A Must-Try in Yamagata: Indulge in Richly Marbled Ozaki Beef at an Onsen Ryokan

Text & Photos /Right-Up 45-Degree Angle Girl

Staying at an onsen ryokan in Ozaki? There’s one local specialty you absolutely can’t miss—Ozaki beef steak dinner. That evening, I was about to enjoy Ozaki beef steak for the first time. In ancient times, due to strong support from the shogunate for Buddhism, people were strictly restricted from eating meat. It wasn’t until after the Meiji Restoration, when foreigners came to Japan to preach, that the Japanese learned how to cook meat. Missionaries who tasted Ozaki beef were highly impressed, and from then on, it became a famous local delicacy.

I also visited Ozaki two years ago in autumn. The floor tiles featured three local specialties: apples, beef, and carp. Although I still didn’t dare try the carp, I did eat plenty of the beef during that trip. (Ozaki beef ramen, Ozaki beef yakiniku)<http://serene1102.pixnet.net/blog/post/30775930）

This hidden gem of an onsen doesn’t have a dedicated dining area—all meals are served in your ryokan room.

For dinner, I opted for the Ozaki beef steak set meal. The Ozaki beef was served hot, and after asking how I liked my steak cooked, the staff brought out the other dishes first before returning to the kitchen to prepare it. The pot in the upper left corner is a hearty miso soup filled with meat slices, radish, fish flakes, and tofu skin—it warmed me right up.

This grilled rockfish is a common dish in the Tohoku region. When skewered and grilled, the fish is bent into a curve, and once cooked, it can stand upright as if it’s still swimming—super cute. There isn’t much meat, but the skin is crispy, fragrant, and full of texture.

I’m not entirely sure what kind of fish this sashimi is from—it’s probably based on what’s available that day. The flesh is tender and melts in your mouth, and it’s quite delicious.

I’d never seen this before. When the staff introduced it in Japanese, I only caught the word “tamago” (egg) at first and thought it was an egg. But when I tried it, I realized it was something else—turns out its real name is tamago tamago, another specialty of the Tohoku region. It’s lightly simmered and colorful, but it still has that chewy, bland texture. Only a swipe of yellow mustard brings it to life.

Yams and soba noodles~~ Just as the name suggests, it’s soba noodles served with mashed yams. It tastes exactly as you’d imagine—refreshing and great for clearing your palate.

A cold dish with sesame sauce mixed with something like green beans but without the actual beans. The sesame sauce is rich and aromatic, and while the veggies are slightly astringent, the sauce makes them smooth and tasty.

Honestly, I forgot what this snack was XD

Pickled radish and blanched greens—both healthy and go well with rice.

About halfway through the meal, the steak arrived Up！The whole piece of beef was quite large, and just seeing it lifted my spirits~~~ But it was served on an iron plate, which made me a bit nervous—I didn’t dare take too many photos in case the meat overcooked or lost its flavor.

I chose medium-rare, and the color was still bright red. The hallmark of Ozaki beef is its rich marbling, which keeps releasing juices continuously. But after eating a few pieces, it could get a little overwhelming. That’s when a sprinkle of salt and pairing it with rice transforms it into another layer of rich, savory deliciousness.

The dessert after the meal was also a local Ozaki specialty: apples.

Next up, breakfast. There was a small rice cooker, and the staff brought it in and naturally placed it next to my seat. Why is it always the girl’s job to serve the rice?~~ (playfully whining)

Breakfast was lighter than dinner, but still had lots of dishes and was nutritionally balanced. If I ate like this every day, I’d definitely live a super long life.

Mushrooms and greens—seemed like they were just lightly blanched and seasoned with a bit of Japanese soy sauce.

The salmon was fresh, slightly salty, and full of ocean flavors.

The same greens as dinner, drizzled with a slightly salty soy sauce and topped with bonito flakes—so aromatic.

Pickled side dish for rice—super salty~~ If you’ve ever had Japanese umeboshi (pickled plum), you’ll know it’s salty, not sour.

And of course, miso soup—non-negotiable.

Almost raw egg yolk, so creamy, smooth, and without any fishy taste. It’s amazing with rice.

I used to hate natto, but lately, I’ve been liking it more. Scooping a lump onto white rice, the slightly bitter beans bring out the sweetness of the rice.

Eating it together with seaweed, the rice is sweet, the beans are fragrant, and the seaweed is salty and savory... so many simple flavors blend into a wonderful harmony in your mouth—it’s just too delicious.

【Shin-Takatsu Onsen Azumaya Ryokan】
http://www.on1000.jp/
Vacancy inquiry websitehttp://www11.plala.or.jp/shintakayu/
Yamagata W○M●L●⑹ write-in response place stability tendon 3934
Phone: 0238-55-2031
Directions: At bus platform No. 2 in front of Yonezawa Station, take the bus bound for Shirabu Onsen to the terminal stop: Yumoto Station, then transfer to the hotel shuttle bus, which takes 15 minutes to arrive

Right upper 45-degree angle girl's Japanese-style food travel diary
Just love going to Japan