Beat the summer heat with seafood delicacies at Beitou Kagaya

By / MOOK Scenic Spots Family Travel Life Network Editorial Team
 

In hot weather, the human body tends to expend a lot of energy. If nutrient replenishment can't keep up with the loss, it can lead to physical weakness or even illness. The "Kappo Tensho Restaurant" at Beitou Nikko Kagaya launches a series of cooling cuisine from July to September during the hot season. Drawing on Japan’s traditional concept of "shun" (seasonal ingredients), different seasonal produce takes center stage each month. Starting in July with oysters from the Noto Peninsula and eel from Hamamatsu, followed by fresh uni (sea urchin) and shellfish in August, and culminating in September with Hokkaido snow crabs, the menu brings together the pure ocean flavors unique to Japanese summers, helping diners cool down and recharge.

The Kappo Tensho Restaurant at Nikko Kagaya holds a three-month-long summer cooling festival, featuring a rotating selection of seasonal ingredients as they come into peak harvest. One of the star ingredients in July is the "Noto oyster," sourced from Toyama Bay in Japan’s Noto Peninsula. The bay is nourished by millennia of meltwater from Mount Tateyama and deep ocean currents, giving the oysters exceptionally high mineral content. This results in shells that are thin, meat that is plump, and a rich aroma. Each oyster, which can be larger than a palm, is priced at NT$650 + 10%. Grilled with uni on top, the dish maximizes the oceanic umami of the seafood while being enveloped by the sweet richness of uni. The calcium and zinc in the oysters also help revitalize and rejuvenate sun-exposed, rough skin.

Making its grand appearance in September is the "Hokkaido snow crab" from the pristine waters of Hokkaido, Japan. Its flesh is silkier and more delicate compared to the thicker meat of the cod crab, offering a sweet and springy texture. Hokkaido snow crabs cannot be bred artificially, and each crab weighs about600grams. It takes ten years to grow to this size in pollution-free waters, so the annual catch is limited, making it a renowned and luxurious ingredient in Japan. A serving of snow crab cuisineNT$4500costs10%and is enough for two people to share. It comes with a unique way to enjoy it — "crab shell sake brewing" — where the crab shell is placed over a flame with sake poured in. As the sake warms, the air fills with the aroma of alcohol and the sea. Take a sip of the warm, crab-infused sake, then scoop out some smooth crab roe — a truly satisfying treat for both body and soul.