Dining

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 Information

[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.

[Ultimate Kaiseki Course] June 1st - August 31st, 2026

*Image is for illustrative purposes only (June 1st - August 31st, 2026)

Sales period	June 1st - August 31st, 2026

List of Dishes

Assorted sashimi	Colorful summer platter of six kinds
sashimi	Colorful Five-Dish Platter
Meat dish	Yamato beef teppanyaki Nara with pickled sauce
Fish dishes	Grilled eggplant and conger eel tapenade, served in a ring mold.
deep fried dish	Nara Pickled tempura and three-wheeled somen kakiage
Menu	Yamato beef and eel rice cooked in an earthenware pot, served with pickles and red miso soup.
dessert	Mizu Yokan Parfait, Shine Muscat Daifuku

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

*The menu listed is valid until August 31, 2026. (The menu will change from September 2026 onwards.)

Plan Details Click here to make a reservation

[Ultimate Kaiseki Course] September 1st, 2026 - November 30th, 2026

*Image is for illustrative purposes only (September 1, 2026 - November 30, 2026)

Sales period	September 1st - November 30th, 2026

List of Dishes

Autumnal Flavors	Marinated Autumn Mushrooms~ Ome Jelly Top~ Steamed abalone ~ served with liver sauce ~ Muscat and Apple Fry Kaki no Ha Sushi Hu Wandou (Pork Intestine Tofu) ~ Tortoiseshell Filling with Sauce ~
food cooked by steaming	Matsutake mushroom and seasonal fish in earthenware pot
sashimi	Assortment of 5 colorful dishes
Meat dish	Yamato beef grilled on a magnolia leaf using Gotoku miso
Grilled	Persimmon and grated radish hot pot
Food	Yamato beef and matsutake mushrooms with sea urchin in an earthenware pot.
soup served at the end of a traditional Japanese dinner	Nara Persimmon sea bream and fish rash soup
sweetness	Namadorayaki Nara Pickled bean paste

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

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 Course] June 1st - August 31st, 2026

*Image is for illustrative purposes only (June 1st - August 31st, 2026)

Sales period	June 1st - August 31st, 2026

List of Dishes

Eight inches ahead	Colorful summer platter of six kinds
sashimi	Colorful Five-Dish Platter
Meat dish	Yamato beef teppanyaki Nara with pickled sauce
Fish dishes	Grilled eggplant and conger eel tapenade, served in a ring mold.
deep fried dish	Nara Pickled tempura and three-wheeled somen kakiage
Menu	Sea bream with sesame dressing in broth, pickles, and dashi broth.
dessert	Mizu Yokan Parfait, Shine Muscat Daifuku

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

*The menu listed is valid until August 31, 2026. (The menu will change from September 2026 onwards.)

Plan Details Click here to make a reservation

[Special Kaiseki Course] September 1st, 2026 - November 30th, 2026

*Image is for illustrative purposes only (September 1, 2026 - November 30, 2026)

Sales period	September 1st - November 30th, 2026

List of Dishes

Autumnal Flavors	Marinated Autumn Mushrooms~ Ome Jelly Top~ Steamed abalone ~ served with liver sauce ~ Muscat and Apple Fry Kaki no Ha Sushi Hu Wandou (Pork Intestine Tofu) ~ Tortoiseshell Filling with Sauce ~
food cooked by steaming	Matsutake mushroom and seasonal fish in earthenware pot
sashimi	Assortment of 5 colorful dishes
Meat dish	Yamato beef grilled on a magnolia leaf using Gotoku miso
Grilled	Persimmon and grated radish hot pot
Food	Yamato Chicken Steamed Sushi
soup served at the end of a traditional Japanese dinner	Nara Persimmon sea bream and fish rash soup
sweetness	Namadorayaki Nara Pickled bean paste

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

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.

[Local Delights Kaiseki Dinner] June 1st - August 31st, 2026

*Image is for illustrative purposes only (June 1st - August 31st, 2026)

Sales period	June 1st - August 31st, 2026

List of Dishes

Appetizer	Green papaya salad, Minazuki tofu, persimmon leaf sushi
sashimi	Assortment of four colorful dishes
Fish dishes	Pan-seared sea bass with orange and ravigote sauce
Meat dish	Omi beef yakitori shabu tasting comparison Nara with pickle sauce
deep fried dish	Fried conger eel and whole eggplant with grated daikon radish and green tea soba noodles
Menu	Nara Rice and rice
dessert	Mizu Yokan Parfait

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

*The menu listed is valid until August 31, 2026. (The menu will change from September 2026 onwards.)

Plan Details Click here to make a reservation

[Local Delights Kaiseki Course] September 1st - November 30th, 2026

*Image is for illustrative purposes only (September 1, 2026 - November 30, 2026)

Sales period	September 1st - November 30th, 2026

List of Dishes

Appetizer	Autumnal Equinox Colours Assortment of Three Types
sashimi	Seasonal Sashimi Platter: A Colorful Assortment of Four Kinds
simmered dish	Yamato Pork Stewed in Autumn Flavors
stew	Sukiyaki with Japanese Black Beef
Grilled	Grilled Pacific saury with sansho pepper and grilled vegetables
deep fried dish	Persimmon and mushroom tempura
Food	Steamed sushi with Yamato chicken and red miso soup
sweetness	Roasted green tea tiramisu

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

Plan Details Click here to make a reservation

[Seasonal Kaiseki] A Kaiseki meal featuring Nara brand meat and seasonal ingredients

Enjoy Nara 's brand meat and seasonal flavors.

[Seasonal Kaiseki Course] June 1st - August 31st, 2026

*Image is for illustrative purposes only (June 1st - August 31st, 2026)

Sales period	June 1st - August 31st, 2026

List of Dishes

Appetizer	Three kinds of seasonal delicacies
sashimi	Three kinds of today's sashimi
Cold Summer Dish	Yamato Chicken Yoshino-style Stew with Peeled Buckwheat Noodles
Grilled dish	Nara Comparison of beef, pork, and chicken using trivet miso sauce
deep fried dish	Shrimp and round eggplant tempura
Menu	Yamato beef shigure rice, pickles
soup served at the end of a traditional Japanese dinner	soup made with red miso paste
dessert	Mizu Yokan Parfait

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

*The menu listed is valid until August 31, 2026. (The menu will change from September 2026 onwards.)

[Seasonal Kaiseki Course] September 1st, 2026 - November 30th, 2026

*Image is for illustrative purposes only (September 1, 2026 - November 30, 2026)

Sales period	September 1st - November 30th, 2026

List of Dishes

appetizer	Autumnal Equinox Snacks
sashimi	Three kinds of today's sashimi
simmered dish	Lotus root dumpling with chrysanthemum-shaped sauce
Grilled	Grilled salmon wrapped in magnolia leaves with Gotoku miso
stew	Fragrant broth hot pot
Food	Mushroom rice, chicken simmered in Yoshino style, pickles, red miso soup
sweetness	Roasted green tea tiramisu

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

Plan Details Click here to make a reservation

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

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）

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.

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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