Awaji International Hotel The Sunplaza/Awaji Island Hotels/Hotel The Sunplaza/
Sumoto Hot Spring～Recommended hotel andJapanese-style inn for Awaji Island sightseeing accommodation

Hospitality, four aesthetics integrated into one.

Four aesthetic feelings of service, cuisine, serving dish,
and space come together and offer the ultimate hospitality.

1. Charm of service We serve the dishes while looking ahead the flow of food so that you can enjoy the hot dishes while they are hot and cold dishes while they are cold. We have refined the close teamwork of chef and customer service and we offer meticulous service that makes the food even more delicious.

2. Charm of Cuisine Luxuriously enjoy the seasonal local “Delicacies” Our dishes are carefully prepared by experienced and skillful master check mainly using fresh ingredients of Awaji Island. Out dishes are prepared with effortless and careful work and the have the fine balance of tastes like sweet, sour, and bitter, and they bring out the inherent flavor of seasonal ingredients to the maximum extent.

3. Charm of Serving Dishes Beautiful serving dishes that does
full justice to the cuisine Serving dishes that are just simple and serving dishes that give a beautiful look to food are two different things. In order to do justice to the entirely creative Kaiseki meal prepared by the master check, we have prepared serving dishes with novel color emotions that transcendence the limit of Arita ware. They give excellent luster to the carefully prepared food served in them.

4. Charm of Space Main dining Yuraku, a Japanese-style space
with the flavor of wood Feel the warmth of wood and on the other side of counter which is neat and clean, you will find the expanse of massive orange clay walls prepared by the master workmen of Awaji. Space here emphasizes the cuisine itself or the work of check, and dishes render a relaxing time in a luxurious manner.

Master chef
Ryosuke Tanaka

While one may tend to notice the spectacular dishes,
following are the specially select dishes by our master chef.

Yolk in soy sauce prepared by dipping yolk in sashimi soy sauce for few days. It has a unique sticky feel. Mellow and concentrated taste brings out fresh sashimi flavor.

Burdock is carefully cooked for two and a half day for removing its harshness. As a result, it gives back finishing. This is one of the dishes that we confident about where careful work of our master chef is evident in the form of black tinge of burdock.

Reserved hot spring for private use

[Fee]

Shinonome・Harusame：5,000 Yen (tax excluded) 45 minutes

Komorebi：2,000 Yen (tax excluded) 45 minutes

[Business hours]

15:00 – 23:15 (last entry 22:30～)

• ※Start time of using “Shinonome” is from 0 minute of each hour,
  start time of using “Harusame” is from 15 minute of each hour.
• ※Start time of using “Komorebi” is from 30 minute of each hour.
• ※This facility is available only for the guests staying at the hotel.

Hot Spring Information

※Reserved hot spring for private use is only available for the guests staying in the hotel.