A food-walking event, Nobeoka Tapas 2026 🍽️, will be held!! Nobeoka Tapas is an event for “food-walking” enjoyed while strolling through the town of Nobeoka. Visit participating shops and taste the tapas (small plates) and drinks each shop prepares, then move on to the next place, and the next. Hop between places that catch your eye and enjoy Nobeoka’s flavors and the town’s atmosphere. Discover new places you’ve never entered, see a familiar shop in a new light, and notice the faces of Nobeoka that only appear when you walk. Nobeoka Tapas is a townwide food culture. Please enjoy this special night, available only on this day, one plate and one drink at a time. ____________________________________ ■ Food-Walking Event Date and Time: February 27 (Fri) and 28 (Sat) Location: Various restaurants and eateries across Nobeoka City ■ Tapas Marche Date and Time: March 1 (Sun) 10:00–15:00 Location: Nobeoka Station West Exit Ekimae Building Around Waiwai Play Lab <Value Food-Walking Ticket> A value ticket that normally pays for 600 yen × 5 plates for 2,500 yen goes on sale from Monday, February 2, 2026!! ⁡ <How to Purchase Tickets> Advance in-person sales (cash only) ▶︎ ① Higashi Kyushu Basque Vision Promotion Office, 3rd floor, Nobeoka City Hall ② Onokobo Design LLC ⁡ Online reservation ▶︎ Purchase via “Nobeoka Tapas 2026 Tickets – Online Advance Sales” and receive by mail, or exchange for tickets at the information desk on the day of the event. Please note that refunds are not available after payment. ⁡ Same-day sales ▶︎ Purchase at the City Information Center or at the Marche Information Desk ※ If advance tickets sell out, same-day sales will not be available. If you can’t use all your tickets during the event period, you can use each unused ticket as a 600-yen voucher at participating shops, so there’s no need to worry! (Valid March 2–22) Tickets are sold until they sell out, so please get yours early ☺️💚

🌸✨Springtime in Nobeoka✨🌸 “Konohana Walk” is coming! Stroll along the Konohana Road on the Gokase River embankment, where 300 cherry trees and one million rapeseed flowers bloom in a riot of color🚶‍♀️🌼 At the gourmet and souvenir area, savor Nobeoka’s proud seafood and mountain delicacies and experience spring in Nobeoka with all five senses!!😋 🌟There’s plenty more to see and do! ・Hands-on experiences and displays by the Self-Defense Forces and the Ministry of Land, Infrastructure, Transport and Tourism ・About 1,000 pinwheels lovingly made by junior high students ・Authentic matcha enjoyed amid the flowers🍵 ・Giant inflatable play area and craft workshops 🎤On the special stage, enjoy regional performing arts and a lively lineup of performances! Also‼️ 🔥The “Makoto Nagano Athletic Challenge” runs at the same time🔥 Can you clear the obstacles~!?💪 And in March… 🌸Waiwai Flower Tale 2026🌸 Enjoy the magical cherry blossom light-up and reward yourself with treats at the Waiwai Gourmet Fair✨ Everyone— We’re waiting for you in Nobeoka this spring!🌸 -————————— 🌸Konohana Walk & Nobeoka Delicious Food Market 📅Date: Saturday, February 21 and Sunday, February 22, 2026 ⏰10:00–16:00 📍Venue: Gokase River embankment ▶ Saturday 21 Children’s performing arts stage & Nobeoka song stage ▶ Sunday 22 Nobeoka traditional performing arts stage ※Photos are from last year’s event ※Start times and performers may change -————————— 📺Presented by Cable Media Waiwai “Waiwai Flower Tale 2026” 📅Date: Friday, March 20 – Sunday, April 5, 2026 📍Location: Nobeoka Castle Ruins and Shiroyama Park (Kita-Ote Gate to Honmaru Square) ・Cherry blossom light-up ・Upcycled art exhibition and more Light-up: 18:30–21:30 (held rain or shine) ※Event dates may change depending on cherry blossom conditions -————————— 🍴🌸Waiwai Gourmet Fair🌸🍴 📅Date: Saturday, March 21, 2026, 10:00–16:00 📍Location: Nobeoka Castle Ruins and Shiroyama Park (Ninomaru Plaza) ※Held in light rain / canceled in severe weather ※On the day of the gourmet fair 🚌Free shuttle bus between Aeon Nobeoka and the event area is planned (9:30–16:30) https://nobeokahanamonogatari.net/home2025/...

Kushiro, famed as one of the world’s top three sunset cities, actually offers unmissable sunrises as well. At Kushiro Prince Hotel, you can enjoy a luxurious sunrise and a sumptuous morning meal at the top-floor restaurant. Using kombu from the Nemuro Strait, the light soy-flavored Kushiro ramen and the fresh seafood rice bowl come with unlimited servings. Even Kushiro’s indulgent gourmet offerings include plenty of lighter options for morning diners who prefer a milder start. 【Instagram】 https://www.instagram.com/kushiroprincehotel/...

Around Kushiro Prince Hotel, you can fully enjoy Kushiro’s gourmet food🍴 When it comes to Hokkaido, seafood is the star. You can’t miss Kushiro’s local specialty robata (hearth-cooked dishes)🔥 Atka mackerel, Pacific saury, squid, scallops… Don’t forget buttered potatoes and a salmon roe rice bowl✨ Spend your evenings savoring the flavors of Kushiro. You can make a reservation from the profile URL. https://www.instagram.com/kushiroprincehotel/...

[Shimanto City, Kochi Prefecture] Must-try local ingredients in Shimanto City! [Part 2] Shimanto City offers so many recommended ingredients that it’s impossible to pick just one. Everything harvested from its rich natural environment is exquisite. You can enjoy the blessings of the Shimanto River, the bounty of the sea, and the fruits of the mountains and countryside—discovering Shimanto’s food culture and local cuisine. 〇 Shimanto’s seafood: Nakamura’s traditional flavor, Nakamura-style salt-seared bonito Bonito tataki is famous across Japan. While salt tataki often means simply sprinkling salt, Nakamura-style salt tataki from the Nakamura region of Shimanto City uses a salt sauce brightened with the juice of vinegar citrus to season the fish. Each restaurant has its own seasoning, creating a traditional flavor you can only taste here. Not only bonito but also fresh fish such as suma (suma-gatsuo) and hagatsuo are used depending on the catch. From March to May you can enjoy the light, refreshing first bonito and migrating bonito, while from September to November the fatty returning bonito and descending bonito are at their best. Salt-seared tataki made from seasonal fish is also available at other times of year. ・Seasonal sashimi Located at the heart of western Kochi Prefecture with abundant fishing grounds, Shimanto City offers fresh fish such as isegi, gure, and kourou at local shops, and bonito is served not only as tataki but also as sashimi. The thick, satisfying cuts of sashimi are a local specialty. 〇 A fish you can’t eat unless you visit Shimanto?! “Biri” bonito Bonito caught in the evening and served to customers about three hours after landing—before rigor mortis sets in—is called biri. It features a strikingly soft yet springy, chewy texture. This extreme freshness creates an addictive bonito that pairs perfectly with sake. (The Hata region dialect word “biri” means “the freshest of the fresh.”) 〇 Shimanto’s beef is delicious too! The legendary female-only “Shimanto Beef” Shimanto Beef is a rare product made exclusively from female kuroge wagyu (black-haired Japanese cattle), with only about 100 heads shipped each year. Its hallmark is sweet, light fat with a low melting point, characteristic of female cattle. Raised with great care at company-run farms, these cattle drink pure mountain water that feeds into the Shimanto River and are fed a special homemade feed blend, hay, and local rice straw. Raised stress-free in quiet mountain valleys with little traffic or people, Shimanto cattle develop intensely sweet, melt-in-your-mouth meat. The quality of the fat produces the sweet flavor and the melting texture in the mouth. The result is an exceptional taste—superb in umami, sweetness, and aroma.

