Dining

Ibaraki is one of the leading food-producing regions in the Kanto area.
We offer seasonal kaiseki courses that luxuriously utilize a wide variety of fresh, seasonal ingredients.

Dinner Information

*Image is for reference only.

[Ultimate Kaiseki Course]
A luxurious kaiseki (traditional multi-course) meal plan including one night's accommodation and two meals, featuring Hitachi beef and seasonal seafood.

This kaiseki course offers a luxurious combination of Hitachi beef, a premium brand of beef from Ibaraki Prefecture, and seasonal seafood, allowing you to fully enjoy the flavors of the season through food.
*Breakfast is served buffet style.

Menu
(June 1st to August 31st, 2026)

aperitif	Plum wine from local sake brewery Aiyu Shuzo
Western vegetables	Vichyssoise with lotus root, Hitachi no Kagayaki pork roast, Catfish escabeche, aspic of colorful vegetables
Sashimi	Tuna, one type of white fish, squid, bonito
simmered dish	Swordfish Lotus root with grated radish sauce
warm thing	Hitachi beef shabu-shabu hot pot Clam broth with lotus root
Western-style dish	Grilled Lobster Remoulade sauce
food cooked by steaming	Chilled steamed egg custard with clams
Menu	Crab clay pot rice, Hinuma clam miso soup, Pickles
dessert	Sweet potato mousse, ice cream, watermelon

The menu listed is from June to August.

The menu will change depending on the season and availability of ingredients.

Menu
(September 1st to November 30th, 2026)

aperitif	Plum wine from local sake brewery Aiyu Shuzo
As an appetizer	Grilled mushrooms (four types) and smoked catfish
Sashimi	Tuna, one type of white fish, squid, and Fukuroda konjac from Daigo.
simmered dish	Swordfish with mushroom sauce
warm thing	Hitachi beef sukiyaki Okukuji Eggs
Western-style dish	Lobster Tied Salad style
food cooked by steaming	Steamed egg custard with Hitachi Aki buckwheat and mushrooms
Menu	Crab clay pot rice, Hinuma clam miso soup, Pickles
dessert	Chestnut mousse

The menu listed is for September to November.

The menu will change depending on the season and availability of ingredients.

Plan Details Click here to make a reservation

*Image is for reference only.

[Special Kaiseki Course]
A special kaiseki plan including one night's accommodation and two meals, featuring Hitachi beef and luxurious seafood.

The chef's top recommendation! This exceptionally luxurious kaiseki course uses the finest ingredients available in Ibaraki, both from the sea and the mountains.
*Breakfast is served buffet style.

Menu
(June 1st to August 31st, 2026)

aperitif	Plum wine from local sake brewery Aiyu Shuzo
Western vegetables	Vichyssoise with lotus root, Hitachi no Kagayaki pork roast, Catfish escabeche, aspic of colorful vegetables
Sashimi	Tuna, one type of white fish, squid, bonito
simmered dish	Swordfish Lotus root with grated radish sauce
warm thing	Hitachi beef shabu-shabu hot pot Clam broth with lotus root
Western-style dish	Grilled Lobster Remoulade sauce
food cooked by steaming	Chilled steamed egg custard with clams
Menu	Seafood and corn rice pot Clam miso soup from Lake Hinuma, pickles
dessert	Sweet potato mousse, ice cream, watermelon

The menu listed is from June to August.

The menu will change depending on the season and availability of ingredients.

Menu
(September 1st to November 30th, 2026)

aperitif	Plum wine from local sake brewery Aiyu Shuzo
As an appetizer	Grilled mushrooms (four types) and smoked catfish
Sashimi	Tuna, one type of white fish, squid, and Fukuroda konjac from Daigo.
simmered dish	Swordfish with mushroom sauce
warm thing	Hitachi beef sukiyaki Okukuji Eggs
Western-style dish	Lobster Tied Salad style
food cooked by steaming	Steamed egg custard with Hitachi Aki buckwheat and mushrooms
Menu	Sweet potato rice, clam miso soup from Lake Hinuma, Pickles
dessert	Chestnut mousse

The menu listed is for September to November.

The menu will change depending on the season and availability of ingredients.

Plan Details Click here to make a reservation

*Image is for reference only.

[A Kaiseki Course Featuring the Bounty of the Land]
A 1-night, 2-meal plan featuring a variety of delicious dishes showcasing the bounty of the land, using ingredients sourced from Ibaraki Prefecture.

We are proud of our Hitachi beef, as well as our pork and chicken! This popular kaiseki course features a collection of Ibaraki's finest local ingredients.
*Breakfast is served buffet style.

