Dining

Food

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

*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 a buffet.

Menu
(March 1st to May 31st, 2026)

aperitif	Plum wine from local sake brewery Aiyu Shuzo
Western vegetables	Hitachi Beef Roast Beef Smoked catfish, drinkable roasted sweet potato, Monkfish liver rillettes
Sashimi	Tuna, one white fish, clams, Squid, Fukuroda fatty konjac from Daigo
simmered dish	Steamed white fish and Chinese cabbage, Shining pork meatballs Spring cream paste
warm thing	Hitachi beef shabu-shabu hot pot Clam soup with lotus root
Western-style dish	Deep fried lobster with saffron American sauce With the scent of spring
food cooked by steaming	Sweet Snapper Sakura Domyoji
Menu	Crab clay pot rice, Hinuma clam miso soup, Pickles
dessert	Ibaraki parfait, ice cream

The menu listed is from March to May.

Menus are subject to change depending on the season and availability of ingredients.

Plan Details Click here to make a reservation

*Image is for reference only.

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.

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 a buffet.

Menu
(March 1st to May 31st, 2026)

aperitif	Plum wine from local sake brewery Aiyu Shuzo
Western vegetables	Hitachi Beef Roast Beef Smoked catfish, drinkable roasted sweet potato, Monkfish liver rillettes
Sashimi	Tuna, one white fish, clams, Squid, Fukuroda fatty konjac from Daigo
simmered dish	Steamed white fish and Chinese cabbage, Shining pork meatballs Spring cream paste
warm thing	Hitachi beef shabu-shabu hot pot Clam soup with lotus root
Western-style dish	Deep fried lobster with saffron American sauce With the scent of spring
food cooked by steaming	Sweet Snapper Sakura Domyoji
Menu	Whitebait and wild vegetable rice pot, clam miso soup, Pickles
dessert	Ibaraki parfait, ice cream

The menu listed is from March to May.

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.

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.

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 a buffet.

Menu
(March 1st to May 31st, 2026)

Western vegetables	Rape blossoms and prosciutto wrapped in lotus root Green mustard sauce Smoked catfish, drinkable roasted sweet potato, Monkfish liver rillettes
Sashimi	Tuna, one white fish, clams, squid, Fukuroda Toro Konjac from Daigo
simmered dish	Rockfish bud bass
warm thing	Steamed clams and young bamboo shoots Aiyu Brewery's Sake Lees Ponzu
Western-style dish	Hitachi beef and Hitachi autumn soba noodles baked with breadcrumbs
food cooked by steaming	Lake Kasumigaura white fish chawanmushi Broad bean paste
Menu	Whitebait and wild vegetable rice pot, clam miso soup, Pickles
dessert	Ibaraki parfait, ice cream

The menu listed is from March to May.

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.

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.

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 a buffet.

Menu
(March 1st to May 31st, 2026)

Western cold dishes	Rape blossoms and prosciutto wrapped in lotus root Green mustard sauce Smoked catfish, drinkable roasted sweet potato
Sashimi	Tuna, one white fish, cockle
warm thing	Hitachi's Shining Pork and Spring Vegetables Steamed in a Bamboo Steamer
Grilled dish	Grilled catfish wrapped in a magnolia leaf
Western-style dish	Swordfish fritters with two-colored sauce
Menu	Dried sardines and Japanese pepper rice, clam miso soup, Pickles
dessert	Ibaraki Parfait

The menu listed is from March to May.

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.

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	Sea bass poêlé from Kitaibaraki Farm Fritters of 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.

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 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)

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

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.)

red

"Red" Sichuan Dandanmen

Dandanmen 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』 Black Sesame Dandanmen

Black Dandanmen made with plenty of roasted sesame seeds, ground sesame seeds, sesame paste, and fragrant black sesame seeds, and spicy chili bean paste and spices.

white

『White』 White Sesame Dandanmen

Dandanmen features a rich sesame paste, which combines the aroma of roasted sesame seeds with the creamy richness and fragrance of sesame based on spices such as Sichuan pepper.

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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