KAI serves the finest locally sourced ingredients and specialties, which are prepared into dynamic multi-course dinners inspired by regional dishes and culinary methods.

We are pleased to announce that a new kaiseki menu will be available from December 1st.

Opening the glass cloche releases a soft curl of vapor, evocative of the iconic hot spring steam of Owakudani. For the main course (Dainomono), enjoy the "Obana Shabu-shabu." Beef is gently dipped into a fragrant, roasted pampas-grass tea broth, presented over a stove base hand-painted with pampas grass by a Japanese painter. It is accompanied by "Obana Rice," crafted in the image of pampas grass plumes. To conclude, savor "Vert-Vert"—a dessert cherished by Monet—served on a dish reminiscent of an artist's palette. Experience an exquisite culinary journey woven with the nature and artistry of Sengokuhara.