Along the Sea of Japan in northern Akita Prefecture, the Shirakami area is known for its rich natural environment, fresh seafood, and local food culture. Visitors can now experience those regional flavors through a newly developed gourmet menu at Hatahata-kan, a hot spring hotel and restaurant located near the UNESCO World Natural Heritage site of Shirakami Sanchi.

Fresh Seafood, Shiitake Mushrooms, and Local Produce

This coastal area has long been supported by fishing communities, where fresh seafood is part of everyday life.

The region is also known for its large, flavorful shiitake mushrooms grown with clean water flowing from the Shirakami mountains.

In recent years, local producers have started farming “Kagayaki Salmon,” a premium salmon praised for its rich flavor and fatty texture.

The nearby Minehama area is also famous for pear farming thanks to its sandy coastal soil. During autumn, roadside pear stands line Route 101, attracting travelers looking for seasonal local fruit.

Collaboration with The Tokyo Station Hotel

The new menu was created in collaboration with Executive Chef Masahiro Ishihara and Executive Sous Chef Sato of The Tokyo Station Hotel.

The project focuses on showcasing local ingredients from the coastal Shirakami region through creative dishes inspired by traditional flavors.

All four menu items use ingredients from Akita Prefecture and the surrounding area. Each dish is carefully prepared in limited quantities, with only 10 servings available per menu item each day.

Wild Sea Bream Ochazuke with Homemade Broth

One of the signature dishes on the new menu is a wild sea bream ochazuke-style rice bowl. The sea bream is freshly sourced every few days to maintain quality and freshness.

Guests first enjoy the sashimi-style sea bream with a rich sesame sauce. Afterward, a delicate broth made from the fish head and bones is poured over the rice to create a comforting ochazuke dish.

Because winter seas along the Sea of Japan can become rough, availability may change depending on the daily catch.

Creative Damako Rice Ball Dish with Local Shiitake Mushrooms

The Shirakami region is especially known for its shiitake mushrooms, prized for their large size, thick texture, and rich flavor.

The new menu includes a creative fried dish featuring damako rice balls filled with smoked cheese and iburigakko, Akita’s famous smoked pickles. The rice balls are wrapped in minced Akita pork before being fried until crispy.

The dish is served with both tomato sauce and a rich savory sauce, creating a unique blend of comforting and modern flavors.

A Generous Shokado Bento with a Variety of Local Specialties

The Shokado bento is perfect for guests who want to enjoy a little bit of everything. This large and satisfying meal includes several of the newly developed menu items arranged together in one beautifully presented box.

The bento also features a slice of locally farmed “Kagayaki Salmon,” a premium salmon known for its rich flavor and fatty texture. Because the salmon is produced in limited quantities, it is served as a small seasonal highlight rather than the main feature of the meal.

Fresh Kagayaki Salmon is especially prized during the May harvest season.

Akita Wagyu Roast Beef Rice Bowl with Local Pear Sauce

Another highlight of the menu is the Akita Wagyu roast beef rice bowl.

The beef is paired with a sauce made from locally grown pears from the Minehama area. The sweetness and refreshing flavor of the pears complement the richness of the roast beef.

Underneath the roast beef are hidden layers of hijiki seaweed and kinpira burdock rice toppings, adding traditional Japanese flavors to the dish.

Local Flavors Inspired by the Sea and Mountains

Looking back on the menu development project, the head chef at Hatahata-kan says that working alongside the chefs from The Tokyo Station Hotel was a memorable experience.

He especially remembers the creativity of Executive Chef Masahiro Ishihara, whose ideas continued flowing throughout the project.

“One of the very first ideas Chef Ishihara suggested was the shiitake mushroom dish,” he recalls.

Using ingredients from the coastal Shirakami area, the team focused on creating dishes that highlight the natural flavors of the region while adding creative new ideas.

When asked about his favorite local spot, the chef recommends the ocean views around Kanoura Observatory. Facing the Sea of Japan, the area is especially known for its beautiful sunsets, with changing colors reflected across the water.

After exploring Shirakami Sanchi and the nearby coastline, visitors can enjoy both the scenery and the local flavors of this quiet corner of northern Akita at Hatahata-kan.