Dining

This dish uses mushrooms grown in Ibaraki, including the mellow-smelling and crunchy black maitake mushrooms, the rich-tasting golden tamogi mushrooms, the dashi-flavored awabi mushrooms, and the satisfying specially selected shiitake mushrooms, all simply cooked in chicken stock.

Ibaraki The flavors beloved in Naka and Mito have been crafted into a high-quality dish unique to a hotel restaurant. The special sauce, made by carefully pounding natto with ponzu and grated daikon, is refreshing yet deep.

Ibaraki Prefecture boasts one of the highest production volumes of wood ear mushrooms in the country, and we offer them in sashimi style, simply boiled, with the high freshness that can only be achieved in this region. We recommend adding ginger soy sauce to enjoy the crunchy texture and flavor.

"Zurubiki Udon" is a familiar dish to Ibaraki named after the way you slurp freshly boiled udon noodles from the pot into your bowl. We offer a new type of Zurubiki Udon with wide noodles in chicken broth with grated lotus root, pork, and mushrooms, served kamaage style.

Ibaraki Brand pork, Hitachi no Kayaki, is marinated in miso and slowly grilled.
Its sweet and savory seasoning makes it perfect not only with rice but also as a snack with drinks.

We simmered domestic beef short ribs with grilled tofu to create this meat and tofu dish.
Vegetables that have absorbed plenty of the delicious flavor of beef fat are also highly recommended.