Food

While looking out at the restaurant's garden, the chef puts his passion into each dish.
We offer dishes that allow you to enjoy the season using seasonal ingredients.
Please enjoy your time while feeling Nara with our Food.

Dinner

[Kiwame Kaiseki] Kaiseki course featuring Nara 's famous products and branded ingredients, including rice cooked in a clay pot

This is a multi-course meal plan where you can enjoy clay pot rice made with rice from Nara Prefecture and the chef's recommended ingredients.

[Kiwame Kaiseki] September 1st to November 30th, 2024

*Image is for illustrative purposes only (September 1st to November 30th, 2024)

Sales period	September 1st - November 30th, 2024

List of Menu

Appetizer	Autumn Gathering Banquet
sashimi	Nara persimmon sea bream and 5 kinds of colorful garnish ~Tosa soy sauce and bonito salt made from local soy sauce~
food cooked by steaming	Matsutake mushroom and seasonal fish in earthenware pot
Main	Seared Yamato beef marinated in Gotoku miso
Grilled	Red sea bream shaved ice hotpot
deep fried dish	Deep-fried salmon and figs
Menu	Yamato beef and matsutake mushroom clay pot rice
Bowl	soup made with red miso paste
pickled vegetables	Nara radish, pickled plum, mibuna
sweetness	Sweet osmanthus almond jelly and Nara monaka

Dishes and utensils are subject to change depending on the season and availability.

*The above menu items are available until November 30th. (The menu will change from December onwards.)

Plan Details Click here to make a reservation

[Kiwami Kaiseki] December 1, 2024 - February 28, 2025

*Image is for illustrative purposes only (December 1, 2024 - February 28, 2025)

Sales period	December 1, 2024 - February 28, 2025

List of Menu

appetizer	Yuzu kettle platter with snow crab
Appetizer	Alfonsino and turnip puree
sashimi	Nara persimmon sea bream and 5 kinds of colorful garnish ~Tosa soy sauce and bonito salt made from local soy sauce~
Main	Hassunori Winter Banquet
hot pot	Yamato beef sukiyaki made with Igeta soy sauce from Nara
deep fried dish	Winter Solstice Deep-fried Daikon Radish and Nara
Menu	Salmon and salmon roe rice in clay pot, red miso soup, pickles
sweetness	Nuts, berries and Yamato tea chiffon cake

Dishes and utensils are subject to change depending on the season and availability.

*The menu listed applies to the dishes available until February 28, 2025. (The menu will change from March 2025 onwards.)

Plan Details Click here to make a reservation

Special Kaiseki] Kaiseki featuring Nara 's local specialties and brand-name ingredients

Taste Nara specialties such as Miwa Somen and Nara branded foods such as Yamato vegetables and Yamato beef.

[Special Kaiseki] September 1st to November 30th, 2024

*Image is for illustrative purposes only (September 1st to November 30th, 2024)

Sales period	September 1st - November 30th, 2024

List of Menu

Appetizer	Autumn Gathering Banquet
sashimi	Nara persimmon sea bream and 5 kinds of colorful garnish ~Tosa soy sauce and bonito salt made from local soy sauce~
food cooked by steaming	Matsutake mushroom and seasonal fish in earthenware pot
Main	Seared Yamato beef marinated in Gotoku miso
Grilled	Red sea bream shaved ice hotpot
deep fried dish	Deep-fried salmon and figs
Menu	Chicken and burdock rice pot
Bowl	soup made with red miso paste
pickled vegetables	Nara radish, pickled plum, mibuna
sweetness	Sweet osmanthus almond jelly and Nara monaka

Dishes and utensils are subject to change depending on the season and availability.

*The above menu items are available until November 30th. (The menu will change from December onwards.)

