Oga's Ishiyaki cuisine; stone boiled seafood soup
The hospitality of Oga people has created the Oga’s speciality which you can enjoy with your eyes, ears and taste.
In the olden days, fishermen who operated wooden boats on the rough shores of Oga would put their catch of fish, seaweed, and green onions into tubs filled with water, and then throw pebbles into the tubs, one after another, which were heated over the charcoal fire in the brazier on board until they were bright red, and stew them all at once.
In 1963, the Oga Hotel started serving isoyaki as a tatami room dish for groups of people, in order to provide tourists with a taste of fisherman's cuisine, which is cooked in a rough and unrestrained way but has an exceptional taste with the broth of fresh seafood. The name of the dish was changed to Ishiyaki ryori, and it has become a specialty of Oga.
Oga’s speciality which you can enjoy with your eyes, ears and taste, which was born from the hospitality of the Oga people, who want to make visitors to Oga even more happy by letting them enjoy in front of their eyes the dynamic performance that boils up instantly with sound and steam.
The ironclad rule for ingredients: fresh Oga raw seafood.
The technique of heating hot stones in liquid is called stone-boiling, and it is one of the most ancient cooking methods.
The soup is brought to a boil in a very short time with a stone that has been burned until it is bright red, and the seafood is heated all at once to lock in the flavor of the meat. Unlike ara-jiru or zappa-jiru, the flavor is not fully released into the soup, so you can enjoy the taste of the seafood as an ingredient along with the soup stock.
The main characteristic of Ishiyaki cuisine as a cooking technique is this rapid heating of raw seafood.
Using already cooked (pre-boiled) seafood does not bring out the true flavor of Ishiyaki cuisine, nor does simply reheating the miso soup with stones. It is not simply a matter of reheating the finished miso soup on the stone, but rather the delicate cooking techniques that are used to make the Oga seafood taste even better.
The "Kana-ishi" unique to Oga, the key to cooking
The official name for "Kana-ishi" is "fused tuff," which is an accumulation of high-temperature volcanic ash and gravel that has hardened. Kana-ishi, which has crumbled into the sea from a 70-million-year-old stratum in northern Oga and has been polished into a round shape over a long period of time, is scarce and has become a very valuable resource.
The name "Kana-ishi" comes from the fact that it is hard and unbreakable with no gaps inside, and can withstand high temperatures to burn bright red like metal. Because it can store more heat inside than ordinary stones, it does not cool down quickly even when placed in water, and it is because of this stone that Ishiyaki cooking is possible. However, no matter how much gold stone is used, it cannot withstand sudden changes in temperature and will crack after two or three uses.
When provided as an additional option: 1 tub for 4 persons: 8,800 yen, 1 tub for 5 persons or more: 2,200 yen per person *Tax included.
Additional dishes to add color to the party
Please select options such as additional dishes when you make your reservation. The options vary depending on the plan, so please check when you make your reservation.
Assorted seasonal sashimi
1 serving 1,650yen (tax included)
Surrounded by the sea on three sides, the Oga Peninsula is famous for the variety of fish it produces, rather than the amount of fish it catches. Please enjoy the best sashimi of the season and the day.
Red snow crab
1,650 yen per serving (tax included)
Akita Prefecture is actually a hidden crab kingdom. Red snow crabs caught in the deep waters off the Oga Peninsula are boiled on the beach with gusto. Please enjoy its freshness and delicate sweetness. Fishing is prohibited from January to February for resource protection.
Grilled turban shell
1 serving (2 pieces) 1,300 yen (tax included)
Locally grown turban shells are used. It is ready to eat when you can smell the scent of the sea.
Akita Nishiki beef grilled on a stone plate
1 serving (80g) 2,750yen (tax included)
Carefully selected A4 class Japanese black hair breeds wagyus raised by designated producers of the Akita Livestock Farmers Cooperative Association are used.
Simmered head of sea bream
1 serving 1,700yen (tax included)
Natural sea bream from Oga is used. The chef's specialties are the sea bream, which is soaked in a lot of umami juice.
Hatahata sushi (fermented fish pickles)
1 serving 650yen (tax included)
It is a kind of fish pickles made by marinating hatahata, a typical winter delicacy of Oga, in salt, vinegar, and malted rice, and is a local dish made in Oga households. It goes very well with Akita's local sake, and is sure to make you drink more.
For breakfast, we offer a wide variety of Japanese and Western breakfast buffets, using mainly Akita ingredients. We will provide you with a delicious and enjoyable time, including coffee after meal.
Breakfast time: 7 - 9 a.m.
Private Dining Room "Fukujutei"
Fukujutei is a private dining room where you can enjoy a leisurely meal without worrying about other guests. Enjoy your meal fully in the atmosphere of a ryotei.
Small Banquet Hall "Ryotei"
On the first floor of the main building, we have six 18 tatami small banquet rooms (Kikyo, Nanten, Kaido, Nadoko, Yukiyanagi, and Ishibuki) for families and small groups of 4 to 10 people. In addition to tatami rooms, chairs and tables are also available.Please note that the venue may be changed to the banquet hall or a restaurant depending on the number of guests.
From the large and medium banquet halls to the convention hall ""Hanamizuki"" that can accommodate up to 200 people, we can provide you with a space that meets your needs. The calm space isolated from the hustle and bustle is ideal for conferences, training sessions, meetings, and celebrations. Please feel free to contact us if you are planning a banquet or conference.