![[Official] KAMENOI HOTEL ITAKO](/itako/common/img/logo/jpn_basic.svg){kind=logo}
Food
Enjoy your time with your loved ones
Dinner
*Image is for reference only.
The ultimate kaiseki plan includes luxurious ingredients and rice cooked in a clay pot
This plan allows you to enjoy luxurious ingredients such as "Ise shrimp" and "Hitachi beef" for dinner.
In addition, this plan also includes rice cooked in a clay pot.
Of course, other dishes will also be prepared to the best of our skill using ingredients carefully selected by our head chef.
Breakfast is a buffet, so please choose what you like.
Menu
(March 1st to May 31st, 2025)
| aperitif | Plum wine from local sake brewery Aiyu Shuzo |
|---|---|
| Western cold dishes | Hitachi beef roast beef and spring vegetables Served with Mito natto dipping sauce |
| food cooked by steaming | Seasonal chawanmushi |
| Sashimi | Lobster, tuna, white fish |
| simmered dish | Steamed tilefish in Domyoji style |
| warm thing | Hitachi beef stone grilled |
| Grilled dish | Sauteed sea bream with bang blanc sauce |
| deep-fried food | Fried monkfish with spring vegetable sauce |
| Menu | Crab clay pot rice, miso soup with clams from Hakone, pickles |
| dessert | Almond jelly made with sake lees from local sake brewery Aiyu Shuzo, seasonal fruits |
The menu listed is from March to May.
The clay pot rice in the photo serves three people.
The menu will change depending on the season and availability of ingredients.
*Image is for reference only.
Menu
(June 1st to August 31st, 2025)
| aperitif | Plum wine from local sake brewery Aiyu Shuzo |
|---|---|
| Western cold dishes | Tasting and comparing Ibaraki brand meats Hitachi Beef Roast Beef Steamed Tsukuba chicken Hitachi's Shining Pork Fritters with Citrus Sauce |
| Sashimi | Lobster, tuna, squid, white fish |
| simmered dish | Braised swordfish |
| warm thing | Hitachi beef stone grilled |
| Western-style dish | White fish mousse crepe roll with fried shrimp wrapped in golden thread |
| vinegared or pickled dish | Conger eel marinated in nanban sauce |
| Menu | Crab clay pot rice, miso soup with clams from Hakone, pickles |
| dessert | Almond jelly made with sake lees from local sake brewery Aiyu Shuzo, Watermelon, melon jelly |
The menu listed is from June to August.
The clay pot rice in the photo serves three people.
Menus are subject to change depending on the season and availability of ingredients.
*Image is for reference only.
[Special Kaiseki] No.1 in popularity! "Special Kaiseki Plan" using luxury ingredients such as Ise shrimp and Hitachi beef
Would you like to go on a family trip with a luxurious Food?
Dinner will be prepared using carefully selected ingredients by our head chef.
Breakfast is a buffet. Please enjoy what you like.
Menu
(March 1st to May 31st, 2025)
| aperitif | Plum wine from local sake brewery Aiyu Shuzo |
|---|---|
| Western cold dishes | Hitachi beef roast beef and spring vegetables Served with Mito natto dipping sauce |
| food cooked by steaming | Seasonal chawanmushi |
| Sashimi | Lobster, tuna, white fish |
| simmered dish | Steamed tilefish in Domyoji style |
| warm thing | Hitachi beef stone grilled |
| Grilled dish | Sauteed sea bream with bang blanc sauce |
| deep-fried food | Fried monkfish with spring vegetable sauce |
| Menu | Whitebait rice pot, miso soup with clams from Hinuma, pickles |
| dessert | Almond jelly made with sake lees from local sake brewery Aiyu Shuzo, seasonal fruits |
The menu listed is from December to February.
The menu will change depending on the season and availability of ingredients.
*Image is for reference only.
Menu
(June 1st to August 31st, 2025)
| aperitif | Plum wine from local sake brewery Aiyu Shuzo |
|---|---|
| Western cold dishes | Tasting and comparing Ibaraki brand meats Hitachi Beef Roast Beef Steamed Tsukuba chicken Hitachi's Shining Pork Fritters with Citrus Sauce |
| food cooked by steaming | Seasonal chawanmushi |
| Sashimi | Lobster, tuna, white fish |
| simmered dish | Braised swordfish |
| warm thing | Hitachi beef stone grilled |
| Western-style dish | White fish mousse crepe roll with fried shrimp wrapped in golden thread |
| vinegared or pickled dish | Conger eel marinated in nanban sauce |
| Menu | Eel and corn rice pot, miso soup with clams from Hinuma, pickles |
| dessert | Almond jelly made with sake lees from local sake brewery Aiyu Shuzo, Watermelon, melon jelly |
The menu listed is from June to August.
The menu will change depending on the season and availability of ingredients.
*Image is for reference only.
[Land's Blessings Kaiseki Course] Our hotel's recommended "Land's Blessings Kaiseki Course Plan" allows you to enjoy fresh seafood and authentic beef stew made by a Western chef.
If you are unsure, we recommend this plan.
For dinner, we offer a kaiseki meal that includes dishes made with fresh seafood, the popular beef stew, and kamameshi.
Breakfast is a buffet. Please enjoy what you like.
