Kuroshio calendar for seasonal seafood

Savor seasonal seafood carried to the Kii Peninsula by the Kuroshio (black current).
* You can order seasonal seafood dishes in addition to regular dishes (at the table). Please note that seafood may not be available even when it is in season.

Kuroshio calendar for seasonal seafood
Spring: Bonito
Bonito
Sakuradai (a kind of sea bream)

Bonito that ride the Kuroshio and move up the Japanese archipelago are known as hatsugatsuo. Among them, bonito caught in the sea of Nanki are called mochigatsuo, which was named after their sticky texture like mochi (rice cake).
(The left photo shows sakuradai )

Summer: Largehead hairtail
Largehead hairtail
Abalone

This fish measures 1.5 meters in length.Arita City in the Kii region has the largest catch of the fish in Japan.Although this white fish is thought to have a simple taste, it is rich in fat when in season and is great as sashimi.
(The left photo shows abalone)

Autumn: Japanese spiny lobster
Japanese spiny lobster

This nocturnal lobster inhabits rocks at depths of 10 to 30 meters. It tastes good throughout the year, but is best from around October to February, when it is rich in fat after finishing spawning in summer and gathering strength in autumn.

Winter: Longtooth grouper
Longtooth grouper

A large one weighs 50 to 80 kilograms. The fish is known as phantom fish as it is rarely caught. Some gourmets say it is more delicious than Puffer fish. Typical dishes include thin-sliced sashimi and nabe (Japanese hot pot). It has a light texture, but is rich in fat and tasty in winter.

Beverages

Beverages

The Kishu region, which is famous for its abundant nature and Kumano Sanzan (three grand shrines),is also known for its quality water, which provides good sake. The variety of alcohol available includes plum wine and sake, shochu and Nagisa Beer, a local beer in Nanki Shirahama.

Breakfast

Breakfast

Japanese cuisine is served for breakfast.Start your day with healthy Japanese dishes featuring local ingredients.