Kyukamura Hiruzen Kogen, a highland resort hotel set in a pastoral landscape facing the three peaks of Hiruzen (Hiruzen Kamifukuda, Maniwa City, Okayama Prefecture; General Manager: Shinji Nakajima), begins selling its "Premium Seared Nodoguro Rice Bowl and Autumn Hiruzen Kogen Buffet" stay plan from Tuesday, September 1, timed with the peak season of nodoguro (blackthroat seaperch), a prized fish representing the autumn flavors of the San'in region.
San'in's Prized Nodoguro
"Nodoguro" is the common name for the blackthroat seaperch, said to be named for the dark coloring at the back of its mouth. Its rich, well-marbled flesh has earned it comparisons to fatty tuna, prized for its refined umami. The waters around the San'in region are known as especially good fishing grounds, producing nodoguro of exceptional quality.
While theories vary, it's said that in the San'in region nodoguro reach their peak from September through December, when medium and large fish — which store fat to endure the cold — are landed in greater numbers.
Hiruzen Kogen's Specialty Daikon
Grown in the cool climate characteristic of Hiruzen Kogen and in "kuroboko" soil formed from accumulated volcanic ash, the branded Hiruzen Kogen daikon grows straight in fine, soft earth. The wide swing between daytime and nighttime temperatures gives it a sweet, moisture-rich character — a daikon known for its shape, color and sheen, and flavor alike.
Premium Seared Nodoguro Rice Bowl and Autumn Hiruzen Kogen Buffet Stay Plan
This autumn-limited stay plan pairs the "Autumn Hiruzen Kogen Buffet" dinner with a generous serving of premium seared nodoguro rice bowl and fish bone soup. The plan includes a set of "seared nodoguro rice bowl," where a quick sear brings out the fish's sweetness and aroma, and a rich fish bone soup concentrated with the flavor of bone and flesh. Adult guests also receive a complimentary plate of salt-grilled nodoguro, for a stay built entirely around the seasonal fish.
The "Autumn Hiruzen Kogen Buffet" also includes all-you-can-eat Hiruzen daikon oden, made from the region's specialty daikon grown in the fertile "kuroboko" soil of Hiruzen Kogen, and Kyukamura's signature jingisukan (grilled mutton), finished off with the resort's original yakisoba. Other regional specialties on offer include Hiruzen Jersey yogurt, along with highland desserts guests can take out to enjoy in their room or on the terrace.
- Period: Tuesday, September 1, 2026 to Monday, November 30, 2026
- Price: From ¥19,500 per person (tax included, bathing tax of ¥150 separate; 1 night with 2 meals, based on 2 guests sharing one room on a weekday)
About Kyukamura Hiruzen Kogen
A highland resort hotel facing the three peaks of Hiruzen — Kamihiruzen, Nakahiruzen, and Shimohiruzen. Guests can also use the hotel's natural radon hot spring after hiking, popular for warming the body thoroughly. The hotel is about 10 minutes by car from the Hiruzen IC on the Yonago Expressway, offering easy access to a highland resort set in a pastoral landscape.
- Location: 717-0602 Hiruzen Kamifukuda, Maniwa City, Okayama Prefecture
- General Manager: Shinji Nakajima
- URL: https://www.qkamura.or.jp/hiruzen/
