Kamenoi Hotel Oarai

This is a recommended plan where you can enjoy the seasonal flavors of each season. [Autumn Menu: September to November 2026] Appetizer: Hitachi autumn soba from Ibaraki, pressed soba with buckwheat seed paste Sashimi: Lightly seared catfish seasoned with kelp tea and thinly sliced, served with plum vinegar jelly Bonito topped with cheese and Ibaraki specialty yuba (tofu skin) Main Dish: Ibaraki pork and Tsukuba chicken clam chowder hot pot Grilled Dish: Charcoal-grilled mushrooms Western Plate: Fried anglerfish wrapped in kadaif pastry Meal: Risotto set Dessert: Sweet potato pudding from Ibaraki [Winter Menu: December 2026 to February 2027] Appetizer: Yuzu tofu, simmered lotus root, nanohana greens ohitashi, grilled eggplant Goji berries, chrysanthemum pickles, clam dressing jelly Sashimi: Yellowtail with burdock root, bonito, and squid Main Dish: Ibaraki specialty boar hot pot with Ibaraki miso Grilled Dish: Steamed anglerfish custard Western Plate: Shell-on steamed oyster carpaccio with mandarin orange vinegar jelly and burdock root potage Meal: Boar hot pot udon with Ibaraki miso Dessert: Ibaraki Specialty Sweet Potato Brûlée *Please note that dinner times may be designated depending on the situation. *The menu contents may change depending on the season or availability of ingredients. The photos of the dishes are for illustrative purposes only. *Elementary school children will be served a "Children's Kaiseki," and younger children will be served a "Children's Meal Set." *This plan features ingredients and menus tailored to the season. Spring Menu: March to May / Summer Menu: June to August Autumn Menu: September to November / Winter Menu: December to February 　 [Dinner] ・Dining location: Restaurant ( Private rooms are not available. ) Meal Times: 5:30 PM – 9:00 PM [Breakfast] Japanese and Western-style buffet ・Dining location: Restaurant ( Private rooms are not available. ) Meal Times: 6:30 AM – 9:00 AM [Baths] Facility Hours: 5:00 AM – 10:00 AM, 3:00 PM – 12:00 AM Special Notes ・Elementary school children are charged 70% of the adult fee. ・Children aged 3 to 6 (preschoolers) will be charged 50% of the adult rate. Please make a reservation under one of the following categories: [Infant: Meal included & Futon included], [Infant: Meal included], or [Infant: Futon included]. ・A facility usage fee of 1,650 yen will be charged for children aged 0–2.

[Blessings of the Land Banquet Cuisine] [Autumn Menu: September to November 2026] Appetizer: Hitachi autumn soba from Ibaraki, pressed soba with buckwheat seed paste Sashimi: Amberjack wrapped in pickled daikon with grated momiji radish on top Skipjack tuna with cheese, flat clam, yuba from Ibaraki Hot Pot Dish: Specialty Hitachi beef with lotus root fondue and salted sukiyaki (*Prepared as one pot per table) Western Plate: Baked gratin with large asari clams, anglerfish liver bruschetta Warm Dish: Lotus root dumpling stuffed with sesame tofu, chrysanthemum sauce with clam broth Meal: Hitachi autumn soba Dessert: Sweet potato pudding from Ibaraki Lotus root ice cream [Winter Menu: December 2026 to February 2027] Appetizer: Yuzu tofu, simmered lotus root, nanohana greens ohitashi, grilled eggplant Goji berries, chrysanthemum pickles, clam dressing jelly Sashimi: Sashimi served with clear broth, skipjack tuna, seared Spanish mackerel, winter amberjack Hot Pot Dish: Specialty Hitachi beef with yuzu milk sukiyaki (*Prepared as one pot per table) ) Western Plate: Pan-seared anglerfish wrapped in bacon, clam chowder sauce Warm Dish: Tilefish Turnip Steamed with Light Thickened Sauce Meal: Yuzu Milk Sukiyaki Risotto Dessert: Ibaraki Specialty Sweet Potato Brûlée The menu may change depending on seasonal and procurement conditions. The photos of the dishes are for illustrative purposes only. *The dishes in this plan are prepared with seasonal ingredients and menus. Spring Menu: March to May / Summer Menu: June to August Autumn Menu: September to November / Winter Menu: December to February For elementary school children, a children's kaiseki meal will be provided; for preschool children, a children's bento will be prepared. [Dinner] Dining location: Restaurant ( Private rooms are not available.) ) Meal Time: 5:30 PM to 9:00 PM [Breakfast] Japanese and Western-style buffet Meal Time: 6:30 AM to 9:00 AM [Baths] Usage Time: 5:00 AM to 10:00 AM, 3:00 PM to 12:00 AM Special Notes A hot spring tax of 150 yen per night applies to guests aged 12 and over. ・Elementary school children are charged 70% of the adult fee. ・Children aged 3 to 6 (preschoolers) will be charged 50% of the adult rate. ・A facility usage fee of 1,650 yen will be charged for children aged 0–2.

