Developed in collaboration with Executive Chef Masahiro Ishihara and Executive Sous Chef Shigeru Sato of The Tokyo Station Hotel, the menu highlights regional ingredients such as fresh seafood, locally grown shiitake mushrooms, Akita Wagyu beef, pears from Minehama, and “Kagayaki Salmon.”

The article introduces the stories behind the dishes, the food culture of the coastal Shirakami area, and comments from the head chef reflecting on the menu development project.

If you are planning a trip to Shirakami Sanchi or northern Akita, this is a great opportunity to discover local flavors inspired by the sea and mountains.

Read the full article to learn more about the new menu and the ingredients that make this region unique.