When mentioning Nagano Prefecture, the first highland delicacy that comes to mind is probably Shinshu soba. Nagano is one of the few inland prefectures in Japan, surrounded by mountains and crisscrossed by clear streams, which has fostered a unique mountain dining culture. This time, I visited Nagano and specifically went to "Kirishita Soba-dokoro Sagaya" to taste the famous Kirishita soba, and unexpectedly encountered a local dish full of Nagano flavor—char sashimi. The so-called "Kirishita soba" refers to soba cultivated in highlands where fog easily forms in the morning and evening, and the climate is cool. The area around Shinanomachi in Nagano Prefecture is a well-known production site, and the huge temperature differences between day and night, along with clear water sources, give the soba noodles a delicate aroma and a smooth texture. I ordered the classic "duck soba" (kamo soba). Duck meat and soba noodles are a perfect match—soba noodles are refreshing, while the fatty, sweet, and rich duck meat, when blended with the broth, not only enriches the soup's flavor but also highlights the grain aroma of the soba noodles. The fine noodles carry the rich duck oil aroma as they slide down the throat, simple yet memorable. Equally impressive is the plate of char sashimi. Although Nagano has no sea, it boasts rich mountain streams, making river fish like char and Yamame trout important mountain products. When thinking of river fish, one might worry about a muddy taste, but char, which grows in clear, cold streams, is completely different. Properly handled char sashimi has a slightly bouncy texture; as you chew, a refreshing and elegant wild aroma gradually spreads in your mouth. Looking at the translucent fish flesh with a hint of pink in the plate, one might even momentarily lose focus, thinking they are tasting the sweet flavor of summer sweetfish. From a bowl of exquisite soba to a plate of refreshing freshwater fish sashimi, Nagano, without an ocean, distills its high mountains and clear streams into a rich dining experience. This meal deeply illustrates the close and intimate connection between Shinshu cuisine and this natural landscape.

From July, the menu Gari of Japanese dinner Course will be renewed! It is 🌻 a Mr./Ms. full of summer-like menu using seasonal ingredients 【Menu】 ・ Seasonal sauce ・Bandit Somen ・ Grilled salmon with salt ・ Cooking lees and vegetables ・Anago sea eel bowl incense, miso soup ・Today's Fun Dessert Wagon 　Lime sorbet 　Rare cheesecake with blue honeysuckle sauce 　Mango Pudding 　Shortcake with chocolate and mint 　Seasonal fruit tarts Reservations and details Phone: 011-222-1522 Or on the hotel's ✨ website We look ☺ forward to seeing you

Miyazaki Prefecture Gokasecho Gourmet — Enoha no Ie Enoha no Ie sits right beside the clear stream where yamame trout thrive. Here you can enjoy yamame dishes made from Gokase’s pure water. Alongside grilled salt-roasted yamame and sweet-simmered yamame, you can also taste yamame sashimi, which requires the freshest fish. A yamame fishing pond nearby lets you try yamame fishing casually. Hours: 11:00–17:00 Closed: Open daily Contact: 4615 Kuraoka, Gokasecho, Nishiusuki District, Miyazaki Prefecture, 882-1201 Phone: 0982-83-2321

Seasonal Chef "Recommended" Dina Mountain Trail 5. Introducing 🍽️ the June menu 【Menu】 ・ Seasonal sauce ・ Making salmon and shark sardines ・ Sea bream Roasted wood buds Ashirai ・ Crab and spinach shinda maki and vegetable cooking ・ Jako sansho boiled rice incense thing, miso soup ・Today's Fun Dessert Wagon 　Tea gateau phrase 　Matcha pudding 　Fruit tart 　Strawberry Ice Cream 　Matcha gateau chocolate 　* We will offer 4~5 desserts from this menu on a daily basis. Limited to 15 meals a day! Enjoy ♪ the chef's proud Japanese cuisine to your heart's content Reservations and details 📞011-222-1522 Or On the 💁 ♂️ hotel website We look forward to seeing you there!

Introducing the seasonal Chef "recommended" dinner course [March and April] menu! 3. April The menu uses plenty of seasonal ingredients, such as "Japanese Spanish mackerel and lees miso" and "made with Herring and peony shrimp", making you feel spring. Fun ♪ the chef's special Japanese kaiseki at New Otani Inn Sapporo to your heart's content 🌸 Menu contents 🌸 ・ Herring sardines and peony shrimp 　 ・Grilled Japanese Spanish mackerel and kasu miso paste 　 ・ Chikato and vegetable tempura 　 ・Rice cooked with wild vegetables incense miso soup 　 ・Today's Fun Dessert Wagon 　　Strawberry, matcha Swiss roll cake 　　Matcha Tiramisu 　　Red bean and strawberry shortcake 　　Strawberry Pound Cake 　　Yuzu gelato * 4.5 types of desserts will be provided daily by wagon service. It is limited to 15 meals a day! Reservations and details 📞011-222-1522 direct line to restaurant reservations Or On the ✨ hotel website

Seasonal Chef "Recommended" Dinner Course 1. The menu for February is [Japanese kaiseki] Please enjoy ✨ the chef's special dinner course using plenty of seasonal ingredients For desserts, 4~5 items are provided ♪ by wagon service on a daily basis. 〈Menu〉 ・ Seasonal sauce 　 ・Soi, scallops, sweet shrimp sashimi 　 ・Grilled bonito sansho 　 ・ Cooking crab majo and vegetables 　 ・ Rice cooked with bamboo incense miso soup 　 ・Today's Fun Dessert Wagon 　　Rice flour Swiss roll cake 　　Cherry Panna Cotta 　　Matcha and yuzu gateau chocolate 　　Chocolate and strawberry shortcake 　　Black honey ice cream Limited to 15 meals a day! The price is ¥4,800 per person. Please come and visit us!

Yakitori Kojima, a small izakaya run by an elderly couple, I learned about yellow yam for the first time at this restaurant, I enjoyed the difference in taste, the sashimi was outstanding, the freshness was outstanding, even if I didn't like raw fish, it didn't smell fishy ★, and the old couple quarreled was one of the ★ things to see, ♪ ★ ★ ★ but the sashimi and ramen were ♪♪ also delicious.

Today, we would like 💁 ♂️ to introduce you to the "Seasonal Chef Recommended Course" The menu of this course changes every two months. 11. December is perfect for winter, and we have warm Japanese dishes! 🍽️menu🍽️ ・ First come, first served　 ・ Button shrimp and bonito ・Fried fugu ・Cod dust pot ・Scallop cooked rice incense miso soup ・Today's Fun Dessert Wagon 　　Strawberry shortcake 　　Strawberry Ice Cream 　　Raw Roll Cake 　　chocolate mousse 　　Streuselkuchen Limited to 15 meals a day, available until 12/21! Reservations & Details Hotel HP or Tel: 011-222-1522 ✨

sashimi

It is a delicious and delicious himemas chip that I ate at Marukoma Onsen in Lake Shikotsu. It was really delicious and I wanted to eat more.