Please enjoy banquet cuisine featuring seasonal flavors woven with luxurious ingredients and masterful techniques. [Autumn Menu: September to November 2026] Appetizer: Hitachi autumn soba from Ibaraki, pressed soba with buckwheat seed paste Mackerel pressed sushi Sashimi: Steamed oysters served in their shells, bonito topped with cheese, flat clam, and yellowtail sashimi Squid sashimi with chrysanthemum vinegar pickles on top Grilled dish: Oarai specialty, beach-grilled seafood Main dish: Monkfish and autumn vegetables sukiyaki in Arima style (*Prepared as one pot per table.) ) Western dish: Hitachi beef stew wrapped in pie crust Meal: Udon noodles Dessert: Sweet potato pudding from Ibaraki Lotus root ice cream The menu may change depending on seasonal and procurement conditions. The photos of the dishes are for illustrative purposes only. *Spring menu: March to May / Summer menu: June to August Autumn Menu: September to November / Winter Menu: December to February *Elementary school children will be served a "Children's Kaiseki," and younger children will be served a "Children's Meal Set." [Dinner]Restaurant ( Private rooms are not available.) ) Time: 5:30 PM to 9:00 PM [Breakfast] Japanese and Western-style buffet Time: 6:30 AM–9:00 AM [Baths] Facility Hours: 5:00 AM – 10:00 AM, 3:00 PM – 12:00 AM Special Notes A hot spring tax of 150 yen per night applies to guests aged 12 and over. ・Elementary school children are charged 70% of the adult fee. ・Children aged 3 to 6 (preschoolers) will be charged 50% of the adult rate. Please make a reservation under one of the following categories: [Infant: Meal included & Futon included], [Infant: Meal included], or [Infant: Futon included]. ・A facility usage fee of 1,650 yen will be charged for children aged 0–2.

This is a recommended plan where you can enjoy the seasonal flavors of each season. [Autumn Menu: September to November 2026] Appetizer: Hitachi autumn soba from Ibaraki, pressed soba with buckwheat seed paste Sashimi: Lightly seared catfish seasoned with kelp tea and thinly sliced, served with plum vinegar jelly Bonito topped with cheese and Ibaraki specialty yuba (tofu skin) Main Dish: Ibaraki pork and Tsukuba chicken clam chowder hot pot Grilled Dish: Charcoal-grilled mushrooms Western Plate: Fried anglerfish wrapped in kadaif pastry Meal: Risotto set Dessert: Sweet potato pudding from Ibaraki [Winter Menu: December 2026 to February 2027] Appetizer: Yuzu tofu, simmered lotus root, nanohana greens ohitashi, grilled eggplant Goji berries, chrysanthemum pickles, clam dressing jelly Sashimi: Yellowtail with burdock root, bonito, and squid Main Dish: Ibaraki specialty boar hot pot with Ibaraki miso Grilled Dish: Steamed anglerfish custard Western Plate: Shell-on steamed oyster carpaccio with mandarin orange vinegar jelly and burdock root potage Meal: Boar hot pot udon with Ibaraki miso Dessert: Ibaraki Specialty Sweet Potato Brûlée *Please note that dinner times may be designated depending on the situation. *The menu contents may change depending on the season or availability of ingredients. The photos of the dishes are for illustrative purposes only. *Elementary school children will be served a "Children's Kaiseki," and younger children will be served a "Children's Meal Set." *This plan features ingredients and menus tailored to the season. Spring Menu: March to May / Summer Menu: June to August Autumn Menu: September to November / Winter Menu: December to February 　 [Dinner] ・Dining location: Restaurant ( Private rooms are not available. ) Meal Times: 5:30 PM – 9:00 PM [Breakfast] Japanese and Western-style buffet ・Dining location: Restaurant ( Private rooms are not available. ) Meal Times: 6:30 AM – 9:00 AM [Baths] Facility Hours: 5:00 AM – 10:00 AM, 3:00 PM – 12:00 AM Special Notes ・Elementary school children are charged 70% of the adult fee. ・Children aged 3 to 6 (preschoolers) will be charged 50% of the adult rate. Please make a reservation under one of the following categories: [Infant: Meal included & Futon included], [Infant: Meal included], or [Infant: Futon included]. ・A facility usage fee of 1,650 yen will be charged for children aged 0–2.

