We use seasonal ingredients to create dishes that can only be enjoyed at that time.
Oga has a wide variety of seasonal foods, starting with whitebait and sea bream in the spring, rock oysters, croaker, turban shells, abalone, and other Oga rocky shore delicacies harvested from barefoot fishing in the summer, Akitakomachi rice and fresh vegetables grown in the rich soil in the fall, and seasonal hatahata and anglerfish, which are synonymous with Oga's marine products in the winter. The best feature of Oga is the wide variety of ingredients nurtured by its nature. We serve dishes that can only be tasted at that time, using seasonal ingredients for each season that our guests visit, so please enjoy the sense of the seasons of Oga with your taste buds as well as the scenery that changes color with each season.
Oga's Ishiyaki cuisine; stone boiled seafood soup
Around 1963, Isoyaki devised a special dish in Oga Onsenkyo, which was not well known, and a fisherman's dish that was once eaten in the lives of local fishermen as a tatami room dish for group customers. It started with the name of.
A dense stone called Kanaishi, which is peculiar to Oga, is heated over a charcoal fire until it turns bright red, thrown into a wooden barrel filled with fresh seafood and hot water, and the sound and steam are raised to instantly spring up the excitement of Oga. It is a cooking method.
By heating at once in a short time, the texture and umami will remain firmly in the body, and by making a large number of minutes at once, the soup stock will become thicker and will have a special taste.
It's not an elaborate dish, but it's a taste that you can't eat unless you come to Oga, and it's a specialty dish that customers who come to Oga should definitely try. At the hotel, we are particular about cooking in front of our customers.
Cooking method that cooks only with the heat of stones
The biggest feature of Oga's stone-grilled dishes is that "raw seafood is cooked only with the heat of stones." It is called stone boiling, which is a cooking method that has been used since the Jomon period. By boiling the juice with stones that have been baked until it turns bright red in a very short time and cooking it all at once, you can enjoy a unique taste that is a bit different from a pot that uses a gas stove. can do.
Oga's unique stone "Kanaishi"
In order to cook with only the heat of the stone, it is necessary to heat the stone until it turns bright red (about 700 ° C), but ordinary stones will crack before that and cannot be used. The stone called "Kanaishi", which is indispensable for stone-grilled dishes, is a solidified deposit of high-temperature volcanic ash and lapilli called welded tuff, which collapsed from the stratum about 70 million years ago in the northern part of the Oga Peninsula. It is a very precious stone now that it has been polished round in the sea after a daunting period of time. Ishiyaki cuisine is a specialty dish created by the blessings of Oga's hometown, such as the natural climate and lifestyle inherited from ancient times.
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.
Two dining rooms with different tastes
In order to fully enjoy the seasonal ingredients and traditional cooking methods of Oga and Akita, the hotel offers two different dining venues.
Japanese Style Dining Shunsai Senshin
In the open kitchen style Japanese dining room Shunsai Senshin, local ingredients selected by the customer are grilled on the central grill and served hot. In addition to the spacious chair and table seating, there is also a small tatami room where you can relax and enjoy conversation while enjoying dishes made with seasonal ingredients from Oga and Akita.
Our staff will bake and serve you one by one with all their heart.
At Shunsai Senshin, you can choose from several types of ingredients and have them grilled right in front of you. Enjoy the freshly baked hot dishes not only with your tastes but also with your eyes.
Savor a menu decorated with the seasonal ingredients of Oga.
Our itamae chef, who is well versed in the ingredients of Oga, offers a course meal of seasonal ingredients from Oga, one dish at a time. Please enjoy the taste of the season with a little extra care while respecting the original taste of the ingredients.
Private Dining Room Isaribi
This is a private dining room for our guests, so you can enjoy your meal at your leisure without worrying about other guests. Please enjoy the seasonal Japanese dishes that are different for each accommodation plan. In the center of the hall is a boat-shaped demonstration area where Oga's Ishiyaki cuisine; stone boiled seafood soup are demonstrated and served freshly upon reservation.
Oga's Ishiyaki cuisine; stone boiled seafood soup are cooked boldly in front of you
In the center of the Isaribi is a sunken hearth that resembles a ship, where Oga's famous Ishiyaki cuisine are cooked and served in front of your eyes (optional, depending on the plan).
Enjoy a relaxing meal in a private space.
The dining room is divided into private rooms so that you can enjoy your meal in a relaxed atmosphere without worrying about your surroundings. The restaurant uses seasonal ingredients from the Oga Peninsula, and offers Japanese dishes such as sashimi, vinegared dishes, simmered dishes, and grilled dishes.