![[Official] KAMENOI HOTEL OARAI](/oarai/common/img/logo/jpn_basic.svg){kind=logo}
Dining
Enjoy to your heart's content a colorful kaiseki meal featuring an abundance of fresh seafood, as well as a luxurious breakfast buffet.
Dinner Information
[Extreme Kaiseki Course]
~Very popular! Enjoy the luxurious "crab clay pot rice"~
[September - November] 1 night, 2 meals included: [Ultimate Kaiseki Course] - Enjoy the extremely popular "Crab Clay Pot Rice" in luxury!
Extremely popular! Enjoy the luxurious "Crab Clay Pot Rice"
Enjoy seasonal delicacies in our kaiseki multi-course meal!
*The menu will change to the winter menu from December 1st, 2026.
| Sales period | September 1, 2026 - November 30, 2026 *Some dates are excluded from sales. |
|---|
List of Dishes
| appetizer | Ibaraki specialty: Tamajime sushi made with Hitachi Aki soba, filled with soba seed paste and mackerel. |
|---|---|
| sashimi | Steamed oysters in their shells, bonito with cheese, scallops, yellowtail sashimi, squid sashimi with chrysanthemum vinegar topping. |
| Grilled dish | Oarai Specialty Hamayaki |
| Main grilled dish | KAMENOI HOTEL Oarai Original anglerfish and autumn vegetables grilled Arima Prepared Okukuji egg |
| Western-style dish | Hitachi beef stew in pastry |
| Menu | Crab Clay Pot Rice |
| soup served at the end of a traditional Japanese dinner | Soup |
| Dessert | Ibaraki specialty: Sweet potato pudding and lotus root ice cream |
Dishes and utensils are subject to change depending on the season and availability.
*The menu will change to the winter menu from December 1st, 2026.
[Special Kaiseki]
~Enjoy the specialty 'Hamayaki' and Monkfish and Autumn Vegetable Sukiyaki, Arima Style (with Sansho Pepper) ! ～
[September~November] 1 night with 2 meals included [Special Kaiseki] ~ Specialty 'Hamayaki' & grilled monkfish and autumn vegetables Arima Enjoy the prepared dishes! ～
*The menu will change to the winter menu from December 1st, 2026.
| Sales period | September 1, 2026 - November 30, 2026 *Some dates are excluded from sales. |
|---|
List of Dishes
| appetizer | Ibaraki specialty: Tamajime sushi made with Hitachi Aki soba, filled with soba seed paste and mackerel. |
|---|---|
| sashimi | Steamed oysters in their shells, bonito with cheese, scallops, yellowtail sashimi, squid sashimi with chrysanthemum vinegar topping. |
| Grilled dish | Oarai Specialty Hamayaki |
| Main grilled dish | KAMENOI HOTEL Oarai Original anglerfish and autumn vegetables grilled Arima Prepared Okukuji egg |
| Western-style dish | Hitachi beef stew in pastry |
| Menu | Monkfish sukiyaki set with udon noodles |
| Dessert | Ibaraki specialty: Sweet potato pudding and lotus root ice cream |
Dishes and utensils are subject to change depending on the season and availability.
*The menu will change to the winter menu from December 1st, 2026.
[A Kaiseki Course Featuring the Bounty of the Land]
Enjoy Hitachi beef and lotus root fondue grilled with salt, lotus root dumplings stuffed with sesame tofu and topped with chrysanthemum-shaped clam broth.
[September - November] 1 night, 2 meals included: [Local Delights Kaiseki Dinner] - Enjoy Hitachi beef and lotus root fondue with salt-grilled sukiyaki, lotus root dumplings stuffed with sesame tofu and topped with clam broth and chrysanthemum sauce.
*The menu will change to the winter menu from December 1st, 2026.
| Sales period | September 1, 2026 - November 30, 2026 *Some dates are excluded from sales. |
|---|
List of Dishes
| appetizer | Ibaraki's specialty, Hitachi Akisoba buckwheat, served as a ball of buckwheat paste. |
|---|---|
| sashimi | Yellowtail wrapped in pickled daikon radish with maple leaf and grated daikon radish, bonito and cheese, scallop, and Ibaraki specialty yuba (tofu skin). |
| Main grilled dish | Specialty: Hitachi beef and lotus root fondue grilled with salt |
| Western-style dish | Clam gratin, Monkfish liver bruschetta |
| warm thing | Lotus root dumplings filled with sesame tofu and topped with chrysanthemum-shaped clam broth sauce. |
| Menu | Hitachi Beef Sukiyaki Set, Hitachi Aki Soba Noodles |
| Dessert | Ibaraki specialty: Sweet potato pudding and lotus root ice cream |
Dishes and utensils are subject to change depending on the season and availability.
*The menu will change to the winter menu from December 1st, 2026.
![[Seasonal Kaiseki]](/oarai/restaurant/img/plan/kisetsu/autumn/01.webp)
![[Seasonal Kaiseki]](/oarai/restaurant/img/plan/kisetsu/autumn/02.webp)
![[Seasonal Kaiseki]](/oarai/restaurant/img/plan/kisetsu/autumn/03.webp)
![[Seasonal Kaiseki]](/oarai/restaurant/img/plan/kisetsu/autumn/04.webp)
[Seasonal Kaiseki Cuisine]
Enjoy clam chowder hot pot with Ibaraki-produced pork and Tsukuba chicken, and grilled mushrooms.
[September - November] 1 night with 2 meals included: [Seasonal Kaiseki Dinner] - Enjoy clam chowder hot pot with Ibaraki pork and Tsukuba chicken, and grilled mushrooms.
*The menu will change to the winter menu from December 1st, 2026.
| Sales period | September 1, 2026 - November 30, 2026 *Some dates are excluded from sales. |
|---|
List of Dishes
| appetizer | Ibaraki's specialty, Hitachi Akisoba buckwheat, served as a ball of buckwheat paste. |
|---|---|
| sashimi | Seared catfish marinated in kelp tea (thinly sliced with plum vinegar jelly), Seared bonito with cheese, and Ibaraki specialty yuba (tofu skin). |
| Main grilled dish | Clam chowder hot pot with pork from Ibaraki and chicken from Tsukuba. |
| Grilled dish | Grilled mushrooms |
| Western-style dish | Anglerfish fried in kataifi pastry |
| Menu | Risotto set |
| Dessert | Ibaraki specialty: sweet potato pudding |
Dishes and utensils are subject to change depending on the season and availability.
*The menu will change to the winter menu from December 1st, 2026.
Service a la carte
Most popular menu at our hotel!
Please enjoy the extremely fresh abalone.
- 料金：3,200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：1,200円
- Period: Year-round
Enjoy the plump texture and rich sweetness.
- 料金：4,200円
- Period: Year-round
Please enjoy our proud seafood grilled on the beach!!
*The menu may change depending on the season and availability.
- 料金：5,000円
- Period: Year-round
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.)
redSpicy Sichuan Dandan Noodles, featuring the rich aroma of roasted sesame and our signature chili oil infused with Sichuan peppercorns and Doubanjiang.
black
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.
whiteCreamy 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
Narumi Obara
head chefWe will provide the best hospitality by making use of the experience we have cultivated at a Japanese restaurant in Ibaraki.