[Kochi Prefecture Shimanto City] Must-try ingredients in Shimanto City! [Part 1] Shimanto City offers so many recommended ingredients that it’s impossible to pick just one. Everything harvested from its rich nature is delicious. You can enjoy the river’s bounty, the sea’s offerings, and the mountains’ and countryside’s produce—experiencing Shimanto’s food culture and local cuisine. ○ River bounty from the Shimanto River: “Wild Eel” ・How to tell wild eel apart One way to distinguish wild eel from farmed eel is by the color of the belly. Wild eels spend long lives living on riverbeds and in holes in natural environments. When they feed or escape predators, they often rub their bellies against the river bottom, which can make the belly appear yellow. Because they get plenty of exercise, wild eels are muscular and have a firm texture with a clean, light fat and a concentrated eel flavor. Their girth is often larger than that of farmed eel. ・Delicious ways to enjoy wild eel Thick wild eel grilled over charcoal develops a fragrant, crisp skin and a springy, meaty texture. Popular preparations include kabayaki with sauce and shiroyaki seasoned simply with salt. The liver is used in clear soups, and the bones can be deep-fried. ・Eel fishing Shimanto River’s wild eel are caught by traditional methods such as ishiguro fishing and korobashi fishing, making them a valued local brand ingredient. Wild eel have become scarce in recent years, making them precious. The wild eel season runs from April to September. ・Glass-eel fishing Glass eels, the juvenile eels caught near the Shimanto River, are used for aquaculture. Nighttime glass-eel fishing in winter, lit by attracting lights, creates a magical scene. ○ Farmed eel with a near-wild taste ・How to tell farmed eel apart Farmed eel grow in environments without predators and eat steadily, so their bellies are white and their flesh is tender. They rarely move vigorously or rub against the riverbed, so they grow cleanly. With less exercise than wild eel, farmed eel often carry richer fat. ・Farming Eel farmed in Shimanto approaches the qualities of wild eel, offering resilient skin and firm, meaty thick flesh with a satisfying chew. The fat provides a light, savory richness. ○ A gift from the Shimanto River: “Wild Sweetfish (Ayu)” ・Two names for ayu Ayu often die after about one year and are called “year fish.” Because they feed mainly on riverbed algae, they have a pleasant aroma and are also known as “fragrant fish.” The taste of ayu varies with the river they grow up in. Wild ayu raised in clear rivers and fed high-quality algae are said to have a scent reminiscent of watermelon or cucumber; the wild ayu of the Shimanto River have a rich river fragrance worthy of the name “fragrant fish.” ・Wild ayu Because they scrape algae off stones with their teeth, ayu have developed front teeth and a pointed mouth. They take on a yellowish hue, a moist texture, and a firm belly. ・Delicious ways to enjoy ayu Salt-grilled ayu, which highlights the ingredient, is a classic preparation. Removing the tail, holding the head, and pulling out the bones makes it easy to eat neatly. The post-spawning “ochi-ayu” in December–January, when fat has dropped, is locally enjoyed as a light salt simmer. Other preparations include kanroni (sweet-simmered whole fish) that soften head and bones, and uruka, a salted-fermented ayu innards condiment—among many local ways to eat ayu. ・Ayu fishing Shimanto River still preserves traditional fishing methods such as tomogake (friend-hook) fishing, net fishing, and hiburi (torch) fishing. The wild ayu seasons are June to October 15 and December to January. ○ Springy texture: Shimanto River shrimp Three species of river shrimp inhabit the Shimanto River: tenaga shrimp, hirate (Yamato) tenaga shrimp, and southern tenaga shrimp. Males are notable for claws that can exceed their body length. ・Delicious ways to enjoy river shrimp River shrimp around 3–10 cm long are delicious deep-fried or salt-grilled and eaten whole with the shell for a toasty flavor. Locally, shrimp dashi is used to cook with cucumber or added to somen noodles. ・River shrimp fishing Shimanto River shrimp are caught using traditional methods like korobashi fishing and shibazuke fishing. With prior reservation, visitors can try easy shrimp-fishing experiences. The natural river shrimp season is May to August. ○ Shimanto River crab: Tsugani (Mokuzugani) Tsugani (also called mokuzugani) move downstream in late summer to early autumn to spawn. Although their edible meat is limited, their rich miso (crab paste) is exquisite. ・Delicious ways to enjoy tsugani Tsugani are enjoyed in dishes like tsugani soup, salted boiling, tsugani rice, and local specialties such as gane miso, celebrated as an autumn delicacy. ・Tsugani fishing Fishing methods include crab-basket fishing, where baited baskets are submerged and lifted the next morning, and flow-trap fishing that sets baskets along tsugani migration routes. The natural tsugani season runs from August to October. ○ Local snack: Shimanto gori Gori is a general name for freshwater gobies; in Shimanto City it mainly refers to juvenile gobies such as numachichibu. ・Delicious ways to enjoy gori Gori are deep-fried, simmered in sweet soy-based tsukudani, or locally cooked with finely chopped dried daikon wrapped in egg and served over rice as gori don. ・Gori fishing Fishing begins in March as the river warms and spring approaches. The main method uses the gobies’ habit of moving along the riverbed—nobori-otoshi ue fishing. Another local technique, gara-hiki fishing, has pairs pull a rope with shells attached from upstream to downstream; the clattering shells scare the gobies into traps. The natural gori season is March to May. ○ Fragrant green seaweed: aonori (sujiaonori) ・Delicious ways to enjoy aonori Aonori is dried into powder for use in many dishes and is also used in confections to take advantage of its aroma. ・Harvesting aonori The Shimanto River is one of the country’s leading producers of natural sujiaonori. In winter, you can see people scrape the seaweed that grows on estuarine stones with comb-like tools and sun-dry it. Aonori’s prime season is December to May. ・Delicious ways to enjoy aosa nori Aosa nori grown in the Shimanto River is highly fragrant and very tender. It serves as a base for nori tsukudani, is used for tempura, and is added to soups. ・Harvesting aosa nori From winter through spring, aosa nori cultivated on hibinetsu nets in the estuarine area near the Shimanto River mouth is harvested. The prime season for aosa nori is February to May.

