![](\"https:\/\/iki.by-onko-chishin.com\/wp-content\/uploads\/2021\/07\/img2-1-pc.jpg\")
<\/span><\/div>![](\"https:\/\/iki.by-onko-chishin.com\/wp-content\/uploads\/2021\/07\/img2-1-sp.jpg\")
<\/span><\/div><\/div><\/div>DINING<\/h1><\/div>Cooking in pursuit of the real thing<\/p>\n<\/div>
Iki Island is famous as the “Jewel Box of the Sea of Genkai. Surrounded by rich nature, the island is blessed with abundant ingredients, so much so that it is said to be “an island that is self-sufficient. In appreciation of this natural environment, 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.<\/div>\n<\/div><\/span><\/a><\/span>DINNER<\/p><\/h2><\/div>
dinner<\/div>\n<\/div><\/div><\/div><\/div><\/div><\/span><\/a><\/span>DRINKS.<\/p><\/h2><\/div>
Alcoholic Beverages<\/div>\n<\/div><\/div><\/div><\/div><\/div><\/span><\/a><\/span>breakfast<\/p><\/h2><\/div>
breakfast<\/div>\n<\/div><\/div><\/div><\/div><\/div><\/span><\/a><\/span>LUNCH<\/p><\/h2><\/div>
midday meal<\/div>\n<\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/div>![](\"https:\/\/iki.by-onko-chishin.com\/wp-content\/uploads\/2024\/09\/DSCF2870_1st2.jpg\" "\\"DSCF2870_1st2\\"")
<\/span><\/div>![](\"https:\/\/iki.by-onko-chishin.com\/wp-content\/uploads\/2024\/09\/DSCF2983.jpg\" "\\"DSCF2983\\"")
<\/span><\/div><\/div><\/div>CHEF & GENERAL MANAGER<\/h2><\/div><\/div>Executive Chef and General Manager
Seiichi Ota<\/p>\n<\/div>
<\/span><\/div>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 was exposed to 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 and General Manager. From the time of 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, he offers dishes using rice, vegetables, and fruit trees grown on his own farm at Iki Retreat Kairi Murakami, which has received high praise from repeat customers.<\/p>\n<\/div>
<\/span><\/div><\/div><\/div><\/div><\/div>dinner<\/h2><\/div><\/div><\/div>dinner<\/p>\n<\/div>
<\/div><\/div><\/div>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.<\/p>\n<\/div><\/div><\/div><\/div><\/div><\/div>
<\/div><\/div><\/div><\/div>PHANTOM LUXURY FISH<\/h2><\/div><\/div>Nodoguro (sea bream) dinner plan with all kinds of “fantastic” premium fish<\/p>\n<\/div><\/div><\/div>
Period: October 1, 2024 – April 26, 2025 (excluding December 28, 2024 – January 10, 2025)<\/p>\n<\/div>
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.<\/p>\n<\/div>
<\/div>Click here for plan details, price and availability check<\/span><\/a><\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/div>PREMIUM KAISEKI<\/h2><\/div><\/div>Premium Seating<\/p>\n<\/div><\/div><\/div>
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.<\/p>\n<\/div>
<\/div>Click here for plan details, price and availability check<\/span><\/a><\/div><\/div><\/div>*Photographs are for reference only.
\nThe menu may change depending on the season and the day.<\/p>\n<\/div><\/div><\/div><\/div><\/div>
<\/div><\/div><\/div><\/div>STANDARD KAISEKI PLAN<\/h2><\/div><\/div>Standard Kaiseki Plan “iki<\/p>\n<\/div>
<\/div><\/div><\/div>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.