[Blessings of the Land Banquet Cuisine] [Autumn Menu: September to November 2026] Appetizer: Hitachi autumn soba from Ibaraki, pressed soba with buckwheat seed paste Sashimi: Amberjack wrapped in pickled daikon with grated momiji radish on top Skipjack tuna with cheese, flat clam, yuba from Ibaraki Hot Pot Dish: Specialty Hitachi beef with lotus root fondue and salted sukiyaki (*Prepared as one pot per table) Western Plate: Baked gratin with large asari clams, anglerfish liver bruschetta Warm Dish: Lotus root dumpling stuffed with sesame tofu, chrysanthemum sauce with clam broth Meal: Hitachi autumn soba Dessert: Sweet potato pudding from Ibaraki Lotus root ice cream [Winter Menu: December 2026 to February 2027] Appetizer: Yuzu tofu, simmered lotus root, nanohana greens ohitashi, grilled eggplant Goji berries, chrysanthemum pickles, clam dressing jelly Sashimi: Sashimi served with clear broth, skipjack tuna, seared Spanish mackerel, winter amberjack Hot Pot Dish: Specialty Hitachi beef with yuzu milk sukiyaki (*Prepared as one pot per table) ) Western Plate: Pan-seared anglerfish wrapped in bacon, clam chowder sauce Warm Dish: Tilefish Turnip Steamed with Light Thickened Sauce Meal: Yuzu Milk Sukiyaki Risotto Dessert: Ibaraki Specialty Sweet Potato Brûlée The menu may change depending on seasonal and procurement conditions. The photos of the dishes are for illustrative purposes only. *The dishes in this plan are prepared with seasonal ingredients and menus. Spring Menu: March to May / Summer Menu: June to August Autumn Menu: September to November / Winter Menu: December to February For elementary school children, a children's kaiseki meal will be provided; for preschool children, a children's bento will be prepared. [Dinner] Dining location: Restaurant ( Private rooms are not available.) ) Meal Time: 5:30 PM to 9:00 PM [Breakfast] Japanese and Western-style buffet Meal Time: 6:30 AM to 9:00 AM [Baths] Usage Time: 5:00 AM to 10:00 AM, 3:00 PM to 12:00 AM Special Notes A hot spring tax of 150 yen per night applies to guests aged 12 and over. ・Elementary school children are charged 70% of the adult fee. ・Children aged 3 to 6 (preschoolers) will be charged 50% of the adult rate. ・A facility usage fee of 1,650 yen will be charged for children aged 0–2.

Please enjoy banquet cuisine featuring seasonal flavors woven with luxurious ingredients and masterful techniques. [Autumn Menu: September to November 2026] Appetizer: Hitachi autumn soba from Ibaraki, pressed soba with buckwheat seed paste Mackerel pressed sushi Sashimi: Steamed oysters served in their shells, bonito topped with cheese, flat clam, and yellowtail sashimi Squid sashimi with chrysanthemum vinegar pickles on top Grilled dish: Oarai specialty, beach-grilled seafood Main dish: Monkfish and autumn vegetables sukiyaki in Arima style (*Prepared as one pot per table.) ) Western dish: Hitachi beef stew wrapped in pie crust Meal: Udon noodles Dessert: Sweet potato pudding from Ibaraki Lotus root ice cream The menu may change depending on seasonal and procurement conditions. The photos of the dishes are for illustrative purposes only. *Spring menu: March to May / Summer menu: June to August Autumn Menu: September to November / Winter Menu: December to February *Elementary school children will be served a "Children's Kaiseki," and younger children will be served a "Children's Meal Set." [Dinner]Restaurant ( Private rooms are not available.) ) Time: 5:30 PM to 9:00 PM [Breakfast] Japanese and Western-style buffet Time: 6:30 AM–9:00 AM [Baths] Facility Hours: 5:00 AM – 10:00 AM, 3:00 PM – 12:00 AM Special Notes A hot spring tax of 150 yen per night applies to guests aged 12 and over. ・Elementary school children are charged 70% of the adult fee. ・Children aged 3 to 6 (preschoolers) will be charged 50% of the adult rate. Please make a reservation under one of the following categories: [Infant: Meal included & Futon included], [Infant: Meal included], or [Infant: Futon included]. ・A facility usage fee of 1,650 yen will be charged for children aged 0–2.

