Surrounded by the crisp winter air of Awaji Island, GRAND CHARIOT Hokuto Shichisei 135° — a hilltop retreat where guests can gaze at a canopy of stars through skylights over 5 meters high — is offering a Christmas Stay Plan for two from December 19 to 25, 2026. Reservations open on June 1 (Monday), 2026.
The plan includes a room decorated with a Christmas tree and ornaments, a special dinner featuring Awaji Island's seasonal ingredients with a complimentary champagne toast, and an original Christmas cake delivered to the room after dinner.
Christmas Stay Plan Details
Period: December 19 (Saturday) to December 25 (Friday), 2026
Reservations open: June 1 (Monday), 2026
Price: from ¥45,980 per person (tax and service charge included; based on 2 guests per room)
Plan Inclusions:
- Room decorated with Christmas tree and ornaments
- Complimentary welcome drink during dinner
- Original Christmas cake served in-room
- In-room minibar (original champagne, local craft beer, soft drinks, and more)
Bookings: https://awaji-grandchariot.com/?utm_campaign=pr
The Facility
GRAND CHARIOT Hokuto Shichisei 135° has 23 rooms, each designed to evoke the feeling of a cocoon. The skylights, rising over 5 meters, frame stunning views of the sunrise and the night sky. The cuisine is supervised by Haruyuki Yamashita, a Japanese representative Master Chef who operates 13 restaurants in Japan and abroad. Menus center on ingredients from Awaji Island, historically known as "Miketsukuni" — a land that supplied provisions to the Imperial Court.
Dining
Dinner
Guests can enjoy a New Japanese cuisine course supervised by Haruyuki Yamashita, who has been selected as Master Chef at the World Gourmet Summit for two consecutive terms. His culinary approach, which he calls "New Japanese Cuisine," seeks to draw out the full essence of each ingredient.
Featured dishes include Awaji Beef — with only around 200 head raised per year — as well as "sakasa uni" (upside-down sea urchin from Yura, available only because of its exceptional freshness), and a sukiyaki made with Awaji Island onions, tomatoes, and a generous assortment of vegetables. Seasonal menu variations are also available. *Ingredients may vary by season.
Breakfast
One breakfast style is available per room — choose from Japanese or Western.
Japanese: Awaji Shankaigozen
The meal begins with Grand Chariot's "Morning Ohajime Gozen," followed by grilled fish from the Seto Inland Sea, and the signature "Awaji dashimaki tamago" (rolled egg cooked with dashi broth), served alongside freshly steamed Awaji Island rice.
Western Plate
The main plate features four items made with Awaji Island produce: homemade roast ham from Awaji Island pork, scrambled eggs from Awaji Island eggs, and homemade tomato ketchup made with plenty of locally grown onions — all reflecting a commitment to quality ingredients and handcrafted preparation.
Bath
All rooms are equipped with a cypress (hinoki) bath, filling the space with the refreshing, natural scent of wood.