Menu
(June 1st to August 31st, 2026)

Western vegetables	Vichyssoise with lotus root, Hitachi no Kagayaki pork roast, Colorful Vegetable Jelly
Sashimi	Tuna, one type of white fish, squid, bonito
simmered dish	Chilled simmered dish: Chicken meatballs and summer vegetables with Hitachi Aki soba buckwheat starch sauce
warm thing	Seafood hot pot with large clams and summer vegetables Monkfish liver with ponzu sauce
Western-style dish	Hitachi beef marinated in red wine, cooked at a low temperature.
food cooked by steaming	Chilled steamed egg custard with clams
Menu	Seafood and corn rice pot Clam miso soup from Lake Hinuma, pickles
dessert	Sweet potato mousse, ice cream, watermelon

The menu listed is for June through August.

The menu will change depending on the season and availability of ingredients.

Menu
(September 1st to November 30th, 2026)

Grilled	Mushroom and chicken meatball hot pot
Sashimi	Tuna, one type of white fish, squid, and Fukuroda konjac from Daigo.
simmered dish	Nanjing Manju, Head-on Shrimp
warm thing	Grilled catfish wrapped in magnolia leaves
Western-style dish	Hitachi beef cutlet Duxelles sauce
food cooked by steaming	Steamed egg custard with Hitachi Aki soba noodles and mushrooms
Menu	Sweet potato rice, clam miso soup from Lake Hinuma, Pickles
dessert	Chestnut mousse

The menu listed is for September through November.

The menu will change depending on the season and availability of ingredients.

Plan Details Click here to make a reservation

*Image is for reference only.

[Seasonal Kaiseki Cuisine]
A 1-night, 2-meal plan featuring a colorful seasonal kaiseki meal showcasing the best of Ibaraki's finest cuisine.

This kaiseki course is recommended for those who want to enjoy a variety of delicious dishes from the mountains and sea in moderation.
*Breakfast is served buffet style.

Menu
(June 1st to August 31st, 2026)

Western vegetables	Vichyssoise with lotus root, catfish escabeche, Colorful Vegetable Jelly
Sashimi	Tuna, one type of white fish, squid, bonito
warm thing	Hitachi no Kagayaki Pork Sukiyaki Okukuji Eggs
simmered dish	Sweet potato bun
Western-style dish	Pan-seared sea bass with fried cherry tomatoes Seaweed sauce
Menu	Chirimen rice, clam miso soup from Lake Hinuma, Pickles
dessert	Sweet potato mousse, watermelon

The menu listed is from June to August.

The menu will change depending on the season and availability of ingredients.

Menu
(September 1st to November 30th, 2026)

Western vegetables	Salmon and mushroom marinade, Sweet potato stuffed pie
Sashimi	Tuna, one white fish, squid
warm thing	Magokoro Pork Shabu-Shabu Hot Pot Clam and lotus root broth
simmered dish	Lotus root dumplings, whole shrimp
Western-style dish	Japanese-style chicken and mushroom gratin
Menu	Sweet potato rice, clam miso soup from Lake Hinuma, Pickles
dessert	Chestnut mousse

The menu listed is for September to November.

The menu will change depending on the season and availability of ingredients.

Plan Details Click here to make a reservation

Service a la carte

Hitachi beef steak (80g)

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)

plate of assorted sashimi

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)

Assorted tempura

We offer a platter featuring shrimp, seasonal vegetables, and catfish from Lake Kasumigaura.

料金：1,200円
Period: All year round (there are sales blackout dates such as year-end and New Year holidays)

Fried Chicken

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)

Breakfast

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

Late-Night Dandan Noodles

Exclusive Complimentary Service for Hotel Guests

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...

Serving Hours
21:00-22:30 (L.O.)
Limited to one bowl per person.
(Additional bowls can be ordered for a fee.)

red

"Aka Jigoku" Sichuan Dandan Noodle

Spicy Sichuan Dandan Noodles, featuring the rich aroma of roasted sesame and our signature chili oil infused with Sichuan peppercorns and Doubanjiang.

black

"Kuro Jigoku" Black Sesame Dandan Noodles

A striking black bowl of Tantanmen crafted with a rich sesame paste base, roasted and ground sesame, and plenty of fragrant black sesame, accented with the perfect heat from broad bean chili paste and spices.

white

"Shiro Jigoku" White Sesame Dandan Noodles

Creamy White Sesame Dandan Noodles, defined by a rich Zhima Jiang (sesame paste) that perfectly combines the fragrant flavor of roasted sesame with authentic spices like Sichuan peppercorn.

A message from the head chef

Takeshi Sengasaki

head chef

My family runs a sushi restaurant in Ibaraki, and I grew up watching my father, a sushi chef, from a young age.
With the dream of becoming Itamae, he entered the world of cooking at the age of 18 and has been studying.
Since July 2025, I have been the head chef of KAMENOI HOTEL Shiorai.
We are particular about the taste as well as the beauty of the color and presentation, and we will deliver a memorable dish and a blissful moment for all visitors to visit.

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