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Okimizuki is the restaurant situated within Kamo Aquarium, recognized as the largest jellyfish-themed aquarium globally. The establishment is led by Suda Takeshi, a seafood chef renowned for his exceptional skills in preparing sole sashimi and his expertise in handling fugu fish (blowfish).

Chef Suda holds the national diploma required for safely cooking fugu fish for patrons, ensuring there is no risk for those tempted by this renowned delicacy. Among Chef Suda’s notable creations is the fugu sashimi artfully arranged into the shape of a crane, showcasing his culinary mastery.

In addition to his expertise in seafood, Chef Suda is celebrated for his innovative approach to Tsuruoka’s traditional dishes, incorporating them into modern menus. One such creation is the Kitamaebune Gozen menu, introduced in 2021. This menu pays homage to the culinary discoveries and innovations brought to Tsuruoka by merchants sailing along the Kitamae maritime road from the 18th century to the early 20th century.

Naa is a quaint restaurant tucked behind a farm, offering a unique dining experience. The proprietors utilize organic vegetables primarily cultivated on the farm. The restaurant’s interior reflects the typical style of the 80s in Japan, providing a nostalgic ambiance. From inside, patrons can enjoy a panoramic view of Mt. Gassan and Mt. Kinbo.

For those eager to savor Tsuruoka’s delectable vegetable cuisine in a setting reminiscent of a Japanese family meal, a visit to Naa is highly recommended. Lunch menus begin at 990 yen, while dinner options start at 3,000 yen.

Takitaro is a restaurant that specializes in serving traditional local cuisine for both lunch and dinner. With lunch menus starting at 1200 yen per person, the focus is on showcasing the richness of local seafood. Depending on the season, Takitaro also features typical seasonal dishes, such as Yamagata’s imoni potato soup in autumn or the kandara-jiru black cod soup in winter.

For those seeking to experience the soulful flavors of Tsuruoka’s cuisine at affordable prices and conveniently located around the station (just an 8-minute walk away), Takitaro is a must-visit destination.

As you stroll through the Yutagawa hot spring town, you can’t miss “Parosu Yutagawa.” It’s this popular spot known for Yutagawa’s special Hyottoko sweet buns and the crowd-pleaser Dadacha beans soft serve ice cream. It’s just the right distance for a relaxed walk from your inn. And since there are no convenience stores in Yutagawa Onsen, if you fancy grabbing some canned beer, juice, or snacks, make your way to “Parosu Yutagawa.” Plus, its retro vibe is cute, and you can take a breather on the bench by the storefront.

Shojin-ryori 精進料理 (“the food for spiritual elevation”)’s origins stems from Buddhism. It is a type of food that was elaborated in order to fit Buddha’s precepts of non-violence (veganism) and spiritual focus (no use of ingredients with strong odors that could disturb the trainee’s mind). However, in the Dewa Sanzan, as the religious separation between Buddhism and Shintoism occured in 1869, making the Buddhist temples convert to Shintoism all across the Dewa Sanzan, the food has evolved from its original Buddhism ancestry and has integrated Shintoist principles in its elaboration process.

For example, Dewa Sanzan’s shojin-ryori is not strictly vegan anymore as Shinto has no dietary restriction regarding fish. This is why it incorporates bonito powder (known as “katsuo-dashi”) in dishes like miso-soups or miso-based sauces. However, the use of non-fish animals flesh is still prohibited as it is regarded as “impure” in the Shinto religion. For the same reason, ingredients that are normally prohibited in the Buddhist shojin-ryori like ginger, onion or leek for the reason they are seen as “mind disturbances” in the Buddhist religion, can be found in the Dewa Sanzan’s shojin-ryori menu.

Dewa Sanzan’s shojin-ryori has been thought to offer the customers an overview of the bounties in the mountains by featuring seasonal “sansai” (mountain edible plants, or “mountain vegetables”) and fruits. The menu varies according to the season. In spring, customers will find a big variety of sansai as it is the season where most of them can be gathered in the forests. In summer, there will be many dishes with summer vegetables grown by the villagers in the mountain such as : eggplant, tomato, okra, dadachamame… Autumn is the season of mushrooms so customers will enjoy many dishes like maitake tempura, nameko miso soup, or shiitake simmered in miso. Winter is the season when customers can discover all the efforts the villagers have put into preserving the food in the Summer/Autumn season through pickling or salting processes with dishes like: salted warabi ferns, salted cucumber pickles or cabbage in vinegar.

Dewa Sanzan’s Shojin-ryori can be enjoyed in the shukubo lodges and ryokan in Mt. Haguro or in Mt. Yudono’s Sanrojo pilgrim lodge. However, a reservation must be made prior to the customer’s arrival as each meal is prepared one by one. If you need your menu to be vegan, please inquire to the restaurant of your choice if they can cater to your needs beforehand.

