This plan includes dinner at the flagship location of Kakiyasu, which was established in 1871 as a beef hot pot restaurant and is now famous throughout Japan. This is a MARUYO HOTEL original course where you can enjoy both sukiyaki of rare Kakiyasu wagyu (A5 grade beef from heifers raised in the northern part of Mie Prefecture) and charcoal grilled top quality Kuroge Wagyu.

A Michelin-starred French restaurant in Shinsakae, Nagoya City. Mr. Kamii, the owner chef, and other wonderful young chefs create dishes using world-class skills and ingredients from the Tōkai region, such as a pâté that won first prize at the Pâté en Croute competition in France, and cured ham from Bon Dabon in Seki.

This Steak at Edogawa course, served at the hotel, includes salad and fried clams, as well as braised dishes. The meat is A5 grade Kakiyasu beef fillet from a heifers raised in northern Mie Prefecture. This top-tier wagyu, which cannot be bought in stores, is served with plenty of boiled garlic and Worcestershire sauce.

A famous clam hot pot restaurant that is well known throughout Japan.

From clam shabu-shabu to zosui, this course allows you to enjoy the local clams of Kuwana to the fullest. Reservations can be made through the hotel, but we will check the availability after you inquire, so please understand that a reservation does not guarantee a seat.

The owner-chef, Mr. Sakita, is a former chef-patissier at the Michelin starred Auberge de l'Ile Nagoya. It might be hard to imagine a full course of desserts, but this is a course meal prepared by a patissier that balances salty and sweet flavors of vegetables and meat. The design direction was done by Nao Masaki, who also curates the art at the hotel.

Sushi Yutaka Zen is a members-only sushi restaurant on a remote island in Ise-shima, accessible only by helicopter or sea cruiser. Sushi using abalone and seasonal fish from Ise Bay, as well as clams from Kuwana, are served in the MARUYO HOTEL dining room at a special counter for private dining.