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 and teppanyaki grill.

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.

DINNER

DRINKS

BREAKFAST

LUNCH

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PURPLE SEA URCHIN

Purple Sea Urchin Kaiseki Plan

Period: Wednesday, May 1, 2024 – Sunday, 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.

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SPECIAL WINTER PLAN

The Phantom Duo:
Nodoguro and Iki Beef

Duration: December 26, 2022 to March 31, 2023
(Excluding December 31 to January 5)

This is a special banquet where you can enjoy the elusive premium fish “Nodoguro” and the elusive Wagyu beef “Iki beef”.

・Genkai-Nada “Nodoguro” To enjoy the quality of the ingredients, it is prepared with simple cooking methods such as steaming, grilling, and nigiri (sushi). By quickly searing it, you can enjoy a flavor where the umami is tightly concentrated.

・Brand Beef “Iki Beef” Iki beef, raised on mineral-rich grasses thanks to the warm climate and sea breezes, is cloaked in high-quality fat. It has sharpness and richness, and a low melting point, so the sweet flavor spreads like melting in your mouth.

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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.

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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.

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

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 – 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

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)

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.