Fresh “Seki Aji,” treasure of Bungo, personally caught by the owner himself.
Popular “seafood bowl” The delicious flavors you eat for breakfast enrich the start of your day.
Kabosu flounder is also popular.
Kaiseki cuisine featuring fresh ≪Sashimi of regional fish≫ caught in Beppu Bay and other seasonal delights.
Our specialty is fish caught in Beppu Bay.Freshness, like fish that was just caught, is maintained in the large fish tank on the 1st floor.
《Guest room or private venue * Additional fee is required if guest room is requested. Please check when making the reservation.》
A dish packed with flavors of Oita including Sashimi, steamed, and grilled seasonal fish.
* Due to seasonal availabilities, offerings are subject to change from the fish pictured.
Thank you for your understanding.
Kaiseki featuring Oita brand fish including Seki Aji, Seki Saba, Kabosu Flounder.
half board!【Oita Specialty】Sashimi of live Seki Aji and Seki Saba.
Japanese horse mackerel and chub mackerel caught in Bungo Channel, where the waters of Seto Inland Sea and Pacific Ocean collide, are called “Seki Aji” and “Seki Saba,” respectively. Please take this opportunity to try them.
* Due to seasonal availabilities, offerings are subject to change from the fish pictured.Thank you for your understanding.
A must-see for fish-lovers!!【Oita brand fish】“Kabosu flounder raised with Kabosu” Sashimi Kaiseki.
Collaboration between farmed flounders from Oita and the feed containing Kabosu, an Oita specialty.
Would you like to try a new Oita brand of “Kabosu flounder”?
* Due to seasonal availabilities, offerings are subject to change from the fish pictured.Thank you for your understanding.
An extravagant Kaiseki featuring a bounty from the mountains of Bungo, “Bungo beef.”
【Oita specialty】『Bungo beef』200ｇ
This is a Japanese Kaiseki cuisine featuring select Bungo beef steak and seasonal Sashimi.
A popular plan offering 1 piece of premium Bungo beef steak per guest.
* Due to seasonal availabilities, offerings are subject to change from the fish pictured.Thank you for your understanding.
Oita Beppu is a treasury of fresh seafood.Bungo Channel is surrounded by Oita Prefecture in Kyushu and Ehime Prefecture in Shikoku.
Due to this tight landform and the mixing of warm and cold currents in Bungo Channel yield meaty, delicious fish.
Japanese horse mackerel and chub mackerel caught by pole and line fishing method in“Saganoseki,”
the narrowest part of Bungo Channel are called “Seki Aji” and “Seki Saba,” respectively, and known as brands of fish from Oita.
Additionally, “Kabosu flounder,” a collaboration of specialty items from Oita, is also popular as a brand of fish from Oita.
Seki Aji and Seki Saba refer to Japanese horse mackerel and chub mackerel, respectively, caught by pole and line fishing method off of the Saganoseki in Oita Prefecture.
Saganoseki has fast current, which yields meaty fish in good condition.Additionally, the area has plenty of feed, and as a result, the fish are fatty. Therefore, the fish here are more delicious than those from other areas.
“Seki Aji/ Seki Saba” are in season between March and October.
Squeeze some “Kabosu,” a specialty grown in Oita, to further enhance the flavors.
“Kabosu flounder,” a new brand of fish from Oita, created through the collaboration of “farmed flounder”from Oita Prefecture, the top producer in Japan, and “Kabosu.”Mixing the juice from “Kabosu” in 1% of the feed eliminates the distinctive fishy smell and further enhances the flavors of Sashimi.
“Kabosu flounder” is in season around February ~ April (all year)
Collaboration between “farmed flounder,” from the top producer in Japan, and “Kabosu".
Breakfast at Hotel Nagisa is 《Regional cuisine “Ryukyu Seafood Bowl”》
Enjoy fresh seafood starting in the morning.This is a dish possible at our hotel, where live fish is a specialty.
Enjoy fresh seafood at breakfast, the start of a day.
Oita Specialty “Ryukyu Bowl.”A seafood bowl featuring fresh fish pieces marinated in special sauce.
【Oita Specialty】Ryukyu Bowl” has fresh fish pieces marinated in special sauce.
Fresh fish pieces, horse mackerel, mackerel, Japanese amberjack, and greater amberjack, are marinated in a mixture of soy sauce, Sake, Mirin, ginger, and sesame seeds.