DINING
Cooking in pursuit of the real thing
CHEF & GENERAL MANAGER
Executive chef and general manager
Seiichi Ota
Born in Iki in 1972, he graduated from Tsuji Gakuen Culinary Institute in 1991 and started his career as a chef at a Western-style restaurant in Osaka. In 2003, he went backpacking in Italy and France, where his values towards cooking changed dramatically as he came into contact with exotic culinary experiences. 2004: He returned to Iki, where he worked as a producer in the farming and livestock industry, deepening his understanding of food ingredients.
In 2005, he joined Kairi Murakami as a chef. Through an encounter with the then owner, Mr Murakami, he developed a focus on ingredients and techniques to enhance the ingredients.In 2018, he became the head chef and general manager of the restaurant, which became Onshin’s management. From the time of Kairi Murakami to the present, he has hardly made any changes to the standard menu, and with his simple yet profound technique and sense for bringing out the best from the ingredients, especially those from Iki, he is increasing the number of repeat customers on a daily basis.
Currently, although irregularly, dishes using rice, vegetables and fruit trees grown on his own farm are offered at Iki Retreat Kairi Murakami, and have received high praise from repeat customers.
dinner
dinner
Iki beef and free-range chicken raised on feed blessed with abundant groundwater and soil, soybeans, rice, vegetables, and salt, as well as seafood from the Genkai Sea, are all part of the abundant Iki ingredients. We offer “Kairi style” kaiseki cuisine that allows you to fully appreciate the flavors of the seasonal ingredients themselves.
PHANTOM LUXURY FISH
Nodoguro (sea bream) dinner plan with all kinds of “fantastic” premium fish
Period: October 1, 2024 – April 26, 2025
(except December 28, 2024 – January 10, 2025)
This is a special course that allows you to taste the season of Iki Island, which is blessed with rich nature and ingredients. We have prepared a menu that allows you to enjoy the full flavor of “Nodoguro” in simple cooking methods such as steaming, grilling, and nigiri, so that you can appreciate the quality of the ingredients. Please enjoy the fantastic taste that fascinates the palate to your heart’s content.
PREMIUM KAISEKI
Premium Seating
From fresh seafood such as sea urchin, abalone, and turban shells, which only a remote island in the Genkai Sea can offer, to Iki beef, which is known as a mirage, this is a “premium kaiseki” course featuring seasonal ingredients that can only be enjoyed at certain times of the year.
*Photographs are for reference only. The menu may change depending on the season and the day.
STANDARD KAISEKI PLAN
Standard Kaiseki Plan
“iki – iki -”
Kaiseki cuisine that makes the most of the natural flavors of the ingredients allows you to enjoy the flavors of the four seasons and the bounty of Iki to your heart’s content.
The finely marbled Iki beef sukiyaki and abalone with its aroma and flavor of rocky shore fill the mouth with exquisite taste.
<See examples of menu items>
The menu may change depending on the season and the day.
Abalone dishes are not available on the menu from October 1 to January 4 every year due to the closed season for abalone fishing. Please note this in advance.
SPECIALITY
gem
We will accept requests for additional dishes such as our specialty “Kairi Yaki” and other seasonal specialties only during the season when carefully selected seasonal ingredients are landed.
We will accept requests for additional dishes such as our specialty “Kairi Yaki” and other seasonal specialties only during the season when carefully selected seasonal ingredients are landed.
NODOGURO
Pacific bluefin tuna (edible fish, Thunnus orientalis)
Period: October – around April
Nodoguro is a seasonal food from fall to spring, and is known as a fantastic high-end fish. Because nodoguro are caught alone, their skin is unscathed and stress-free, resulting in the fish’s natural clarity and 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 are caught alone, their skin is unscathed and stress-free, resulting in the fish’s natural clarity and 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
pot used for pulling one’s opponent’s arm away while stepping out of line
Period: October – around April
Hikitoshi nabe” is a typical local dish of Iki, Nagasaki. It is said that this local dish, prepared with seasonal ingredients and cooking methods suited to the climate, tastes best when eaten at the place where it is prepared. This locally produced and locally consumed nabe is made by simmering chicken and plenty of vegetables and ingredients. You can feel Iki’s food culture that has been inherited in the local climate and lifestyle.
