道の駅 萩しーまーと

道の駅萩しーまーとでは、萩沖で獲れた新鮮な旬の地魚や萩の郷土料理の無料試食、そして維新の志士ゆかりの食べ物を味わうグルメイベントを毎月開催しています。試食数は限られていますのでお早目にお越しください。
Once a month we run a food event where you can try fresh, seasonal, locally-caught fish from Hagi, as well as other local dishes. Come and try the dishes that are said to have been favorites of famous local samurai. The no. of dishes available is limited so don't be late!
■無料試食 Free Menu

旬の萩産魚介類を鮮度の良さを活かした刺身や寿司の食べ方で味わってください。
Come and try sashimi and sushi of fresh, seasonal seafood caught in Hagi!
■無料試食 Free Menu

旬の萩産魚介類を油で揚げてフリットにし、ポテトフライを添えた食べ方で味わってください。
Enjoy our twist on a classic fish and chips, using seasonal seafood from Hagi!

■無料試食 Free Menu

萩で冠婚葬祭のときなどに必ず食膳に登場する郷土料理。小豆を煮て昆布と椎茸からとっただし汁と合わせます。
A traditional regional dish of Hagi that is sure to be on the dinner table at any ceremonial occasion. Itokoni is a bowl of kelp broth containing azuki beans and shiitake mushrooms.

■販売 Paid Menu

高杉晋作の好物は「鯛の刺身にあら煮、そして長州鮨」。新鮮で味のよい萩産天然真鯛を使って晋作が好きだった押し寿司(長州鮨)を作りました。
Chōshū Samurai Special: Shinsaku Takasugi’s ‘Hagi Red Seabream Oshizushi’.
Local samurai Shinsaku Takasugi was said to have loved seabream sashimi with simmered fishbones and oshizushi (pressed sushi). This month we’ll be serving Takasugi’s beloved oshizushi topped with fresh, delicious Red Seabream caught in Hagi.

■販売 Paid Menu

毛利敬親公とイギリス・キング提督との会食で振舞われた炙り牛肉。萩の豊かな自然で育った長萩和牛を炙りにして寿司を作りました。
Chōshū Samurai Special: Feudal Lords’ Grilled Beef Sushi.
When Lord Takachika Mōri entertained a British admiral in 1866, grilled beef was the main dish on the menu. This grilled beef sushi is made using Chōshū beef cattle reared in Hagi.
■販売 Paid Menu

甘いものが好きな松陰先生が我慢できず買ってしまった大福もち。もち本来の弾力と味わいを活かした大福を作りました。
Chōshū Samurai Special: Shōin Yoshida’s Irresistible Daifuku Mochi.
Famous Hagi intellectual Shōin Yoshida was said to have had a big sweet tooth, and daifuku mochi was his guilty pleasure. So, in honor of him, we’ll be serving sweet and chewy daifuku mochi!


鮮魚店スタッフが講師になり魚の捌き方を教えます。参加無料で、捌く魚、包丁、まな板、エプロンを用意していますので気軽に参加してください。
※5月から9月は暑いため休止します。
Hagi Seamart’s fishmongers will show you how to prepare fish. It’s completely free to join and we have fish, aprons, knives and chopping boards on hand, so there’s no need to bring anything with you!
※No class from May-September due to hot weather.




春のマダイは「桜鯛」と呼ばれ、一年でもっともおいしい時期。萩沖はマダイの漁獲量も多く、天然物のおいしいマダイが安く手に入ります。
The Red Seabream, known as ‘cherry blossom seabream’ locally for its pink hue, is at its most delicious in spring. Large hauls are caught just off the coast of Hagi, making it extremely fresh and delicious. It can also be bought very inexpensively.

萩での地方名はかわいらしく「ボテコ」と呼びます。外見に似合わず上品で淡白な白身はまさに高級魚クラス。
Considered a high-quality fish in Japan, the False Kelpfish is a lot tastier than its frightening appearance might suggest!



毎年5月、萩のまちが夏みかんの花の香に包まれる頃、萩沖ではイサキが旬を迎えます。萩産のイサキは大型で丸々と肥えているのが特徴。脂乗りも最高です。
May is a long-awaited month in Hagi, as the numerous Natsumikan trees around town flower and fill the streets with a lovely fragrance. However, May is also the month when Isaki Grunt fish come into season! Hagi Isaki Grunt are big, round, and plump.

