![[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
[Ultimate Kaiseki Course]
Enjoy crab rice cooked in an earthenware pot and fresh seafood.
[June-August] 1 night with 2 meals included: [Ultimate Kaiseki Dinner] - Enjoy crab rice cooked in an earthenware pot and fresh seafood -
| Sales period | June 1, 2026 - August 31, 2026 *Some dates are excluded from sales. |
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List of Dishes
| appetizer | Monkfish liver pâté and mashed potato mole bruschetta, sweet potato chips, Paris Soir |
|---|---|
| sashimi | Raw whitebait, steamed abalone, seared octopus, bonito, thinly sliced salmon, minced okra, and sea urchin. |
| Main grilled dish | Oarai Specialty Hamayaki |
| Western-style dish | KAMENOI HOTEL Oarai Original anglerfish and summer vegetables with tomato plow-grilled |
| Simmered dish | Hitachi beef roast beef |
| Menu | Crab Clay Pot Rice |
| soup served at the end of a traditional Japanese dinner | Clear soup with water clouds |
| dessert | Ibaraki specialty sweet potato pudding and Okukuji green tea syrup anmitsu |
Dishes and utensils are subject to change depending on the season and availability.
*The menu will change to the autumn menu from September 1st, 2026.
[Ultimate Kaiseki Course]
Enjoy crab rice cooked in an earthenware pot, monkfish and autumn vegetables sukiyaki with cabbage fondue.
[September - November] 1 night, 2 meals included: [Ultimate Kaiseki Course] - Enjoy crab rice in an earthenware pot, monkfish and autumn vegetables sukiyaki with cabbage fondue -
| Sales period | September 1, 2026 - November 30, 2026 *Some dates are excluded from sales. |
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List of Dishes
| appetizer | Rapeseed flower and tofu vichyssoise, monkfish pâté and lotus root bruschetta |
|---|---|
| sashimi | Raw whitebait, scallop, seared octopus, steamed abalone, swordfish, sea bream |
| Grilled dish | Oarai Specialty Hamayaki |
| Main grilled dish | KAMENOI HOTEL Oarai Original Cabbage Fondue with Monkfish and Grilled Autumn Vegetables |
| Western-style dish | Hitachi beef cutlet |
| Menu | Crab Clay Pot Rice |
| pickled vegetables | two kinds of food (meat, fish, vegetables, etc.) |
| soup served at the end of a traditional Japanese dinner | Clam soup |
| dessert | Ibaraki specialty: sweet potato pudding, cherry blossom bracken mochi, mugwort ice cream |
Dishes and utensils are subject to change depending on the season and availability.
[Special Kaiseki]
Enjoy seafood, including our specialty "hamayaki"!
[June-August] 1 night with 2 meals included
【Special Kaiseki Course】Enjoy a feast of seafood, featuring our famous "Hamayaki" (grilled seafood)!
Enjoy fresh seafood, with our specialty "hamayaki" (grilled seafood) as the main dish!
Enjoy seasonal delicacies in our kaiseki multi-course meal!
*The menu will change to the autumn menu from September 1st, 2026.
| Sales period | June 1st - August 31st, 2026 *Some dates are excluded from sales. |
|---|
List of Dishes
| appetizer | Monkfish liver pâté and mashed potato mole bruschetta, sweet potato chips, Paris Soir |
|---|---|
| sashimi | Raw whitebait, steamed abalone, seared octopus, thinly sliced salmon, minced okra, and sea urchin. |
| Grilled dish | Oarai Specialty Hamayaki |
| Main grilled dish | KAMENOI HOTEL Oarai Original monkfish and summer vegetables with tomato plow-grilled (*Prepared in one pot per table) |
| Western-style dish | Hitachi beef roast beef |
| Menu | Risotto set (Parmesan cheese, parsley, extra broth) |
| dessert | Ibaraki specialty sweet potato pudding and Okukuji green tea syrup anmitsu |
Dishes and utensils are subject to change depending on the season and availability.
*The menu will change to the autumn menu from September 1st, 2026.
[Special Kaiseki]
~Enjoy the specialty 'Hamayaki' and sake grilled monkfish and autumn vegetables Arima Fully prepared! ～
[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. |
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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 Dinner featuring the bounty of the land]
Enjoy Ibaraki brand Hitachi beef sukiyaki, two types of eel, and an eggplant platter.
[June-August] 1 night with 2 meals included
[Local Delights Kaiseki Course] ~Enjoy Ibaraki brand Hitachi beef sukiyaki, two types of eel, and an eggplant platter~
Ibaraki brand beef, Hitachi beef. Please enjoy it with the brand "Okukuji Egg" produced in Ibaraki!
Please enjoy the taste of the season in kaiseki cuisine!
*From September 1, 2026, the food content will be changed to the autumn menu.
| Sales period | June 1st - August 31st, 2026 *Some dates are excluded from sales. |
|---|
List of Dishes
| appetizer | Monkfish liver pâté and mashed potato mole bruschetta, sweet potato chips, Paris Soir |
|---|---|
| sashimi | Bonito with grated yam and white dashi jelly, pen shell clam with yuzu, seared octopus, thinly sliced salmon with chopped okra, thinly sliced sea bass cured with kelp and tomato jelly |
| Main grilled dish | Specialty Hitachi beef sukiyaki (*One pot will be provided per table.) |
| Simmered dish | A platter of two types of eel and eggplant. |
| Grilled dish | Grilled sea bass marinated in salt koji and grilled clams. |
| Menu | Hitachi beef sukiyaki set udon |
| dessert | Ibaraki's specialty sweet potato pudding and plum sherbet |
Dishes and utensils are subject to change depending on the season and availability.
*The menu will change to the autumn menu from September 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/summer/01.webp)
![[Seasonal Kaiseki]](/oarai/restaurant/img/plan/kisetsu/summer/02.webp)
![[Seasonal Kaiseki]](/oarai/restaurant/img/plan/kisetsu/summer/03.webp)
![[Seasonal Kaiseki]](/oarai/restaurant/img/plan/kisetsu/summer/04.webp)
![[Seasonal Kaiseki]](/oarai/restaurant/img/plan/kisetsu/summer/05.webp)
[Seasonal Kaiseki Cuisine]
Enjoy our monkfish and seafood clam soup hot pot and chilled shabu-shabu with sparkling pork served in a steamer basket.
[June-August] 1 night with 2 meals included
[Seasonal Kaiseki Course] Enjoy monkfish and seafood clam soup with grated radish, and chilled shabu-shabu with sparkling pork served in a steamer basket.
*From September 1, 2025, the menu will change to an autumn menu.
| Sales period | June 1st - August 31st, 2026 *Some dates are excluded from sales. |
|---|
List of Dishes
| appetizer | Monkfish liver pâté and mashed potato mole bruschetta, sweet potato chips |
|---|---|
| sashimi | Bonito with grated yam in white dashi jelly, scallop with yuzu, thinly sliced salmon and okra. |
| Main grilled dish | Monkfish and seafood clam soup with grated radish |
| Western-style dish | Saikyo-style gratin with eggplant and sweet potato |
| Simmered dish | Chilled Shabu-Shabu with Shiny Pork (Steamed in a Bamboo Steamer) |
| Menu | Sea bass marinated in kelp and served with Rikyu rice. |
| soup served at the end of a traditional Japanese dinner | Clear soup with mozuku seaweed |
| 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 autumn menu from September 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 and served thinly sliced with plum vinegar jelly, topped with bonito and 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.