*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 – around April
Hikitoshi nabe” is a typical local dish of Iki, Nagasaki. It is said that this local dish, prepared with seasonal ingredients and cooking methods suited to the climate, tastes best when eaten at the place where it is prepared. This locally produced and locally consumed nabe is made by simmering chicken and plenty of vegetables and ingredients. You can feel Iki’s food culture that has been inherited in the local climate and lifestyle.
*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
fish-shaped pancake filled with bean jam
Period: May – August
The “Kairi-yaki” is a combination of black abalone grown in the Genkai Sea and richly flavored sea urchin.
It is one of our specialties, grilled slowly over charcoal.
This luxurious combination is available only during limited periods.
This is a dish for the sea urchin dinner, but it can also be served when you make a reservation with other plans.
Add option
5,500 yen – 9,900 yen (tax included)
Period: May – August
The “Kairi-yaki” is a dish that is topped with a generous amount of firm black abalone from the Genkai Sea and richly flavored sea urchin. This is our signature dish, grilled slowly over charcoal, and is a luxurious combination that is only available during limited time periods. This is a dish for the sea urchin dinner, but it is also available for reservations made under other plans.
Add option
5,500 yen – 9,900 yen (tax included)
four seasons
Foods of the Four Seasons
FOUR SEASONS
JAPANESE IKI SHOCHU
Historic Iki Shochu, the birthplace of barley shochu
Iki is the birthplace of barley shochu, and there are seven existing shochu breweries.
We recommend pairing the shochu that has been passed down through generations with Iki’s kaiseki cuisine.
Iki is the birthplace of barley shochu, and there are seven existing shochu breweries.
We recommend pairing the shochu that has been passed down through generations with Iki’s kaiseki cuisine.
breakfast
breakfast
BEGINNING OF THE DAY
Start the day with a good time
We prepare a Japanese-style breakfast consisting of seasonal grilled fish, simmered dishes, egg dishes, and so on.
The breakfast is served in about 60 minutes, which is the Ryokan style.
Please enjoy the freshly cooked rice to start your day in a ryokan style.
For a wake-up drink, we offer “fresh juice” that makes you feel as if you are eating Iki’s vegetables and fruit trees as they are.
The most popular menu item is freshly fried abalone tempura.
Please enjoy the crispy abalone tempura, which is prepared in front of your eyes and dipped in Iki salt.
See examples of menu items
The menu may change depending on the season and the day.
We prepare a Japanese-style breakfast consisting of seasonal grilled fish, simmered dishes, egg dishes, and so on.
The breakfast is served in about 60 minutes, which is the Ryokan style.
Please enjoy the freshly cooked rice to start your day in a ryokan style.
For a wake-up drink, we offer “fresh juice” that makes you feel as if you are eating Iki’s vegetables and fruit trees as they are.
The most popular menu item is freshly fried abalone tempura.
Please enjoy the crispy abalone tempura, which is prepared in front of your eyes and dipped in Iki salt.
<See examples of menu items>
The menu may change depending on the season and the day.
LUNCH
midday meal
THE DELICACIES OF IKI
Taste the delicacies of Iki
Kaisen-don (fresh sashimi served on top of a bowl of rice),
udon noodles with a rich chicken broth, and
hamburgers with an overflowing gravy are popular.
Please enjoy the limited menu only available for lunch.
The restaurant is also available for non-hotel guests.
Please feel free to contact us for more information.
Business hours: 11:30~14:00 (L.O. 13:00)
See examples of menu items
The menu may change depending on the season and the day.
Kaisendon with a bowl of rice topped with plenty of fresh sashimi,
Udon noodles with a rich chicken broth, and
Hamburg steak with an overflowing gravy are popular.
Please enjoy the limited menu available only for lunch at
.
The restaurant is also available for people who are not staying at the hotel.
Please feel free to contact us for more information.
Business hours: 11:30~14:00 (L.O. 13:00)
<See examples of menu items>
The menu may change depending on the season and the day.