小型のハタ科の魚です。名前に「アオ」とありますが、実際には黄色の色味をしている魚で「キハタ」や「キアラ」と呼ばれることも珍しくありません。
This small fish belonging to the grouper family loves temperate waters, and can be found in the Japan sea. It inhabits reef areas and rocky and sandy seabeds. Banded Groupers are caught throughout the year in Hagi and are extremely delicious.



夏の風物詩とも言える魚。海面を滑るように飛行します。脂肪が少なく、その分鮮度もおちにくく、身の締まった淡白な白身をしています。
The Flying Fish could be described as one of the highlights of a Japanese summer. They gracefully jump in and out of the waves, almost as if they’re flying. They have very lean but firm flesh and stay fresh longer than other fish.

パールピンクの清楚な姿でその容姿にふさわしい純白半透明の身は、淡白でクセがなく、ほのかな甘みがあって万人好みの魚です。
A pristine pearl-pink back and a white translucent body, the Japanese Whiting has a soft, faintly sweet flavor and is a favorite among many.



萩産ブランド魚の筆頭格。萩沖の岩礁帯に住み着き、豊かなエサに恵まれるため、丸々とよく肥えて脂の乗りがよいのが特徴。
Considered one of the best Hagi brand fish, Japanese Jack Mackerels settled into the reef area off Hagi some time ago. Due to the good variety of food in their habitat, they grow round, fat and plump.

黄色の色味が強く赤色がかった小型の鯛。昔、米や麦が高価で一般の人はあまり食べることが出来なかった頃、このキダイなどの安い魚をご飯の代りにしたと言われています。
The Yellowback Seabream is a small fish, crimson-yellow in color. It is said that in the past when rice and wheat were not affordable for regular people, they would instead eat inexpensive fish, such as the Yellowback Seabream.



萩沖はウニの餌となる品質の良い海藻類が豊富で、日本有数のウニの産地。特に春から夏にかけてのアカウニは、濃厚な味と甘みが特徴です。
The ocean surrounding Hagi is rich in good quality algae, making it the perfect feeding ground for sea urchins. Hagi is the catching place of many of the sea urchins sold in Japan. Pink sea urchins, in season from spring to summer, are said to be especially rich in taste and color.

ピンク色で、側面に6〜7本の黄色い縞模様があります。泳いでいるときにこの黄色い縞が金色の糸を撚るように見えることから「イトヨリ」と呼ばれます。
The Golden Threadfin Bream is pink in color, and has multiple yellow stripes on either side. When it swims, these yellow stripes glimmer and it looks as if a golden thread is being stitched, hence its name.



ホウボウは、刺身で食べるととても旨みがあり、値段も高価な魚です。赤い体の色と鎧兜をつけた武士を連想させる姿かたちから、鯛と同様にめでたい魚とされ、祝い事の席に使われます。
Spiny Red Gurnard is considered a luxury fish in Japan, reflected in its price. When enjoyed as sashimi, it has a pleasant umami taste. As this fish is red (a lucky color in Japan), it is considered a very lucky fish, like seabream, and is often eaten during celebratory events.

塩焼きが定番のカマス。30cmを超える大型のアカカマスは刺身もおすすめです。身が柔らかい魚なので、一夜干しにすると身がしまり味わいも濃くなります。
The Barracuda grilled with salt is a classic for many, but the big red barracuda which is over 30cm long is also great as sashimi. It is very soft and tender and when hung to dry overnight it becomes firm and its flavor deepens.



柔らかく肉厚で甘みがあり、刺身、煮つけ、天ぷらどの調理法に合います。特に新鮮な活イカの刺身はコリコリした食感も加わり、大人気です。
The Swordtip squid has soft but thick flesh and a slightly sweet flavor. It is great as sashimi, tempura, or even just boiled and seasoned. Sashimi from live Swordtip squid has an especially crunchy texture and is very popular.