Wakasho Market, a sightseeing spot you can reach in a 5-minute walk. A popular place within walking distance of Kushiro Prince Hotel. One of the joys of a trip is creating your own katte-don (original seafood bowl) with your favorite seafood. Enjoy the distinctive flavors of this port town that bring a smile with every bite. Finish your visit with a Hokkaido gacha to take home a little travel memory. https://www.princehotels.co.jp/kushiro/experience/... Reservations can be made from the profile. 【Instagram】 https://www.instagram.com/kushiroprincehotel/... Wakasho Market, one of Kushiro’s must-visit spots, is just a 5-minute walk from Kushiro Prince Hotel. Here, you can enjoy the fun of creating your own Katte-don—a custom seafood bowl made with your favorite fresh toppings. Savor the flavors of this charming port town, a taste that’s sure to bring a smile with every bite. And don’t forget to finish your visit with a Hokkaido Gacha for a memorable little souvenir of your trip. Reservations are available through the link in our profile. 【Instagram】 https://www.instagram.com/kushiroprincehotel/... Wakasho Market, a sightseeing spot reachable in a 5-minute walk. You can easily visit this favorite attraction from Kushiro Oji Grand Hotel. The most popular offering is katte-don—the original seafood bowl you assemble with the seafood you like. In the fresh flavors unique to a port city, each bite makes you smile without thinking. Finally, don’t forget to try the Hokkaido capsule toy for a cute memento of your trip. Reservations can be made via the link in the profile. 【Instagram】 https://www.instagram.com/kushiroprincehotel/... Wakasho Market, a sightseeing spot 5 minutes on foot. It’s a popular spot easily reached on foot from Kushiro Prince Hotel. The custom seafood bowl made with your preferred seafood—Katte-don—is a major delight of the trip. The fresh flavors unique to a port city spread a smile the moment you take a bite. Finally, spin a Hokkaido gacha to leave a travel memory. Reservations are available from the profile link. 【Instagram】 https://www.instagram.com/kushiroprincehotel/...

The glossy salmon roe reflecting the sunset. A dining experience imbued with the spirit of Japanese cuisine. https://www.princehotels.co.jp/kushiro/restaurant/top_wasyoku/... At Kushiro Prince Hotel, we offer a variety of dining options. Our Japanese cuisine uses ingredients from Hokkaido, bringing you a moment that satisfies both body and soul. In addition to in-house dinner, we provide Osechi (traditional New Year dishes) during the New Year season. For more details 【Instagram】 ＠kushiroprincehotel ＿＿＿＿＿＿＿＿＿＿＿＿＿＿＿＿＿＿＿＿＿＿＿＿＿＿＿＿＿ The glow of salmon roe reflecting the sunset— a dining experience filled with the spirit of Japanese cuisine. At Kushiro Prince Hotel, we offer a variety of dining options. Our Japanese cuisine features ingredients sourced from Hokkaido, bringing you a moment that satisfies both body and soul. In addition to in-house dinner, we also offer traditional Osechi dishes during the New Year season. For more details 【Instagram】 ＠kushiroprincehotel ＿＿＿＿＿＿＿＿＿＿＿＿＿＿＿＿＿＿＿＿＿＿＿＿＿＿＿＿＿ The glossy salmon roe reflecting the sunset— expressing the essence of Japanese cuisine. Kushiro Oji Grand Hotel offers a variety of dining choices. Our Japanese dishes also use Hokkaido-grown ingredients, presenting a moment that fills both body and soul. Besides in-house dinners, we provide Osechi for the year-end and New Year period. For details 【Instagram】 ＠kushiroprincehotel ＿＿＿＿＿＿＿＿＿＿＿＿＿＿＿＿＿＿＿＿＿＿＿＿＿＿＿＿＿ The salmon roe sparkling in the sunset light— a meal infused with the heart of Japanese cuisine. At Kushiro Prince Hotel, we provide a range of dining options. Our Japanese cuisine uses Hokkaido-sourced ingredients, offering a time that fills both body and mind. In addition to evening dining in the hotel, we also offer Osechi dishes for the New Year period. 【Instagram】 ＠kushiroprincehotel ＿＿＿＿＿＿＿＿＿＿＿＿＿＿＿＿＿＿＿＿＿＿＿＿＿＿＿＿＿ https://www.princehotels.co.jp/kushiro/restaurant/top_wasyoku/...

