DINING
Cuisine Pursuing Authenticity
Iki Island, famous as the “Treasure Chest of the Genkai Sea,” is surrounded by abundant nature and is so blessed with a wealth of ingredients that it is referred to as an island capable of self-sufficiency.
With gratitude for nature’s bounty, we spare no effort in carefully preparing dishes that highlight the flavors of the ingredients. You can savor these dishes through our traditional Japanese kaiseki courses .
As you gaze out at the ever-changing tranquil seascape, please relish the unique cuisine of Iki Island accompanied by Iki shochu and local sake.
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DINNER
From the seafood of the Genkai Sea, to Iki beef raised on abundant groundwater and rich soil, free-range local chickens, soybeans, rice, vegetables, and even salt – Iki Island is home to an extremely diverse array of ingredients. We offer “Kairi-style” kaiseki courses , where you can fully savor the flavors of seasonal ingredients in their purest form.
SUMMER LIMITED PLAN
Phantom Sea Urchin
Tasting Kaiseki Plan
Period: July 1, 2024 – August 31, 2024
Iki Island, Nagasaki Prefecture, is said to be the best sea urchin production area in Japan, and in particular, red sea urchins are very delicate and have a limited habitat area, and their fishing season is short and the catch is small, making them extremely rare. This is why it is called “illusion”. In addition, “Bafun sea urchin”, which is known as a high-quality sea urchin caught in Hokkaido, Japan’s number one sea urchin producing area, is a valuable ingredient that can only be tasted during this season.
You can taste and compare these precious “red sea urchins” from Kyushu and “bafun sea urchins” from Hokkaido in a 2-month limited “kaiseki plan to eat red sea urchins from Kyushu and bafun sea urchins from Hokkaido.” We have prepared an even more luxurious version of our annual sea urchin kaiseki menu, including the famous dish “Kairiyaki”, which is black abalone topped with sea urchin. Please enjoy this opportunity.
SPRING LIMITED PLAN
Purple Sea Urchin
Kaiseki Plan
Period: May 1, 2024 – June 30, 2024
This is the “Purple sea urchin all-you-can-eat” plan that allows you to enjoy two kinds of sea urchins from Kyushu and Hokkaido.
As in past years, you can enjoy purple sea urchin from Kyushu and the famous Kairi-yaki (black abalone topped with sea urchin), and this year we have prepared an even more luxurious Kaiseki that includes sea urchin from Hokkaido, allowing you to “compare sea urchin from Kyushu and Hokkaido”. Please enjoy the best season on Iki Island, a remote island surrounded by the beautiful sea, with this limited-time-only luxury kaiseki and high-quality hot spring.
*The type of sea urchin varies depending on the sea conditions and the time of year.
AUTUMN ~ SPRING LIMITED PLAN
Phantom High-Class
Nodoguro Fish Kaiseki Plan
Limited edition：
October 1, 2024 – April 26, 2025
(except December 28, 2024 – January 10, 2025)
This special course allows you to savor the seasonal flavors of Iki Island, blessed with rich nature and ingredients. To fully enjoy the quality of the ingredients, we have prepared a menu that lavishly showcases “nodoguro” through simple cooking methods such as steaming, grilling, and sushi. Please indulge in the enchanting, illusive taste to your heart’s content.
STANDARD KAISEKI PLAN
The kaiseki cuisine, which maximizes the natural flavors of ingredients, allows you to fully enjoy the tastes of the seasons and the blessings of Iki Island.
Among them, the sukiyaki of Iki beef with its fine marbling, and the abalone, whose aroma and flavor of the seashore spread throughout the mouth, are exquisite.
SPECIALITY
Our signature dish “Kairi-yaki”, among others, is available only during the season when seasonal selected ingredients are landed. We also accept requests for additional exceptional dishes using these ingredients.
Our signature dish “Kairi-yaki”, among others, is available only during the season when seasonal selected ingredients are landed. We also accept requests for additional exceptional dishes using these ingredients.
NODOGURO
Period: October – around April
Nodoguro is a seasonal food from fall to spring, and is known as a fantastic high-end fish. Because nodoguro fished alone are stress-free with no blemishes on the skin, the original clarity of the fish is high, creating an overwhelming difference in flavor and texture. Please enjoy to your heart’s content the difference in quality, fat, and freshness of the “NODOGURO”, which is caught alone.
*Only available in the “Nodoguro-zushi Kaiseki” plan, which is available only during limited periods.
