Hotel Granvia Wakayama (Wakayama City, Wakayama Prefecture) is launching a new Japanese multi-course menu, "Kishu Kaiseki" (紀州会席), at its fifth-floor Japanese restaurant "Mari" (毬) from July. The course draws on locally sourced Wakayama ingredients and traditional regional flavors — including sweetfish (ayu), pike conger (hamo), Kumano beef (熊野牛), Yuasa soy sauce (湯浅醤油), and Kinzanji miso (金山寺味噌) — arranged as a refined kaiseki sequence.
In conjunction with the new menu, a 1-night, 2-meal overnight plan covering dinner and breakfast is also available, giving guests a seamless way to pair a kaiseki dinner with a hotel stay.
Kishu Kaiseki
Price: ¥15,000 per person
Service hours: 11:30 AM–9:00 PM (last entry at 7:00 PM); 2-hour seating
Reservation: Fully reservation-only; reservations must be made at least 7 days in advance
Minimum party size: 2 guests
Location: 5F, Japanese Restaurant Mari
Regular closed days: Monday and Tuesday
Sample Menu (through August 31)
- Sakizuke: Wakayama-produced red-footed shrimp with sweet vinegar jelly
- Nimono-wan: Wakayama-produced pike conger (hamo) clear broth soup
- Mukozuke: Assorted fresh fish (four varieties, partly from Wakayama) with Yuasa soy sauce
- Yaki-hassun: Salt-grilled Ogata sweetfish, Kinzanji miso with wasabi, seasonal hassun
- Tsuyokozakana: Kumano beef loin steak with steak sauce
- Tomezakana: Wakayama-produced isaki (Japanese grunt fish) simmered with grated daikon
- Shokuji: Kama-cooked new ginger rice
- Ko-no-mono: Two types of pickles (shiso small plum, Kinokawa pickles)
- Tome-wan: Red miso soup
- Mizugashi: Seasonal fruit
◆ indicates local Wakayama specialty ingredients or products. Ingredient origins and menu content may vary depending on availability. The menu changes seasonally; see the hotel website for current details.
Ogata Sweetfish — "Yamagata F1" Raised in Shirahama, Wakayama
One of the menu's highlighted ingredients is the sweetfish (ayu) produced at OGATA Aquaculture Research Institute in Shirahama, Wakayama. The facility is the only one outside Yamagata Prefecture to have received permission to raise the "Yamagata F1" variety — a strain bred through artificial fertilization of wild sweetfish native to Yamagata's Mogami River, considered as close to wild as possible. The fish's strong swimming ability gives it a slender, graceful shape, while the flesh is fine-textured, mild, and naturally sweet.
Kumano Beef — Wakayama's Historic Brand Wagyu
The course also features "Kumano beef" (熊野牛), a distinguished brand of kuroge wagyu (Japanese black cattle) raised amid the clean water and lush natural surroundings of the Kii Peninsula in Wakayama. The beef is prized for its fine, even marbling and the mild, elegant sweetness of its fat. It melts on the palate the moment it is eaten, offering a tender richness that is one of the hallmarks of this regional wagyu.
Fully Reservation-Only Private Rooms with Horigotatsu Seating
For special dinners, business entertaining, or family gatherings, the restaurant offers fully reservation-only private rooms. The traditional Japanese-style rooms are fitted with horigotatsu seating — a recessed floor design that allows guests to stretch their legs comfortably — creating an intimate, unhurried atmosphere where guests can dine without distraction.
Overnight Stay Plan with Dinner and Breakfast
After a leisurely dinner at Mari, guests can continue into a full hotel stay. The 1-night, 2-meal plan (dinner and breakfast) lets guests move directly from the restaurant to their room, and begin the next morning with the hotel's crafted breakfast.
Room rates per room, 2 guests (includes dinner and breakfast):
- Standard Double (2 guests, 1 room): from ¥46,500
- Standard Twin (2 guests, 1 room): from ¥48,500
Prices include consumption tax and a 15% service charge.
All photos are for illustrative purposes.
