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 Onko Chishin 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.
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)
Cradled by the deep blue of the Genkai Sea, the “phantom red sea urchin”—protected one by one at the risk of life by skilled fishermen.
In the cold, bountiful northern seas, it feeds on the finest kombu and shines a golden hue—the “treasure of Hokkaido.”
At Kairi Murakami, these two delights representing Japan’s north and south come together. Please savor this fleeting moment of “seasonal” perfection.
The main dish of the plan is wild black abalone raised in the Genkai Sea, with firm, tightened flesh, topped generously with richly flavored red sea urchin: the Kairi Murakami specialty, “Kairi-yaki”. It’s a bold masterpiece that draws many repeat guests—and every year, many visitors come to Kairi just for this. Perfect for sea urchin lovers, and for anyone who wants to fully enjoy local ingredients.
Per person: ¥36,300 (tax included)
* Menu items may vary depending on the season and day.
※ The type of sea urchin may vary depending on the sea conditions and season.
Line-Caught Nodoguro × Iki Beef Sukiyaki
A Kaiseki Celebrating the Flavors of Sea and Land
Period: October 1, 2026 – March 31, 2027 (Autumn/Winter Limited)
This special seasonal kaiseki features line-caught nodoguro, carefully hooked one by one, and Iki beef, a rare brand of cattle raised in the sea breezes of Iki. Known as the “toro of white fish,” nodoguro is prized for its premium fat content and refined sweetness. At Kairi Murakami, we carefully select line-caught specimens to minimize stress on the fish, preserving their freshness and umami to the fullest in dishes such as Matsumae-style steaming, salt-grilled preparations, and seared sushi.
Your dinner is further enhanced by Iki beef, the island’s pride. Raised on pastures enriched with ocean minerals, this beef offers rich umami and elegant marbling. Line-caught nodoguro in season and rare Iki beef—savor this luxurious pairing available only during this time of year.
* Menu items may vary depending on the season and day.
Dinner upgrade
Premium kaiseki
Year-Round
Abalone, Sea Urchin, Ise Lobster, Iki Beef, Kue, Fugu—
We have prepared a special kaiseki that lavishly incorporates rare and high-end ingredients that can only be enjoyed in that season.
From the fresh seafood unique to the remote islands floating in the Genkai Sea to the “phantom wagyu” Iki beef that the island is proud of. Enjoy the blessings of the season delivered at the perfect timing, truly befitting the name “Shunkashuto” (Spring, Summer, Autumn, Winter) with a variety of dishes.
Examples of Main Ingredients by Season
- Spring: Yellowtail, Kue, Abalone, Bamboo Shoots, Wild Vegetables, Cherry Sea Bream
- Summer: Red Sea Urchin, Abalone, Swordtip Squid, First Bonito, Asparagus
- Autumn: Barracuda, Bigfin Reef Squid, Returning Bonito, New Rice, Melon
- Winter: Kue, Yellowtail, Amberjack, Bigfin Reef Squid, Tuna
- Available year-round: Iki beef
Per person: ¥34,600 (tax included)
※ The menu may change depending on the season and day.
※ The above is an example of seasonal ingredients and a guideline for the provision period.
※ Abalone dishes are not offered as part of the menu from October 1 to around January 4 each year due to the fishing ban. Please be aware in advance.
Basic plan: Iki iki
Standard kaiseki
Year-Round
Our kaiseki cuisine maximizes the natural flavors of the ingredients, allowing you to fully enjoy the seasonal tastes and unique blessings of Iki.
Among the highlights are the exceptionally delicious Iki beef sukiyaki, with its beautiful fine marbling, and abalone that fills the mouth with the aroma and umami of the sea. We have gathered a selection of exquisite ingredients unique to a remote island in the Genkai Sea, including the legendary Iki beef.
Located between Fukuoka and Tsushima, Iki Island in Nagasaki Prefecture offers a truly unforgettable experience through our cuisine, which captures the essence of the island’s seasonal beauty.
Per person: ¥23,100 (tax included)
※ The menu may change depending on the season and day.
※ Abalone dishes are not offered as part of the menu from October 1 to around January 4 each year due to the fishing ban. Please be aware in advance.
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.
¥4,400 (tax included)
※ The menu may change depending on the season and day.
Taste the Delicacies of Iki
Lunch
Popular dishes include our seafood bowl topped with plenty of fresh sashimi, udon noodles with a rich chicken broth, and juicy hamburgers bursting with flavor.
Enjoy these exclusive lunch-only menus.
Non-staying guests are also welcome. As we operate on a prior reservation basis (by the day before), please feel free to contact us if you would like to dine with us.
Business Hours: 11:30 AM–2:00 PM (L.O. 1:00 PM)
※ The menu may change depending on the season and day.
