Sumoto Onsen Yumesenkei Besso Amahara

Awaji Yumesenkei has focused on "meticulous hospitality," whereas Yumeksenkei Bessou Tenhara emphasizes a more private "free and easy stay" style. "Tenhara," named after "Takamagahara," the dwelling place of heavenly gods as told in the "Kojiki," is a secluded countryside villa designed to let guests forget time and fully experience the blessings of Awaji Island's rich environment. [ Dinner ] Seasonal Kaiseki cuisine from Shunbou, showcasing the natural bounty unique to Awaji—surrounded by the sea and blessed with fertile land. Seasonal Kaiseki Menu (March 1, 2026 - May 31, 2026) Amuse: Firefly squid with Tosazu vinegar and kinome jelly Assorted five appetizers Three kinds of sashimi including fresh fish from Yura Port: Ebisu sea bream from Awaji Island, among others Cream soup of fresh Awaji onions Poêlé of Awaji Island cherry trout with vermouth sauce Special Awaji Beef grilled on lava stone, served with Awaji fresh onion salad. Meal: Rice cooked in a pot, miso soup, and pickles. Today's Dessert Coffee, tea, or dessert wine. The menu items will be updated once finalized. Some changes may occur depending on procurement conditions. The photo is for illustrative purposes only. Breakfast Start your day with gentle morning sunlight streaming into 'Shunbo Tanetsu'. Enjoy a variety of approximately 40 Japanese and Western buffet items while gazing at the Hill Garden, including grilled dried fish prepared at your table, steamed vegetables chosen from seasonal ingredients, croissants with mid-grain flour, Awaji Island onion salad, and carefully crafted French toast. Dining location: Both dinner and breakfast at Shunbo 'Tanetsu'.

While Awaji Yumesenkei focuses on 'hospitality that leaves nothing to be desired,' Amahara adopts a style that prioritizes a more private and 'freely relaxed stay.' 'Amahara,' named after 'Takamagahara,' the dwelling place of heavenly gods mentioned in the 'Kojiki,' is a seaside villa where we hope guests can forget time and immerse themselves in the blessings of Awaji Island's rich environment. Dinner At the seasonal dining room 'Tanetsu,' enjoy a kaiseki meal infused with the natural blessings unique to Awaji, surrounded by the sea and enriched by its fertile land. Seasonal Kaiseki Menu (March 1, 2026 - May 31, 2026) Amuse: Firefly squid with Tosazu vinegar and kinome jelly Assorted five appetizers Three kinds of sashimi including fresh fish from Yura Port: Ebisu sea bream from Awaji Island, among others Cream soup of fresh Awaji onions Poêlé of Awaji Island cherry trout with vermouth sauce Special Awaji Beef grilled on lava stone, served with Awaji fresh onion salad. Meal: Rice cooked in a pot, miso soup, and pickles. Today's Dessert Coffee, tea, or dessert wine. The menu items will be updated once finalized. Some changes may occur depending on procurement conditions. The photo is for illustrative purposes only. Breakfast Start your day with gentle morning sunlight streaming into 'Shunbo Tanetsu'. Enjoy a variety of approximately 40 Japanese and Western buffet items while gazing at the Hill Garden, including grilled dried fish prepared at your table, steamed vegetables chosen from seasonal ingredients, croissants with mid-grain flour, Awaji Island onion salad, and carefully crafted French toast.

This is a plan for enjoying the local specialty 'Awaji Beef' charcoal-grilled in a refined cuisine style at Awaji Yakiniku Cuisine 'Kohaku,' which opened in July 2024 at the neighboring group hotel, Awaji Yumesenkei. 'Awaji Beef' is known as the source cattle for famous brands like Matsusaka Beef and Kobe Beef, characterized by its tender texture and rich flavor. Enjoy charcoal-grilled yakiniku cooked to your preferred doneness, accompanied by a variety of dishes such as appetizers, seasonal sashimi, and hot pot. Through ingredients unique to Awaji Island, such as Awaji Beef, local fish, and island vegetables, you can fully experience the richness of Awaji Island. From the ingredients and cooking methods to the sophisticated ambiance and attentive service, immerse yourself in an exquisite yakiniku kaiseki experience that engages all your senses. [Yakiniku Cuisine Course] Amuse Appetizer and today's sashimi Awaji Beef and Awaji Onion Broth Shabu-shabu Hot Pot Seafood grill Island Vegetables Bagna Cauda Charcoal-Grilled Yakiniku: 5 Cuts of Awaji Beef Seasonal Rice Pickled vegetables Dessert Please note that the menu may change depending on availability. The photo is for illustrative purposes only. If used by 5 or more people, seating may be arranged separately. In this case, the staff will contact you later, but if we are unable to reach you, guidance will be provided at check-in. Please understand in advance. Breakfast Start your day with gentle morning sunlight streaming into 'Shunbo Tanetsu'. Enjoy a variety of approximately 40 Japanese and Western buffet items while gazing at the Hill Garden, including grilled dried fish prepared at your table, steamed vegetables chosen from seasonal ingredients, croissants with mid-grain flour, Awaji Island onion salad, and carefully crafted French toast. Dining Location Dinner: Awaji Yumesenkei's Awaji Yakiniku Cuisine 'Kohaku' Breakfast: Shunbo 'Tanetetsu' Awaji Yumesenkei, the group hotel, is connected by an outdoor passageway.