This is a recommended plan where you can enjoy the seasonal flavors of each season. [Autumn Menu: September to November 2026] Appetizer: Hitachi autumn soba from Ibaraki, pressed soba with buckwheat seed paste Sashimi: Lightly seared catfish seasoned with kelp tea and thinly sliced, served with plum vinegar jelly Bonito topped with cheese and Ibaraki specialty yuba (tofu skin) Main Dish: Ibaraki pork and Tsukuba chicken clam chowder hot pot Grilled Dish: Charcoal-grilled mushrooms Western Plate: Fried anglerfish wrapped in kadaif pastry Meal: Risotto set Dessert: Sweet potato pudding from Ibaraki [Winter Menu: December 2026 to February 2027] Appetizer: Yuzu tofu, simmered lotus root, nanohana greens ohitashi, grilled eggplant Goji berries, chrysanthemum pickles, clam dressing jelly Sashimi: Yellowtail with burdock root, bonito, and squid Main Dish: Ibaraki specialty boar hot pot with Ibaraki miso Grilled Dish: Steamed anglerfish custard Western Plate: Shell-on steamed oyster carpaccio with mandarin orange vinegar jelly and burdock root potage Meal: Boar hot pot udon with Ibaraki miso Dessert: Ibaraki Specialty Sweet Potato Brûlée *Please note that dinner times may be designated depending on the situation. *The menu contents may change depending on the season or availability of ingredients. The photos of the dishes are for illustrative purposes only. *Elementary school children will be served a "Children's Kaiseki," and younger children will be served a "Children's Meal Set." *This plan features ingredients and menus tailored to the season. Spring Menu: March to May / Summer Menu: June to August Autumn Menu: September to November / Winter Menu: December to February 　 [Dinner] ・Dining location: Restaurant ( Private rooms are not available. ) Meal Times: 5:30 PM – 9:00 PM [Breakfast] Japanese and Western-style buffet ・Dining location: Restaurant ( Private rooms are not available. ) Meal Times: 6:30 AM – 9:00 AM [Baths] Facility Hours: 5:00 AM – 10:00 AM, 3:00 PM – 12:00 AM Special Notes ・Elementary school children are charged 70% of the adult fee. ・Children aged 3 to 6 (preschoolers) will be charged 50% of the adult rate. Please make a reservation under one of the following categories: [Infant: Meal included & Futon included], [Infant: Meal included], or [Infant: Futon included]. ・A facility usage fee of 1,650 yen will be charged for children aged 0–2.