\nThe finely marbled Iki beef sukiyaki and abalone with its aroma and flavor of rocky shore fill the mouth with exquisite taste.<\/p>\n<\/div>
<See examples of menu items<\/u><\/a>> 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.<\/span><\/p>\n<\/div><\/div>Click here for plan details, price and availability check<\/span><\/a><\/div><\/div><\/div><\/div><\/div><\/div><\/div>SPECIALITY<\/h2><\/div><\/div><\/div>gem<\/p>\n<\/div>
<\/div><\/div><\/div>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.<\/p>\n<\/div>
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.<\/p>\n<\/div><\/div><\/div><\/div><\/div>
<\/div><\/div><\/div><\/div>NODOGURO<\/h2><\/div><\/div>Pacific bluefin tuna (edible fish, Thunnus orientalis)<\/p>\n<\/div>
<\/div>Period: October – around April<\/p>\n<\/div>
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.<\/p>\n<\/div>
<\/div>Click here for plan details, price and availability check<\/span><\/a><\/div><\/div><\/div>![](\"https:\/\/iki.by-onko-chishin.com\/wp-content\/uploads\/2023\/11\/U8A4483.jpg\")
<\/span><\/div><\/div><\/div><\/div><\/div>Period: October – around April<\/p>\n<\/div>
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.<\/p>\n<\/div><\/div><\/div>
Click here for plan details, price and availability check<\/span><\/a><\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/div>LOCAL CUISINE<\/h2><\/div><\/div>pot used for pulling one’s opponent’s arm away while stepping out of line<\/p>\n<\/div>
<\/div>Period: October – around April<\/p>\n<\/div>
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)”.<\/p>\n<\/div>
Cooking in pursuit of the real thing<\/p>\n<\/div>
DINNER<\/p><\/h2><\/div>
DRINKS.<\/p><\/h2><\/div>
breakfast<\/p><\/h2><\/div>
LUNCH<\/p><\/h2><\/div>
<\/span><\/div><\/span><\/div><\/div><\/div>CHEF & GENERAL MANAGER<\/h2><\/div><\/div>Executive Chef and General Manager
Seiichi Ota<\/p>\n<\/div>
<\/span><\/div>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 was exposed to 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 and General Manager. From the time of 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, he offers dishes using rice, vegetables, and fruit trees grown on his own farm at Iki Retreat Kairi Murakami, which has received high praise from repeat customers.<\/p>\n<\/div>
<\/span><\/div><\/div><\/div><\/div><\/div>dinner<\/h2><\/div><\/div><\/div>dinner<\/p>\n<\/div>
<\/div><\/div><\/div>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.<\/p>\n<\/div><\/div><\/div><\/div><\/div><\/div>
<\/div><\/div><\/div><\/div>PHANTOM LUXURY FISH<\/h2><\/div><\/div>Nodoguro (sea bream) dinner plan with all kinds of “fantastic” premium fish<\/p>\n<\/div><\/div><\/div>
Period: October 1, 2024 – April 26, 2025 (excluding December 28, 2024 – January 10, 2025)<\/p>\n<\/div>
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.<\/p>\n<\/div>
<\/div>Click here for plan details, price and availability check<\/span><\/a><\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/div>PREMIUM KAISEKI<\/h2><\/div><\/div>Premium Seating<\/p>\n<\/div><\/div><\/div>
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.<\/p>\n<\/div>
<\/div>Click here for plan details, price and availability check<\/span><\/a><\/div><\/div><\/div>*Photographs are for reference only.
\nThe menu may change depending on the season and the day.<\/p>\n<\/div><\/div><\/div><\/div><\/div>
<\/div><\/div><\/div><\/div>STANDARD KAISEKI PLAN<\/h2><\/div><\/div>Standard Kaiseki Plan “iki<\/p>\n<\/div>
<\/div><\/div><\/div>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.
