Meal

With seasonal ingredients, you can enjoy dishes that can only be enjoyed at that time.

Beginning with rockfish and snapper in spring, rockfish and kuromo harvested by diving in summer, Oga rocky shores such as turban shells and abalone, "Akitakomachi" and fresh vegetables grown in rich soil in autumn, and marine products of Oga in winter Oga has many seasonal ingredients such as "seasonal hatahata" and abalone. The most distinctive feature is the wide variety of ingredients grown by the nature of Oga. We use seasonal ingredients for each season that customers visit, and serve dishes that can only be enjoyed at that time, so please enjoy the seasonal feeling of Oga with your tongue as well as the scenery that changes color with each season.

Oga's specialty Ishiyaki cuisine

Please confirm when making a reservation as it may be an additional option depending on the accommodation plan. Also, if you apply for the "Plan with Ishiyaki Cuisine", please note that we may set a time for everyone in the same venue to make it together so that you can enjoy it more deliciously.
*For additional options: 1 tub for 4 people: 8,800 yen / 1 tub for 5 people or more: 2,200 yen per person (Tax included)

Two restaurants with different tastes

We have two dining venues with different tastes so that you can fully enjoy the seasonal ingredients of Oga and Akita and the dishes that make use of traditional cooking methods.

Please confirm when making a reservation as the dining venue varies depending on the accommodation plan.
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