A once-a-year indulgent lunch. 🎄✨ Kushiro Prince Hotel presents the Christmas Limited Buffet. https://www.princehotels.co.jp/kushiro/plan/top_kushiro/buffet2025/... Savor the bounty of Hokkaido with a wide selection of Western, Japanese, Chinese, and dessert dishes. 【Pick Up Menu】 ・Two kinds of pasta (Venison meat sauce / Clam chowder) ・Mini wan-ko soba ・Hokkaido milk panna cotta 【Live & Experience】 ・Freshly grilled beef loin steak ・Sushi-making experience (Tuna, Sweet shrimp, Tamago) Enjoy a special Christmas day, slowly and warmly with someone important to you. 📅 December 21 (Sun) only ⏰ 11:30 A.M.–2:00 P.M. (Last order 1:30 P.M.) 💵 Adult ¥4,000 / Child ¥2,000 / Infant Free Same-day visits are welcome Reservations and details in our profile 【Instagram】 @kushiroprincehotel ＿＿＿＿＿＿＿＿＿＿＿＿＿＿＿＿＿＿＿＿＿＿＿＿＿＿ A once-a-year holiday treat. 🎄✨ Kushiro Prince Hotel presents the Christmas Limited Buffet. Enjoy a selection of Western, Japanese, Chinese, and dessert dishes featuring the flavors of Hokkaido. 【Pick Up Menu】 ・Two kinds of pasta (Venison meat sauce / Clam chowder) ・Mini soba “Wan-ko” style ・Hokkaido Milk Panna Cotta 【Live & Experience】 ・Grilled beef loin steak ・Sushi-making experience (Tuna, Sweet shrimp, Tamago) Spend a warm and memorable Christmas day with someone special. 📅 December 21 (Sun) ⏰ 11:30 A.M. – 2:00 P.M. (Last order 1:30 P.M.) 💵 Adult ¥4,000 / Child ¥2,000 / Infant Free Same-day visits are welcome. Reservations & details 【Instagram】 @kushiroprincehotel ＿＿＿＿＿＿＿＿＿＿＿＿＿＿＿＿＿＿＿＿＿＿＿＿＿＿ A once-a-year Christmas feast, a reward for your hard work. 🎄✨ Kushiro Prince Hotel presents a Christmas limited buffet. We offer a variety of Western, Japanese, Chinese dishes and desserts, featuring Hokkaido ingredients for a true northern taste. 【Featured Dishes】 ・Two-sauce pasta (Venison meat sauce / Clam chowder) ・Mini tea-broth soba ・Hokkaido milk panna cotta 【Live Cooking & Experiences】 ・Freshly grilled steak ・Sushi-making experience (Tuna, Sweet shrimp, Tamagoyaki) Join someone special and enjoy a warm Christmas together. 📅 2025/12/21 (Sunday) ⏰ 11:30 A.M.–2:00 P.M. (Last order 1:30 P.M.) 💵 Adult ¥4,000 / Child ¥2,000 / Infant Free Same-day entry is available. For more information 【Instagram】 @kushiroprincehotel ＿＿＿＿＿＿＿＿＿＿＿＿＿＿＿＿＿＿＿＿＿＿＿＿＿＿ Once a year, a special Christmas lunch. 🎄✨ Kushiro Prince Hotel’s Christmas limited buffet opens. We prepare a variety of Western, Japanese, Chinese, and dessert dishes using Hokkaido ingredients. 【Recommended Menu】 ・Two kinds of pasta (Venison meat sauce / Clam chowder) ・Mini soup-style soba ・Hokkaido milk panna cotta 【Live & Experience】 ・On-site grilled beef loin steak ・Sushi-making experience (Tuna, Sweet shrimp, Egg) Spend a warm and special Christmas with someone precious. 📅 December 21, 2025 (Sun) ⏰ 11:30 A.M.–2:00 P.M. (Last order 1:30 P.M.) 💵 Adult ¥4,000 / Child ¥2,000 / Infant Free Same-day entry is possible. For details → 【Instagram】 @kushiroprincehotel ＿＿＿＿＿＿＿＿＿＿＿＿＿＿＿＿＿＿＿＿＿＿＿＿＿＿ https://www.princehotels.co.jp/kushiro/plan/top_kushiro/buffet2025/...

Japan’s most relaxed full marathon with a 9‑hour time limit! Enjoy Minami-Izu Town’s breathtaking views, 12 local michikusa (side‑trip) specialties, and delicious aid stations that make it feel like a journey! Take it slow, unwind, and pace yourself in this easygoing full marathon. Finishing within five hours disqualifies you! Perfect for first‑time challengers. ------------------------------- The 2nd Minami-Izu Town Michikusa Bochibochi Full Marathon is here! Date: Saturday, November 15 Start & Finish: Aonogawa Furusato Park Event hours: 8:00 AM–5:00 PM *Note: Finishes within five hours (after 1:00 PM) are not accepted. Details for the 2nd Minami-Izu Town Michikusa Bochibochi Full Marathon https://www.minami-izu.jp/?p=we-page-event-entry&event=554274&cat=18736&type=event...

The 15th Atami Fish Festival will take place on Saturday and Sunday, November 1–2. Held at the Shinsui Park Event Plaza, you can enjoy freshly grilled seafood on the spot with the “hamayaki” experience, along with food and drink vendors and special free sailings on the pleasure boat Sanremo. Come taste Atami’s seafood! 15th Atami Fish Festival Dates and times: Saturday, November 1 and Sunday, November 2, 2025, 10:00–16:00 (until 15:00 on November 2) Venue: Shinsui Park Event Plaza (pleasure boat boarding at Shinsui Park Third Pier) https://www.ataminews.gr.jp/event/198... Note: Hamayaki cannot be reserved in advance; it is first-come, first-served on the day. Note: For the special free sailings on the pleasure boat (only for the 8th and 9th sailings each day), boarding tickets will be distributed at the boarding area from 14:30 on the day. Note: Check the detailed page below for full event details. On Sunday, November 2, the Bōei-Bōsai Festa and Firefighting Plaza will take place at Nagisa Elementary School Park across from the Third Section of Shinsui Park, and the Marine Festa Atami 2025 will be held at the Atami Port 7.5 Seismic-Resistant Quay.

[Shimanto City, Kochi Prefecture] Only in Shimanto City!! “Salt-Seared Bonito” (Part 2) Following Part 1, Part 2 introduces recommended ways to enjoy the bonitos seared in Shimanto City that you can taste only here. 〇 Nakamura’s one-and-only “Traditional Salt-Seared Bonito” When people think of delicious food from Kochi Prefecture nationwide, the first thing that comes to mind is the seared bonito. Sprinkling salt or pouring sauce before searing is said to be a food culture unique to Kochi. Yet within the same prefecture, the style in central Kochi City differs greatly from that in Nakamura in the southwestern Shimanto City: Nakamura’s salt-seared method stands apart. Around Kochi City, the dish is a simple one of just sprinkled salt. In Nakamura, by contrast, chefs marinate the seared fish with proud house sauces featuring salt, vinegar, citrus juice, and other flavoring, letting the flavors meld. Nakamura’s traditional salt-seared bonito piles on heaps of condiments—onions, garlic and more—until the fish is nearly hidden. Those generous toppings don’t just look appetizing; they make nutritionally balanced combinations, so the dish is also excellent as a healthy choice. Nakamura’s traditional salt-seared bonito, found only in Shimanto City, carries an unshakable local food culture and history. Each restaurant crafts and serves its own proud version of this delicious salt-seared specialty. From the searing process to the way it’s eaten, the condiments and the sauces, every establishment applies its own ingenuity and care to its salt-seared bonito. In Shimanto City, you can enjoy as many distinctive salt-seared styles as there are restaurants. Would you like to go on a salt-seared tasting tour in Shimanto City and sample Nakamura’s traditional salt-seared bonito? 〇 Perfect match for salt-seared bonito: Shimanto Bu-chu Highball A perfect companion to Nakamura’s traditional salt-seared bonito is the Shimanto Bu-chu Highball, made with the locally grown “forbidden fruit” bushukan. It’s a standard menu item at izakayas in Shimanto City. The drink is ultra-refreshing from first sip to finish, with a crisp citrus flavor and a pleasant, moderate bitterness. Popular with both men and women, it pairs beautifully with food. Try Shimanto Bu-chu Highball with salt-seared bonito—you’ll likely get hooked after one sip. 〇 Shimanto-grown “forbidden fruit”—the bushukan Why call it the forbidden fruit? Bushukan is related to yuzu and sudachi but is an entirely different fruit. Once you taste it, ordinary vinegar-citrus fruits won’t satisfy—you’ll understand why it’s called the “forbidden fruit.” Its defining features are a clean, sharp acidity and a uniquely refined aroma. That elegant scent and tartness bring out the best in ingredients from mountains, rivers, and sea. Beloved by citrus fans across Kochi, the “kingdom of sour citrus,” bushukan has long been nicknamed the “king of sour citrus.” Beyond its flavor, the tree is very vigorous: once it bears fruit, it will yield abundantly each year from late August through early October with little care. While most citrus trees live for several decades, bushukan remains healthy and productive for over a hundred years. Bushukan is also resistant to disease and pests and grows vigorously without heavy reliance on pesticides, making it a safe, reliable crop. This rare bushukan grows only in Shimanto City and is not shipped widely across Japan—why not come taste it for yourself? How did you find this? Perhaps the appeal of salt-seared bonito and bushukan has whetted your appetite. Please enjoy salt-seared bonito and a Shimanto Bu-chu Highball when you visit Shimanto City.