\nThe finely marbled Iki beef sukiyaki and abalone with its aroma and flavor of rocky shore fill the mouth with exquisite taste.<\/p>\n<\/div>
<See examples of menu items<\/u><\/a>> 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.<\/span><\/p>\n<\/div><\/div>Click here for plan details, price and availability check<\/span><\/a><\/div><\/div><\/div><\/div><\/div><\/div><\/div>SPECIALITY<\/h2><\/div><\/div><\/div>gem<\/p>\n<\/div>
<\/div><\/div><\/div>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.<\/p>\n<\/div>
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.<\/p>\n<\/div><\/div><\/div><\/div><\/div>
<\/div><\/div><\/div><\/div>NODOGURO<\/h2><\/div><\/div>Pacific bluefin tuna (edible fish, Thunnus orientalis)<\/p>\n<\/div>
<\/div>Period: October – around April<\/p>\n<\/div>
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.<\/p>\n<\/div>
<\/div>Click here for plan details, price and availability check<\/span><\/a><\/div><\/div><\/div><\/span><\/div><\/div><\/div><\/div><\/div>Period: October – around April<\/p>\n<\/div>
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.<\/p>\n<\/div><\/div><\/div>
Click here for plan details, price and availability check<\/span><\/a><\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/div>LOCAL CUISINE<\/h2><\/div><\/div>pot used for pulling one’s opponent’s arm away while stepping out of line<\/p>\n<\/div>
<\/div>Period: October – around April<\/p>\n<\/div>
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)”.<\/p>\n<\/div>
Executive Chef and General Manager
Seiichi Ota<\/p>\n<\/div>
<\/span><\/div>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 was exposed to 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 and General Manager. From the time of 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, he offers dishes using rice, vegetables, and fruit trees grown on his own farm at Iki Retreat Kairi Murakami, which has received high praise from repeat customers.<\/p>\n<\/div>
<\/span><\/div><\/div><\/div><\/div><\/div>dinner<\/h2><\/div><\/div><\/div>dinner<\/p>\n<\/div>
<\/div><\/div><\/div>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.<\/p>\n<\/div><\/div><\/div><\/div><\/div><\/div>
<\/div><\/div><\/div><\/div>PHANTOM LUXURY FISH<\/h2><\/div><\/div>Nodoguro (sea bream) dinner plan with all kinds of “fantastic” premium fish<\/p>\n<\/div><\/div><\/div>
Period: October 1, 2024 – April 26, 2025 (excluding December 28, 2024 – January 10, 2025)<\/p>\n<\/div>
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.<\/p>\n<\/div>
<\/div>Click here for plan details, price and availability check<\/span><\/a><\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/div>PREMIUM KAISEKI<\/h2><\/div><\/div>Premium Seating<\/p>\n<\/div><\/div><\/div>
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.<\/p>\n<\/div>
<\/div>Click here for plan details, price and availability check<\/span><\/a><\/div><\/div><\/div>*Photographs are for reference only.
\nThe menu may change depending on the season and the day.<\/p>\n<\/div><\/div><\/div><\/div><\/div>
<\/div><\/div><\/div><\/div>STANDARD KAISEKI PLAN<\/h2><\/div><\/div>Standard Kaiseki Plan “iki<\/p>\n<\/div>
<\/div><\/div><\/div>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.
\nThe finely marbled Iki beef sukiyaki and abalone with its aroma and flavor of rocky shore fill the mouth with exquisite taste.<\/p>\n<\/div>
<See examples of menu items<\/u><\/a>> 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.<\/span><\/p>\n<\/div><\/div>Click here for plan details, price and availability check<\/span><\/a><\/div><\/div><\/div><\/div><\/div><\/div><\/div>SPECIALITY<\/h2><\/div><\/div><\/div>gem<\/p>\n<\/div>
<\/div><\/div><\/div>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.<\/p>\n<\/div>
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.<\/p>\n<\/div><\/div><\/div><\/div><\/div>
<\/div><\/div><\/div><\/div>NODOGURO<\/h2><\/div><\/div>Pacific bluefin tuna (edible fish, Thunnus orientalis)<\/p>\n<\/div>
<\/div>Period: October – around April<\/p>\n<\/div>
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.<\/p>\n<\/div>
<\/div>Click here for plan details, price and availability check<\/span><\/a><\/div><\/div><\/div><\/span><\/div><\/div><\/div><\/div><\/div>Period: October – around April<\/p>\n<\/div>
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.<\/p>\n<\/div><\/div><\/div>
Click here for plan details, price and availability check<\/span><\/a><\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/div>LOCAL CUISINE<\/h2><\/div><\/div>pot used for pulling one’s opponent’s arm away while stepping out of line<\/p>\n<\/div>
<\/div>Period: October – around April<\/p>\n<\/div>
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)”.<\/p>\n<\/div>
dinner<\/p>\n<\/div>
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.<\/p>\n<\/div><\/div><\/div><\/div><\/div><\/div>
PHANTOM LUXURY FISH<\/h2><\/div><\/div>Nodoguro (sea bream) dinner plan with all kinds of “fantastic” premium fish<\/p>\n<\/div><\/div><\/div>
Period: October 1, 2024 – April 26, 2025 (excluding December 28, 2024 – January 10, 2025)<\/p>\n<\/div>
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.<\/p>\n<\/div>
<\/div>Click here for plan details, price and availability check<\/span><\/a><\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/div>PREMIUM KAISEKI<\/h2><\/div><\/div>Premium Seating<\/p>\n<\/div><\/div><\/div>
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.<\/p>\n<\/div>
<\/div>Click here for plan details, price and availability check<\/span><\/a><\/div><\/div><\/div>*Photographs are for reference only.