Plan Details Click here to make a reservation

[Special Kaiseki] December 1, 2024 - February 28, 2025

*Image is for illustrative purposes only (December 1, 2024 - February 28, 2025)

Sales period	December 1, 2024 - February 28, 2025

List of Menu

appetizer	Yuzu kettle platter with snow crab
Appetizer	Alfonsino and turnip puree
sashimi	Nara persimmon sea bream and 5 kinds of colorful garnish ~Tosa soy sauce and bonito salt made from local soy sauce~
Main	Hassunori Winter Banquet
hot pot	Yamato beef sukiyaki made with Igeta soy sauce from Nara
deep fried dish	Winter Solstice Deep-fried Daikon Radish and Nara
Menu	Yamato chicken minced rice, red miso soup, pickles
sweetness	Nuts, berries and Yamato tea chiffon cake

Dishes and utensils are subject to change depending on the season and availability.

*The menu listed applies to the dishes available until February 28, 2025. (The menu will change from March 2025 onwards.)

Plan Details Click here to make a reservation

Blessings of the Land Kaiseki】This is our best choice! Kaiseki featuring seasonal ingredients

Enjoy seasonal ingredients with all five senses.

[Land's Blessings Kaiseki] September 1st to November 30th, 2024

*Image is for illustrative purposes only (September 1st to November 30th, 2024)

Sales period	September 1st - November 30th, 2024

List of Menu

Appetizer	Assortment of three seasonal colours
sashimi	Assortment of four seasonal colours
simmered dish	Salmon and Yamato Mana Cream Simmered
grilled dish	Beef and apples grilled on a magnolia leaf
Grilled	Conger eel and autumn mushroom hotpot
deep fried dish	Cast-in Nara and Persimmon Tempura
Menu	Chicken and burdock rice pot
Bowl	soup made with red miso paste
pickled vegetables	Nara radish, pickled plum
sweetness	Sweet osmanthus almond jelly and warabi mochi

Dishes and utensils are subject to change depending on the season and availability.

*The above menu items are available until November 30th. (The menu will change from December onwards.)

Plan Details Click here to make a reservation

[Land's Blessings Kaiseki] December 1, 2024 - February 28, 2025

*Image is for illustrative purposes only (December 1, 2024 - February 28, 2025)

Sales period	December 1, 2024 - February 28, 2025

List of Menu

appetizer	Assortment of three seasonal colours
sashimi	Assortment of 4 seasonal colors
food cooked by steaming	Whitebait Chawanmushi with Ponzu Sauce
grilled dish	Silver cod marinated in Gotoku miso and assorted seasonal dishes
Grilled	Sukiyaki made with Igeta soy sauce from Nara
deep fried dish	Winter Solstice Yellowtail and Radish
Menu	Chicken minced rice, red miso soup, pickles
sweetness	Nuts & Berries Warabimochi

Dishes and utensils are subject to change depending on the season and availability.

*The menu listed applies to the dishes available until February 28, 2025. (The menu will change from March 2025 onwards.)

Plan Details Click here to make a reservation

Seasonal Kaiseki] Yamato Pork and Yamato Chicken Feast

Sweet "Yamato Pork" and chewy "Yamato Chicken". Please enjoy our two branded meats.

[Seasonal Kaiseki] September 1st to November 30th, 2024

*Image is for illustrative purposes only (September 1st to November 30th, 2024)

Sales period	September 1st - November 30th, 2024

List of Menu

Appetizer	Assortment of two seasonal colours
sashimi	Assortment of three seasonal colours
simmered dish	Chicken simmered in sukiyaki
Main	Turbot herb meunière with Hatcho miso sauce
Grilled	Yamato pork daikon radish shaved pot
vinegared or pickled dish	Grilled belly meat marinated in persimmon sauce
Menu	Setouchi Lemon Dried Chirimen Rice
Bowl	soup made with red miso paste
pickled vegetables	Nara radish
sweetness	Sweet Osmanthus and Almond Tofu

Dishes and utensils are subject to change depending on the season and availability.

*The above menu items are available until November 30th. (The menu will change from December onwards.)

Plan Details Click here to make a reservation

[Seasonal Kaiseki] December 1, 2024 - February 28, 2025

*Image is for illustrative purposes only (December 1, 2024 - February 28, 2025)

Sales period	December 1, 2024 - February 28, 2025

List of Menu

appetizer	Two kinds of seasonal colors
sashimi	Today's sashimi platter of three kinds ~Made with locally-sourced Tosa soy sauce~
simmered dish	Oysters boiled Arima
Main	Yamato Pork with Yuzu Miso
Grilled	Asuka hot pot
vinegared or pickled dish	Cod and orange nanban salad
Menu	Minced chicken rice, red miso soup, pickles
sweetness	Nuts & Berries

Dishes and utensils are subject to change depending on the season and availability.

