Recommended Special Order Dishes
Please notify us when making your reservation.

Lightly roasted bonito 1,260yen/serving (Tosa-style)

Sanma (mackerel pike) sashimi 1,050yen/serving

Anko (an angler) nabe from 2,100yen

Awabi (abalone) sashimi from 4,200yen/serving

Deep-fried mehikari 840yen/serving

*	Regardless of the charge, please notify us if there is any particular food you like (or dislike) - we are also able to provide meat dishes.
*	For day guests, rooms can be used free of charge for up to three hours, but a 1,050yen fee is charged for each hour in excess of this time.

For a Little Luxury... Chef's Special Course 1 night/2 meals 21,000yen/day guests 10,500yen Please leave it up to the chef. He will answer your requests with regard to ingredients as far as possible. Please let the chef know the ingredients you like.
Chef's Special Dishes

At Hotel Uosho, we do our best to provide tremendous dishes that make full use of produce in-season, as well as unusual foods which have been caught on the day.

13,650yen (regular) course/day guests 6,825yen Menu changes according to season.

15,750yen (regular) course/day guests 7,875yen Menu changes according to season.

*	Ingredients acquired only in small quantities are advised on as a special menu on the daily specials board.
*	At Hotel Uosho, anko nabe (anglerfish meat served hot with vegetables in a pot) becomes the main dish in winter for regular courses for which the charge is 10,000yen or more.

Harugatsuo (bonito), mehikari, sayori (halfbeak), tsubukai, shuurikai, matsumo, noresore, anago (conger eel) Deep-fried and tempura mehikari Mehikari, which at this time of the year has just the right amount of fat, is ideally suited to tempura and deep-frying. Even covered in batter it is not oily, so please try this lightly seasoned, refined taste. * Mehikari can be deep fried if requested.

Awabi (abalone), gaze, mambo, hiika, hiragani, katsuo (bonito), madako, kawabaki, mirumiru Mambo (ocean sunfish) sushi Called "shark meat" in the Tohoku Region, mambo is a bland white meat with a beautiful texture, which makes it perfectly suited to sashimi. Uni (sea urchin) cooked in a clam shell Fresh sea urchin is piled into the empty shell of a surf clam, where it is braised over a charcoal fire, making for a very popular dish.

Sanma (mackerel pike), modori katsuo (bonito), yanagi karei (flounder), sake (salmon), maika, ainame, aji (horse mackerel), hirame (flounder) Sanma (mackerel pike) Sashimi The mackerel pike caught on the Iwaki Coastline in September and October have a fat content of some 20%, making this the best to season to eat these fish. Why not try this sanma as sashimi, which can only be eaten while it's fresh. 1,050yen/serving

Anko (anglerfish), namera karei (flounder), donko, madara, nunuki, namako (sea cucumber), kaki (oysters), hijiki Anko (Anglerfish)-no-Dobujiru Anko nabe (anglerfish meat served hot with vegetables in a pot) has become one of Hotel Uosho's most requested dishes, and the dobujiru which is made by boiling up fillets of winter anko (anglermeat) rich in fat, without using water, instead using the moisture of the anko itself, has an unusual flavor which only permits the use of fresh ingredients. Why not try the winter attractions of Iwaki, which have a contrasting flavor to the nabe. * This is a special order, so reservations must be made beforehand. Guests are charged an additional 2,100yen per person (minimum of 2 people).

The ingredients for the seasonal menus for each season are examples of the seafood brought into Onahama Port. Please understand that all of these ingredients will not be included in dishes served to our guests. We will do our best to comply with your requests for particular food, so please feel free to ask. (Depending on the ingredients, some items may constitute a separate order.)