\nThe menu may change depending on the season and the day.<\/p>\n<\/div><\/div><\/div><\/div><\/div>
<\/div><\/div><\/div><\/div>STANDARD KAISEKI PLAN<\/h2><\/div><\/div>Standard Kaiseki Plan “iki<\/p>\n<\/div>
<\/div><\/div><\/div>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.
\nThe finely marbled Iki beef sukiyaki and abalone with its aroma and flavor of rocky shore fill the mouth with exquisite taste.<\/p>\n<\/div>
<See examples of menu items<\/u><\/a>> 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.<\/span><\/p>\n<\/div><\/div>Click here for plan details, price and availability check<\/span><\/a><\/div><\/div><\/div><\/div><\/div><\/div><\/div>SPECIALITY<\/h2><\/div><\/div><\/div>gem<\/p>\n<\/div>
<\/div><\/div><\/div>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.<\/p>\n<\/div>
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.<\/p>\n<\/div><\/div><\/div><\/div><\/div>
<\/div><\/div><\/div><\/div>NODOGURO<\/h2><\/div><\/div>Pacific bluefin tuna (edible fish, Thunnus orientalis)<\/p>\n<\/div>
<\/div>Period: October – around April<\/p>\n<\/div>
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.<\/p>\n<\/div>
<\/div>Click here for plan details, price and availability check<\/span><\/a><\/div><\/div><\/div><\/span><\/div><\/div><\/div><\/div><\/div>Period: October – around April<\/p>\n<\/div>
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.<\/p>\n<\/div><\/div><\/div>
Click here for plan details, price and availability check<\/span><\/a><\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/div>LOCAL CUISINE<\/h2><\/div><\/div>pot used for pulling one’s opponent’s arm away while stepping out of line<\/p>\n<\/div>
<\/div>Period: October – around April<\/p>\n<\/div>
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)”.<\/p>\n<\/div>
Nodoguro (sea bream) dinner plan with all kinds of “fantastic” premium fish<\/p>\n<\/div><\/div><\/div>
Period: October 1, 2024 – April 26, 2025 (excluding December 28, 2024 – January 10, 2025)<\/p>\n<\/div>
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.<\/p>\n<\/div>
PREMIUM KAISEKI<\/h2><\/div><\/div>Premium Seating<\/p>\n<\/div><\/div><\/div>
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.<\/p>\n<\/div>
<\/div>Click here for plan details, price and availability check<\/span><\/a><\/div><\/div><\/div>*Photographs are for reference only.
\nThe menu may change depending on the season and the day.<\/p>\n<\/div><\/div><\/div><\/div><\/div>
<\/div><\/div><\/div><\/div>STANDARD KAISEKI PLAN<\/h2><\/div><\/div>Standard Kaiseki Plan “iki<\/p>\n<\/div>
<\/div><\/div><\/div>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.
