![[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
~ Delight in Oarai specialty, anglerfish hot pot and other anglerfish dishes~!
[December to February] 1 night with 2 meals
[Special Kaiseki]~ Oarai Specialty Anglerfish Hot Pot and other Anglerfish delicacies
Oarai specialty, Anglerfish hot pot with miso is one of Ibaraki's most popular winter local dishes.
Please enjoy the taste of the season in our kaiseki cuisine!
The menu will be changed to a spring menu from March 1, 2026.
The anglerfish 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 | Yellowtail with a seared skin, swordfish, pen shell, and red shrimp |
| deep-fried food | Fried monkfish |
| hot pot | Oarai Specialty anglerfish hot pot with miso sauce |
| food cooked by steaming | Monkfish chawanmushi |
| vinegared or pickled dish | Local dish anglerfish vinegar |
| Menu | Anglerfish porridge with Okkuji egg |
| 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.
[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, cockle, seared octopus, steamed abalone, swordfish, sea bream |
| Grilled dish | Oarai Specialty Hamayaki |
| Main grilled dish | KAMENOI HOTEL Original Cabbage fondue with anglerfish and spring vegetables |
| Western-style dish | Hitachi beef cutlet |
| Menu | Sakura soba |
| dessert | Ibaraki specialty: sweet potato pudding and sakura warabi 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.
[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, also 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 Mashed sweet potatoes, sweet potato chips Monkfish liver canapés Okukuji hot spring egg and konnyaku somen, consomme soup |
|---|---|
| sashimi | Yellowtail with a seared skin, swordfish, pen shell, and squid tonburi |
| Grilled dish | Specialty: Hitachi beef sukiyaki |
| Western-style dish | Rockfish Acquapazza |
| food cooked by steaming | Sake-steamed clams |
| Menu | Udon noodles for Hitachi beef 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.
[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 Watercress salad with wasabi cream |
|---|---|
| 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 |
| 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.
![[Seasonal Kaiseki]](/oarai/restaurant/img/plan/kisetsu/04.webp)
![[Seasonal Kaiseki]](/oarai/restaurant/img/plan/kisetsu/05.webp)
![[Seasonal Kaiseki]](/oarai/restaurant/img/plan/kisetsu/06.webp)
![[Seasonal Kaiseki]](/oarai/restaurant/img/plan/kisetsu/07.webp)
![[Seasonal Kaiseki]](/oarai/restaurant/img/plan/kisetsu/2.webp)
[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 Mashed sweet potatoes, sweet potato chips Monkfish liver canapés Okukuji hot spring egg and konnyaku somen, consomme soup |
|---|---|
| sashimi | Thinly sliced yellowtail with kelp tea, swordfish, and pen shell |
| 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.
![[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 |
|---|---|
| sashimi | Swordfish, flounder, and turbot marinated in kelp and rolled in greens |
| food cooked by steaming | Steamed Kagayaki pork and Tsukuba chicken with ponzu sauce |
| 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.
[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, cockle, seared octopus, steamed abalone, swordfish, sea bream |
| Grilled dish | Oarai Specialty Hamayaki |
| Main grilled dish | KAMENOI HOTEL Original Cabbage fondue with anglerfish and spring vegetables |
| Western-style dish | Hitachi beef cutlet |
| Menu | Sakura soba or mugwort soba |
| Clay pot | Crab clay pot rice |
| 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.
*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
(abalone, fresh scallops, spear squid)
Please enjoy our specialty seafood grilled on the beach! !
- 料金：5,000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
Narumi Obara
head chefWe will provide the best hospitality by making use of the experience we have cultivated at a Japanese restaurant in Ibaraki.