Menu
(March 1st to May 31st, 2025)
| Western cold dishes | Steamed abalone and spring vegetables Served with Mito natto dipping sauce |
|---|---|
| food cooked by steaming | Domyoji Manju with Sakura Bean Paste |
| Sashimi | Two types of white fish, tuna, and squid |
| warm thing | Itako specialty seafood lotus root hotpot |
| simmered dish | Boiled Spanish mackerel caught in nearby waters |
| Western-style dish | Hitachi beef stew |
| Menu | Whitebait rice pot, miso soup with clams from Hinuma, pickles |
| dessert | Almond jelly made with sake lees from local sake brewery Aiyu Shuzo, seasonal fruits |
The menu listed is from March to May.
The menu will change depending on the season and availability of ingredients.
*Image is for reference only.
Menu
(June 1st to August 31st, 2025)
| Western cold dishes | Seafood and colorful vegetable salad |
|---|---|
| soup | Chilled clam soup |
| Sashimi | Tuna, squid, and two types of white fish |
| warm thing | Steamed abalone with sake and monkfish liver ponzu sauce |
| Cooling bowl | Chicken meatballs with Hitachi autumn buckwheat bean paste |
| Western-style dish | Hitachi beef stew |
| Menu | Eel and corn rice pot, pickles, and tea soup stock |
| dessert | Almond jelly made with sake lees from local sake brewery Aiyu Shuzo, Watermelon, melon jelly |
The menu listed is from June to August.
The menu will change depending on the season and availability of ingredients.
![[Seasonal Kaiseki]](/itako/restaurant/img/plan/season/spring_1.webp)
*Image is for reference only.
[Seasonal Kaiseki] Enjoy Ibaraki brand pork with the "Seasonal Kaiseki" plan
For dinner, we will serve basic Kaiseki cuisine using seasonal ingredients.
Breakfast is a buffet. Please enjoy what you like.
Menu
(March 1st to May 31st, 2025)
| Western cold dishes | Pickled dragonfish and spring vegetables Served with Mito natto dipping sauce |
|---|---|
| food cooked by steaming | Seasonal chawanmushi |
| Sashimi | White fish, tuna, squid |
| simmered dish | Ibaraki specialty lotus root bun |
| warm thing | Hitachi's Kagayaki Pork and Spring Vegetable Pot-au-feu |
| Grilled dish | Blach subuta (sweet and sour pork) |
| Menu | Bamboo shoot rice, miso soup with clams from Hakone, pickles |
| dessert | Almond jelly made with sake lees from local sake brewery Aiyu Shuzo |
The menu listed is from March to May.
The menu will change depending on the season and availability of ingredients.
![[Seasonal Kaiseki]](/itako/restaurant/img/plan/season/summer_1.jpg)
*Image is for reference only.
Menu
(June 1st to August 31st, 2025)
| Western cold dishes | Seafood and colorful vegetable salad |
|---|---|
| Sashimi | Tuna, squid, white fish |
| simmered dish | Braised swordfish |
| warm thing | Shabu-shabu with green laver soup made with Hitachi's Kagayaki pork Yamatoimo ponzu sauce |
| Western-style dish | Pan-fried sea bass with tomato fondue sauce |
| Menu | Dried baby sardine rice, miso soup with clams from Hinuma, pickles |
| dessert | Almond jelly made with sake lees from local sake brewery Aiyu Shuzo |
The menu listed is from June to August.
The menu will change depending on the season and availability of ingredients.
Service a la carte
Please enjoy Hitachi Beef, a branded beef from Ibaraki.
- 料金：2,500円
- Period: All year round (there are sales blackout dates such as year-end and New Year holidays)
Assorted sashimi for 1 to 2 people.
- 料金：1,800円
- Period: All year round (there are sales blackout dates such as year-end and New Year holidays)
Everyone loves fried chicken!
- 料金：700円
- Period: All year round (there are sales blackout dates such as year-end and New Year holidays)
We offer an assortment of shrimp, seasonal vegetables, and "catfish" from Kasumigaura.
- 料金：1,200円
- Period: All year round (there are sales blackout dates such as year-end and New Year holidays)
Restaurant Suigo
- Breakfast
- dinner
Please enjoy your Food in a comfortable space bathed in bright sunlight.
| Breakfast | 7:00～9:00 |
|---|---|
| dinner | 17:30～21:00（L.O. 20:00） |
*Not available for day trips
Nighttime Dandan Noodles
Complimentary service only for guests staying at the hotel
The Kamenoi Hotel Group offers original dandan noodles of slim Hong Kong noodles with a firm texture, making them great for a late-night meal. If you find yourself a bit peckish late at night...
- Availability
- 21:00-22:30 (L.O.)
Limited to one drink per person.
(Additional drinks can be ordered for a fee.)
redDandanmen the special chili oil, which has the aromatic flavor of roasted sesame seeds and spices such as Chinese pepper and Sichuan bean sauce.
black
Black sesame noodles with roasted sesame, ground sesame, kneaded sesame, and plenty of fragrant black sesame, spiced with soy bean shoyu and spices.
whiteThe flavor of fragrant roasted sesame seeds and the creamy richness and aroma of sesame seeds based on spices such as flower pepper are the decisive factor.
Meet the Head Chef
Mamoru Natabe
head chefWe will provide the best hospitality by making use of the experience we have cultivated at a Japanese restaurant in Ibaraki.