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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 Hitachi beef, a brand of Japanese beef that Ibaraki is proud of, for dinner.
In addition, this plan also includes rice cooked in a clay pot.
Of course, other dishes will also be prepared with the utmost skill by the head chef using ingredients carefully selected by him.
Breakfast is a buffet, so please choose what you like.
Menu
(September 1, 2025 - November 30, 2025)
| aperitif | Plum wine from local sake brewery Aiyu Shuzo |
|---|---|
| Western cold dishes | Hitachi roast beef and local vegetable sticks Served with natto dipping sauce |
| Sashimi | Lobster, white fish, tuna |
| deep-fried food | Swordfish with mushroom sauce |
| Cooking furnace | Hitachi beef grill |
| Western-style dish | Poached monkfish with roasted mushrooms Champagne sauce |
| vinegared or pickled dish | Salmon chrysanthemum roll, pickled herring buds |
| Menu | Crab clay pot rice, Hinuma clam miso soup, pickles |
| jelly dessert | Almond tofu with sake lees from local sake brewery Aiyu Shuzo fruit |
The menu listed is for September to November.
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.
Menu
(December 1, 2025 to February 28, 2026)
| aperitif | Plum wine from local sake brewery Aiyu Shuzo |
|---|---|
| Western vegetables | Hitachi Beef Roast Beef Sweet potato pie with colorful vegetables Homemade dressing made with sake lees from local sake brewery Aiyu Sake Brewery |
| Sashimi | Tuna, one white fish, salmon tataki, squid, Fukuroda Yuba from Daigo |
| simmered dish | Hitachi beef radish, lotus root Hitachi Autumn Buckwheat Soba Paste |
| warm thing | Ibaraki specialty monkfish hotpot Special monkfish liver miso soup made with sake lees from the local Aiyu Brewery |
| Western-style dish | Lobster Thermidor Lotus root white sauce |
| food cooked by steaming | Western-style monkfish liver chawanmushi |
| Menu | Crab clay pot rice, Hinuma clam miso soup, Pickles |
| dessert | Caramelized lotus root, apple tofu, boiled Maruju lemon, Cake, ice cream |
The menu listed is from December to February.
Menus are subject to change depending on the season and availability of ingredients.
*Image is for reference only.
[Special Kaiseki] Most popular! Kaiseki plan using luxurious ingredients such as Hitachi beef, a brand of Japanese beef that Ibaraki is proud of.
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
(September 1, 2025 - November 30, 2025)
| aperitif | Plum wine from local sake brewery Aiyu Shuzo |
|---|---|
| Western cold dishes | Hitachi roast beef and local vegetable sticks Served with natto dipping sauce |
| Sashimi | Lobster, tuna, white fish |
| deep-fried food | Swordfish with mushroom sauce |
| Cooking furnace | Hitachi beef grill |
| Western-style dish | Poached monkfish with roasted mushrooms Champagne sauce |
| vinegared or pickled dish | Salmon chrysanthemum roll, pickled herring buds |
| Menu | Chestnut and mushroom rice, miso soup with clams from Hinuma, pickles |
| dessert | Almond tofu with sake lees from local sake brewery Aiyu Shuzo fruit |
The menu listed is for September to November.
The menu will change depending on the season and availability of ingredients.
*Image is for reference only.
Menu
(December 1, 2025 to February 28, 2026)
| aperitif | Plum wine from local sake brewery Aiyu Shuzo |
|---|---|
| Western vegetables | Hitachi Beef Roast Beef Sweet potato pie with colorful vegetables Homemade dressing made with sake lees from local sake brewery Aiyu Sake Brewery |
| Sashimi | Tuna, one white fish, salmon tataki, squid, Fukuroda Yuba from Daigo |
| simmered dish | Hitachi beef radish, lotus root Hitachi Autumn Buckwheat Soba Paste |
| warm thing | Ibaraki specialty monkfish hotpot Special monkfish liver miso soup made with sake lees from the local Aiyu Brewery |
| Western-style dish | Lobster Thermidor Lotus root white sauce |
| food cooked by steaming | Western-style monkfish liver chawanmushi |
| Menu | Abalone rice pot, Hinuma clam miso soup, Pickles |
| dessert | Caramelized lotus root, apple tofu, boiled Maruju lemon, Cake, ice cream |
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.