\nThe finely marbled Iki beef sukiyaki and abalone with its aroma and flavor of rocky shore fill the mouth with exquisite taste.<\/p>\n<\/div>
<See examples of menu items<\/u><\/a>> 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.<\/span><\/p>\n<\/div><\/div>Click here for plan details, price and availability check<\/span><\/a><\/div><\/div><\/div><\/div><\/div><\/div><\/div>SPECIALITY<\/h2><\/div><\/div><\/div>gem<\/p>\n<\/div>
<\/div><\/div><\/div>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.<\/p>\n<\/div>
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.<\/p>\n<\/div><\/div><\/div><\/div><\/div>
<\/div><\/div><\/div><\/div>NODOGURO<\/h2><\/div><\/div>Pacific bluefin tuna (edible fish, Thunnus orientalis)<\/p>\n<\/div>
<\/div>Period: October – around April<\/p>\n<\/div>
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.<\/p>\n<\/div>
<\/div>Click here for plan details, price and availability check<\/span><\/a><\/div><\/div><\/div><\/span><\/div><\/div><\/div><\/div><\/div>Period: October – around April<\/p>\n<\/div>
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.<\/p>\n<\/div><\/div><\/div>
Click here for plan details, price and availability check<\/span><\/a><\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/div>LOCAL CUISINE<\/h2><\/div><\/div>pot used for pulling one’s opponent’s arm away while stepping out of line<\/p>\n<\/div>
<\/div>Period: October – around April<\/p>\n<\/div>
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)”.<\/p>\n<\/div>
Premium Seating<\/p>\n<\/div><\/div><\/div>
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.<\/p>\n<\/div>
*Photographs are for reference only.
\nThe menu may change depending on the season and the day.<\/p>\n<\/div><\/div><\/div><\/div><\/div>
STANDARD KAISEKI PLAN<\/h2><\/div><\/div>Standard Kaiseki Plan “iki<\/p>\n<\/div>
<\/div><\/div><\/div>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.
\nThe finely marbled Iki beef sukiyaki and abalone with its aroma and flavor of rocky shore fill the mouth with exquisite taste.<\/p>\n<\/div>
<See examples of menu items<\/u><\/a>> 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.<\/span><\/p>\n<\/div><\/div>Click here for plan details, price and availability check<\/span><\/a><\/div><\/div><\/div><\/div><\/div><\/div><\/div>SPECIALITY<\/h2><\/div><\/div><\/div>gem<\/p>\n<\/div>
<\/div><\/div><\/div>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.<\/p>\n<\/div>
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.<\/p>\n<\/div><\/div><\/div><\/div><\/div>
<\/div><\/div><\/div><\/div>NODOGURO<\/h2><\/div><\/div>Pacific bluefin tuna (edible fish, Thunnus orientalis)<\/p>\n<\/div>
<\/div>Period: October – around April<\/p>\n<\/div>
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.<\/p>\n<\/div>
<\/div>Click here for plan details, price and availability check<\/span><\/a><\/div><\/div><\/div><\/span><\/div><\/div><\/div><\/div><\/div>Period: October – around April<\/p>\n<\/div>
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.<\/p>\n<\/div><\/div><\/div>
Click here for plan details, price and availability check<\/span><\/a><\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/div>LOCAL CUISINE<\/h2><\/div><\/div>pot used for pulling one’s opponent’s arm away while stepping out of line<\/p>\n<\/div>
<\/div>Period: October – around April<\/p>\n<\/div>
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)”.<\/p>\n<\/div>
Standard Kaiseki Plan “iki<\/p>\n<\/div>
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.
\nThe finely marbled Iki beef sukiyaki and abalone with its aroma and flavor of rocky shore fill the mouth with exquisite taste.<\/p>\n<\/div>
<See examples of menu items<\/u><\/a>> 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.<\/span><\/p>\n<\/div> gem<\/p>\n<\/div> 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.<\/p>\n<\/div> 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.<\/p>\n<\/div><\/div><\/div><\/div><\/div> Pacific bluefin tuna (edible fish, Thunnus orientalis)<\/p>\n<\/div> Period: October – around April<\/p>\n<\/div> 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.<\/p>\n<\/div> Period: October – around April<\/p>\n<\/div> 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.<\/p>\n<\/div><\/div><\/div> pot used for pulling one’s opponent’s arm away while stepping out of line<\/p>\n<\/div> Period: October – around April<\/p>\n<\/div> 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)”.<\/p>\n<\/div>SPECIALITY<\/h2><\/div>
NODOGURO<\/h2><\/div>
<\/span><\/div><\/div><\/div>LOCAL CUISINE<\/h2><\/div>
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