*The menu listed applies to the dishes available until February 28, 2025. (The menu will change from March 2025 onwards.)

Plan Details Click here to make a reservation

Pick Up

Asuka hot pot

Asuka nabe is a local dish of Nara that is said to have originated from milk that was presented to the imperial court during the Asuka period.
At KAMENOI HOTEL NARA, we add white miso and ginger to a chicken-based broth, add milk, and simmer chicken and vegetables in it. This hot pot is unique to Nara with the mellowness of the milk and the accent of ginger.

Children's plan

Children's Kaiseki Course

Sales period: September 16, 2024 - all year round

price
The price for children (elementary school students) is the adult plan price minus the bathing tax of 150 yen.
It will be 70% of the amount.
※The photograph is an image.

Children's meal

Sales period: September 16, 2024 - all year round

price
The rate for children aged 6 and under (excluding elementary school students) is the same as the adult plan rate.
The fee is 50% of the amount minus the hot spring tax of 150 yen.
※The photograph is an image.

Service a la carte

sashimi of tuna

The king of a la carte dishes.
It goes perfectly with alcoholic beverages!

料金：1,200円
Period: Year-round

Steamed egg custard

A staple of Japanese cuisine. Lots of ingredients are appealing!

料金：510円
Period: Year-round

simmered sea bream

A popular menu recommended by our staff. An irresistible combination of the flavor of the sea bream and the sweet and salty broth.

料金：680円
Period: Year-round

Matsutake mushroom in earthenware pot

A classic autumn dish of matsutake mushrooms and conger eel steamed in a clay pot with bonito stock.

料金：1,500円
Period: September 1st to November 30th, 2024

Matsutake mushroom and autumn vegetable tempura

Enjoy the autumn flavor of matsutake mushrooms and seasonal vegetables in tempura.

料金：1,500円
Period: September 1st to November 30th, 2024

Matsutake mushroom chawanmushi

This is a limited-edition chawanmushi made with seasonal matsutake mushrooms.

料金：1,000円
Period: September 1st to November 30th, 2024

Blowfish sashimi

In the Kansai region, sashimi made from puffer fish, a winter delicacy, is called tessa.

料金：1,500円
Period: December 1, 2024 - February 28, 2025

remarks
*Reservation required at least 2 days in advance
*We may not be able to provide this item depending on the supply situation.

Blowfish fin sake

Enjoy the aroma of the fins along with some hot local sake from Nara.

料金：1,000円
Period: December 1, 2024 - February 28, 2025

Yamato beef sushi

We will serve Yamato Beef, a brand of beef from Nara, seared just before serving.

料金：1,000円
Period: December 1, 2024 - February 28, 2025

Fried oysters Nara tartar sauce

Enjoy fried oysters with our chef's specially made, flavorful Nara sauce.

料金：1,200円
Period: December 1, 2024 - February 28, 2025

Breakfast

Lunch

Restaurant Hourai

Breakfast
lunch
dinner

Our chef offers kaiseki cuisine that makes the most of seasonal ingredients. Our staff will be happy to explain about the dishes and provide you with heartfelt hospitality. Please enjoy Food with a view of the garden in an open space.

Breakfast	7:00～9:00
lunch	11:30-14:30 (Last orders at 14:00)
dinner	17:30～21:00（L.O. 20:30）

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 sesame noodles with roasted sesame, ground sesame, kneaded sesame, and plenty of fragrant black sesame, spiced with soy bean shoyu and spices.

white

『White』 White Sesame Dandanmen

The 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

Kazuhiro Kawakubo

head chef

The head chef, who grew up in Nara for many years, knows everything about Nara 's ingredients and offers the ways to eat and how to enjoy seasonal ingredients.
We work day and night with our ingredients so that we can serve dishes that delight and impress our customers. We create each and every dish with a lot of thought, so please enjoy it.

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