Available from Tuesday, February 1st

Grand Chariot Big Dipper 135° is a luxury villa located on a hill surrounded by a dignified atmosphere in the quiet northern part of Awaji Island. For a limited time only, from February 1st (Sun) to February 28th (Sat), 2026, the resort will be offering the New Japanese Cuisine Course Plan, supervised by Chef Haruyuki Yamashita, where you can enjoy "New Japanese Cuisine," which combines local specialties grown in the sea and land of Awaji Island with innovative ideas and blends Japanese cuisine with European culture.

▲"Awaji Beef Mountain and Sea Tomato Sukiyaki" with "Awaji Beef" and "Rich Sea Urchin"

Chef Haruyuki Yamashita, who serves as the culinary supervisor for "GRAND CHARIOT Hokuto Shichisei 135°," has opened 13 restaurants both in Japan and overseas, including "HAL YAMASHITA Tokyo," and is active around the world with the concept of "new Japanese cuisine," which combines unprecedented ingredients and unique Japanese cuisine with European culture. For dinner at this villa, under the direction of Chef Yamashita, who is also the Hyogo Prefecture Food Advisor, the restaurant offers a variety of Japanese courses centered around a distinctive hot pot, combining Awaji Island's specialties such as Awaji beef, three-year-old tiger pufferfish, Awaji sea bream, sea urchin, and local sake.

▲ "Premium Awaji Island Rich Sea Urchin Hot Pot" - a delicacy from the sea and mountains, made with special sea urchin broth

今With this plan, you can choose two main dishes (new Japanese hotpot) instead of the usual one. Enjoy the bounty of Awaji Island, including Awaji beef, 3-year-old tiger pufferfish, Ebisu sea bream, and sea urchin, while warming both body and soul with this exquisite new Japanese cuisine plan, perfect for sharing with your loved ones.

▲"Awaji Island 3-year-old tiger pufferfish hotpot" is made with the sea of ​​Awaji Island and refined techniques.

▲A whole bottle of Awaji Island's "Sennenichi" is used in this "Premium" seafood sake hotpot made with one sho of Awaji Island's local sake.

 

Overview of the February-only "New Japanese Course Plan Supervised by Chef Haruyuki Yamashita"

Reservation acceptance

From Friday, July 2026, 1

Date of offer

2026/2/1 (Sat) to 28th (Sun)

Course content

〇 Appetizers (contents vary slightly depending on the main dish)
・Smoked Sakura Trout Monaka
・Awaji caught seafood "Hirunami" Naruto wakame seaweed carpaccio
・Steamed conger eel and mashed potato cartafata with truffle flavor
・Free-range chicken eggs and foie gras flan
Main dish "New Japanese Hot Pot" Please choose two from the following when making your reservation
①Awaji beef, mountain and sea tomato sukiyaki
②Specially selected Awaji beef shabu-shabu
③Awaji Island wild red sea bream sukiyaki
④〈A winter tradition〉Awaji Island 3-year-old tiger pufferfish hotpot　
　*If you wish to use this service, an additional fee of 7,260 yen per person will be charged.
⑤〈Premium〉Awaji Island's rich sea urchin hotpot
　*If you wish to use this service, an additional fee of 4,950 yen per person will be charged.
⑥〈Premium〉 Seafood Sake Hot Pot made with 1 sho of Awaji Island local sake
　*If you wish to use this service, an additional fee of 4,950 yen per person will be charged.

Prices

From 45,980 yen (dinner and breakfast included) *Price per person for two people sharing one room

Reservation

Book online

Inquiry

0799-64-7090

【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]

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.

【bath】

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