The guest rooms are designed to resemble cocoons.
The starry sky that can be viewed from a skylight that is over 5m high is like a natural planetarium. In the morning, the dazzling morning sun shines in and you are enveloped in the island's natural beauty.
All rooms are equipped with cypress baths, allowing you to relax with the refreshing scent of cypress.






Meals are supervised by Yamashita Haruyuki, who owns 13 restaurants in Japan and overseas, including Tokyo Midtown.
Through repeated exchanges of ideas and exchanges of ideas with people involved in agriculture, fishing, and livestock farming on Awaji Island, we have come to understand why Awaji Island is called "Miketsu Kuni" (Land of Food).
Guests staying at the hotel can enjoy specially made meals that can only be enjoyed here.
Produced by Haruyuki Yamashita
Born in Kobe in 1969. Graduated from the Faculty of Art, Osaka University of Arts.
In addition to operating 13 stores in Japan and overseas, including HAL YAMASHITA Tokyo, he is also involved in a wide range of activities, including advising on international food, domestic and international imports and exports, and giving lectures throughout the country. He is the Hyogo Prefecture Food Advisor.
You will be taken by cart from the gate front to the Cocoon inside Nijigen no Mori Park.
Upon check-in, you will be greeted with a creme brulée made with homemade organic yuzu, mirin, wasanbon sugar, and Awaji Island Kitasaka eggs.

For dinner, you can choose from three options in the "HAL YAMASHITA New Japanese Cuisine Course."
Sukiyaki course
"Awaji Beef Sankai Tomato Sukiyaki" uses specially selected Awaji beef and onions from Awaji Island. First, you will eat the meat on the hot plate, allowing you to enjoy the original flavor of the meat.
Awaji Island Mountain and Sea Hot Pot
This luxurious course includes a collagen soup made by simmering a whole chicken for several hours, as well as Awaji Island 3-year-old tiger pufferfish, chicken on the bone, and crab. *Seasonal only
Awaji Island's rich sea urchin hotpot
The soup is made by combining sea urchin with a special dashi stock made from bonito and kelp. This course allows you to enjoy seafood such as octopus and shrimp, as well as red sea bream caught in the "daytime net fishing" of Awaji, Setouchi.

Awaji Island "Breakfast". The highlight of an overnight stay is the "Breakfast", which starts with Grand Chariot's "Morning Set" followed by charcoal-grilled Setouchi fish and the specialty "Awaji rolled egg" served with freshly steamed Awaji Island rice.




Room with a view

Dog-friendly rooms

Character Room





1 night stay with 2 meals (breakfast and dinner)
Service charge 10%
*Prices may vary depending on the season, so please check the final price on the reservation page.
Nijigen no Mori Night Walk with Firebird Attraction