[Blessings of the Land Banquet Cuisine] [Autumn Menu: September to November 2026] Appetizer: Hitachi autumn soba from Ibaraki, pressed soba with buckwheat seed paste Sashimi: Amberjack wrapped in pickled daikon with grated momiji radish on top Skipjack tuna with cheese, flat clam, yuba from Ibaraki Hot Pot Dish: Specialty Hitachi beef with lotus root fondue and salted sukiyaki (*Prepared as one pot per table) Western Plate: Baked gratin with large asari clams, anglerfish liver bruschetta Warm Dish: Lotus root dumpling stuffed with sesame tofu, chrysanthemum sauce with clam broth Meal: Hitachi autumn soba Dessert: Sweet potato pudding from Ibaraki Lotus root ice cream [Winter Menu: December 2026 to February 2027] Appetizer: Yuzu tofu, simmered lotus root, nanohana greens ohitashi, grilled eggplant Goji berries, chrysanthemum pickles, clam dressing jelly Sashimi: Sashimi served with clear broth, skipjack tuna, seared Spanish mackerel, winter amberjack Hot Pot Dish: Specialty Hitachi beef with yuzu milk sukiyaki (*Prepared as one pot per table) ) Western Plate: Pan-seared anglerfish wrapped in bacon, clam chowder sauce Warm Dish: Tilefish Turnip Steamed with Light Thickened Sauce Meal: Yuzu Milk Sukiyaki Risotto Dessert: Ibaraki Specialty Sweet Potato Brûlée The menu may change depending on seasonal and procurement conditions. The photos of the dishes are for illustrative purposes only. *The dishes in this plan are prepared with seasonal ingredients and menus. Spring Menu: March to May / Summer Menu: June to August Autumn Menu: September to November / Winter Menu: December to February For elementary school children, a children's kaiseki meal will be provided; for preschool children, a children's bento will be prepared. [Dinner] Dining location: Restaurant ( Private rooms are not available.) ) Meal Time: 5:30 PM to 9:00 PM [Breakfast] Japanese and Western-style buffet Meal Time: 6:30 AM to 9:00 AM [Baths] Usage Time: 5:00 AM to 10:00 AM, 3:00 PM to 12:00 AM Special Notes A hot spring tax of 150 yen per night applies to guests aged 12 and over. ・Elementary school children are charged 70% of the adult fee. ・Children aged 3 to 6 (preschoolers) will be charged 50% of the adult rate. ・A facility usage fee of 1,650 yen will be charged for children aged 0–2.

Please enjoy banquet cuisine featuring seasonal flavors woven with luxurious ingredients and masterful techniques. [Autumn Menu: September to November 2026] Appetizer: Hitachi autumn soba from Ibaraki, pressed soba with buckwheat seed paste Mackerel pressed sushi Sashimi: Steamed oysters served in their shells, bonito topped with cheese, flat clam, and yellowtail sashimi Squid sashimi with chrysanthemum vinegar pickles on top Grilled dish: Oarai specialty, beach-grilled seafood Main dish: Monkfish and autumn vegetables sukiyaki in Arima style (*Prepared as one pot per table.) ) Western dish: Hitachi beef stew wrapped in pie crust Meal: Udon noodles Dessert: Sweet potato pudding from Ibaraki Lotus root ice cream The menu may change depending on seasonal and procurement conditions. The photos of the dishes are for illustrative purposes only. *Spring menu: March to May / Summer menu: June to August Autumn Menu: September to November / Winter Menu: December to February *Elementary school children will be served a "Children's Kaiseki," and younger children will be served a "Children's Meal Set." [Dinner]Restaurant ( Private rooms are not available.) ) Time: 5:30 PM to 9:00 PM [Breakfast] Japanese and Western-style buffet Time: 6:30 AM–9:00 AM [Baths] Facility Hours: 5:00 AM – 10:00 AM, 3:00 PM – 12:00 AM Special Notes A hot spring tax of 150 yen per night applies to guests aged 12 and over. ・Elementary school children are charged 70% of the adult fee. ・Children aged 3 to 6 (preschoolers) will be charged 50% of the adult rate. Please make a reservation under one of the following categories: [Infant: Meal included & Futon included], [Infant: Meal included], or [Infant: Futon included]. ・A facility usage fee of 1,650 yen will be charged for children aged 0–2.

