Seaside Hotel Maiko Villa Kobe (Tarumi, Kobe, Hyogo) is offering a series of limited-time special menus at its in-house restaurants from June 1 (Monday) to July 31 (Friday), 2026, to mark the arrival of early summer.
1. Japanese Restaurant "Arisugawa" (Main Building, 1F)
Limited-Time "Arisugawa Hangesho Octopus Course"
In the Kansai region, there is a longstanding custom around a period called "Hangesho" — during the season following rice planting, people traditionally eat octopus with the wish that rice plants will take root as firmly as octopus tentacles grip the seafloor. The "Arisugawa Hangesho Octopus Course" (有栖川謹製 半夏生たこづくし) reinterprets this tradition through a contemporary kaiseki format.
The course opens with dried octopus (hoshi-dako) as a starter, followed by the centerpiece dish of octopus shabu-shabu, where thin slices are briefly dipped in dashi broth to highlight the texture of the suckers and the natural sweetness of the flesh. The meal concludes with the hotel's signature pot-cooked rice with Seto Inland Sea octopus (瀬戸内たこの釜炊き御飯), rounding out a full octopus-focused dining experience.
Period: June 1 (Mon) – July 31 (Fri), 2026
Price: ¥6,000 (tax and service charge included)
New Menu: "Choose-Your-Own Three-Variety Kama-Meshi Set"
Created with the head chef's goal of serving guests the finest freshly cooked rice, this set meal features rice cooked individually in a small earthenware pot (kama). Guests choose one of three varieties: the hotel's signature Seto Inland Sea octopus, sea bream in fragrant dashi broth, or seasonal eel (unagi) available June through August. The rice absorbs the aroma and flavor of the chosen ingredient, resulting in a layered and satisfying dish.
Note: One variety of your choice is served per order.
Price: ¥3,600 (tax and service charge included)
Choices: Seto Inland Sea Octopus / Seto Inland Sea Sea Bream / Seasonal (Eel for June–August)
2. Terrace Restaurant "Saint-Tropez" (Main Building, 1F)
June & July Limited: "Early Summer Herb & Spice Buffet"
The "Seasonal Herb & Spice Buffet" runs under the theme of early summer fragrance and color. The spread includes roasted Awaji chicken (淡路鶏のロースト), which lets the rich umami of this local breed take center stage, alongside braised pork confit accented with a cumin-scented tomato sauce. A key feature of this fair is the pairing of savory dishes with fruit: combinations such as duck with mango and seafood with melon create a fresh interplay of acidity, sweetness, and spice for a distinctive buffet experience.
Period: June 1 (Mon) – July 31 (Fri), 2026
Price:
- Lunch: Weekdays ¥3,500 / Weekends & Holidays ¥4,000 (per adult)
- Dinner: All days ¥6,000 (per adult)
3. Dining & Bar "Key West" (Main Building, 14F)
Lunch Only: "American Fair" Wagyu Burger Set
From the panoramic top-floor restaurant overlooking the Akashi Strait, the "American Fair" lunch centers around the "Kuro-ge Wagyu Awaji Burger" — a patty made from Japanese black wagyu beef, paired with the naturally sweet Awaji Island onion and cooked on a griddle by the chef. The set is completed with salmon poke evoking a Hawaiian vibe, and Manhattan clam chowder full of briny seafood umami, composing a menu that draws from regional American cuisines.
Period: June 1 (Mon) – July 31 (Fri), 2026
Price: ¥3,500 (tax and service charge included)
Dinner Only: Special Course "Duval"
The dinner course "Duval" is designed to be savored with the illuminated night view of the Akashi Kaikyo Bridge in the foreground. The main dish is a US steak served with a bright pickle sauce that lends a light, summery quality to the dish. The course also features a choice of two pizzas — the classic Margherita or a limited Chicago-style pizza — along with lemon cream fusilli and other dishes that reflect the chef's early-summer sensibility.
Period: June 1 (Mon) – July 31 (Fri), 2026
Price: ¥7,000 (tax and service charge included)
For details and reservations, visit the official website.
