DINING
Cooking in pursuit of the real thing
In appreciation of nature’s bounty, we offer kaiseki cuisine that highlights the flavors of the ingredients, carefully and painstakingly.
Please enjoy Iki’s unique cuisine with Iki shochu and local sake while gazing at the ever-changing seascape.
Executive Chef Seiichi Ota
Born in Iki in 1972. After graduating from Tsuji Culinary Institute in 1991, he began his career as a chef at a Western restaurant in Osaka. He then trained at several French restaurants. In 2003, he backpacked through Italy and France, where his experiences with foreign cuisine significantly changed his perspective on cooking. In 2004, he returned to Iki and worked as a producer in agriculture and livestock farming, deepening his understanding of ingredients.
In 2005, he joined Kairi Murakami as a chef. Through his encounter with Mr. Murakami, the owner at the time, he developed a commitment to emphasizing and enhancing ingredients. In 2018, when Onkochishin took over operations, he became the executive chef. From his time at Kairi Murakami until now, he has maintained virtually unchanged standard menu items, creating dishes that are simple yet profound, primarily using Iki-produced ingredients, and continuously attracting repeat customers through his technique and sensibility that maximizes the potential of ingredients. Though irregularly, he also serves dishes using rice, vegetables, and fruits grown in his own farm.
Drink Special Plan
Make your dining experience richer and more refined.
Enjoy a luxurious time with carefully paired beverages and special delicacies prepared by our executive chef for this moment.
■ Breakfast and Dinner Package ‘Premium Drink Inclusive’
¥11,000 per person (tax included)
Enjoy unlimited access to our carefully selected beverages during breakfast and dinner.
As a special hospitality gesture, our head chef will prepare a selected delicacy dish during dinner.
■ Dinner-Only ‘Select Drink Plan’
¥5,500 per person (tax included)
Choose any 5 drinks from our carefully curated selection to accompany your dinner.
This plan also includes a special delicacy prepared by our head chef as a gesture of hospitality.
※Both plans are available in limited quantities. Advance reservations are recommended.
※The Select Drink Plan serving sizes differ from regular drink portions.
Dinner Plan
A variety of Iki ingredients, including seafood from the Genkai Sea, Iki beef raised on feed enriched by abundant groundwater and soil, and free-range local chicken, as well as soybeans, rice, vegetables, and salt. We offer these in a “Kairi-style” kaiseki meal that allows you to fully enjoy the flavors of seasonal ingredients.
※ If you have requests for additional menu items such as abalone, Ise lobster, Iki beef, or seasonal fish, please feel free to contact us. We may not be able to accommodate all requests depending on supply conditions, but we will do our best to be flexible.
A gift from the sea, available for only 90 days a year
Purple sea urchin kaiseki
Limited time only: 2026/4/20–2026/7/19
A limited-time kaiseki plan featuring purple sea urchin—available for only 90 days. This luxurious, purple sea urchin–focused kaiseki also includes the IKI RETREAT specialty “Kairi-yaki,” a dish so popular that repeat guests come back again and again just for it.
Iki’s purple sea urchin is nurtured by the nutrient-rich seaweed and seawater of the Genkai Sea, and is known for its rich sweetness, creamy texture, and refined umami. Purple sea urchins live in shallow waters, and even today they are mainly harvested through traditional free-diving by ama divers. The landed sea urchins are carefully removed by hand, one by one, so they don’t fall apart. Freshly caught sea urchin is seasoned with only a small amount of salt, and being able to enjoy it while it’s still fresh is a special appeal you can experience only here.
* Menu items may vary depending on the season and day.
※ The type of sea urchin may vary depending on the sea conditions and season.
Exclusive for Kairi Suite & Junior Suite Guests
Spring-Only Terrace Dining
Limited time only: 2026/4/1–2026/6/15
Enjoy a Kaiseki course featuring Iki beef, seasonal seafood, and spring vegetables from Iki, finished over charcoal on our garden terrace. This unique experience allows you to savor a chef-supervised Kaiseki course in an outdoor setting. Our dedicated staff handles everything from the cooking and finishing to preparation and cleanup. We invite you to enjoy this time focused on fine cuisine as part of your retreat experience while watching the shifting colors of the evening sky.
※ The menu may change depending on the season and day.
※ In case of rain or stormy weather, it is possible to switch to the same grade “Premium Kaiseki” at no additional charge. We will decide based on the situation on the day after consultation.
※ For guests staying multiple nights, we will provide different content each day.
The “Phantom” of Kyushu and the “Treasure” of the North
The Ultimate Uni Kaiseki, Where Two Seas Harmonize
Period: 2026/7/20–2026/9/30 (summer only)
The “Phantom Red Sea Urchin,” protected grain by grain by skilled fishermen in the deep blue of the Genkai Sea.
The “Treasure of Hokkaido,” shining gold after feeding on the finest kelp in the cold, rich northern waters.
At Kairi Murakami, these two blissful flavors representing the north and south of Japan come together. Please enjoy this seasonal delicacy that can only be experienced at this very moment.
The centerpiece of this plan is Kairi Murakami’s signature “Kairi-yaki,” featuring firm wild black abalone from the Genkai Sea topped with a generous portion of rich red sea urchin. This bold masterpiece draws many repeat guests to Kairi every year specifically for this dish. It is perfect for sea urchin lovers and those wishing to savor the finest local ingredients.
* Menu items may vary depending on the season and day.
※ The type of sea urchin may vary depending on the sea conditions and season.
four seasons
Foods of the Four Seasons
FOUR SEASONS
Kairi Murakami Specialty
Kairiyaki
Kairi Murakami Specialty
Kairiyaki
Period: Late April ~ Late September
Kairi Murakami’s specialty ‘Kairi-yaki’ features firm, natural black abalone raised in the Genkai Sea, topped generously with rich-tasting sea urchin.
Many visitors come to Kairi just for this dish every year, including repeat guests.
It’s perfect for sea urchin lovers and those who want to enjoy local ingredients.
*The “Kairi-yaki” dish is only available during the specified period and with eligible plans. Other plans do not include “sea urchin” or “Kairi-yaki.”
*If you would like “sea urchin” or “Kairi-yaki,” please book an eligible plan or add it as an “option.”
However, we cannot accommodate requests outside the eligible period. Thank you for your understanding.
Birthplace of Barley Shochu
Historic Iki Shochu
Iki is the birthplace of barley shochu, and seven breweries are still in existence. We have a selection of shochu from each of these breweries to match the cuisine.
We also recommend pairing the shochu, which has been passed down from generation to generation, with kaiseki cuisine made with Iki ingredients.
※ The menu may change depending on the season and day.
Start Your Day with
A Japanese Breakfast That Delights the Body
We prepare a Japanese set breakfast with seasonal grilled fish, simmered dishes, egg dishes, and more. Our style is to enjoy breakfast over about 60 minutes. Start your day at the inn with freshly cooked rice.
For your morning drink, we offer “Fresh Juice” that makes you feel like you’re eating Iki’s vegetables and fruits as they are.
A popular menu item is freshly fried abalone tempura. Enjoy the crispy tempura fried right in front of you with Iki salt.
※ The menu may change depending on the season and day.
Taste the Delicacies of Iki
Lunch
Popular dishes include seafood bowls with plenty of fresh sashimi, udon with rich chicken broth, and hamburg steaks with irresistible meat juices.
Enjoy exclusive menu items that can only be tasted at lunch.
Non-staying guests are also welcome, so feel free to contact us.
Business hours: 11:30~14:00 (L.O. 13:00)
※ The menu may change depending on the season and day.
