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
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.
*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.
Japanese-style dining Shunsai Senshin
In the open kitchen style Japanese-style dining "Shunsai Senshin", the local ingredients selected by the customer are grilled on the central grill and served hot. In addition to the spacious chairs and table seats, there are also slightly raised tatami mat seats, so you can enjoy a relaxing conversation and enjoy the dishes that are particular about the seasonal ingredients of the local Oga and Akita.
The staff will serve each one with all your heart.
At Shunsai Senshin, you can choose the ingredients you want from several types and bake them right in front of you. Enjoy freshly baked hot dishes not only with your tongue but also with your eyes.
Please enjoy the items written with seasonal ingredients of Oga.
We offer seasonal ingredients of Oga made by Itamae who knows all the ingredients of Oga as a course meal one by one. While respecting the original taste of the ingredients, please enjoy the seasonal taste with even more effort.
Private room restaurant "Isaribi"
Since it is a private dining room exclusively for customers, you can enjoy your meal slowly without worrying about other customers. Please enjoy the seasonal Japanese dishes that are different for each accommodation plan. In addition, at the boat-shaped demonstration corner in the center of the venue, Oga's specialty stone-grilled dishes are demonstrated upon reservation, and you can enjoy the freshly prepared dishes.
Oga's specialty "Ishiyaki cuisine" is cooked in front of you
In the hearth that imitates a ship in the center of the fishing fire, Oga's specialty stone-grilled dishes are cooked and served in front of you (optional depending on the plan).
Please enjoy your meal in a private space.
The restaurant is divided into private rooms, so you can relax and enjoy your meal without worrying about the surroundings. At the fishing fire, you can enjoy dishes using seasonal ingredients from the Oga Peninsula with Japanese dishes such as sashimi, vinegared dishes, simmered dishes, and grilled dishes.