Kazura Hotel Kaigaku

The king of seafood, the lobster, is a delicious sashimi with a firm, plump texture and rich taste.

The Kuroshio Current brings us abundant seafood from southern Wakayama Prefecture, and "lobsters" are considered a representative of high-class ingredients. The lobsters grown on the rough coast with good tidal passage have firm and plump flesh and a rich flavor. The meal ends with a sumptuous miso soup made from the head and shell of the lobster.

Kumano beef is the generic name for the high quality Japanese black beef produced in Wakayama Prefecture. It is beautifully marbled and has a tender texture and a strong flavor due to the thin fibers of the meat. Kumano beef can be enjoyed as steak, shabu-shabu, or seared sushi.

Please enjoy fresh seafood ingredients from the Nanki and Kuroshio Currents, where the special tidal currents of the intricate coastline nurture a variety of fish and seafood and bring us seafood in the form of sashimi, tempura, and nigirizushi.

Eating a diet consisting mainly of plant-based foods A diet consisting mainly of plant-based foods such as grains, legumes, vegetables, and fruits, avoiding animal products such as meat, fish, eggs, and dairy products. These foods are considered healthy because they are low in calories and rich in plant fiber and antioxidants.

Seasonal kaiseki cuisine with seasonal crabs and Kue, Wakayama's winter specialty, are available for a limited time only.

Kue, a luxury fish called "phantom fish", seasonal kaiseki cuisine for a limited time only.