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.
CHEF
Executive Chef
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 on a backpacking trip to Italy and France, where his sense of values about cooking changed dramatically as he came into contact with exotic culinary experiences.
In 2005, he joined Kairi Murakami as a chef. Through an encounter with the then owner, Mr. Murakami, he developed an emphasis on ingredients and techniques to enhance the ingredients.In 2018, he became the management of Onshin and assumed the position of Executive Chef. From his time at Kairi Murakami to the present, he has made few changes to the standard menu and continues to increase the number of repeat customers every day with his simple yet profound technique and sense for bringing out the best from the ingredients, especially those produced in Iki.
Currently, although irregularly, Iki Retreat Kairi Murakami offers dishes using rice, vegetables, and fruit trees grown on the company’s own farm, and has 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 just a few of the many ingredients that Iki has to offer. We offer “Kairi style” kaiseki cuisine that allows you to fully appreciate the flavors of the seasonal ingredients themselves.
Please feel free to inquire about additional menu items such as abalones, lobsters, Iki beef, and seasonal fish. We will do our best to be as flexible as possible, although we may not be able to accommodate some requests due to availability.
PURPLE SEA URCHIN
Purple sea urchin dinner plan
Period: April 20, 2025 – July 19, 2025
This is a limited-time-only purple sea urchin dinner plan that can only be enjoyed for 90 days. It is a sumptuous purple sea urchin dinner course that includes Iki Retreat Kairi Murakami’s specialty, “Kairi Yaki,” to which repeat customers repeatedly return for this dish.
Iki’s purple sea urchin is nurtured in the nutrient-rich seaweed and seawater of the Genkai Sea, and is characterized by its rich sweetness, creamy texture, and elegant flavor. The purple sea urchin, which lives in shallow waters, is still caught by ama divers, who dive for the sea urchin by traditional methods, and each piece of the sea urchin is removed by hand so that it does not fall apart. Only a small amount of salt is used for the freshly caught sea urchins, and the freshness of the sea urchins is an attraction that can only be experienced in this area.
<View an example of a menu>
The menu may change depending on the season and the day.
*The type of sea urchin varies depending on the sea conditions and time of year.
Phantom Sea Urchin Tasting Kaiseki Course
Comparison of Kyushu red sea urchin and Hokkaido buffalo sea urchin
Period: July 20, 2025 – September 30, 2025
Red sea urchin “caught in the Kyushu region is characterized by its sweet, rich, and firm flesh. However, since most of it is consumed in Kyushu, it is rarely distributed north of eastern Japan and is not well known throughout the country. Because of its rarity and deep flavor, it is called” fantastic sea urchin.
On the other hand, Hokkaido “Buffoon sea urchin” is one of Japan’s representative high-end sea urchins, characterized by its rich sweetness and melt-in-your-mouth texture, and is loved by gourmets nationwide as a “royal road” taste.
We have prepared a luxurious kaiseki dinner where you can taste both of these two top-quality sea urchins at the same time. Please spend a moment to enjoy the two great sea urchins while overlooking the beautiful sea of Iki.
<View an example of a menu>
The menu may change depending on the season and the day.
*The type of sea urchin varies depending on the sea conditions and time of year.
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.
<View an example of a menu>
The menu may change depending on the season and the day.
STANDARD KAISEKI PLAN
Standard Kaiseki Plan
“iki – iki -”
Kaiseki cuisine, which makes the most of the natural flavors of the ingredients, is available at
. You can enjoy the flavors of the four seasons and the bounty of Iki to your heart’s content.
Among them, sukiyaki of finely marbled Iki beef and
abalone, whose aroma and flavor of the rocky shore fill the mouth, are the most exquisite.
<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.
PHANTOM LUXURY FISH
The “Phantom” High Quality Fish
Nodoguro-sukushi-kaiseki plan
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.
<View an example of a menu>
The menu may change depending on the season and the day.
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 a high degree of transparency 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 a high degree of transparency 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.
KAIRI-YAKI
fish-shaped pancake filled with bean jam
Period: Late April – Late September
The “Kairi-yaki” is a combination of black abalone grown in the Genkai Sea and richly flavored sea urchin.
It is our signature dish, grilled slowly over charcoal.
This luxurious combination is only available for a limited time.
During this period, “Kairi-yaki” can be enjoyed only with the applicable plan at
.
Other plans do not include sea urchin or
Kairiyaki.
If you would like to order sea urchin or Kairiyaki, please make a reservation at
or place an additional order at
under “Options”.
Add an option
5,500 yen – 9,900 yen (tax included)
Period: Late April – Late September
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 available only during this limited time period.
During this period, “Kairi-yaki” can be enjoyed only with the applicable plan. Other plans do not include sea urchin or kairiyaki. If you would like to order sea urchin or Kairiyaki, please make a reservation for the applicable plan or place an additional order from the “Options” menu.
Add an option
5,500 yen – 9,900 yen (tax included)
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 the food culture of Iki that has been inherited in the local climate and lifestyle.
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 the food culture of Iki that has been inherited in the local climate and lifestyle.
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 seven breweries are still in existence.
We have a selection of shochu from each brewery to match the cuisine.
We recommend pairing the shochu that has been passed down through generations with Iki’s kaiseki cuisine
and enjoy it with your meal.
Iki is the birthplace of barley shochu.
There are seven existing shochu breweries in Iki.
We have a selection of shochu from each brewery to match the cuisine.
We recommend
pairing Iki’s traditional shochu with Iki cuisine.
BREAKFAST
breakfast
BEGINNING OF THE DAY
Start the day with a good time
For breakfast, we prepare
Japanese set meals such as seasonal grilled fish, simmered dishes, and egg dishes.
It takes about 60 minutes to eat the breakfast in our style.
Please start your day with freshly cooked rice,
as if you were at a ryokan.
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
fresh.
The most popular menu item is freshly fried abalone tempura.
Please enjoy the crispy abalone tempura which is prepared right in front of your eyes with Iki salt.
See examples of menu items
The menu may change depending on the season and the day.
Breakfast is prepared in Japanese style with seasonal dishes such as grilled fish, simmered dishes, egg dishes, etc.
It takes about 60 minutes to eat the breakfast.
Please enjoy a typical ryokan start to the day with freshly cooked rice.
For a wake-up drink,
we serve Iki’s vegetables and fruit trees
and you will feel as if you are eating them as they are.
We serve “fresh juice”
that is fresh and outstanding.
The most popular menu item is freshly fried abalone tempura.
Please enjoy the crispy tempura prepared in front of your eyes with
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.
