A Culinary Journey into Wellness
淡路島の豊かな食材と未病の思想が
織りなす、新しい食体験
Awaji Mitsuki - Japanese Cuisine
Produced by Hisato Nakahigashi, the fourth-generation proprietor of Miyamaso, a traditional Kyoto ryokan awarded three Michelin stars in the MICHELIN Guide Kyoto Osaka 2026. Drawing on Awaji Island’s culinary traditions, passed down through generations, the restaurant reinterprets the island’s abundant blessings through a contemporary sensibility, presenting a new style of “Seaside Tsumikusa Cuisine.”
- Floor
- 2F
- Hours
- Lunch: 11:30 AM - 2:00 PM
Dinner: 5:30 - 9:00 PM
(reservations required)
- Closed
- Mondays and Tuesdays
- Price
- ¥18,600–¥29,800 (tax and service included)
Hisato Nakahigashi
Since 1998, he has devoted himself to exploring tsumikusa cuisine as the fourth-generation proprietor of Miyamaso. With an exceptional ability to understand and explain Japanese cuisine through the logic of nature and seasonality, he has dedicated his career to dishes that celebrate the gifts of the mountains, including wild herbs and river fish. Miyamaso received one Michelin star in 2010 and two stars in 2011, before ultimately earning three stars in the MICHELIN Guide Kyoto Osaka 2026.
Awaji Togei - Kappo Cuisine
Produced by Kosei Togei, proprietor of Asai Togei, a renowned kappo restaurant in Shinsaibashi, Osaka. The course combines carefully selected ingredients from across Japan with the seasonal bounty of Awaji Island, structured around the five fundamental techniques of Japanese cuisine: raw preparation, soups, simmering, grilling, and frying. Served as all-day dining, the cuisine is deeply flavorful, gentle on the body, and embodies the philosophy of Mibyo.
- Floor
- 2F
- Hours
- Breakfast: 7:30 - 9:30 AM
Lunch: 11:30 AM - 2:00 PM
(reservations required)
- Price
- ¥9,800–¥17,300 (tax and service included)
Kosei Togei
Born in 1959 on Yonaguni Island, Okinawa Prefecture. He began his training at Kigawa Asai in Shinsaibashi, Osaka, and in 2008 became independent by taking over the restaurant, renaming it Osaka Cuisine Asai Toge. His distinctive kappo style blends the traditions of Osaka cuisine, studied over many years, with flavors from his native Okinawa.
Awaji Sougo - Shojin Cuisine
Produced by Daisuke Nomura, who earned two Michelin stars as the third-generation head chef of Daigo, one of Tokyo’s most celebrated shojin restaurants, before opening SOUGO. This “wellness kaiseki” elevates the philosophy of shojin cuisine—compassion and reverence for life, handed down since the 13th century—through a contemporary sensibility. Guided by the principles of five flavors, five colors, and five cooking methods, it offers Mibyo gastronomy that is as nourishing to the body as it is beautiful to the eye. Discover a new world of shojin cuisine that overturns conventional expectations.
- Floor
- 2F
- Hours
- Lunch: 11:30 AM - 2:00 PM
Dinner: 5:30 - 9:00 PM
(reservations required)
- Closed
- Wednesdays and Thursdays
- Price
- ¥18,000–¥31,000 (tax and service included)
Daisuke Nomura
Born as the eldest son of the family behind Daigo, a shojin restaurant in Atago, Tokyo. He developed his career as Daigo’s third-generation head chef, earning two Michelin stars continuously from 2008. In 2015, he left Daigo to open Shojin SOUGO. Driven by a desire to make shojin cuisine accessible to more guests, the restaurant serves dishes rooted in tradition yet infused with a contemporary sensibility, all within a relaxed dining environment.
Sushi Minami
Experience the bounty of the sea surrounding Awaji Island—long known as Miketsukuni—through sushi. With meticulous attention to the shari, each piece highlights locally caught fish from the waters around Awaji Island, prepared and formed in the way best suited to its character. Produced by Awaji Nobu, this is an indulgent sushi experience found nowhere else.
- Floor
- 2F
- Hours
-
Lunch: 11:30 AM - 2:00 PM
Dinner: 6:00 PM seating only
(reservations required)
- Closed
- Wednesdays and Thursdays
Terre - Innovative French Cuisine
Created by Kosuke Nabeta, chef-owner of the Michelin-starred Restaurant Sola in Paris, Terre presents a distinctive expression of wellness gastronomy, where French culinary artistry meets the time-honored techniques of Japan. Guided by a philosophy of sustainability and mindful living, dishes are marinated, smoked, dried, and fermented, each crafted to reveal the purest expression of its ingredients while honoring the land which produced them.
- Floor
- 3F
- Hours
- Lunch: 11:30 AM - 2:00 PM
Dinner: 5:30 - 9:00 PM
(reservations required)
- Closed
- Tuesdays and Wednesdays
- Price
- ¥15,300–¥28,600 (tax and service included)
Kosuke Nabeta
Appointed chef of Restaurant Sola in Paris’s 5th arrondissement in 2018. In 2019, the restaurant was awarded one star in the MICHELIN Guide France.
Massan's Bar & Lounge
Named in honor of Masataka Taketsuru, widely known as "Massan" and regarded as the father of Japanese whisky, Massan's Bar & Lounge pays tribute to his uncompromising pursuit of authenticity. Guests can enjoy a carefully curated selection of premium whiskies, handcrafted cocktails, and sophisticated mocktails. Linger, unwind, and savor the finer moments of the day.
- Floor
- 2F
- Hours
- 3:00 PM - 10:30 PM
Yuka Wakada Yuka Wakada
Born in Kyoto Prefecture, he began his career as a bartender in Osaka. In 2024, he won the Kansai Cocktail Competition organized by the Nippon Bartenders Association. In 2026, he placed second in Japan at the association’s national competition.
Cafe Marble
A tranquil café serving plant-based vegan sweets and aromatic siphon-brewed coffee. A peaceful retreat for moments of rest and reflection.
- Hours
- 10:00 AM - 5:00 PM
Cafe Earth
Drawing upon the art and healthy properties of Japanese fermentation, Café Earth serves smoothies, beverages, and light nourishments using fermented ingredients.
- Hours
- 9:00 AM - 6:00 PM
Hotel Guests Only
Board walk
Surrounded by sweeping views of the sea, the Boardwalk offers a place to slow down - relax with a drink from the bar, enjoy a walk, or do yoga against the ocean breeze. Greet the sunrise and feel the power of the morning light and sea.
