2024.09.24 Event & Featurehotel

Luxury villa "GRAND CHARIOT Big Dipper 135°" [Grand Chariot Terrace] is now accepting reservations for two new lunch menus featuring luxurious Awaji beef and seafood

At the restaurant Grand Chariot Terrace in the luxury villa "GRAND CHARIOT Big Dipper 135°", two new menu items, "Awaji Beef Ceramic Grill of the Highest A5 Rank" and "Premium Seafood Bowl (Limited to four meals per day)" have been on sale since Monday, September 1th. Please experience the food that can only be tasted on Awaji Island, a treasure trove of food also known as Miketsukuni.

Top A5 rank Awaji beef grilled on a porcelain plate

We prepare A5 rank Awaji beef and fresh vegetables from Awaji Island on a ceramic platter so that you can enjoy their original flavor.In addition, you can enjoy the "Daytime Red Sea Bream Carpaccio" made with extremely fresh red sea bream caught on the same day using a fishing method unique to this region called daytime net fishing, and supervised by Chef Haruyuki Yamashita, who was selected as Master Chef for two consecutive years at the World Gourmet Summit, which brings together the world's top chefs.

【menu】

▪Seasonal small dishes
▪ Lunchtime red sea bream carpaccio
▪Awaji beef (sirloin 60g)
▪Grilled vegetables
▪Rice/Miso soup/Pickles
*Contents may change depending on procurement conditions, etc.

Limited to 1 servings per day! Premium seafood bowl

We have prepared nine kinds of fresh seafood, including wild red sea bream caught in daytime net fishing in Awaji, Setouchi, an area rich in seafood, as well as Akashi octopus, shrimp, and domestic sea urchin.The soup is made from the bones of red sea bream, allowing the flavor of the fish to shine through.Please enjoy our limited edition seafood bowl lavishly topped with gold flakes.

【menu】

▪Seasonal small dishes
▪Seafood bowl
▪Miso soup/pickles
*Contents may change depending on procurement conditions, etc.

Offer time

From Monday, September 2024, 9

Opening hours

Lunch: 11:30-14:00 (last order 13:00)

Prices

①Awaji Beef Ceramic Plate Grilled with Dessert (A5 rank) from 6,655 yen (tax and service charge included) per person
②Limited to 1 meals per day! Premium seafood bowl (with dessert) from 4 yen (tax and service charge included) / person

Reservation

Please make a reservation here*For same-day reservations, please contact the main phone number (0799-64-7090)

Remarks

This facility is operated within Hyogo Prefectural Awajishima Park "Nijigen no Mori."
Our staff will come to pick you up from the nearest parking lot, F. The pick-up and drop-off will take about 10 minutes. Please arrive with plenty of time for meal times.

"GRAND CHARIOT Big Dipper 135°" Information

The 135 guest rooms at GRAND CHARIOT Big Dipper 23° are reminiscent of a cocoon, and the sunrise and starry sky seen from the skylights over 5 meters high are truly spectacular. Meals are supervised by Haruyuki Yamashita, Japan's leading master chef, who owns 13 restaurants both in Japan and overseas. Guests can enjoy dishes made with ingredients from Awaji Island, a treasure trove of food that has supplied the Imperial Court as "Miketsukuni".

【meal】

Under the supervision of Chef Haruyuki Yamashita, Hyogo Prefecture's Food Advisor, guests can enjoy dishes that focus on ingredients from Awaji Island, a treasure trove of food that has long been known as "Mikketi Province" and has supplied the Imperial Court with ingredients.

<Dinner>
Guests can enjoy a new Japanese cuisine course overseen by Haruyuki Yamashita, who owns 13 restaurants in Japan and overseas, including Tokyo Midtown. Yamashita has been selected as a Master Chef for two consecutive years at the World Gourmet Summit, which brings together the world's top chefs, and he embodies "new Japanese cuisine" that makes the most of the life and breath of ingredients.
Ingredients include Awaji beef, which is caught on Awaji Island from only 200 head of cattle per year, "upside-down sea urchin (sea urchin from Yura)" which is possible to serve due to its freshness, "Awaji beef and mountain and sea tomato sukiyaki" which uses plenty of vegetables such as onions and tomatoes from Awaji Island, and "Exquisite BBQ" menu which is only available in the summer.
*Ingredients may vary depending on the season.

<Breakfast>　
The highlight of an overnight stay is the breakfast, which begins with Grand Chariot's "Morning Breakfast" and includes grilled fish from the Seto Inland Sea and the local specialty, "Awaji rolled omelet" served with freshly cooked Awaji Island rice.

【bath】

All rooms are equipped with cypress baths, allowing you to relax with the refreshing scent of cypress.