This is a recommended plan where you can enjoy the seasonal flavors of each season. [Autumn Menu: September to November 2026] Appetizer: Hitachi autumn soba from Ibaraki, pressed soba with buckwheat seed paste Sashimi: Lightly seared catfish seasoned with kelp tea and thinly sliced, served with plum vinegar jelly Bonito topped with cheese and Ibaraki specialty yuba (tofu skin) Main Dish: Ibaraki pork and Tsukuba chicken clam chowder hot pot Grilled Dish: Charcoal-grilled mushrooms Western Plate: Fried anglerfish wrapped in kadaif pastry Meal: Risotto set Dessert: Sweet potato pudding from Ibaraki [Winter Menu: December 2026 to February 2027] Appetizer: Yuzu tofu, simmered lotus root, nanohana greens ohitashi, grilled eggplant Goji berries, chrysanthemum pickles, clam dressing jelly Sashimi: Yellowtail with burdock root, bonito, and squid Main Dish: Ibaraki specialty boar hot pot with Ibaraki miso Grilled Dish: Steamed anglerfish custard Western Plate: Shell-on steamed oyster carpaccio with mandarin orange vinegar jelly and burdock root potage Meal: Boar hot pot udon with Ibaraki miso Dessert: Ibaraki Specialty Sweet Potato Brûlée *Please note that dinner times may be designated depending on the situation. *The menu contents may change depending on the season or availability of ingredients. The photos of the dishes are for illustrative purposes only. *Elementary school children will be served a "Children's Kaiseki," and younger children will be served a "Children's Meal Set." *This plan features ingredients and menus tailored to the season. Spring Menu: March to May / Summer Menu: June to August Autumn Menu: September to November / Winter Menu: December to February 　 [Dinner] ・Dining location: Restaurant ( Private rooms are not available. ) Meal Times: 5:30 PM – 9:00 PM [Breakfast] Japanese and Western-style buffet ・Dining location: Restaurant ( Private rooms are not available. ) Meal Times: 6:30 AM – 9:00 AM [Baths] Facility Hours: 5:00 AM – 10:00 AM, 3:00 PM – 12:00 AM Special Notes ・Elementary school children are charged 70% of the adult fee. ・Children aged 3 to 6 (preschoolers) will be charged 50% of the adult rate. Please make a reservation under one of the following categories: [Infant: Meal included & Futon included], [Infant: Meal included], or [Infant: Futon included]. ・A facility usage fee of 1,650 yen will be charged for children aged 0–2.

[Blessings of the Land Banquet Cuisine] [Autumn Menu: September to November 2026] Appetizer: Hitachi autumn soba from Ibaraki, pressed soba with buckwheat seed paste Sashimi: Amberjack wrapped in pickled daikon with grated momiji radish on top Skipjack tuna with cheese, flat clam, yuba from Ibaraki Hot Pot Dish: Specialty Hitachi beef with lotus root fondue and salted sukiyaki (*Prepared as one pot per table) Western Plate: Baked gratin with large asari clams, anglerfish liver bruschetta Warm Dish: Lotus root dumpling stuffed with sesame tofu, chrysanthemum sauce with clam broth Meal: Hitachi autumn soba Dessert: Sweet potato pudding from Ibaraki Lotus root ice cream [Winter Menu: December 2026 to February 2027] Appetizer: Yuzu tofu, simmered lotus root, nanohana greens ohitashi, grilled eggplant Goji berries, chrysanthemum pickles, clam dressing jelly Sashimi: Sashimi served with clear broth, skipjack tuna, seared Spanish mackerel, winter amberjack Hot Pot Dish: Specialty Hitachi beef with yuzu milk sukiyaki (*Prepared as one pot per table) ) Western Plate: Pan-seared anglerfish wrapped in bacon, clam chowder sauce Warm Dish: Tilefish Turnip Steamed with Light Thickened Sauce Meal: Yuzu Milk Sukiyaki Risotto Dessert: Ibaraki Specialty Sweet Potato Brûlée The menu may change depending on seasonal and procurement conditions. The photos of the dishes are for illustrative purposes only. *The dishes in this plan are prepared with seasonal ingredients and menus. Spring Menu: March to May / Summer Menu: June to August Autumn Menu: September to November / Winter Menu: December to February For elementary school children, a children's kaiseki meal will be provided; for preschool children, a children's bento will be prepared. [Dinner] Dining location: Restaurant ( Private rooms are not available.) ) Meal Time: 5:30 PM to 9:00 PM [Breakfast] Japanese and Western-style buffet Meal Time: 6:30 AM to 9:00 AM [Baths] Usage Time: 5:00 AM to 10:00 AM, 3:00 PM to 12:00 AM Special Notes A hot spring tax of 150 yen per night applies to guests aged 12 and over. ・Elementary school children are charged 70% of the adult fee. ・Children aged 3 to 6 (preschoolers) will be charged 50% of the adult rate. ・A facility usage fee of 1,650 yen will be charged for children aged 0–2.

