In addition, guests can enjoy a complimentary drink service in their rooms, including original champagne, local beer, and soft drinks.
Enjoy this quiet and warm miracle that will only be available for three days with your loved ones at GRAND CHARIOT Big Dipper 135°.

Special Christmas Stay Overview

Dates

March 2025st (Tuesday) -March 12st (Thursday), 23

Message

①Santa Claus will deliver a mini Christmas gift to your room between 17:00 PM and 18:00 PM.
② Greeting and photo session with Santa Claus (approximately 5 minutes)
*You can also have Santa Claus hand over your gift (advance application required).

Reservation

Please make a reservation from the URL below.
https://go-grandchariot.reservation.jp/ja/searchInput
*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.

【institution】

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】

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 can only be served because of its freshness, and sukiyaki made with plenty of vegetables such as onions and tomatoes from Awaji Island. You can choose your favorite menu according to the season. *Ingredients may change depending on the season.

<Breakfast>　

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]