Average price for a Shojin-ryori lunch in the Dewa Sanzan : 3600 – 4200 yen

List of places to eat Shojin-ryori:

Tamonkan – Reservation by email : toki-a@blue.plala.or.jp

Daishinbo – Reservation online (starting from 5 persons)

Miyatabo – Reservation online

Saikan – Reservation by phone : (+81) 0235-62-2357

Sanzan Daiai Kyokai (Choenbo, Chodenbo) – Reservation by phone (+81) 0235-62-2282

Kanbayashibo – Reservation by email: katukane@minos.ocn.en.jp (starting from 2 persons, 7 days before desired date of lunch)

If there is a symbol of Autumn in Tsuruoka, it is without doubt the Imoni soup! Imoni means “Simmered yams”, a name given to the dish’s main ingredient: taro tubers.

The inner region of Yamagata Prefecture (“nairiku” 内陸) has its own version of the Imoni soup, which features beef with a sweet soy sauce seasoning. However, in the Shonai region on the Japan Sea side of the same prefecture, which includes Tsuruoka City, Imoni soup relies on pork meat and miso-based seasoning.

In Shonai, the essential ingredients for Imoni include taro tuber, as well as pork (thinly minced), leek, burdock, konjac, various mushrooms like shimeji and shiitake, and thick-fried tofu (“atsuage” 厚揚げ), making it a hearty and richly flavored dish.

The full-scale cultivation of rice in the Shonai region began in the 8th century after the establishment of the Dewa Province. During the Edo period (1603-1868), the lord of the Shonai domain, Tadamasa Sakai, encouraged rice cultivation, leading to increased production. Shonai became renowned as a major rice-producing region throughout the country. In 1649, a trade treaty with Osaka and Kanazawa was established in Sakata, and Sakata in Dewa became a central hub for rice trade. When Edo (current Tokyo) faced a severe famine, the shogunate established the western sea route (Kitamae ships) and transported a large amount of rice from the Shonai Plains to the capital.

Moreover, the Shonai region has supported many private farmers since the Meiji era (19th century). One of them, Kameji Abe from Shonai Town, bred the “Kamenoo” variety. From the late Meiji era to the Taisho period (1912-1926), it was cultivated not only in Japan but also in the Korean Peninsula and Taiwan, earning a place among Japan’s top three excellent rice varieties. The lineage of popular varieties like “Koshihikari,” “Sasanishiki,” and “Haenuki” can be traced back to the “Kamenoo” cultivar.

​In recent years, the pursuit of delicious rice cultivation has led to the creation of various rice varieties, such as:

• Tsuyahime (Yamagata 97): As the name suggests (“Shiny Princess”), this rice is characterized by its remarkable whiteness and luster. It not only has a glossy finish when cooked but also boasts a well-balanced sweetness, umami, and stickiness that lingers in the mouth after eating. It is popular not only for its natural flavor but also for remaining delicious even when cooled.
• Haenuki (Yamagata 45): Haenuki has firm rice grains with good stickiness and a satisfying chewiness. The more you chew, the more its umami and sweetness spread in your mouth. Its consistent quality, which remains delicious even when cooled, has made it popular in commercial use as well.
• Yukiwakamaru (Yamagata 112): A relatively new brand of rice in Yamagata Prefecture following “Haenuki” and “Tsuyahime,” it took over ten years to develop this variety. Starting from the 2018 harvest, Yukiwakamaru is an exceptionally new type of rice. The cooked rice has a striking whiteness, excellent gloss, and large, well-defined grains.

Hinagashi (sweets to offer at the Dolls’ Festival) are typically made to reflect the specialties of the region. They include ingredients thought to promote good health, represent success, and appeal to children. Depending on the shops, the shapes of sweets will vary, featuring ingredients such as bamboo shoots, peaches, persimmon, or sea bream. Tsuruoka’s hinagashi has been influenced by Kyoto’s elegant and refined culture and use of “shinko zaiku” (figurines made of sugar and rice-flour dough) which was common during the Edo period in Edo. Tsuruoka’s unique style of hinagashi displays gratitude for good fortune and wishing for the growth and happiness of girls. It has become an indispensable part of the hinamatsuri of Tsuruoka. Tsuruoka’s hinamatsuri incorporates the culture of Kyoto and Edo, and Tsuruoka’s confectionery craftsmen have worked hard to develop their own hinagashi, passing down their practices. Today, hinagashi is an indispensable part of Tsuruoka’s hinamatsuri.

The busiest time for producing hinagashi is from mid-February until early-April. In Tsuruoka city and its surrounding region, hinamatsuri is celebrated on March 3 or April 3, depending on each family’s wishes.

(from https://www.tsuruokagastronomy.com/ )

“Indigenous crops” refer to vegetables, fruit trees, grains, and other crops that have been cultivated for many centuries in a particular region and have been embraced by the local people to keep its genetic uniqueness intact. Indigenous crops have long supported our daily lives and played a significant role in preserving the unique cultural heritage of the region. In Shonai and Tsuruoka, as many as 60 varieties of indigenous crops have been identified, serving as biological resources with genetic diversity. These crops are not only valuable for their agricultural heritage but also for the transmission of cultivation techniques and culinary traditions. They are considered “living cultural heritage” to be passed down to the next generation, and various projects are underway to ensure their continuation.