[Shimanto City, Kochi Prefecture] You can only eat this in Shimanto City!! "Salt-Seared Bonito" (Part 1) When you think of delicious food from Kochi Prefecture, the first thing that comes to mind nationwide is the seared bonito known as "katsuo no tataki." Katsuo is a famous specialty of Kochi, and as everyone knows, it actually has two peak seasons! In this piece about the katsuo beloved by Kochi residents, Part 1 explains the timing and characteristics of each season, and Part 2 will cover recommended ways to enjoy it that you can only taste in Shimanto City. 〇 The seasons of katsuo: hatsugatsuo and modorigatsuo Katsuo is a well-known specialty of Kochi, but its name changes with the fishing season (peak season) to "hatsugatsuo" or "modorigatsuo." Here we introduce these two types of katsuo with different names, describing each season, their characteristics, and Kochi-specific recommended ways to eat them. 〇 Light-flavored hatsugatsuo! Hatsugatsuo, loved since long ago as one of spring’s seasonal ingredients, originally referred to katsuo landed at the start of the year, as suggested by the prefix "hatsu" (first). In recent years, however, the term has come to mean katsuo landed from spring into early summer. Juvenile katsuo hatched from eggs ride the Kuroshio Current northward around spring to seek food and grow into adults. Katsuo landed during this northward migration are called "hatsugatsuo," also known as "noborigatsuo." The exact landing locations vary, but in Kochi the season runs mainly from spring to early summer (around March to May). Young, fast-growing hatsugatsuo have translucent red flesh, a clean, springy texture, and a firm bite. They have less of the characteristic katsuo aroma, making them easy to eat even for those who are not fond of strong fishy smells. Because hatsugatsuo is low in fat and light in flavor, it’s recommended to serve it as tataki together with the fatty skin. This is the season for the Nakamura-style salt tataki enjoyed with plenty of condiments. We will introduce Nakamura-style salt tataki in the next article, "Salt-Seared Bonito You Can Only Eat in Shimanto City!! (Part 2)." 〇 Rich-flavored modorigatsuo! On the other hand, the katsuo that migrated north in search of food reaches southern Hokkaido, where falling water temperatures prompt them to head south again in search of warmer waters. Katsuo landed during this southward migration are called "modorigatsuo." In Kochi, the season is around autumn (September to November). Because modorigatsuo feed heavily and are landed after growing large, they are rich in fat and are also called "toro katsuo" or "abura katsuo." They have long been cherished as an autumn ingredient. The flesh of a large modorigatsuo is deep crimson in color, with fatty, pale areas near the skin and a rich, chewy flavor. How was that? Are you starting to get curious about katsuo? In Part 2, we will introduce the salt-seared katsuo you can only taste in Shimanto City!

[Higashi Kyushu Spiny Lobster Road – The Spiny Lobster Festival Is Underway📢] What is the Spiny Lobster Festival?? The Spiny Lobster Festival is an event held at 29 coastal eateries across Saiki City in Oita Prefecture and Nobeoka City in Miyazaki Prefecture, timed each year to coincide with the opening of the spiny lobster season in September! For three months, you can fully enjoy fresh, lively spiny lobster dishes.🦐✨ The coastline stretching from Saiki at Oita’s southern tip to Nobeoka at Miyazaki’s northern edge enjoys a warm climate year-round. This sea faces clean Pacific currents, is rich in food, and provides an ideal environment for spiny lobsters to thrive. You can taste nature-grown, authentic spiny lobster at peak freshness! Event period: Tuesday, September 2, 2025 – Sunday, November 30, 2025 ⭐ Participating restaurants (Nobeoka City) ⭐ 1) Marukin (Marukin) Restaurant Address: 505 Ichiburi, Kitaura, Nobeoka City Hours: 11:30–14:00, 17:00–20:00 Closed: Irregular holidays Phone: 0982-45-2067 2) Rinkou Restaurant Address: 29-14 Ichiburi, Kitaura, Nobeoka City Hours: 11:30–13:30, 18:00–20:00 Closed: Irregular holidays Phone: 0982-45-3571 3) Sato Restaurant Address: 2501-23 Furue, Kitaura, Nobeoka City Hours: 11:00–14:00, 17:00–20:00 Closed: Thursdays (subject to change) Phone: 0982-45-2077 or 090-9570-3231 4) Sazareishi Takashima Seafood Inn Address: 2535-2 Furue, Kitaura, Nobeoka City Hours: 11:30–14:00, 18:00–20:00 Closed: Irregular holidays Phone: 0982-45-2268 5) Shioka no Yado Takahiraya Address: 2927-1 Tsuruyama, Furue, Kitaura, Nobeoka City Hours: 12:00–14:00, 18:30–20:00 Closed: Irregular holidays Phone: 090-5213-2027 6) Himuka no Yadori Shinonome Vacation Cottage (Shinonome) Address: Part of 2927-1 Tsuruyama, Furue, Kitaura, Nobeoka City Hours: 9:00–17:00 Closed: Irregular holidays Phone: 090-1824-8157 (phone reception 9:00–17:00) Note: This line is for incoming calls only; no callback will be made. 7) Michi-no-Eki Kitaura Restaurant Kaisenkan Address: 3337-1 Furue, Kitaura, Nobeoka City Hours: 10:30–16:00 (last order 15:00) Closed: Only during the New Year holidays Phone: 0982-45-3811 Note: Please make reservations at least three days in advance. 8) Minshuku Konpeki (Konpeki Guesthouse) Address: 1426-1 Sumiecho, Nobeoka City Hours: 11:00–14:30, 17:00–20:00 Closed: Irregular holidays Phone: 0982-43-0211 Reservations are required for all establishments. "Higashi Kyushu Spiny Lobster Road" official website https://higashi-iseebi.jp//

