![[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]
Enjoy seafood, including our specialty "hamayaki"!
[March to May] 1 night with 2 meals
[Special Kaiseki] - Enjoy seafood with our specialty "hamayaki" as the main dish! -
Enjoy seafood, mainly our specialty "hamayaki"!
Enjoy the flavors of the season in our kaiseki cuisine!
*From June 1, 2026, the menu will change to the summer menu.
| Sales period | March 1st - May 31st, 2026 *There are some exclusion dates for sales. |
|---|
List of Dishes
| appetizer | Rape blossom tofu vichyssoise Monkfish liver pate and lotus root marinated bruschetta Boiled watercress, wasabi cream, and goji berries |
|---|---|
| sashimi | Raw whitebait, scallops, seared octopus, steamed abalone, swordfish |
| Grilled dish | Oarai Specialty Hamayaki |
| Main grilled dish | KAMENOI HOTEL Original Cabbage fondue with anglerfish and spring vegetables (*Prepared in one pot per table) |
| Western-style dish | Hitachi beef cutlet |
| Menu | Sakura soba |
| dessert | Ibaraki specialties: sweet potato pudding, cherry blossom warabi mochi, and mugwort ice cream. |
Dishes and utensils are subject to change depending on the season and availability.
*From June 1, 2026, the menu will change to the summer menu.
[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 anglerfish 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.
[Land's Blessings Kaiseki]
Enjoy Ibaraki brand Hitachi beef sukiyaki and oyster bourguignon.
[March to May] 1 night with 2 meals
[Local Blessings Kaiseki] - Recommended by our hotel! Enjoy fresh sashimi and seasonal delicacies! -
Enjoy Ibaraki brand Hitachi beef sukiyaki and oyster bourguignon
Enjoy the flavors of the season in our kaiseki cuisine!
*From June 1, 2026, the menu will change to the summer menu.
| Sales period | March 1st - May 31st, 2026 *There are some exclusion dates for sales. |
|---|
List of Dishes
| appetizer | Rape blossom tofu vichyssoise Monkfish liver pate and lotus root marinated bruschetta Boiled watercress, wasabi cream, and goji berries |
|---|---|
| sashimi | Thinly sliced turbot marinated in kelp, served with rape blossoms and butterbur miso Raw whitebait, flounder, and grilled octopus |
| Main grilled dish | Specialty: Hitachi Beef Sukiyaki (*One pot will be provided per table.) |
| Western-style dish | Oyster Bourguignon with fried vegetables and komatsuna sauce |
| Grilled dish | Western-style mackerel wrapped in sweet potato and eggplant gratin in Kyoto style |
| Menu | Hitachi beef sukiyaki set udon |
| dessert | Ibaraki specialties: sweet potato pudding and cherry blossom bracken mochi |
Dishes and utensils are subject to change depending on the season and availability.
*From June 1, 2026, the menu will change to the summer menu.
[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, scallop 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.
![[Seasonal Kaiseki]](/oarai/restaurant/img/plan/kisetsu/spring/01.webp)
[Seasonal Kaiseki] ~ Ibaraki local gourmet
[Shin Ibaraki Fried Soba] - Hitachi Kagayaki Pork and Clam Lotus Root Hot Pot -
[March to May] 1 night with 2 meals
[Seasonal Kaiseki] - Enjoy seasonal ingredients and seafood -
Ibaraki local gourmet [Shin Ibaraki Fried Soba] - Enjoy the Hitachi Kagayaki pork and clam lotus root hotpot
This is a recommended plan that allows you to enjoy seasonal flavors in a kaiseki setting.
*From June 1, 2026, the menu will change to the summer menu.
| Sales period | March 1st - May 31st, 2026 *There are some exclusion dates for sales. |
|---|
List of Dishes
| appetizer | Rape blossom tofu vichyssoise Monkfish liver pate and lotus root marinated bruschetta Boiled watercress, wasabi cream, and goji berries |
|---|---|
| sashimi | Swordfish, flounder, and turbot marinated in kelp and rolled in greens |
| Grilled dish | Ibaraki local gourmet [Shin Ibaraki Fried Soba] |
| Main grilled dish | Hitachi Kagayaki pork and clams with lotus root hotpot |
| Grilled dish | Western-style mackerel wrapped in sweet potato and eggplant gratin in Kyoto style |
| Menu | Deep-fried Sakura Shrimp and Shrimp Tempura |
| soup served at the end of a traditional Japanese dinner | Clear soup for Tencha (earthenware pot) |
| dessert | Ibaraki specialty: sweet potato pudding |
Dishes and utensils are subject to change depending on the season and availability.
*From June 1, 2026, the menu will change to the summer menu.
![[Seasonal Kaiseki]](/oarai/restaurant/img/plan/kisetsu/summer/01.webp)
[Seasonal Kaiseki Cuisine]
Enjoy our anglerfish 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 water clouds |
| 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.
[Extreme Kaiseki Course]
~Very popular! Enjoy the luxurious "crab clay pot rice"~
[March to May] 1 night with 2 meals
[Extreme Kaiseki] ~Very popular! Enjoy the luxurious "Crab clay pot rice"~
Very popular! Enjoy the luxurious "Crab clay pot rice"
Enjoy the flavors of the season in our kaiseki cuisine!
*From June 1, 2026, the menu will change to the summer menu.
| Sales period | March 1st - May 31st, 2026 *There are some exclusion dates for sales. |
|---|
List of Dishes
| appetizer | Rape blossom tofu vichyssoise Monkfish liver pate and lotus root marinated bruschetta Boiled watercress, wasabi cream, and goji berries |
|---|---|
| sashimi | Raw whitebait, scallops, seared octopus, steamed abalone, swordfish |
| Grilled dish | Oarai Specialty Hamayaki |
| Main grilled dish | KAMENOI HOTEL Original Cabbage fondue with anglerfish and spring vegetables (*Prepared in one pot per table) |
| Western-style dish | Hitachi beef cutlet |
| Clay pot | Crab clay pot rice |
| dessert | Ibaraki specialties: sweet potato pudding, cherry blossom warabi mochi, and mugwort ice cream. |
Dishes and utensils are subject to change depending on the season and availability.
*From June 1, 2026, the menu will change to the summer menu.
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
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
Narumi Obara
head chefWe will provide the best hospitality by making use of the experience we have cultivated at a Japanese restaurant in Ibaraki.