Luxury Villa "GRAND CHARIOT Big Dipper 135°" - Winter Luxury Spinning with Island Cuisine: A Gourmet Stay Featuring Awaji Island Three-Year-Old Tiger Pufferfish and Local Sake, Available from December 1st (Mon)

2025.11.17 Event & Featurehotel

Luxury Villa "GRAND CHARIOT Big Dipper 135°" - Winter luxury woven with island cuisine. A gourmet stay featuring Awaji Island's three-year-old tiger pufferfish and local sake. Available from December 1st (Mon).

▲ "Fugu Hot Pot" where you can enjoy three-year-old tiger pufferfish

The luxury villa "GRAND CHARIOT Big Dipper 135°" will begin offering a winter-only full course meal from Monday, December 1, 2025, featuring Awaji Island's rare brand ingredient, "Awaji Island 3-year-old tiger pufferfish," which is carefully raised over a long period of approximately three years, in a variety of styles, including thinly sliced sashimi, thinly steamed milt, and hot pot.
Awaji Island 3-Year-Old Tiger Pufferfish is carefully farmed in the environment of Awaji Island, close to the Naruto Strait, where the currents are intense. This luxury ingredient results in much firmer flesh than regular tiger pufferfish, with a bouncy texture and a concentrated umami flavor that overflows the more you chew it. This course is overseen 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. Based on the worldview of "New Japanese Cuisine," which combines Japanese tradition with a modern approach, the course beautifully presents dishes such as thinly steamed milt and pufferfish hotpot, elevating it to a supreme gourmet experience.

▲ Three-year-old tiger pufferfish from Awaji Island

This year, we are also offering a new local sake pairing course, where each dish is carefully selected by a sommelier. Starting with a rich pure rice sake from Awaji Island's proud "Sennenichi Sake Brewery," we will offer a lineup of sakes that will bring out the best in the flavor of the fugu as the dishes progress, including "Chiyonoen," characterized by its refreshing mouthfeel, and "Kuni-Umi no Shizuku," with its exquisite balance of umami and aftertaste. And to conclude the course, we will offer "Kosoki no Biju Bunzo 2009," a "sake to savor the passage of time," aged for over 10 years. As the final drink, this long-aged plum wine, which has won a gold medal, will elegantly wrap up the afterglow of the course with its refreshing flavor of ripe plums, sweetness reminiscent of almonds, and deep flavor.
*Please note that the alcohol brands may be subject to change depending on the availability of supplies.
A marriage of winter delicacies and fine sake that can only be found on Awaji Island, a treasure trove of food also known as Miketsukuni. Enjoy a special night surrounded by the finest fugu and local sake.

Overview

Offer time

February 2025, 12 (Monday) to March 1, 2026 (Friday)

Opening hours

Lunch: 11:30-14:30 (last order 14:00)
Dinner: 17:00 PM - 22:00 PM (last order 21:30 PM)

Prices

From 45,980 yen (including dinner and breakfast, tax and service charges) / person *For two people per room

Meal

Dinner: HAL YAMASHITA "Awaji Island Three-Year Tiger Pufferfish Full Course"
A full course meal where you can enjoy all the ingredients of Awaji Island's branded ingredient, "Awaji Island Three-Year Tiger Pufferfish," including the meat and milt.

[Course content]

・Appetizer
3-year-old tiger pufferfish skin salad
Three-year-old tiger pufferfish thinly sliced
Deep-fried 3-year-old tiger pufferfish
Lightly steamed 3-year-old tiger pufferfish milt
・Main dish: 3-year-old tiger pufferfish hotpot
・Final dish: Rice porridge
・Dessert/Homemade warabi mochi
Breakfast: Morning starter set
In addition to fresh Awaji Island vegetables, protein-rich Fukuyutaka soy milk, fresh grilled fish from the Seto Inland Sea, and the specialty Awaji rolled omelet, nine colorful side dishes are served with freshly cooked Awaji Island rice.

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". Staff will pick you up from the nearest parking lot, F. Please allow about 10 minutes for the pick-up and drop-off. Please arrive with plenty of time for meal times.

About Grand Chariot Big Dipper 135°

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 Yamashita Haruyuki, 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】

The highlight of your stay is breakfast, which can be chosen per group from either the Japanese Awaji Island Mountain and Sea Set Meal or the Western Plate.

<Japanese cuisine> Awaji Island Mountain and Sea Set Meal

Starting with Grand Chariot's "Morning Starter Set," you can enjoy grilled fish from the Seto Inland Sea and the specialty "Awaji rolled omelet" with freshly steamed Awaji Island rice.

<Western food plate>

The main plate features four types of Awajishima produce. This breakfast is made with carefully selected ingredients and handmade methods, including loin ham made with homemade Awajishima pork, scrambled eggs made with Awajishima eggs, and homemade tomato ketchup with plenty of onions.