Awaji Island's Finest Flavors Come Together in Luxury: Seasonal 'Ultimate Premium BBQ' Features the Island's Peak Mountain and Sea Delicacies at GRAND CHARIOT Hokutosei 135°, Hyogo Prefecture

Perched atop a tranquil hill in northern Awaji Island, the luxury villa 'GRAND CHARIOT Hokutosei 135°' will launch a seasonal limited-time plan, the 'Ultimate Premium BBQ,' starting Wednesday, July 1, 2026. This exclusive experience allows guests to enjoy the island’s most exquisite mountain and sea delicacies in a single, unforgettable meal.

This new plan is a premium upgrade from the currently available 'Ultimate BBQ with A5-Rank Awaji Beef.' Featuring Awaji Island’s top-tier branded ingredients and fresh seafood, guests can enjoy a one-of-a-kind, elevated BBQ experience on a private terrace with refreshing evening breezes.

The plan will be available from Wednesday, July 1, 2026, through Wednesday, September 30, 2026.

▲ Savor 'Awaji Beef' in a grand BBQ style ▲ Indulge in Awaji Island’s finest mountain and sea ingredients

The 'Ultimate Premium BBQ' features 100g of A5-grade 'Awaji Beef'—the highest grade of Awaji cattle—alongside 100g of 'Awaji Mochi Pork,' known for its rich, sweet marbling, and 100g of 'Awaji Chicken,' prized for its deep umami and tender texture. Abalone is also included as a tribute to the island’s bountiful seas, allowing guests to fully experience Awaji’s finest mountain and ocean flavors in one meal.

All livestock ingredients are carefully sourced from only the highest-quality producers. The Awaji Beef, in particular, is a rare and prestigious brand—purebred Tajima cattle born and raised on Awaji Island, with only a limited number certified annually. Guests can savor its rich, flavorful lean meat and delicate, sweet fat.

Similarly, the Awaji Mochi Pork and Awaji Chicken are sourced exclusively from select local producers on the island. Combining multiple top-tier ingredients of this caliber is no easy feat, making this plan a truly special offering.

Meals are served on a private terrace where guests can enjoy the breathtaking sunset views of Awaji Island and the soothing evening breeze. Immerse yourself in the island’s natural ambiance and savor a premium BBQ that brings out the full, authentic flavor of each ingredient.

'Ultimate A5-Rank Awaji Beef BBQ Plan' Overview: July 1 (Wed) – September 30 (Wed)

Reservation Period: From Friday, June 19, 2026 Service Period: Wednesday, July 1, 2026 – Wednesday, September 30, 2026 Course Menu: - 100g A5-Rank Awaji Beef Sirloin per person - 100g Awaji Mochi Pork per person - 100g Awaji Chicken per person - Assorted fresh seafood and seasonal vegetables - Seasonal vegetable salad - Today’s dessert Price: From ¥49,610 (including dinner and breakfast) — per person, based on double occupancy Reservation: https://go-grandchariot.reservation.jp/ja/plans/10196010?checkin_date=20260618&checkout_date=20260619&adults=2&child1=0&child2=0&child3=0&child4=0&child5=0&children=0&rooms=1&dayuseFlg=0&sort=1&dateUndecidedFlg=1

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Inquiry: 0799-64-7090

【Facility】

GRAND CHARIOT Hokutosei 135° features 23 guest rooms designed to resemble cocoons, offering stunning views of sunrise and starry skies through skylights over 5 meters high. Dining is supervised by Haruyuki Yamashita, a Master Chef representing Japan, who operates 13 restaurants worldwide. Guests can enjoy exquisite cuisine crafted from Awaji Island’s finest ingredients—renowned since ancient times as a 'Goshoku-koku' (Imperial Food Province) that supplied food to the imperial court.

【Dining】

Under the supervision of Chef Haruyuki Yamashita, Hyogo Prefecture’s 'Food Ambassador,' guests can savor dishes made exclusively with ingredients from Awaji Island—the 'food treasure trove' that historically supplied the imperial court as a 'Goshoku-koku.'

＜Dinner＞

Enjoy a 'New Washoku' course curated by Chef Haruyuki Yamashita, who operates 13 restaurants globally, including in Tokyo Midtown. Chef Yamashita has been named Master Chef at the World Gourmet Summit for two consecutive events, embodying 'New Washoku' that maximizes the life and essence of each ingredient.

Ingredients include Awaji Beef—only about 200 heads available annually on the island—and 'Sakasa Uni' (inverted sea urchin from Yura), served only due to its freshness, along with Awaji onions and tomatoes. Dishes such as sukiyaki with abundant seasonal vegetables are available, with seasonal menu options. *Ingredients may vary by season.

＜Breakfast＞

The highlight of your stay: breakfast. Choose between the 【Japanese Course: Awaji Island Mountain and Sea Set】 or the 【Western Plate】—one option per couple.

【Japanese: Awaji Island Mountain and Sea Set】

Begin with the 'Grand Chariot Morning Starter Set,' followed by Seto Inland Sea grilled fish, and the signature 'Awaji Dashi-Maki Tamago' (dashi omelet), served with freshly cooked Awaji Island rice.

【Western Plate】

Enjoy four locally sourced items on the main plate. This breakfast emphasizes quality ingredients and handmade touches, including roast ham made from house-cured Awaji pork, scrambled eggs using Awaji eggs, and house-made tomato ketchup generously flavored with Awaji onions.

【Bath】

Each room features a hinoki (Japanese cypress) bath, where guests can relax and rejuvenate with the soothing, aromatic scent of hinoki wood.