Terraced wasabi fields running up a wooded valley in Amagi, fed by running spring water

Cuisine · Amagi, Yugashima

From Amagi,
to the Table.

The taste of Amagi

Amagi Yugashima is a wasabi-growing region. Shirakabe brings its fragrant fresh wasabi to an original hot pot and a seasonal Japanese menu.

Freshly pulled Amagi wasabi rhizomes lying in cold running spring water

The ingredient

Wasabi, Grown
in the Stream

The rhizomes grow in cold spring water running straight off the mountain — the same Amagi slopes that give the inn its hot spring.

Amagi, Izu

A Shirakabe original

Shirakabe
Wasabi Hot Pot

Created around the fragrant fresh wasabi grown here in Amagi. The warm pot lets the freshly grated root reveal its savoury depth and gentle sweetness.

Fresh wasabi from Amagi
Amagi Benihime amago, river char marked with red spots along the flank

From the streams

Amagi Benihime
Amago

A char raised in the Amagi streams, named benihime for the red spots along its flank. Grilled slowly over charcoal, it tastes of the river it grew in.

From the Amagi streams
Amagi shamo, the game fowl raised in the hills above Yugashima

Raised in the hills

Amagi Shamo

A game fowl raised in the hills above Yugashima. Lean, firm and deeply flavoured — it holds its own against freshly grated wasabi.

Amagi, Izu
Amagi wasabi freshly grated beside the rhizome, served with dinner at Shirakabe

Dinner

Japanese Cuisine,
Lifted by Wasabi

A varied dinner designed to show the character of Amagi wasabi alongside ingredients in season. The courses and menu change with the day's market.

A menu guided by the season

Fresh wasabi brings
the table together.

At the table

Amagi, served at the Shirakabe table.

Reserve