[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
(September 1, 2025 - November 30, 2025)
| Western cold dishes | Western-style seasonal dishes Salmon cheese roll, colorful vegetable jelly Duck loin, pie farcy |
|---|---|
| Sashimi | Two types of white fish, squid, and tuna |
| food cooked by steaming | Mushroom Chawanmushi |
| warm thing | Tsukuba chicken and mushroom country hotpot |
| simmered dish | Hitachi Autumn Buckwheat Noodles with Thick Sauce |
| Western-style dish | Hitachi beef stew |
| Menu | Chestnut and mushroom rice, miso soup with clams from Hinuma, pickles |
| jelly dessert | Almond tofu with sake lees from local sake brewery Aiyu Shuzo fruit |
The menu listed is for September to November.
The menu will change depending on the season and availability of ingredients.
*Image is for reference only.
Menu
(December 1, 2025 to February 28, 2026)
| Western vegetables | Tsukuba chicken cooked at low temperature Sweet potato pie with colorful vegetables Homemade dressing made with sake lees from local sake brewery Aiyu Sake Brewery |
|---|---|
| Sashimi | Tuna, one white fish, seared salmon, Fukuroda yuba from Daigo |
| simmered dish | Lotus root cream shinjo with clam paste |
| warm thing | Steamed abalone with monkfish liver butter sauce |
| Western-style dish | Hitachi beef stew |
| food cooked by steaming | Western-style monkfish liver chawanmushi |
| Menu | Crab rice pot, Hinuma clam miso soup, pickles |
| dessert | Caramelized lotus root, apple tofu, boiled Maruju lemon, Cake, ice cream |
The menu listed is from December to February.
The menu will change depending on the season and availability of ingredients.
![[Seasonal Kaiseki]](/itako/restaurant/img/plan/season/autumn_1.jpg)
*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
(September 1, 2025 - November 30, 2025)
| Western cold dishes | Salmon and colorful vegetable jelly |
|---|---|
| Sashimi | One white fish, squid, tuna |
| warm thing | Lake Kasumigaura Catfish Sukiyaki |
| Grilled dish | Tsukuba chicken and lotus root grilled on a magnolia leaf |
| Western-style dish | Hitachino Kagayaki Pork Meatballs Japanese-Style Gratin |
| Menu | Mushroom rice, miso soup with clams from Hinuma, pickles |
| jelly dessert | Almond tofu with sake lees from local sake brewery Aiyu Shuzo |
The menu listed is for September to November.
The menu will change depending on the season and availability of ingredients.
![[Seasonal Kaiseki]](/itako/restaurant/img/plan/season/winter_1.webp)
![[Seasonal Kaiseki]](/itako/restaurant/img/plan/season/winter_2.webp)
![[Seasonal Kaiseki]](/itako/restaurant/img/plan/season/winter_3.webp)
![[Seasonal Kaiseki]](/itako/restaurant/img/plan/season/winter_4.webp)
![[Seasonal Kaiseki]](/itako/restaurant/img/plan/season/winter_5.webp)
![[Seasonal Kaiseki]](/itako/restaurant/img/plan/season/winter_6.webp)
*Image is for reference only.
Menu
(December 1, 2025 to February 28, 2026)
| Western cold dishes | Tsukuba chicken cooked at low temperature Colorful vegetables Homemade dressing made with sake lees from local sake brewery Aiyu Sake Brewery |
|---|---|
| Sashimi | Tuna, one white fish, seared salmon, Fukuroda yuba from Daigo |
| warm thing | Itako's famous lotus root hotpot Hitachi's Shining Pork Meatballs, lotus root, Japanese parsley, brown enoki mushroom |
| simmered dish | Lotus root cream shinjo with clam paste |
| deep-fried food | Fried monkfish and burdock with komatsuna sauce |
| Menu | Plum and dried baby sardine rice, Hinuma clam miso soup, pickles |
| dessert | Caramelized lotus root, apple tofu, boiled whole lemon, cake |
The menu listed is from December to February.
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 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.
whiteDandanmen 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.
Meet the Head Chef
Takeshi Sengasaki
head chefWe will continue to provide memorable cuisine to the many guests who come to KAMENOI HOTEL Itako.