GRAND CHARIOT 北斗七星135°, a luxury villa resort perched on a quiet hillside in northern Awaji Island, will begin offering a summer-limited barbecue plan called "極上プレミアムBBQ" from July 1, 2026 (Wednesday) through September 30, 2026 (Wednesday). The plan brings together the finest land and sea ingredients that Awaji Island has to offer for a premium outdoor dining experience.
A Step Above the Standard Premium BBQ
The new plan is an upgraded version of the existing "A5ランク淡路ビーフの極上BBQ" package, adding even more premium ingredients to the lineup. Each guest receives:
- 淡路ビーフ (Awaji Beef) A5 sirloin – 100g per person
- 淡路もち豚 (Awaji Mochi Pork) – 100g per person
- 淡路鶏 (Awaji Chicken) – 100g per person
- Fresh seafood and seasonal vegetables
- Seasonal salad
- Dessert of the day
Abalone is also included, rounding out the island's celebrated mountain-and-sea bounty in a single sitting.
Strictly Selected, Rare Ingredients
The livestock ingredients are sourced exclusively at the highest quality tier. 淡路ビーフ in particular is a rare branded beef — certified from purebred Tajima cattle born and raised on Awaji Island, with only a limited number of heads approved each year. Its well-balanced marbling delivers a rich, nuanced flavor without being overly heavy.
淡路もち豚 and 淡路鶏 are likewise sourced from a select number of producers on the island, making it exceptionally rare to find all three top-grade proteins together on one grill.
An Unmatched Setting on the Island
Meals are served on a dedicated terrace where guests can watch the sun dip below the horizon and feel the cool evening breeze roll in off the island. The natural surroundings of Awaji Island provide the backdrop for a BBQ experience that goes well beyond ordinary outdoor dining.
Plan Details
| Item | Details |
|---|---|
| Reservations Open | June 19, 2026 (Friday) |
| Plan Period | July 1, 2026 (Wednesday) to September 30, 2026 (Wednesday) |
| Course Includes | A5-ranked 淡路ビーフ sirloin (100g/person), 淡路もち豚 (100g/person), 淡路鶏 (100g/person), fresh seafood and seasonal vegetables, seasonal salad, dessert of the day |
| Price | From ¥49,610 per person (dinner and breakfast included; based on double occupancy per room) |
| Reservations | https://go-grandchariot.reservation.jp/ja/plans/10196010?checkin_date=20260618&checkout_date=20260619&adults=2&child1=0&child2=0&child3=0&child4=0&child5=0&children=0&rooms=1&dayuseFlg=0&sort=1&dateUndecidedFlg=1 |
| Inquiries | 0799-64-7090 |
About GRAND CHARIOT 北斗七星135°
The resort has 23 rooms, each designed to evoke the feeling of a chrysalis (cocoon), with skylights more than 5 meters high framing views of the morning sky and starry nights. Meals are supervised by Haruyuki Yamashita, a Japan national representative Master Chef who oversees restaurants across 13 locations in Japan and abroad. His cuisine highlights the exceptional local produce of Awaji Island — historically known as a "御食国" (Imperial Food Land) supplying ingredients to the imperial court.
Dinner
Guests enjoy a new Japanese cuisine (新和食) course crafted by Chef Yamashita, who has been named Master Chef at the World Gourmet Summit in two consecutive tournaments. The menu showcases 淡路ビーフ (of which only around 200 heads are certified annually on the island), 逆さうに (sea urchin from Yura served in an upturned presentation), Awaji-grown onions and tomatoes, and other seasonal ingredients. Menus vary by season.
Breakfast
One breakfast style is offered per room:
Japanese Set — 淡路島山海御膳
Begins with GRAND CHARIOT's "morning starter set," followed by grilled Seto Inland Sea fish and the signature 淡路出し巻き玉子 (Japanese rolled egg) served with freshly steamed Awaji Island rice.
Western Plate
A main plate featuring four Awaji Island ingredients: house-made pork loin ham using island-raised pork, scrambled eggs made with island eggs, house-made tomato ketchup with plenty of onion, and more — all emphasizing local produce and handcrafted preparation.
Baths
All rooms are equipped with a private hinoki (Japanese cypress) bath, letting guests unwind in the calming fragrance of cypress wood.
