Limited to the winter season (December 1st to February 28th) We will be selling the "Monkfish Special Kaiseki" again this year!

KAMENOI HOTEL OARAI The anko-nabe of "The Anko-nabe" is finished off with the addition of raw anko-gama to enhance the richness and creaminess of the dish.

To accompany the hotpot, we also recommend "Monkfish Vinegar," which is made by flavoring the flesh, skin, and liver with vinegar and miso.

The final dish, rice porridge, is made with beaten eggs from Ibaraki 's brand, Okukuji Eggs. The rich yolk combines with the umami of the dashi stock to create a truly delicious dish.