Nishi-Izu's Tourist Information is [@nishiizu.kankou] __________________________________ Sunset No.1 in Japan Events a total of four days of fireworks over two weeks, Held in in Nishi-Izu Town and Dogashima Hot Spring Village. Against the backdrop of a beautiful sunset called the magic hour after sunset, a condensed Powerful Presence fireworks is launched in about 10 minutes. Enjoy the autumn fireworks in Dogashima with your family and friends. 〜Held in Information〜 [Held in days] Held in for 4 days! Saturday, September 27, 2025 and Sunday, September 28, 2025 Saturday, October 4 and Sunday, October 5 【Held in time】17:45~ about 10 minutes 【Held in】Dogashima Park 【Car parking lot】Approx. 200 cars Dogashima Park, Sunset Plaza Dogashima (2nd and 3rd Car Parking Lots), Former Rannosato Car Parking Lot [Remarks] Postponement in case of light rain or stormy weather to the day after the last day In case of Postponement, we will inform you on the Tourism Association social media __________________________________ 【Nishiizu Tourism Association】 2910-2 Nishina, Nishi-Izu Town, Kamo-gun, Shizuoka 📞0558-52-1268

Here are some recommended experiences. In Urahorocho, where forestry thrives, charcoal burning has been practiced for about 100 years. At one of the few remaining charcoal kilns in Japan, you can hear stories about charcoal from the producers and experience traditional Japanese techniques and culture. On this tour, you will visit shrines that convey Japanese history and culture, learn proper worship from a kannushi (Shinto priest), and after praying draw omikuji fortune slips and enjoy a tea ceremony as a form of Japanese hospitality. You will also take part in mochi-tsuki, the traditional ritual of pounding mochi offered to the gods, making and eating anko mochi (mochi with red bean paste) and ozoni (mochi soup) yourself. Mochi-tsuki is a Japanese ritual of giving thanks to the gods and receiving their blessing; because it is a cooperative activity done by several people, it also offers a chance to strengthen bonds among family and community. In the afternoon, you will try charcoal burning. In Japan, charcoal has long been produced by carbonizing wood using traditional techniques. Cooking over charcoal enhances the sweetness of ingredients and makes food more delicious. Charcoal also has other benefits, such as adsorbing impurities to purify water and removing odorous substances to deodorize. On this tour, you will taste the deliciousness of ingredients cooked on a charcoal barbecue. We want visitors to meet producers they would not normally encounter, learn about their thoughts, and experience the region’s culture and food. We hope these experiences lead to new discoveries and perspectives, helping people live healthier, richer lives. If you are interested, please apply at the following URL. We introduce some recommended experiences. In Urahorocho, where forestry flourishes, charcoal burning has been a livelihood for about 100 years. At one of the few remaining charcoal kilns in Japan, you can hear producers talk about charcoal and experience traditional Japanese techniques and culture. This tour visits places that let you feel Japan’s history and culture, including shrines where a kannushi will teach you the etiquette of worship directly. After visiting, you can draw omikuji and experience tea ceremony as Japanese hospitality. You will also try mochi-tsuki, making and eating anko mochi and ozoni yourself. Mochi-tsuki is a traditional Japanese ritual offering thanks to the gods and receiving their power; as a cooperative activity performed by several people, it provides an opportunity to deepen ties with family and local people. In the afternoon, you will experience charcoal burning. Using age-old traditional techniques, wood is carbonized to make charcoal in Japan. Grilling with charcoal brings out the sweetness of ingredients and cooks them deliciously. Charcoal also offers various effects, such as adsorbing impurities to purify water and adsorbing and removing substances that cause unpleasant odors to deodorize. On the tour, you will enjoy a charcoal-grilled barbecue to experience the food’s flavor. We want people to interact with producers they normally cannot meet, learn about their feelings, and taste the region’s culture and food. Through these experiences, we hope participants gain new discoveries and values and lead healthier, more fulfilling lives. If you are interested, please apply via the URL below. https://slow-life-hokkaido.com/tour/urahoro-charcoal-kiln-tour/...

Charcoal market with seafood The vivid colors of seafood and the fragrant smoke rising from the charcoal fire weave together tradition and vibrancy. A piece that conveys the warmth of the ancient city along with the bustle of the market.

Savor Higashiizu’s seasonal specialty: Inatori kinme. Kinmedai, or splendid alfonsino, is a beloved local specialty in Higashiizu. The fish landed at Inatori Port, known as Inatori kinme, stand out for their exceptional freshness and quality. Inatori kinme are caught with careful single-hook fishing and returned the same day thanks to boats that leave before dawn and come back in the afternoon. This day-trip fishing method keeps the flesh firm and full of fat. The recommended way to enjoy kinmedai is simmered in a savory broth, a preparation that brings out the fish’s rich flavor. In winter the higher fat content makes it especially delicious and a perfect match with steamed rice. When you visit Higashiizu, be sure to try the local taste of Inatori kinme!

Lured by the sound of baking This is a photo taken when I went to Nishiki Market in Kyoto. Even though it was raining, it was overflowing with tourists and students on school trips. In the shop, which is filled with steam with a sizzling sound, there are various seafood and shrimp grilled by the hands of the general.

[Event Information] The 11th Nippo Coast Rock Oyster Festival 2025 is being held again this year! Unlike true oysters that peak in winter, rock oysters are at their best in summer! Enjoy large, rich, creamy rock oysters! Period: Thursday, May 1, 2025 – Sunday, August 31, 2025 (Hyuga City, Kadogawa Town, Nobeoka City = from May 1; Saiki City = from May 9) Organizers: Nippo Coast Rock Oyster Festival Executive Committee (Hyuga City Tourism Association, Kadogawa Town Tourism Association, Nobeoka Tourism Association, Tourism Town Development Saiki) Inquiries: 0982-29-2155 (Nobeoka Tourism Association) 🎁 Gift Campaign 🎁 During the period, dine on rock oysters at participating stores and submit the entry postcard with the participating store’s stamp to enter a drawing for luxurious prizes! 1st prize: Luxury spiny lobster set × 5 winners 2nd prize: Local premium gourmet set worth 5,000 yen × 4 winners 3rd prize: Local premium gourmet set worth 3,000 yen × 10 winners Entries are valid if postmarked by Monday, September 1. *This event does not include sightseeing facility stamps. *The lottery will be held after the event ends, and only winners will be contacted. ★⭐Introducing Nobeoka City Participating Stores⭐★ 1. Kitaura Rinkai Park Kakiya Address: 2501-60 Furue, Kitaura Town, Nobeoka City, Kitaura Rinkai Park Phone: 0982-45-3039 Hours: 11:00–15:00 (Last order 14:00) Closed: Every Friday *Hours may change due to weather and other conditions 2. Roadside Station Kitaura Restaurant Kaisenkan Address: 3337-1 Furue, Kitaura Town, Nobeoka City Phone: 0982-45-3811 Hours: 10:30–16:00 (Last order 15:00) *Rock oysters available from May 12 Closed: New Year holidays 3. Fuku Fuku Address: 6-5 Shinmachi, Maru Building 1F, Nobeoka City Phone: 0982-32-0629 Hours: 17:00–22:00 Closed: Every Sunday 4. Ajidokoro Kokugikan Address: 2-3-4 Kasuga-machi, Nobeoka City Phone: 0982-32-5729 Hours: 11:00–15:00 (Last order 14:00) 17:00–22:00 (Last order 21:30) *Evenings on Fri and Sat only 17:00–22:30 (Last order 22:00) Closed: Every Monday *Open on national holidays and busy periods

