Savoring Kue Hot Pot in Shirahama Onsen, Shirahama Town | Kishu Hon-Kue Winter Cuisine and How to Choose Seasonal Hamayaki

Winter at Shirahama Onsen Is "Kue" Season

Shirahama Town, a seaside hot spring resort, grows noticeably quieter in winter. The highlight of this season is, without a doubt, kue hot pot (kue-nabe). In the Kumano region, kue is sometimes written with the characters meaning "nine pictures," and it's known as a prized fish that's rarely found on everyday menus. If you're looking for winter cuisine in Shirahama Town or Shirahama Onsen, this is one dish to put at the top of your list.

What Is Kishu Hon-Kue?

Kishu Hon-Kue is the name given to kue (longtooth grouper) caught in the waters off Wakayama. The character for "hon" (meaning "true" or "genuine") reflects the pride locals take in this fish.

• White-fleshed and refined, with fat that is rich but never heavy
• Plump, collagen-rich texture around the skin and flesh
• Stays tender and moist even when cooked, rather than turning tough

These qualities come through most clearly when the fish is prepared as a hot pot.

Why Kue Hot Pot Is So Delicious

In kue hot pot, the broth drawn from the bones and skin takes the leading role. Seasoning varies by inn or restaurant, but most versions are designed to showcase the depth of the broth itself, so vegetables, tofu, and mushrooms all take on a richer flavor.

Tips for Enjoying It

• Start by tasting just the broth: This is when the aroma of the fish stock comes through most clearly.
• Don't skip the skin and trimmings: The gelatinous parts are part of the appeal.
• Finish with rice porridge (zosui): A winter classic that lets you enjoy every last drop of the broth.

Thinking About "Seasonality" in Hamayaki Too

"Hamayaki" is a style of grilling seafood right in a beachside setting. The key is choosing what's in season. In winter, shellfish, dried fish, and local fish are plump and full of flavor that only the cold season can bring.

That said, which fish appear on the hamayaki grill—and whether it's offered at all—depends on the day, sea conditions, and the restaurant. Kue is more often enjoyed as hot pot or sashimi, and may not always appear on a hamayaki menu. It's a good idea to check the latest information before visiting.

How to Spend a Winter Day with Shirahama Onsen

Our recommendation is to walk along the coast during the day, warm up in the hot springs in the evening, and then gather around a kue hot pot at night.

1. Daytime: Stroll along the coastal scenery and enjoy the crisp winter air
2. Evening: Warm up thoroughly in Shirahama Onsen
3. Night: Gather around the hot pot and relax over seasonal seafood

Soaking in hot water with a chilled body, then digging into a piping-hot nabe—this sequence is a quintessential winter luxury in southern Kii (Nanki).

Tips for Reservations and Planning

Kue is a fish whose availability depends on the catch. If you're planning to enjoy it as part of an inn's meal plan or a restaurant course, it's best to inquire early. Prices and serving periods can change, so we recommend confirming details through official sources.

Summary

Winter in Shirahama Town and Shirahama Onsen is perfectly suited to a trip centered on Kishu Hon-Kue hot pot. Think of hamayaki as a chance to enjoy seasonal seafood, and kue-nabe as the star of winter. Combine them with the hot springs and take your time savoring a quiet winter in southern Kii.

Image: 湯の峰温泉　つぼ湯 (via (公社)和歌山県観光連盟)