Sakura Tai, the representative spring delicacy of Awaji Island. At the luxury villa "GRAND CHARIOT Hokuto Shichisei 135°", perched on a hilltop surrounded by tranquility and crisp air, reservations for the "Natural Awaji Island Sakura Tai Sukiyaki Hot Pot Plan" began on January 15, 2026, offering guests the chance to savor every part of this seasonal fish.
"Sakura Tai" is the name given to red sea bream during their spawning season in spring, when cherry blossom-like patterns emerge on their bodies. During this spawning period, both male and female sea bream offer the distinctive delicious flavors of the season. Additionally, the sakura tai caught off Awaji Island are muscular and firm-textured, with refreshing fat content, thanks to being tossed about in the swirling whirlpools of the area.
This time, the natural sakura tai from Awaji Island is served as a "sukiyaki hot pot" to be enjoyed in its entirety. Beginning with sashimi of natural sakura tai as an appetizer, followed by sakura tai chawanmushi (steamed egg custard), the main course features a "sukiyaki hot pot" infused with kombu and bonito flakes. To finish, Awaji Island's specialty hand-pulled somen noodles are served in a supreme blended broth that includes the essence of sakura tai. Experience the vibrant natural sakura tai available only on Awaji Island, in celebration of spring's arrival.
"Natural Awaji Island Sakura Tai Sukiyaki Hot Pot Plan" Details
Reservation Period:
Starting January 15, 2026
Service Period:
Scheduled from March 1 to June 30, 2026
*End date may vary depending on supply availability
Course Contents:
- Smoked cherry salmon in a monaka wafer
- Sashimi of natural sakura tai and fresh sea urchin
- A5 rank Awaji beef sawani (clear soup with vegetables)
- Lightly steamed natural sakura tai
- Natural sakura tai sukiyaki hot pot, finished with Awaji Island hand-pulled somen noodles
- Dessert of the day
Price:
From 45,980 yen (tax and service charge included) per person
Inquiries:
0799-64-7090
About the Facility
GRAND CHARIOT Hokuto Shichisei 135° features 23 guest rooms designed as cocoon-like spaces. The spectacular sunrise and starry skies viewed through skylights reaching over 5 meters high are truly breathtaking. The cuisine is supervised by Chef Haruyuki Yamashita, who operates 13 restaurants domestically and internationally and serves as Japan's representative Master Chef. Guests can savor dishes featuring ingredients from Awaji Island, historically known as "Miketsukuni" (a province that supplied food to the Imperial Court), truly a treasure trove of culinary delights.
Dining
Under the supervision of Chef Haruyuki Yamashita, who serves as Hyogo Prefecture's Food Ambassador, guests can enjoy cuisine featuring ingredients from Awaji Island, long known as "Miketsukuni" for supplying food to the Imperial Court.
Dinner
Enjoy the Shin-Washoku (New Japanese Cuisine) course supervised by Haruyuki Yamashita, who operates 13 restaurants including Tokyo Midtown domestically and internationally. Yamashita has been selected as Master Chef for two consecutive World Gourmet Summit competitions and embodies "Shin-Washoku," which maximizes the life and vitality of ingredients.
Ingredients include Awaji beef (only about 200 head produced annually on Awaji Island), "sakasa-uni" (Yura-produced sea urchin, served fresh), Awaji Island onions, tomatoes, and sukiyaki featuring abundant vegetables. Guests can choose their preferred menu depending on the season. *Ingredients may vary depending on the season.
Breakfast
For the highlight of any stay, breakfast, choose either Japanese: Awaji Island Mountain and Sea Set Meal or Western Plate per group.
Japanese: Awaji Island Mountain and Sea Set Meal
Beginning with the Grand Chariot "Morning Start Set Meal," followed by grilled Setouchi fish, and the signature "Awaji rolled omelet," served with freshly cooked Awaji Island rice.
Western Plate
The main plate features four items from Awaji Island. Enjoy homemade roast ham using Awaji Island pork, scrambled eggs made with Awaji Island eggs with generous homemade tomato ketchup using onions, and other dishes focusing on quality ingredients and handmade preparation.
Baths
All rooms feature cypress (hinoki) baths, where guests can relax in the refreshing fragrance of cypress.