Good evening. This is the Shakotan Tourism Association. It's been quite a while since I posted in February, but I would like to upload Shakotan Tourist Information little by little from this month. From April, it has been possible to pass to the tip of Cape Kamui. Cape Kamui has a fixed admission time, so please pay attention to the time in advance. For details, please see the Shakotan Tourism Association website. From April 25, the Water Observation Boat New Shakotan has also resumed business. Shakotan blues soft serve ice cream has also started at the shop in the Shakotan Town Tourist Center, so please come to Shakotan. We look forward to seeing you!

During the GW period, I traveled to Kushiro in the vicinity. A trip to enjoy Nature, hearth, sushi, and other seafood. The Hotel has the largest Car parking lot in the city, which can Car accommodate about 170 cars, and it is very convenient to put in and take out Car during your stay! https://www.princehotels.co.jp/kushiro/...

Robatayaki is an excellent cuisine in which seafood and meat are slowly grilled to bring out the aroma and umami. The shops you can enjoy are easily accessed from the Hotel, and you can enjoy the unique taste of the port town! Enjoy the Specialties Furnace Grilling!

\ Go with foreigners! Echizen Town Crab & History and Culture Monitor Tour/ I participated in a monitor tour Held in for foreigners in Echizen Town on March 15th. This monitor tour was planned to let people from overseas know about Echizen Town. Echizen Town has many historical places such as Echizen Crab and Echizen Pottery. I would like many foreigners to visit as a place where they can get to know Japan deeply. The monitor tour was attended by 10 foreigners from the prefecture. We will go sightseeing in Echizen Town for one day, and actually experience and listen to stories. All the foreigners who participated live in Fukui and speak Japanese well. There were people who could understand Japanese without an interpreter. So, all the explanations are in Japanese. There were some technical words, but everyone listened attentively. The tour starts from Echizen Coast. Unfortunately, I was not able to see the Echizen Crab auction that I had planned, but the "Echizen Morning Market Ka Thanksgiving Festival" is being held in. The Echizen Morning Market is an Events Held in at the Roadside Station Echizen where you can enjoy seafood and snow crab, mainly at fresh fish shops. Next, Visiting the site of the Echizen Crab Museum across the street. You can see the tools and history necessary for fishing in the paintings, the actual Echizen crabs and the creatures that live on the Echizen Coast. There is not much explanation in English, but since you can see the real thing, anyone can easily enjoy it. You can learn about the goodness and ecology of Echizen Crab, so you can learn a lot. Snow crab dish for lunch! I want many people to enjoy the unique taste of Echizen Town. After lunch, go to Tsurugi Shrine. Tsurugi Shrine is a shrine related to the Oda Nobunaga clan. I would recommend this place to foreigners who like Warlords. It may have been quite difficult to talk about Japanese gods appearing in shrines. However, there is no doubt that it is a story that is difficult to hear. We Visiting the site of a clay factory that makes clay, which is indispensable for Echizen pottery, and listened in detail to the story of the soil of Echizen pottery. The soil used for Echizen pottery is from Echizen. Echizen pottery is made from the soil stage. In the past, soil was harvested even in rice fields, but after a long time, it is said that it is mainly taken from the mountains. The soil is a blend of three types. There are fine, coarse, and in-between, and it seems that they use different things depending on the work, but it was a vacation and there were few machines moving, so it was difficult to and it. However, it was a very valuable experience to be able to walk around the factory. The story of how the factory is devising ways to lead to the SDGs so that there is as little waste as possible is easy for foreigners to get used to. Next, we went to the Ancient Kiln Museums. The Ancient Kiln Museum is Located in Echizen Pottery Village. Thereare I have been to the pottery Village many times, but this was the first time I entered. You will be guided inside with commentary. The Museums has two floors. On the first floor, there are many pottery items that show the history of Echizen pottery. Many Documents by Professor Kuemon Water, a leading researcher on Echizen ancient kilns, are also on display. The first pottery was Sueware, which came from the Korean Peninsula. It reminded me of a Japan history class. The oldest Echizen pottery is said to be around 900 years old. Echizen pottery is one of the six ancient kilns. It is said that the six ancient kilns refer to pottery that has continued from the Heian period to the present day. Other Famous dishes include Bizen ware and Tamba ware. It is said that some foreigners are touring the six ancient kilns. I enjoyed listening to explanations such as "What was the jar used for?" with quizzes. Pottery for preserving Sake and grain seeds is obvious to Japan people, but foreigners seem to have a different perspective and it. The transition of Echizen pottery is very interesting for us to see. By all means, when you visit, please take your time and feel the changes of your own and other generations. Finally, we went to the Echizen Pottery Hall. After learning about the soil and history, seeing the latest Echizen pottery works became more interesting and even more interesting. Everyone enjoyed shopping for Echizen pottery. There was also an ochoko that took advantage of the tenacity of Echizen pottery. By making it thinner, it is possible to carry Sake to the tip of the tongue, where it is easy to feel the taste of Sake. There was also a Gacha Gacha where you can enjoy Echizen Pottery very fun and at a great price. Gacha Gacha is also booming among foreigners. In addition to winning ochoko and capsule-sized Echizen pottery, there is also the possibility that the jackpot is a tea bowl. I'm happy to win any of them. The Swiss kid who was taking on the challenge right away got a chopstick rest and a chopstick. A one-day tour of Echizen Town. Everyone was having a lot of fun. I was very happy that it was also a time when I could get to know Japan more deeply. I hope that more foreigners will visit and enjoy Echizen Town in the future.

