Nanki Shirahama Marriott Hotel is introducing "Hokkaido Gastronomy Journey in Shirahama," an autumn-limited dinner course served at the hotel's restaurant "Grill & Dining G," available from September 1 (Tuesday) through November 30 (Monday), 2026. The course brings together seasonal ingredients from Hokkaido and Wakayama Prefecture.
Hokkaido and Wakayama Prefecture share a long-standing culinary connection built on the bounty of the sea and a shared dashi (broth) culture. Despite their differing climates and landscapes, both regions have cultivated distinct food cultures of their own, and this autumn gastronomy course draws on the appeal of each, expressing it dish by dish. To prepare the course, the chef traveled to Hokkaido in person, engaging directly with the region's shifting natural environment and channeling the dedication and skill of the producers who protect and nurture its bounty into every dish.
The course carefully selects Hokkaido specialties, from king crab enjoyed hama-yaki (beach-grilled) style and hokkigai (surf clam) sashimi dressed in Yuasa soy sauce, to Ezo venison prized for its firm, fine-grained red meat. These are paired with Wakayama's celebrated ingredients, including kue (longtooth grouper), Kinzanji miso, and jabara citrus, creating a course that lets each region's charm shine through. While honoring the aroma of dashi and the natural flavor of each ingredient, the dishes are elevated into a colorful expression of the autumn harvest.
Enjoy a culinary journey between Hokkaido and Wakayama, woven together through the flavors of each region's captivating ingredients.
About "Hokkaido Gastronomy Journey in Shirahama"
The hotel is offering a Japanese kaiseki course along with two Western-style dinner courses, each blending the food cultures of Hokkaido and Wakayama Prefecture.
Among the three, the "Seasonal Dinner Course for Autumn -Standard-" is a recommended way to experience the full appeal of this campaign. It opens with a pumpkin dumpling, a twist on a Hokkaido regional dish, filled with foie gras and grilled until fragrant with Yuasa soy sauce. Hokkaido sockeye salmon is given the rich depth of Kinzanji miso in a playful fish course inspired by chan-chan-yaki. For the main course, the hotel uses "Akan pork," raised amid the pristine underground springs fed by Lake Akan and Kushiro's expansive natural environment. The well-balanced fillet, with its mix of lean and fatty meat, is grilled and served alongside a risotto styled after Wakayama's famous cha-gayu (tea-steeped rice porridge).
Enjoy dishes found nowhere else, where the ingredients nurtured by Hokkaido's rich land meet the fermentation culture and regional flavors of Wakayama.
Seasonal Dinner Course for Autumn -Standard-
Menu
Amuse: Pumpkin dumpling filled with foie gras (Hokkaido: pumpkin × Wakayama: Yuasa soy sauce)
Hors d'oeuvre: Snow crab and root vegetable timbale with anpogaki (dried persimmon) mousse (Hokkaido: snow crab × Wakayama: anpogaki)
Soup: Potato royale, cappuccino-style, fragrant with budo-sansho pepper (Hokkaido: potato × Wakayama: budo-sansho)
Poisson: Grilled sockeye salmon and sautéed seasonal vegetables, Kinzanji miso flavor (Hokkaido: sockeye salmon × Wakayama: Kinzanji miso)
Viande: Grilled Akan pork fillet, tart filled with cha-gayu (Hokkaido: Akan pork × Wakayama: cha-gayu, a local dish)
Dessert: Fromage blanc blancmange with haskap berry sauce (Hokkaido: fromage blanc × Wakayama: Shine Muscat)
"Hokkaido" and "Wakayama" above indicate the origin of each ingredient.
Seasonal Dinner Course for Autumn -Premium-
Lake Akan crayfish, caught in Lake Akan, is paired with Wakayama-grown kue in a dish styled after ishikari-nabe hot pot. Enjoy how the concentrated umami of the crayfish broth infuses the delicate, mild flavor of the kue.
Menu
Amuse: Pumpkin dumpling filled with foie gras (Hokkaido: pumpkin × Wakayama: Yuasa soy sauce)
Hors d'oeuvre: Snow crab and root vegetable timbale with anpogaki mousse (Hokkaido: snow crab × Wakayama: anpogaki)
Warm hors d'oeuvre: Akan pork belly brochette with Nanko ume (plum) mustard sauce (Hokkaido: Akan pork × Wakayama: Ryujin shiitake mushroom, Nanko ume)
Soup: Potato royale, cappuccino-style, fragrant with budo-sansho pepper (Hokkaido: potato × Wakayama: budo-sansho)
Poisson: A light simmer of kue, hokkigai, and Lake Akan crayfish, styled after ishikari-nabe (Hokkaido: hokkigai, Lake Akan crayfish × Wakayama: kue)
Viande: Ezo venison loin, Chaliapin-style roast, with carrot déclinaison (Hokkaido: Ezo venison × Wakayama: citrus)
Dessert: Fromage blanc blancmange with haskap berry sauce (Hokkaido: fromage blanc × Wakayama: Shine Muscat)
"Hokkaido" and "Wakayama" above indicate the origin of each ingredient.
Seasonal Japanese Kaiseki -Autumn-
The course also features carefully selected "Toyonishi beef," raised using a lactic-acid-bacteria feeding method that gives the meat its tenderness and the fat its light, clean flavor. It's served jingisukan (Genghis Khan)-style for an authentically Hokkaido touch.
Menu
Appetizers:
- Deep-fried Hokkaido sockeye salmon with grated daikon and salmon roe, fragrant with budo-sansho
- Kasube (skate) tatsuta-age, finished in a sweet-savory glaze
- Hokkaido potato tofu
Sashimi:
- Wakayama-grown yellowfin tuna and beltfish
- Hokkaido hokkigai and scallop
- Served with Yuasa soy sauce and Kushiro nagakonbu (kelp) salt
Grilled: Hama-yaki king crab and Kushiro todai-tsubugai (whelk)
Origin may vary depending on availability.
Toban (hot plate): "Nikomi jingisukan" (simmered Genghis Khan-style) featuring Toyonishi beef
Steamed: Kishu kue steamed with turnip, finished with crab and chrysanthemum sauce
Rice course:
- "Sanma-manma": Hokkaido Pacific saury flavored with jabara citrus
- Salmon shinjo (fish cake) and mushroom dobin-mushi (clay teapot steamed soup)
Dessert: Hokkaido fresh cream panna cotta with marimo yokan and Kishu citrus suigen-mochi
Hokkaido Colorful Seafood Rice Bowl
For the duration of the "Hokkaido Gastronomy Journey in Shirahama" campaign, the hotel is also offering a limited-time seafood rice bowl generously topped with Hokkaido seafood, including hokkigai, scallop, crab, and salmon roe.
Overview
Period: September 1 (Tue) to November 30 (Mon), 2026
Hours: 5:30 PM to 10:00 PM (last order 9:00 PM)
Location: 3rd-floor restaurant "Grill & Dining G"
Price:
- Seasonal Dinner Course for Autumn -Standard-: 9,500 yen
- Seasonal Dinner Course for Autumn -Premium-: 12,000 yen
- Seasonal Japanese Kaiseki -Autumn-: 12,000 yen
- Hokkaido Colorful Seafood Rice Bowl: 5,800 yen
Prices include service charge and consumption tax. Menu content is subject to change depending on ingredient availability.
