![[Official] KAMENOI HOTEL OARAI](/oarai/common/img/logo/jpn_basic.svg){kind=logo}
Food
The restaurant will be renovated on July 18, 2025!
Enjoy colorful multi-course meals and sumptuous buffets made with an abundance of fresh seafood to your heart's content.
Dinner
[Special Kaiseki]
～Enjoy fresh seafood with our specialty "hamayaki"～
[July to November] 1 night with 2 meals
Enjoy seafood, including our specialty "hamayaki" (grilled abalone, grilled scallops, etc.)!
Enjoy seafood, mainly our specialty "hamayaki" (grilled abalone, grilled scallops, etc.)!
| Sales period | July 19th - November 30th, 2025 *There are sales exclusion days. |
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List of Dishes
| appetizer | Locally-sourced colorful vegetables and salmon millefeuille with homemade komatsuna dressing |
|---|---|
| sashimi | Oarai specialty: grilled marlin sashimi, horse mackerel, and red shrimp |
| Grilled dish | Luxurious seafood grilled on the beach (abalone, scallops, spear squid) |
| hot pot | Anglerfish Sukiyaki with Okukuji Eggs |
| Meat Plate | Hitachi beef roast beef |
| Menu | Anglerfish Sukiyaki Udon |
| dessert | Ibaraki sweet potato mousse and melon sorbet |
Dishes and utensils are subject to change depending on the season and availability.
Special Kaiseki
~ Oarai Satisfied with the specialty anglerfish hot pot and other anglerfish dishes~!
Special Kaiseki
Special Kaiseki】~ Oarai Specialty Anglerfish Hot Pot and other Anglerfish delicacies
Oarai 's specialty, monkfish hotpot with miso, is a representative winter local dish of 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. |
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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 Banquet]
～Enjoy grilled sea bass with salt and koji on a cedar board and Hitachi beef sukiyaki～
[July to November] 1 night with 2 meals
～Enjoy grilled sea bass with salt and koji on a cedar board and Hitachi beef sukiyaki～
Enjoy seasonal flavors such as Hitachi beef sukiyaki and grilled sea bass on a cedar board with salt koji in a kaiseki dinner course!
| Sales period | July 18th - November 30th, 2025 *There are sales exclusion days. |
|---|
List of Dishes
| appetizer | Local colorful vegetables and salmon millefeuille with homemade komatsuna dressing |
|---|---|
| sashimi | Oarai specialty grilled swordfish, Kanpachi, seasonal fish |
| Grilled dish | Grilled Suzuki with cedar board and salt koji |
| hot pot | Hitachi beef sukiyaki with Okukuji egg |
| Survive | Deep-fried lotus root and edamame in green pepper sauce |
| Menu | Hitachi beef sukiyaki udon |
| dessert | Ibaraki sweet potato mousse and melon sorbet |
Dishes and utensils are subject to change depending on the season and availability.
[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. |
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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 seasonal cuisine and seafood
[July to November] 1 night with 2 meals
～Enjoy oysters teppanyaki with aromatic miso and Tsukuba chicken and Kagayaki pork with grated lotus root hot pot～
This is a recommended plan that allows you to enjoy seasonal flavors in a multi-course banquet, such as oysters grilled on a teppanyaki plate with aromatic miso and Tsukuba chicken and Kagayaki pork in a hotpot with grated lotus root.
| Sales period | July 19th - November 30th, 2025 *There are sales exclusion days. |
|---|
List of Dishes
| appetizer | Local colorful vegetables and salmon millefeuille with homemade komatsuna dressing |
|---|---|
| sashimi | Oarai specialties: Grilled and frosted swordfish, Kanpachi, and squid somen |
| Grilled dish | Oysters and miso on a ceramic plate |
| hot pot | Tsukuba Chicken and Kagayaki Pork Hot Pot with Grated Lotus Root |
| deep-fried food | Deep-fried lotus root and edamame in green pepper sauce |
| Survive | Okukuji Egg Tofu Chilled Bowl |
| Menu | Sea bream broth, chazuke with sesame and soy sauce, two kinds of pickles |
| dessert | Ibaraki sweet potato mousse |
Dishes and utensils are subject to change depending on the season and availability.
[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.
[Extreme Kaiseki Course]
~Very popular! Enjoy the luxurious "Crab clay pot rice"~
[July to November] 1 night with 2 meals
~Very popular! Enjoy the luxurious "Crab clay pot rice"~
Very popular! This is a recommended plan that allows you to luxuriously enjoy "crab clay pot rice" and seasonal flavors in a multi-course meal!
| Sales period | July 19th - November 30th, 2025 *There are sales exclusion days. |
|---|
List of Dishes
| appetizer | Local colorful vegetables and salmon millefeuille with homemade komatsuna dressing |
|---|---|
| sashimi | Oarai specialty: grilled marlin sashimi, horse mackerel, and red shrimp |
| Grilled dish | Luxurious seafood grilled on the beach (abalone, scallops, spear squid) |
| hot pot | Anglerfish Sukiyaki with Okukuji Eggs |
| Meat Plate | Hitachi beef roast beef |
| Menu | Anglerfish Sukiyaki Udon |
| Clay pot | Crab clay pot rice |
| dessert | Ibaraki sweet potato mousse and melon sorbet |
Dishes and utensils are subject to change depending on the season and availability.
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
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.