Shiraraso Grand Hotel (Shirahama-cho, Nishimuro-gun, Wakayama; General Manager: Eiichi Nojiri), operated by GranVista Hotels & Resorts Co., Ltd. (Chiyoda-ku, Tokyo; President: Yukio Arai), is now offering new stay plans for autumn and winter that let guests savor Wakayama's seasonal ingredients hand-picked by the hotel's head chef: the "Chef's Kaiseki — The Essence of Kishu" and the "Kue Kaiseki."
Shiraraso Grand Hotel, located in Wakayama Prefecture — a treasure trove of culinary delights — has curated autumn and winter stay plans that indulge guests in local ingredients at their peak through two carefully crafted kaiseki courses.
The "Chef's Kaiseki — The Essence of Kishu" opens with a selection of 紀州梅酒 (Kishu plum wine) for tasting, followed by a refined lineup of dishes showcasing the chef's artistry, including shark fin steamed in habutae tofu (フカヒレ羽二重蒸し). The course also features a shabu-shabu hot pot of 熊野牛 (Kumano Beef), a premium Wagyu from Wakayama, a Western-inspired dish of 伊勢海老 (lobster) in kadaif pastry with sweet potato potage, and a tartlet made with fruit from 観音山 (Kannonyama). The "Kue Kaiseki Plan" lets guests enjoy the rare and prized fish kue (longtooth grouper) in dishes such as kue clear soup and kue yuki-mi nabe (hot pot).
Guests can enjoy a special time savoring the flavors of Wakayama alongside the panoramic views of Shirahama's coastline from the hotel and the waters of Shirahama Onsen, one of Japan's three oldest hot springs.
Chef's Kaiseki Plan (Dinner and Breakfast Included)
Booking Period: Through Wednesday, March 31
Stay Period: Tuesday, September 1, 2026 – Wednesday, March 31
Price (example): Standard Japanese-style room (10 tatami mats), from ¥28,050 per person when 2 guests share a room
Taxes and service charges included; bathing tax extra
Dinner — Chef's Kaiseki (Sample Menu)
- Aperitif: 梅酒飲み比べ (Plum wine tasting flight)
- Starter: フカヒレ羽二重蒸し with savory soy-browned sauce (フカヒレ羽二重蒸し 美味醤油の焦がし餡)
- Sashimi: Lightly cured aged sea bream with 南高梅 vinegar (熟成鯛の軽い昆布〆 南高梅の煎り酒にて)
- Dobinmushi: Clear-broth clay pot soup with Wakayama's acclaimed sake 黒牛 and dashi (和歌山の銘酒黒牛と出汁香る丸仕立て)
- Western course: 伊勢海老 (lobster) in kadaif pastry with sweet potato potage (伊勢海老カダイフ 薩摩芋のポタージュ仕立て)
- Main: 熊野牛 shabu-shabu hot pot (熊野牛焼きしゃぶ鍋)
- Rice: 白銀米 or seasonal mixed rice
- Dessert: Tartlet made with Kannonyama fruit (観音山の果物を使ったタルトレット)
Breakfast
Guests choose from the "Selectable Breakfast" — a traditional Japanese set meal where the chef's technique and carefully crafted dashi shine, or a buffet with 95 varieties of Japanese and Western dishes.
Kue Kaiseki Plan (Dinner and Breakfast Included)
Booking Period: Through Wednesday, March 31
Stay Period: Thursday, October 1, 2026 – Wednesday, March 31
Price (example): Standard Japanese-style room (10 tatami mats), from ¥24,750 per person when 2 guests share a room
Taxes and service charges included; bathing tax extra
Dinner — Kue Kaiseki (Sample Menu)
- Soup: Kue in clear broth (クエの潮仕立て)
- Sashimi: Lightly cured kue with 南高梅 vinegar (クエの軽い昆布〆 南高梅の煎り酒にて)
- Main: Kue yuki-mi hot pot (クエ雪見鍋)
- Grilled: Domestically sourced beef Japanese-style roast (国産牛和風ロースト)
- Fried: Kue ara karaage (クエあらの唐揚げ)
- Rice: Kue zosui (rice porridge) (クエ雑炊)
Breakfast
The "Selectable Breakfast" is available.
All images are for illustrative purposes.
