![[Official] KAMENOI HOTEL OARAI](/oarai/common/img/logo/jpn_basic.svg){kind=logo}
Food
The restaurant will be renovated on July 18, 2025!
Enjoy a colorful kaiseki meal and a sumptuous breakfast buffet made with an abundance of fresh seafood to your heart's content.
Dinner
Special Kaiseki
~ Oarai Satisfied with the specialty anglerfish hot pot and other anglerfish dishes~!
[December ~ February] 1 night with 2 meals
[Special kaiseki] ~ Oarai Enjoy the famous anko nabe and other ankozukushi ~
Oarai The famous anko nabe-yaki miso is a local winter dish that represents Ibaraki.
Please enjoy the taste of the season in kaiseki cuisine!
*From March 1, 2026, the food content will be changed to the spring menu.
*The anko hot pot in the photo serves 4 people.
| Sales period | December 1, 2025 - February 28, 2026 *There are some exclusion dates for sales. |
|---|
List of Dishes
| appetizer | Ocean foie gras with monkfish liver and ponzu sauce |
|---|---|
| sashimi | Grilled yellowtail, swordfish, cockles, and red shrimp |
| deep-fried food | Fried monkfish |
| hot pot | Oarai specialty monkfish hotpot with miso sauce |
| food cooked by steaming | Monkfish chawanmushi |
| vinegared or pickled dish | Local cuisine: monkfish vinegar |
| Menu | Monkfish rice porridge with Okukuji eggs |
| dessert | Ibaraki specialty baked sweet potato pudding |
Dishes and utensils are subject to change depending on the season and availability.
*The menu will change to a spring menu from March 1, 2026.
[Land's Blessings Kaiseki]
Enjoy Ibaraki brand Hitachi beef sukiyaki and rockfish aquapazza.
[December to February] 1 night with 2 meals
[Land's Blessings Kaiseki Course] - Enjoy Ibaraki brand Hitachi beef sukiyaki and rockfish aquapazza -
Enjoy Hitachi beef, a brand of beef from Ibaraki, with Okukuji eggs, a brand of beef from Ibaraki!
Enjoy the flavors of the season in our kaiseki cuisine!
*The menu will change to a spring menu from March 1, 2026.
| Sales period | December 1, 2025 - February 28, 2026 *There are some exclusion dates for sales. |
|---|
List of Dishes
| appetizer | Mushroom quiche Sweet potato mashed potatoes, sweet potato chips monkfish liver canapés Okukuji Hot springs eggs, konnyaku somen noodles, and consommé soup |
|---|---|
| sashimi | Grilled yellowtail, swordfish, cockles, and squid rice bowl |
| Grilled dish | Specialty: Hitachi beef sukiyaki |
| Western-style dish | Rockfish Acquapazza |
| food cooked by steaming | Sake-steamed clams |
| Menu | Hitachi beef udon noodles for sukiyaki |
| dessert | Ibaraki specialty baked sweet potato pudding |
Dishes and utensils are subject to change depending on the season and availability.
*From March 1, 2026, the menu will change to the Autumn/Spring menu.
[Seasonal Kaiseki]
Enjoy steamed Kagayaki pork and Tsukuba chicken, along with oyster tempura in the shell.
[December to February] 1 night with 2 meals
[Seasonal Kaiseki] - Enjoy steamed Kagayaki pork and Tsukuba chicken, and oyster tempura in the shell.
Enjoy steamed Kagayaki pork and Tsukuba chicken in a bamboo steamer, and oyster tempura in the shell!
This is a recommended plan that allows you to enjoy seasonal flavors in a kaiseki setting.
*The menu will change to a spring menu from March 1, 2026.
| Sales period | December 1, 2025 - February 28, 2026 *There are some exclusion dates for sales. |
|---|
List of Dishes
| appetizer | Mushroom quiche Sweet potato mashed potatoes, sweet potato chips monkfish liver canapés Okukuji Hot springs eggs, konnyaku somen noodles, and consommé soup |
|---|---|
| sashimi | Thinly sliced yellowtail with kelp tea, swordfish, and cockles |
| food cooked by steaming | Steamed Kagayaki pork and Tsukuba chicken with ponzu sauce |
| Main grilled dish | Anglerfish bouillabaisse |
| deep-fried food | Shelled oyster tempura, green onion, and green pepper salt Deep fried shrimp and fried pumpkin |
| Menu | Ibaraki local gourmet [Shin Ibaraki Fried Soba] |
| dessert | Ibaraki specialty baked sweet potato pudding |
Dishes and utensils are subject to change depending on the season and availability.
*From March 1, 2026, the menu will change to an autumn menu.
Service a la carte
Most popular menu at our hotel!
Please enjoy the extremely fresh abalone.
- 料金：2,800円
- Period: Year-round
The flesh is fluffy and soft, and it is recommended as a side dish or as an accompaniment to alcohol.
- 料金：980円
- Period: Year-round
Enjoy the plump texture and rich sweetness.
- 料金：3,800円
- Period: Year-round
(Grilled abalone, live scallops, spear squid)
Please enjoy our specialty seafood grilled on the beach! !
- 料金：4,500円
- Period: Year-round
Oarai 's specialty, monkfish hotpot with miso, is a representative winter local dish of Ibaraki.
It is said that there is no part of the monkfish that cannot be eaten, including its flesh, skin, liver, gills, and fins.
Monkfish: A delicious food that represents Ibaraki, often referred to as "monkfish in the east and pufferfish in the west."
- 料金：3,800円
- Period: December 2025 to February 2026
*The monkfish hotpot in the photo serves 4 people.
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
Mamoru Natabe
head chefWe will provide the best hospitality by making use of the experience we have cultivated at a Japanese restaurant in Ibaraki.