Risonare Atami, a resort where sky, sea, and forest create an uplifting stay, held a special "Fisherman's Academy — Summer Vacation Independent Study" event on July 13, 2026, teaching participants about the future of the ocean through unused fish. Twenty-two third-graders from Atami Municipal Daini Elementary School took part, with a local fish shop working to reduce unused fish (*1) waste giving a lecture on fish landed in Atami. Afterward, at the hotel's restaurant, the students watched a lunch being made to suit the characteristics of unused fish and then ate it themselves. Summarizing their discoveries on a worksheet, the students learned about ways to make use of unused fish and about the future of the ocean.
(*1) Fish that go unused and never reach the market, for reasons such as inconsistent size, low catch volume, or a tendency to lose freshness quickly.
Background
Shizuoka Prefecture, home to Risonare Atami, benefits from rivers fed by rich forests and the influence of the Kuroshio Current offshore, giving it favorable terrain and sea conditions that have allowed a wide variety of distinctive fisheries to develop (*2). At the same time, the sheer diversity of fish species, sizes, and fishing methods means some of the catch doesn't meet market standards and ends up as "unused fish" that goes underutilized. In recent years, an estimated 30 to 35 percent of fish caught worldwide has gone to waste without being fully utilized (*3), making this a global issue for the fishing industry. Recognizing that the same challenge exists near Atami, Risonare Atami has focused on the efforts of local fishermen and fish shops working to reduce unused-fish waste, and since 2024 has run "Fisherman's Academy — Summer Vacation Independent Study," a program that considers the future of the ocean together with the local community. The program is normally available only to hotel guests, but wanting to give children, who will shape the future, a chance to learn about unused fish as well, Risonare Atami invited local elementary school students to this special event offering a taste of the program.
(*2) Shizuoka Prefecture Fisheries Cooperative Federation, "Overview of Shizuoka Prefecture Fisheries"
Event Highlights
1. Lecture from a Local Fish Shop
On the day of the event, 22 third-graders from Daini Elementary School took part. At Atami Fish Market, where fish auctions are normally held, 宇田勝, who represents the market, and hotel staff gave a session-style lecture on unused fish. After learning what factors give rise to the unused-fish problem, the students watched fish actually being filleted, checking their shape, texture, and smell for themselves. One message 宇田勝 shared during the lecture was, "There's no such thing as a fish called 'unused fish.'" The students listened intently as he explained that even fish labeled "unused" for distribution reasons each have a cooking method suited to them, and their own delicious qualities.
2. A Lunch-Making Demonstration
The group then moved from Atami Fish Market to Risonare Atami's buffet restaurant, "Studio Buffet Mogumogu," where hotel staff demonstrated preparing a lunch using unused fish. With help from some of the students, they completed a lunch plate featuring hamburger steak and fried dishes made with unused fish. When staff asked the students about cooking methods that make the most of unused fish's characteristics, something they had learned at the fish market, the students spoke up eagerly.
3. Reflecting with a Worksheet
After enjoying the lunch made with unused fish, the students used a worksheet to summarize what they had learned during the event. Reflecting on 宇田勝's talk at Atami Fish Market and everything they had learned up through the lunch-making, the experience became an opportunity for the students to deepen their interest in the problems occurring in the sea near Atami, a place close to home.
Comments from Participating Students
- "I went to Atami Fish Market for the first time, and I was surprised there were so many fish I'd never seen before."
- "I felt bad for the fish that get thrown away."
- "I was nervous about eating a fish with a lot of bones, but once it was minced, it was really delicious."
- "Even for fish that get thrown away, I want to look into whether there's a way to eat them."
Comment from 小川勇太郎, Third-Grade Homeroom Teacher, Atami Municipal Daini Elementary School
"Through this special event, I believe the children were able to gain learning that can't be acquired in a classroom. By visiting Atami Fish Market, they learned about the existence of 'unused fish' that don't appear in supermarkets, and had a hands-on experience using their senses, smelling and touching the fish themselves. Atami is a place blessed with abundant resources, but it also faces social challenges such as unused fish at the same time. I hope opportunities like this will continue to help children understand the importance of food and the ocean."
Comment from 高橋萌海, Risonare Atami Program Staff
"Through the lecture at Atami Fish Market and the lunch-making demonstration, it was impressive to see the children connect what they learned on their own. Starting from learning about the fish market and the existence of unused fish, they ultimately arrived at an insight we hadn't even put into words ourselves: that even unused fish can be delicious if you know how to prepare them. Through taking part in this special event, we hope the children now feel the issue of unused fish, which also occurs near Atami, as something closer to home, and that it becomes a chance for them to want to help protect the richness of the sea."
About "Fisherman's Academy — Summer Vacation Independent Study"
Risonare Atami will hold "Fisherman's Academy — Summer Vacation Independent Study" every Monday and Thursday from July 20 to August 31, 2026, as a one-night, two-day program in which guests learn about the future of the ocean through a fisherman's work and unused fish. This year, guests will learn directly from a fish shop working to reduce unused-fish waste about the many ways fish landed in Atami can be used. With the cooperation of local fishermen and fish shops, guests experience fishing and unloading the catch, and enjoy unused fish prepared with the cooking methods best suited to its characteristics. The program concludes with guests summarizing what they learned on a worksheet to complete their independent study project.
About Risonare Atami
Located on a hilltop overlooking Sagami Bay, this all-ocean-view resort hotel offers breathtaking views of sky, sea, and forest, along with exclusive fireworks displays. Beyond abundant activities, guests can enjoy "Sora no Beach Books & Cafe" with white sand flooring, "Mori no Kūchū Kichi Kusukusu" featuring a 300-year-old camphor tree, and hot springs with spectacular views, providing a truly personalized resort experience.
Location: 2-13-1 Mizuguchi-cho, Atami City, Shizuoka Prefecture 413-0016
Phone: 050-3134-8093 (Risonare Reservation Center)
Rooms: 81 rooms (11 room types)
Rates: From 24,000 yen per person (based on 2 people per room, including tax, service charge, and breakfast)
Access:
- By car: Approximately 70 minutes from Atsugi IC on Tomei Expressway
- By train: Approximately 20 minutes by shuttle bus from JR Tokaido Line Atami Station
Website: https://hoshinoresorts.com/ja/hotels/risonareatami/
