine,' and for preschool children, we provide 'Children's Meal Plate.' [Breakfast] It's a buffet. [Regarding futon preparation] We prepare the futon before your check-in. Special Notes ・For guests aged 12 and above, a hot spring tax of 150 yen per night will be charged. Children aged 3 to 6 years old (preschoolers) are charged 50% of the adult rate. Please make a reservation under one of the following categories: [Infant: Meal included & Futon included], [Infant: Meal included], or [Infant: Futon included]. Children aged 0 to 2 years will be charged a lodging fee of 1,650 yen. Please book under [Infant: no meals or futon] (no yukata, towels, bath towels, toothbrush, etc. provided).

Approximately 30 minutes by car from this hotel to 'Adventure World'! Very convenient! [Dinner] <Menu from December to February 2026> Appetizer: Turnip and Fuyu persimmon dressed in Tosazu vinegar, Local whitebait and grated yam Preparation: Fresh tuna from Katsuura, Wakayama; Wakayama sea bream; Whelk shell; Yuasa soy sauce Main Dish: Shabu-shabu with domestically sourced pork Lidded Dish: Cold-season Spanish mackerel and daikon radish with grated citrus sauce Alternative Dish: Minced Kumano beef cutlet with vegetable-rich tomato sauce Rice: Domestically sourced white rice with plum chirimen topping Pickles: Kishu Nanko small plum, Kinokawa pickles Soup: Red miso soup with green laver and mitsuba Dessert: Kishu mandarin orange jelly The sashimi in the photo is for two people. <March to May Menu> Appetizer: Two spring flavors from Nanki (・Seared bonito ・Usui tofu) Sashimi: Fresh tuna from Kishu Katsuura, Kishu sea bream, amberjack, fresh whitebait, Yuasa soy sauce Main Dish: Domestic Pork Loin Grilled on a Ceramic Plate Lid Dish: Sawara (Spanish mackerel) simmered with Domyoji rice Alternate dish: Herb-fried cutlassfish and cheese risotto croquette ~ served with plum tartar sauce ~ Rice: Domestic White Rice with Chopped Sansho Pepper Chirimen Pickles: Kishu Nanko small plum, Kinokawa pickles Soup: Clear soup with bamboo shoots and wakame Dessert: Wakayama Mandarin Orange and Monaka Custard Cream Platter The sashimi in the photo is for two people. The menu after June will be posted later. [Breakfast] A buffet featuring a mix of Japanese and Western cuisine using local ingredients. All photos and illustrations shown are for illustrative purposes only. The menu and tableware may change depending on the availability of ingredients. In the case of a multi-night stay, the meal content will be changed up to the third night. [Regarding futon preparation] Please note that futons are laid out prior to check-in; we appreciate your understanding. Special Notes ・For guests aged 12 and above, a hot spring tax of 150 yen per night will be charged. ・Children aged 3 to 6 years old (preschoolers) will be charged 50% of the adult rate. Please make your reservation under one of the following categories: [Child: with meals and futon][Child: with meals][Child: with futon]. Children aged 0 to 2 years will be charged a lodging fee of 1,650 yen. Please make a reservation under [Child: No meals or futon] (Yukata, towels, bath towels, toothbrushes, etc. are not provided).

It takes about 30 minutes by car from our hotel to Adventure World! [Dinner Menu] ＜September to November＞ Appetizer: Chrysanthemum greens with sesame tofu dressing, small chawanmushi with crab sauce Sashimi: Fresh tuna from Kishu Katsuura, Kishu sea bream, seared salmon, squid, salmon roe, served with Yuasa soy sauce Main Dish: Grilled abalone with sansho pepper butter Steamed Dish: Dobin-mushi with tilefish and Ryujin shiitake mushrooms Special Plate: Roasted Kumano beef served as a salt yukhoe-style salad Rice: ~Local Specialty~ Whitebait Kamameshi Pickles: Kishu Nanko small plum, Kinokawa pickles Soup: Red miso soup with green laver fish balls Dessert: Pudding topped with mandarin orange The sashimi in the photo is for two people. <December to February> Appetizer: Turnip and Fuyu persimmon dressed in Tosa vinegar, local whitebait with grated yam, plum tofu topped with Kishu Nanko plum sauce. Preparation: Fresh tuna from Kishu Katsura, Kishu sea bream, abalone, yellowtail, Yuasa soy sauce Main Dish: Kumano beef sukiyaki Covered Dish: Yellowtail and Daikon Radish ~ with Yuzu Miso ~ Fried Dish: Deep-fried pufferfish Rice: Winter root vegetable kamameshi Pickles: Kishu Nanko small plum, Kinokawa pickles Soup: Red miso soup with green laver and mitsuba Dessert: Kishu mandarin orange jelly The sashimi in the photo is for two people. The menu for March and beyond will be posted at a later date. [Regarding Children] For elementary school children, we offer 'Children's Banquet Cuisine,' and for preschool children, we provide 'Children's Meal Plate.' [Breakfast] A buffet featuring a mix of Japanese and Western cuisine using local ingredients. The menu and tableware may change depending on the availability of ingredients. In the case of a multi-night stay, the meal content will be changed up to the third night. [Regarding futon preparation] Please note that futons are laid out prior to check-in; we appreciate your understanding. Special Notes ・For guests aged 12 and above, a hot spring tax of 150 yen per night will be charged. ・Children aged 3 to 6 (preschoolers) will be charged 50% of the adult rate. Please make your reservation under one of the following categories: [Child: with meals and futon][Child: with meals][Child: with futon]. ・Children aged 0–2 will be charged a lodging fee of 1,650 yen. Please book under [Infant: no meals, no futon] (Yukata, towels, bath towels, toothbrushes, etc. are not provided).