2026.07.28
The luxury of fine dining, chosen to suit your travel style. GRAND CHARIOT Hokuto Shichisei 135° introduces two new courses to its most popular dish, "Awaji Beef Mountain and Sea Tomato Sukiyaki."
Choose according to your travel style.
Three gourmet courses will be available for purchase starting August 1st.
At Nijigen no Mori's official luxury villa, "GRAND CHARIOT Hokuto Shichisei 135°", the popular dinner "Awaji Beef Mountain and Sea Tomato Sukiyaki" will now be joined by two new courses, "Premium Course" and "Light Course," offering three courses to choose from to suit your travel style. These courses will be available starting August 1st, 2026 (Saturday).
Choose from three "Awaji Beef Mountain and Sea Tomato Sukiyaki" courses to suit your travel style.
This time, we've added a "Premium Course" and a "Light Course" to the most popular dinner at "GRAND CHARIOT Hokuto Shichisei 135°," the "Awaji Beef Mountain and Sea Tomato Sukiyaki," so you can choose from three courses to suit your travel purpose and preferences.
We offer three courses: the "Premium Course," which allows you to fully enjoy the bounty of Awaji Island's sea, mountains, and land; the traditional Standard Course, which has been popular with many customers since our opening; and the "Light Course," which maintains the same high-quality taste but with a carefully selected number of dishes. All courses feature "Awaji Beef Mountain and Sea Tomato Sukiyaki" as the main dish.
【Premium Course】
A truly exceptional experience, savoring every culinary delight of Awaji Island.This special course allows you to enjoy the bounty of Awaji Island's sea, mountains, and land all at once, featuring a comparison of natural sea bream sashimi and a unique Japanese-style carpaccio, a steak of A5-grade Awaji beef carefully grilled by the chef, and the main course, "Awaji Beef, Mountain, and Tomato Sukiyaki."
[Awaji Beef Mountain and Sea Tomato Sukiyaki (Traditional Course)]
This traditional course has been popular with many customers since we opened. Centered around our original "Mountain and Sea Tomato Sukiyaki," which combines Awaji beef and tomatoes from Awaji Island, this course is a signature dish of GRAND CHARIOT Hokuto Shichisei 135°, allowing you to enjoy a balanced selection of seasonal ingredients.
[Light Course]
Superior quality, in a comfortable volume.While retaining the main dish, "Awaji Beef, Mountain and Sea Tomato Sukiyaki," this is a small-portion gourmet course featuring simply prepared appetizers and side dishes. It's a new option for customers who want to "relax and gaze at the starry sky after dinner" or "enjoy drinks while being satisfied with just the right amount of food."
In recent years, the values associated with travel have shifted from "eating a lot" to "spending time in your own way." At GRAND CHARIOT Hokuto Shichisei 135°, we welcome a variety of guests, including couples celebrating anniversaries, multi-generational families, and groups of friends on girls' trips. Among them, we have heard requests for "more opportunities to enjoy the gourmet cuisine of Awaji Island," while also receiving many requests for "high-quality dishes, even if the portions are a little smaller." To meet these diverse needs, we have prepared three gourmet courses centered around our "Awaji Beef Mountain and Sea Tomato Sukiyaki."
Choose a dish that suits your travel purpose and reflects your personal style. Enjoy a new culinary experience unique to GRAND CHARIOT Hokuto Shichisei 135°.
Overview of each course in "Awaji Beef Mountain and Sea Tomato Sukiyaki"
Now available
2026/8/ 1 (Saturday)
【Light Course】
Contents:
Two appetizers + main course + dessert
Appetizer: Carpaccio of wild sea bream, steamed conger eel in cartafata sauce
Main dish: Awaji Beef, Mountain and Sea Tomato Sukiyaki
Dessert: Homemade warabi mochi, seasonal sherbet
*Menu items may change depending on the season and availability of ingredients.
Price: From 44,165 yen per person (tax and service charge included) *Price is for a 1-night, 2-day stay based on double occupancy.
[Awaji Beef Mountain and Sea Tomato Sukiyaki (Traditional Course)]
Contents:
Two appetizers + main course + dessert
Appetizer: Smoked cherry salmon monaka, carpaccio of wild sea bream, steamed conger eel with cartafata, foie gras flan
Main dish: Awaji Beef, Mountain and Sea Tomato Sukiyaki
Dessert: Homemade warabi mochi, seasonal sherbet
*Menu items may change depending on the season and availability of ingredients.
Price: From 45,980 yen per person (tax and service charge included) *Price is for a 1-night, 2-day stay based on double occupancy.
【Premium Course】
Contents:
Two appetizers + main course + dessert
Appetizer: Smoked cherry salmon monaka, comparison of natural sea bream sashimi and carpaccio, steamed conger eel with cartafata sauce, 40g A5 rank Awaji beef steak, foie gras flan.
Main dish: Awaji Beef, Mountain and Sea Tomato Sukiyaki
Dessert: Homemade warabi mochi, seasonal sherbet
*Menu items may change depending on the season and availability of ingredients.
Price: From 52,030 yen per person (tax and service charge included) *Price is for a 1-night, 2-day stay based on double occupancy.
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 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 vary 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.