萩で昔から食卓に並ぶ金太郎は、実はフランス料理に使用される高級魚「ルージュ」の近縁種。白身で旨みも濃く、和食、洋食ともに適する食材です。
Japanese Goatfish has been a staple on the dinner table in Hagi since long ago, and is closely related to the Rouget, a luxury fish used in French cuisine. It is a white-flesh fish with a deep umami flavor, and works well in both Japanese and non-Japanese cuisine.



萩では「ヒラソ」と呼びます。萩沖に群れが回遊してくるのは、脂の乗り切った秋から初冬。ブリよりも締まった身質と歯ごたえ、そして味わい深さを兼ね備えた人気の魚です。
From fall to early winter, schools of Yellowtail Amberjacks migrate to the coasts of Hagi. They have tighter flesh and a firmer texture than Japanese Amberjacks, and are rich in flavor.

ハワイの高級料理“マヒマヒ”のステーキはこの魚。鮮度良く水揚げされたシイラは十分に美味しい魚。大型魚なのでボリューム満点。
The Mahi-Mahi is a fish found in luxury Hawaiian cuisine. It is a large fish that keeps fresh for a long time and is very delicious.



出世魚として有名。萩ではワカナ→ヤズ→メジ→ブリと成長するにつれ呼び名が変わります。5kgのメジ級になると身の締まりもよく、刺身、照り焼き、塩焼き、煮物と、どんな調理にも合います。
The Japanese Amberjack is at its most delicious when plump and firm. It works well as sashimi, teriyaki, grilled with salt, or boiled.

人気の高級魚“アカムツ(のどくろ)”にそっくりな体形ですが、色は真っ黒。身質は白身でよく脂ののるおいしい魚です。脂肪が多いけれど淡白ということから、煮つけや塩焼きがお勧め。
Otherwise physically identical to the rosy red Blackthroat Seaperch, the Japanese Bluefish is very dark in color. Its flesh is white, and the meat fatty and rich in taste. They are delicious when boiled or grilled with salt.



萩のブランド魚アマダイ。全国トップクラスの漁獲量を誇ります。漁場が近いため鮮度がよく、地元ではもっぱら刺身で賞味します。名前のとおりほんのり甘い身が特徴。
The Red Tilefish is a brand fish in Hagi, which boasts the largest haul in the country. As the fish farm is close by, they are very fresh. They are exclusively enjoyed as sashimi by the locals and are slightly sweet in flavor.

萩では、サワラと小型のサゴシいずれも秋から冬にかけて最も漁獲量が多くなります。新鮮で弾力がありクセのない白身。刺身やたたきの他フライやムニエルなどに調理されます。
Catches of Japanese Spanish Mackerel are at their highest from fall to winter. It is a fresh, soft, and chewy fish. It is often eaten as sashimi, tataki, fried or a la meuniere.



アンコウは、皮からエラ、内臓、ヒレに至るまで、捨てるところが無い魚で「アンコウの七つ道具」と呼ばれます。冬の鍋シーズンに欠かせません。
Unlike other fish, every part of the Monkfish can be eaten - from the scales to the gills, and the fins to the internal organs. An essential ingredient for the traditional Japanese winter dish nabe.

上品な味の白身魚で、スズキという名前の由来はその身の色合いに由来します。白くてきれいなスズキの身は、火を通すと淡白な味わいでふっくらとおいしく仕上がります。
A white-flesh fish with a refined taste, when cooked, Japanese Seabass has a light taste and fluffy texture.



萩のブランド魚マフグ。萩で水揚げされるマフグはすべて天然ものです。価格はトラフグよりも安く手に入りますが、刺身、鍋、唐揚どんな調理法でも味わいは遜色ありません。
The Mafugu Pufferfish is a brand fish in Hagi, and all the Mafugu caught in Hagi are wild. It is cheaper in price than its relative the globefish, but is in no way inferior, working well as sashimi, deep-fried or in a nabe.

体は楕円形で左右に平ら、大きな木の葉のようなかたち。洋食ではムニエルに調理する代表的な食材として広く知られています。淡白で上品、きめ細やかな白身は非常に美味。
The John Dory fish looks as though it could be a leaf, with its oval-shaped body and flat sides. It is commonly cooked a la meuniere. Its light, refined taste and nuanced meat make for a delicious culinary experience.