One such indigenous crop is the “Moso Bamboo Shoot.” These high-quality bamboo shoots can be eaten without the need for debittering. They have a mild flavor and a soft, tender texture. While there are different theories about their origin, some suggest that they were brought back by ascetics from Kyoto on northern-bound ships and planted in temples and shrines. In Shonai, they are commonly enjoyed as “Moso-jiru Soup,” cooked with thick-fried tofu, shiitake mushrooms, miso, and sake lees. This dish has become a beloved springtime tradition in the region.

The Moso bamboo has a crunchy texture with a spicy aftertaste.

Moso-jiru is the quintessential springtime dish in Tsuruoka. It’s a hearty soup that stars the Moso bamboo shoot as its main ingredient, gently simmered in a sweet miso-based broth alongside shiitake mushrooms and deep-fried tofu (atsuage). The Yutagawa Onsen area, in particular, is renowned for crafting some of the finest moso-jiru soups, thanks to the abundance of bamboo shoots found in the forests surrounding the village.

Edible chrysanthemum (mottegiku もって菊) is a staple summer/autumn dish in Tsuruoka, eaten cold marinated in a sweet-sour sauce. The petals are tubular, and the flowers are semi-double or double, giving them a medium size. There are two varieties of mottegiku: purple and yellow.One of the distinctive features of the Akigiku is its crisp and crunchy texture due to the tubular shape of the petals. It is also known for its subtle fragrance, sweetness, and a hint of bitterness. The name of the dish “mottenohoka” (“unbelievable”) is said to have originated from the idea that “it is unbelievable to eat the chrysanthemum, symbol of the Imperial Family” or from the notion that the chrysanthemum is “unbelievably delicious.”    

Yunohama Onsen, which history goes back 1,000 years ago, is a coastal hot spring resort where hotels and inns line the coast of the Sea of Japan. Its origins are traced back to the legend that in the years 1050’s, a bleeding turtle soothed its wounds in the hot water that welled up by the seaside. The vast sandy beach and the setting sun over the Sea of Japan create breathtaking scenery. Some accommodations offer the opportunity to enjoy the sunset over the Sea of Japan while bathing.

In the surrounding area, you can find the Zenpoji Temple : one of Japan’s 3 Main Soto Zen Buddhist Temples, the Kamo Aquarium, Oyama village and its sake breweries, and easy access to Shonai Airport and the Yamagata Expressway.

Near the Kameya ryokan and not far from the beach, there is a popular foot bath and a drinking fountain. The foot baths are designed with accessibility in mind and are appreciated by the elderly. Some inns such as Tatsunoyu also offer day-use hot spring services, don’t hesitate to use their baths after a visit to the aquarium or to Zenpoji for example!

List of hotels/ryokan/inns

Hotels/ryokan

Name	Phone number	Capacity (persons)	Address
Kameya	0235-75-2301	400	Yunohama 1-5-50
Yukaitei Miyajima	0235-75-2311	210	Yunohama 1-6-4
Yunohama Hotel	0235-75-2359	25	Yunohama 1-3-36
Yusuitei Isagoya	0235-75-2211	261	Yunohama 1-8-7
Takeya Hotel	0235-75-2031	250	Yunohama 1-9-25
Ikkyu	0235-75-2121	66	Yunohama 1-10-29
Tatsunoyu	0235-75-2241	130	Yunohama 2-4-47
Hamaakari	0235-75-2134	75	Yunohama 1-26-4
Hotel Tetraresort Tsuruoka	0235-76-3800	250	Shimogawa-ji Shojiba 358-3
Hanayubi Nihonkai	0235-75-2021	300	Shimogawa-ji Kubohata 1-523
Seiyo Saryo	0235-75-2188	9 rooms	Yunohama 1-25-1

Guesthouses/inns

Name	Phone number	Address
Fukuhokan	0235-76-2936	Yunohama 1-9-34
Hamaizumi	0235-75-2418	Yunohama 1-12-31
Shirahamaya	0235-75-2275	Yunohama 1-15-7
Masagoya	0235-75-2057	Yunohama 1-19-26

Bicycle rental “Wakame”!

Duration: From April to November 30th

Hours: 9:30 AM to 5:00 PM Note: If returned by 5:00 PM, the deposit will be refunded (Deposit System)

Fees (Per Day):

• Electric Bicycles: ¥2,500 per unit (Including tax and a  ¥1,000 deposit)
  • Includes 4 units of mama-chari type and 4 units of sports type.
• Geared Bicycles: ¥1,000 per unit (Including tax and a ¥500 deposit)
  • Includes 4 units of mama-chari type.

Where? Yunohama Hot Spring Sightseeing Information Center 湯野浜温泉観光協会 (Google maps)