Period: October – around April
Nodoguro is a seasonal food from fall to spring, and is known as a fantastic high-end fish. Because nodoguro fished alone are stress-free with no blemishes on the skin, the original clarity of the fish is high, creating an overwhelming difference in flavor and texture. Please enjoy to your heart’s content the difference in quality, fat, and freshness of the “NODOGURO”, which is caught alone.
*Only available in the “Nodoguro-zushi Kaiseki” plan, which is available only during limited periods.
LOCAL CUISINE OF IK
Hiki-Toshi Nabe
Period: October – April
*Only during this season, we are offering a limited time offer: “One dinner (for the number of guests) is free with the price of 2 nights’ stay in a plan including breakfast. This offer is available only for those who have made a reservation for the “2-DAYS PREMIUM PACKAGE (with breakfast)”.
Period: October – April
*Only during this season, we are offering a limited time offer: “One dinner (for the number of guests) is free with the price of 2 nights’ stay in a plan including breakfast. This offer is available only for those who have made a reservation for the “2-DAYS PREMIUM PACKAGE (with breakfast)”.
KAIRI-YAKI
Period: May – August
Grown in the Genkai Sea, the natural black abalone with firm flesh, and the “Kairi-yaki” topped with plenty of rich-flavored sea urchin.
This is one of our proud dishes, carefully grilled over charcoal, and it is a luxurious combination available for a limited time.
It is a dish in the Sea Urchin Course, but it can also be served if you make a reservation with other plans.
※ Optional Addition
5,500 yen – 9,900 yen (tax included)
Period: May – August
Grown in the Genkai Sea, the natural black abalone with firm flesh, and the “Kairi-yaki” topped with plenty of rich-flavored sea urchin.
This is one of our proud dishes, carefully grilled over charcoal, and it is a luxurious combination available for a limited time.
It is a dish in the Sea Urchin Course, but it can also be served if you make a reservation with other plans.
※ Optional Addition
5,500 yen – 9,900 yen (tax included)
JAPANESE IKI SHOCHU
Iki Island, the birthplace of barley shochu, with a storied history.
Iki Island is the birthplace of barley shochu, with seven breweries still in existence. We offer a selection of shochu from each brewery that pairs well with our dishes.
We recommend enjoying the heritage shochu paired with kaiseki cuisine made from Iki ingredients.
Iki Island is the birthplace of barley shochu, with seven breweries still in existence. We offer a selection of shochu from each brewery that pairs well with our dishes.
We recommend enjoying the heritage shochu paired with kaiseki cuisine made from Iki ingredients.
BREAKFAST
BEGINNING OF THE DAY
For breakfast, we prepare a Japanese set meal with seasonal grilled fish, simmered dishes, and egg dishes. Taking your time and spending about 60 minutes to savor the meal is the way to enjoy breakfast at our inn.
Start your day with freshly cooked rice, characteristic of a traditional Japanese inn.
As a refreshing start to your day, we offer freshly squeezed juice made with vegetables and fruits from Iki, giving you the feeling of eating them right off the tree or vine.
A popular menu item is freshly fried abalone tempura. Enjoy the crispy tempura, fried right in front of you, with a sprinkle of Iki salt.
For breakfast, we prepare a Japanese set meal with seasonal grilled fish, simmered dishes, and egg dishes. Taking your time and spending about 60 minutes to savor the meal is the way to enjoy breakfast at our inn.
Start your day with freshly cooked rice, characteristic of a traditional Japanese inn.
As a refreshing start to your day, we offer freshly squeezed juice made with vegetables and fruits from Iki, giving you the feeling of eating them right off the tree or vine.
A popular menu item is freshly fried abalone tempura. Enjoy the crispy tempura, fried right in front of you, with a sprinkle of Iki salt.
LUNCH
THE DELICACIES OF IKI
We offer a seafood bowl with a generous serving of fresh sashimi, udon noodles with a rich chicken broth, and a popular hamburger with mouthwatering juiciness. Please enjoy our limited menu items that are exclusive to lunchtime.
Even guests who are not staying at the inn are welcome to dine with us, so please feel free to inquire.
Opening Hours: 11:30 AM to 2:00 PM (Last Order: 1:00 PM)
We offer a seafood bowl with a generous serving of fresh sashimi, udon noodles with a rich chicken broth, and a popular hamburger with mouthwatering juiciness. Please enjoy our limited menu items that are exclusive to lunchtime.
Even guests who are not staying at the inn are welcome to dine with us, so please feel free to inquire.
Opening Hours: 11:30 AM to 2:00 PM (Last Order: 1:00 PM)