🌸✨ Koganezaki Sakura Festival Special Sale! ✨🌸 At the "Koganezaki Sakura Festival" Held in on Sunday, April 6, we will offer the popular local gourmet "Izu no Kyokumeshi" at a special price! 🎯 🍽️ What is "Izu's Extreme"? An exquisite craft and retort food brand born to Broadcasting the charm of Nishi-Izu Town, Matsuzaki Town, and Minami-Izu Town in the "polar region" of Izu to the whole country. Local high-quality ingredients that could only be tasted are finished so that you can easily enjoy them. 🌊 "Shio Bonito and abalone "extreme dashi" curry" A European-style curry packed with deep richness and umami using the traditional ingredient "Shio Bonito" from Nishi-Izu Town and the large, luxurious "abalone" from Minami-Izu Town. 🦀 "Matsuzaki snow crab's "extreme horse" porridge" The whole shell of "snow crab (Moku snow crab)", which has been popular in Matsuzaki for a long time, is used. It is a Gastronomical delicacies with a rich flavor that spreads from the moment you open the seal. 🌟 The ambassador is "Izu no Nushi Fishing"! In order to make "Izu no Kyomeshi" widely known, two people from the Popular YouTube channel "Izu no Nushi Fishing" have been appointed as ambassadors! In the world view of camping × food × Sake, we are 🔥 Broadcasting "Izu's deliciousness" 🌸 Gari on site on the day! 🌸 Enjoy the exquisite 🌅💫 gourmet food where you can luxuriously enjoy the rich blessings of Izu The moment when deliciousness and impression meet at the Koganezaki Sakura Festival. We look forward to seeing you there! 🙌✨

／ The third largest Landings in Japan! Firefly Squid in season in Spring! ＼ Crab fishing ended on March 20th, and I would like to say that it is a little Vacation, but now the fishermen in Echizen Town have switched to aiming for firefly Squid! Speaking of firefly squid, Toyama is famous, but in fact, Echizen Town is also a major production area of firefly squid. Hyogo Prefecture is in first place, Toyama Prefecture is in second place, and Fukui Prefecture is in third place! In the port of Echizen Town, which is responsible for most of the Landings, firefly squid are being Landed! Come to Echizen Town in Spring to eat the nutritious and sparkling firefly Squid! ↓ Shops where you can buy and eat firefly Squid ↓ < fishmonger> ◎ Echizen Uoichi https://g.co/kgs/8r6dtjs... ◎ Beach Mart Maru https://g.co/kgs/7aHsNd3... < Restaurant > ◎ Seafood restaurant Echizen https://g.co/kgs/FBMC5oo...

Hawk crab 🦀 × Strawberry 🍓 × Diving 🤿 📍 Ida, Nishi-Izu, Shizuoka It's that time of year again! ✨ Annual event, Winter Accommodation Tour in Ida! Of course, you can enjoy diving in the sparkling sea with a transparency of 20 meters, but speaking of the Fun of after-dive... Gourmet! 😋 Suruga Bay, which stretches out on the west side of the Izu Peninsula, is the deepest bay in Japan. Surrounded by green mountains and quiet coves, Ida is a lovely and laid-back place with 🌿✨ rape fields in full bloom in early Spring And! Speaking of Suruga Bay... 🦀 One of the world's largest crabs! Precious crabs that can only be eaten here are luxuriously served at the inn that takes care of them every year! 🤩 Takaashi crab that appears in a surprising volume, heaping sashimi, Cooked fish... Anyway, I can't eat it all! If you eat it with crab miso that seems to overflow, it's already too good ... 🤤✨ And the next day... Strawberry picking 🍓✨! In Izu, you can enjoy 😍 not only seafood, but also sweet and juicy strawberries Eat freshly picked ripe strawberries to your heart's content and be very satisfied with the tour until the end! This year, everyone will eat, drink, dive, laugh, "I can't stop diving because of this!" is a big Gari! 😁🎶 For Hokule'a Shonan tours, please 👍 leave not only diving but also sightseeing and gourmet food A special tour where you can spend a luxurious time while enjoying the seasonal flavors unique to winter. ✨ We will ✨💡 provide you with the best day ---------------------- 😍 The ocean connects the 🌎✨ world Let's embark on a journey into a world that has not yet been seen! 🇯🇵🗻
 🤿 Dive Shop Hokule'a Shonan 🏝️ 
⭐️ Experience Diving
 ⭐️ Snorkeling
 ⭐️ Sense acquisition
 ⭐️ Fun Diving

 We have a program that everyone can enjoy, from beginners to professional divers! 
 Small group size, so even beginners can feel safe and secure ✨ PADI 5-Star Certified Center🏅

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 🤿 Dive Shop Hokule'a Shonan 🏝️
 🏠1 hour from JR Tokyo Station + 30 seconds 🚶 ♀️ walk from JR Hiratsuka Station

January has flown by and February has begun! Sapporo has big Events such as snow festivals, and hotels It is 🤗 crowded with many people This is 😎 an introduction to the Limited Menu for the first half of February that started in February 🌊 Plenty of domestic barley and soybeans seafood doria 🦐 Vegetable soup with shrimp Soba (buckwheat noodles) (salty) 🐄 Stir-fried beef with black pepper (with rice and sasai) 🍚 Hokkaido Steak Beef Bowl (with small bowl, incense and miso soup) Use it slowly at the hotel restaurant with a sense of freedom! Reservations and details 📞 011-222-1522 (direct line to restaurant reservations) or On the hotel website. We look ✨ forward to seeing you

Asama Hot Spring Seafood Festival What!!!!! Held in a seafood festival in Umino Prefecture. Date: February 22 (Sat) 23 (Sun) 11 a.m. ~ 6 p.m. 　　　　　24th (Mon) 11 a.m. ~ 4 p.m. The location is Asama Hot Spring Square (next to Hot Plaza Asama). The nearest bus stop is the square in front of Asama Hot Spring If you are coming by car, Matsumoto City Se Kiss Iheim Matsumoto Stadium (Matsumoto City Baseball Stadium) Use the Car parking lot on the north side. From 2 p.m. on the 22nd, "Tuna Demolition Show" by Otaki groups Every day from 3 p.m. Fun "Fish Sprinkling"...... Behavior of sponsorship coupons and sweets Events Although it is cold, please come to Asama Hot Spring and enjoy delicious seafood and warm Hot Spring ♨ Enjoy (^^ ♪

✨ The most gourmet tour of the year! ✨ Do you know the best gourmet tour in Hokule'a Shonan? That is [Crab Gurume & Strawberry Picking Tour] 💡 This year, too, Held in on 2/15 (Sat) - 16 (Sun)! Dive 🤿 underwater with a transparency of at least 15 meters during the day Dinner is sashimi funmori, extra-large boiled fish, scallops, Haliotis, Turbo sazae, shrimp 🐟 There! The biggest crab in the world! Up to 🦀 Takaashi Crab More food than you 🍴 can get on the table On the way back on the second day, sweet ~ "Strawberry picking 🍓" A special tour👏 where you can enjoy diving and food to your heart's content The remaining [4 people] are 😊 available Popular tour, so make a reservation as soon as possible 🙏 We look 😋 forward to your participation