Please enjoy banquet cuisine featuring seasonal flavors woven with luxurious ingredients and masterful techniques. [Autumn Menu: September to November 2026] Appetizer: Hitachi autumn soba from Ibaraki, pressed soba with buckwheat seed paste Mackerel pressed sushi Sashimi: Steamed oysters served in their shells, bonito topped with cheese, flat clam, and yellowtail sashimi Squid sashimi with chrysanthemum vinegar pickles on top Grilled dish: Oarai specialty, beach-grilled seafood Main dish: Monkfish and autumn vegetables sukiyaki in Arima style (*Prepared as one pot per table.) ) Western dish: Hitachi beef stew wrapped in pie crust Meal: Udon noodles Dessert: Sweet potato pudding from Ibaraki Lotus root ice cream The menu may change depending on seasonal and procurement conditions. The photos of the dishes are for illustrative purposes only. *Spring menu: March to May / Summer menu: June to August Autumn Menu: September to November / Winter Menu: December to February *Elementary school children will be served a "Children's Kaiseki," and younger children will be served a "Children's Meal Set." [Dinner]Restaurant ( Private rooms are not available.) ) Time: 5:30 PM to 9:00 PM [Breakfast] Japanese and Western-style buffet Time: 6:30 AM–9:00 AM [Baths] Facility Hours: 5:00 AM – 10:00 AM, 3:00 PM – 12:00 AM Special Notes A hot spring tax of 150 yen per night applies to guests aged 12 and over. ・Elementary school children are charged 70% of the adult fee. ・Children aged 3 to 6 (preschoolers) will be charged 50% of the adult rate. Please make a reservation under one of the following categories: [Infant: Meal included & Futon included], [Infant: Meal included], or [Infant: Futon included]. ・A facility usage fee of 1,650 yen will be charged for children aged 0–2.

This is a recommended plan where you can enjoy the seasonal flavors of each season. [Autumn Menu: September to November 2026] Appetizer: Hitachi autumn soba from Ibaraki, pressed soba with buckwheat seed paste Sashimi: Lightly seared catfish seasoned with kelp tea and thinly sliced, served with plum vinegar jelly Bonito topped with cheese and Ibaraki specialty yuba (tofu skin) Main Dish: Ibaraki pork and Tsukuba chicken clam chowder hot pot Grilled Dish: Charcoal-grilled mushrooms Western Plate: Fried anglerfish wrapped in kadaif pastry Meal: Risotto set Dessert: Sweet potato pudding from Ibaraki [Winter Menu: December 2026 to February 2027] Appetizer: Yuzu tofu, simmered lotus root, nanohana greens ohitashi, grilled eggplant Goji berries, chrysanthemum pickles, clam dressing jelly Sashimi: Yellowtail with burdock root, bonito, and squid Main Dish: Ibaraki specialty boar hot pot with Ibaraki miso Grilled Dish: Steamed anglerfish custard Western Plate: Shell-on steamed oyster carpaccio with mandarin orange vinegar jelly and burdock root potage Meal: Boar hot pot udon with Ibaraki miso Dessert: Ibaraki Specialty Sweet Potato Brûlée *Please note that dinner times may be designated depending on the situation. *The menu contents may change depending on the season or availability of ingredients. The photos of the dishes are for illustrative purposes only. *Elementary school children will be served a "Children's Kaiseki," and younger children will be served a "Children's Meal Set." *This plan features ingredients and menus tailored to the season. Spring Menu: March to May / Summer Menu: June to August Autumn Menu: September to November / Winter Menu: December to February 　 [Dinner] ・Dining location: Restaurant ( Private rooms are not available. ) Meal Times: 5:30 PM – 9:00 PM [Breakfast] Japanese and Western-style buffet ・Dining location: Restaurant ( Private rooms are not available. ) Meal Times: 6:30 AM – 9:00 AM [Baths] Facility Hours: 5:00 AM – 10:00 AM, 3:00 PM – 12:00 AM Special Notes ・Elementary school children are charged 70% of the adult fee. ・Children aged 3 to 6 (preschoolers) will be charged 50% of the adult rate. Please make a reservation under one of the following categories: [Infant: Meal included & Futon included], [Infant: Meal included], or [Infant: Futon included]. ・A facility usage fee of 1,650 yen will be charged for children aged 0–2.

