Meal

Oga's specialty Ishiyaki cuisine

"Oga's specialty food that you can enjoy with your eyes, ears, and tongue" created by the hospitality of Oga

A long time ago, fishermen who operated wooden boats on the rough shores of Oga put fish, seaweed, green onions, etc. caught in a tub filled with water, and threw pebbles heated by the charcoal fire of the brazier inside the ship one after another. It was said that he simmered it all at once, added miso and seasoned it, and ate it for lunch.
Around 1963, the Oga Hotel served as a tatami room dish for group guests, so that tourists could also enjoy the special taste of fishermen's dishes with fresh seafood, despite the crude and free-spirited cooking method. Originating from Isoyaki, which was devised and provided, the name was changed to the current stone-grilled dish, and it has become established as a specialty dish of Oga.
"Eyes, ears, tongue" created by the hospitality of Oga, who wants customers who come to Oga to enjoy the lively production that instantly boiled with sound and steam. It is a specialty dish of Oga that you can enjoy at.

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  Iron rules of ingredients "Raw seafood" of fresh Oga

  The technique of putting hot stones in a liquid and heating them is called stone boiling, which is one of the ancient cooking methods.
  Boil the juice in a very short time with a stone that has been baked until it turns bright red, and heat the seafood at once to trap the flavor in the body. Unlike ara soup, the umami is not fully contained in the soup stock, so you can enjoy the taste of seafood as an ingredient along with the soup stock.
  A major feature of the cooking technique for stone-grilled dishes is this "rapid heating of raw seafood."
  Using already cooked (lower boiled) seafood does not give the original taste of stone-grilled dishes, nor is the finished soup reheated with stones. You can see the flashy part of the boiled stones that are put in and boiled with sound and steam, but in fact, behind the production, there is a delicate cooking technique that makes Oga's seafood more delicious. It is.

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  "Kanaishi" peculiar to Oga, the key to cooking

  "Kanaishi", which is indispensable for the cooking method of stone-grilled dishes, is a solidified product of high-temperature volcanic ash and lapilli called welded tuff. The amount of gold stone that has collapsed into the sea from the stratum about 70 million years ago in the northern part of Oga and has been polished round over many years is scarce, and it is now a very valuable resource.
  The name of gold stone is derived from "there is no gap inside, it is hard and hard to break, it can withstand high temperatures and burns bright red like metal". Since it can store heat to the inside more than ordinary stones, it does not cool immediately even if it is put in water, and it is because of this stone that stone-grilled dishes can be realized. However, no matter how much gold stone is used, it cannot withstand sudden changes in temperature and will crack after being used a couple of times.

Additional dishes to decorate the feast

Please select options such as additional dishes when making a reservation. * Options vary depending on the plan, so please check when making a reservation.

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  Assorted seasonal sashimi

  1,650 yen (tax included) per person

  Surrounded by the sea on three sides, the Oga Peninsula is famous for catching more types of fish than the amount of landed fish. At that time, please enjoy the most delicious sashimi unique to that day.

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  Red snow crab

  1 crab 1,650 yen (tax included)

  Akita Prefecture is actually a hidden crab kingdom. Boil the red snow crab caught in the depths off the Oga Peninsula. After all, please enjoy the fresh and delicate sweetness. * No fishing from January to February to protect resources

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  Grilled turban shell

  1 serving (2 pieces) 1,300 yen (tax included)

  Uses locally produced turban shells. The scent of the shore is ready to eat.

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  Akita Nishiki beef stone plate grilled

  1 serving (80g) 2,750 yen (tax included)

  Carefully selected and used Japanese Black A4 class grown by designated producers of Akita Livestock and Agricultural Cooperative

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  Boiled sea bream helmet

  1,700 yen (tax included) per person

  Uses Oga's natural red sea bream. A special dish of the chef who has soaked in plenty of umami juice

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  Hatahatazushi

  650 yen (tax included) per person

  It is a kind of rice sushi that is fermented by soaking Hatahata, which is a typical winter taste of Oga, in salt, vinegar, and jiuqu, and is a local dish that can be made at home in Oga. It goes well with Akita's local sake, and there is no doubt that the sake will go on.

Breakfast

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For breakfast, we are waiting for you with a rich menu where you can enjoy as much as you like with a Japanese / Western breakfast buffet centered on Akita ingredients. We will provide you with a delicious and enjoyable time, including coffee after meals.

Breakfast time / 7:00 a.m. - 9:00 a.m.

It may be a set menu depending on the situation. Please note.

Currently, from the viewpoint of preventing the spread of infection with the new coronavirus, we offer Hakozen or Japanese set meals. Please note.

Restaurant

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  Private room restaurant "Fukujutei"

  Fukujutei is a private dining venue where you can enjoy your meal without worrying about other guests. Please enjoy your meal to your heart's content in the atmosphere of a restaurant.

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  Small banquet hall "Ryotei"

  On the 1st floor of the main building, we have 6 rooms (Kikyou, Nanten, Kaido, Nadeshiko, Yukiyanagi, Ishibata) for families and small groups that can accommodate up to 4 to 10 people. Chairs and table seats are also available.

  Depending on the situation on the day, it may be changed to a hall or restaurant.

Banquet