[Blessings of the Land Banquet Cuisine] [Autumn Menu: September to November 2026] Appetizer: Hitachi autumn soba from Ibaraki, pressed soba with buckwheat seed paste Sashimi: Amberjack wrapped in pickled daikon with grated momiji radish on top Skipjack tuna with cheese, flat clam, yuba from Ibaraki Hot Pot Dish: Specialty Hitachi beef with lotus root fondue and salted sukiyaki (*Prepared as one pot per table) Western Plate: Baked gratin with large asari clams, anglerfish liver bruschetta Warm Dish: Lotus root dumpling stuffed with sesame tofu, chrysanthemum sauce with clam broth Meal: Hitachi autumn soba Dessert: Sweet potato pudding from Ibaraki Lotus root ice cream [Winter Menu: December 2026 to February 2027] Appetizer: Yuzu tofu, simmered lotus root, nanohana greens ohitashi, grilled eggplant Goji berries, chrysanthemum pickles, clam dressing jelly Sashimi: Sashimi served with clear broth, skipjack tuna, seared Spanish mackerel, winter amberjack Hot Pot Dish: Specialty Hitachi beef with yuzu milk sukiyaki (*Prepared as one pot per table) ) Western Plate: Pan-seared anglerfish wrapped in bacon, clam chowder sauce Warm Dish: Tilefish Turnip Steamed with Light Thickened Sauce Meal: Yuzu Milk Sukiyaki Risotto Dessert: Ibaraki Specialty Sweet Potato Brûlée The menu may change depending on seasonal and procurement conditions. The photos of the dishes are for illustrative purposes only. *The dishes in this plan are prepared with seasonal ingredients and menus. Spring Menu: March to May / Summer Menu: June to August Autumn Menu: September to November / Winter Menu: December to February For elementary school children, a children's kaiseki meal will be provided; for preschool children, a children's bento will be prepared. [Dinner] Dining location: Restaurant ( Private rooms are not available.) ) Meal Time: 5:30 PM to 9:00 PM [Breakfast] Japanese and Western-style buffet Meal Time: 6:30 AM to 9:00 AM [Baths] Usage Time: 5:00 AM to 10:00 AM, 3:00 PM to 12:00 AM Special Notes A hot spring tax of 150 yen per night applies to guests aged 12 and over. ・Elementary school children are charged 70% of the adult fee. ・Children aged 3 to 6 (preschoolers) will be charged 50% of the adult rate. ・A facility usage fee of 1,650 yen will be charged for children aged 0–2.

Please enjoy banquet cuisine featuring seasonal flavors woven with luxurious ingredients and masterful techniques. [Autumn Menu: September to November 2026] Appetizer: Hitachi autumn soba from Ibaraki, pressed soba with buckwheat seed paste Mackerel pressed sushi Sashimi: Steamed oysters served in their shells, bonito topped with cheese, flat clam, and yellowtail sashimi Squid sashimi with chrysanthemum vinegar pickles on top Grilled dish: Oarai specialty, beach-grilled seafood Main dish: Monkfish and autumn vegetables sukiyaki in Arima style (*Prepared as one pot per table.) ) Western dish: Hitachi beef stew wrapped in pie crust Meal: Udon noodles Dessert: Sweet potato pudding from Ibaraki Lotus root ice cream The menu may change depending on seasonal and procurement conditions. The photos of the dishes are for illustrative purposes only. *Spring menu: March to May / Summer menu: June to August Autumn Menu: September to November / Winter Menu: December to February *Elementary school children will be served a "Children's Kaiseki," and younger children will be served a "Children's Meal Set." [Dinner]Restaurant ( Private rooms are not available.) ) Time: 5:30 PM to 9:00 PM [Breakfast] Japanese and Western-style buffet Time: 6:30 AM–9:00 AM [Baths] Facility Hours: 5:00 AM – 10:00 AM, 3:00 PM – 12:00 AM Special Notes A hot spring tax of 150 yen per night applies to guests aged 12 and over. ・Elementary school children are charged 70% of the adult fee. ・Children aged 3 to 6 (preschoolers) will be charged 50% of the adult rate. Please make a reservation under one of the following categories: [Infant: Meal included & Futon included], [Infant: Meal included], or [Infant: Futon included]. ・A facility usage fee of 1,650 yen will be charged for children aged 0–2.