Enjoy the difference between the blessed land of Obama and Unzen
Let's start with Obama Onsen. Perhaps it's the power of the magma chamber at the bottom of Tachibana Bay that draws people who produce delicious food to the area, as if drawn there. Looking down on Tachibana Bay from a small hill, it's a tranquil landscape where you can almost hear the song "Spring Sea." You might wonder how such a mass of energy can be found in this beautiful sea, but when you hear that there are about 30 hot springs gushing out with hot water that reaches a maximum temperature of 105°C, it makes sense.
With the sea and mountains close by and many sloping areas, people have lived here since ancient times by building farmland and rice paddies using stone walls. Thanks to the volcanic activity of Mount Fugen, the soil is diverse. Agriculture is thriving, making good use of this diversity. The beautiful sea also means that there is an abundance of seafood. In other words, it is a place blessed with ingredients for every season.
What's more, the area is home to a miraculous farmer, Iwasaki Masatoshi, who has been steadily cultivating around 80 varieties of native vegetables received from all over the country for 40 years, collecting his own seeds and passing them on to the future. Falling in love with the vegetables and inspired by Iwasaki's seed-collecting philosophy, he moved here. Chikashi Okutsuji is currently working to pass on the wonders of these vegetables in various ways, including through his direct sales store, Tanet.
This seemingly unremarkable farm shop, which opened in 2019, is home to a wealth of hidden energy. Thanks to this shop, BEARD and Saiun are now able to culinary in this area without any worries. The shop sells vegetables from honest local farmers, including Masatoshi Iwasaki and Ryohei Tanaka, as well as somen noodles, nori seaweed, bread, rapeseed oil, and even general goods and second-hand books. It's thanks to this farm shop that the number of organic farmers and home-seeded farmers has increased, as well as the number of young people interested in agriculture and food. 
Winter is a season when vegetables are plentiful. 
Today's lunch is Tsushima game ramen.
Chef Harakawa Shinichiro of Beard was also one of those who was shocked by Iwasaki's vegetables. He had been impressed by them in Tokyo, but the power of the vegetables he ate in Obama was incredible. "Maybe the vegetables were tired after traveling to Tokyo." Vegetables that embodied the power of the earth. With just the vegetables, you can be fully satisfied. This was also the deciding factor in his decision to move.
Chef Harakawa of BEARD decided to move here. The deciding factor was Iwasaki's vegetables. They are full of overwhelming vitality and power, yet have a rustic, nostalgic taste. He was also impressed by the culture of "passing on the seeds." He visited the area many times and was captivated by the rich ingredients, so he eventually decided to move here. He will open a restaurant in December 2020. 
When you have a wealth of ingredients, the food becomes increasingly simple. When the restaurant first opened, it served meat, but now it has shifted to a focus on vegetables with a small amount of fish. "I've come to believe that dashi is unnecessary to bring out the natural flavor of the ingredients."
The hot spring water is used to steam vegetables and fish. Because it is a sodium chloride spring, the steamed vegetables and fish contain a slight amount of salt. This is also a good thing. It strips away the flavor and gets closer to the essence of the cuisine.
With natural wine.
This dip is made with red rias mustard greens from Tanaka Farm, owned by Tanaka Ryohei, a farmer who continues to preserve the seeds, and strained tofu from Morisaki Tofu Shop. They go together perfectly. 
Squash gourd and Gensuke daikon radish leaves. The green sauce made from the daikon radish leaves is vibrant. Served with Tanaka's squash gourd, daikon radishes thinned by his beloved farmer, Iwasaki, and carefully polished rice cooked in broth made from sea bream bones. 
Andes red, Kazaguro taro, Iwasaki's Fushimi Kannaga chili pepper, and steamed red sea bream in a hot spring. 
Meanwhile, Unzen Onsen has a "Hell Zone" where you'll find scenes that make you think you're in the real hell. In over 30 hells, including Daikyoukan Hell and Seishichi Hell, you can see billowing steam and feel the earth moving in the womb. During the time when Christianity was banned, Christians were tortured in the hells, and there are even crosses to commemorate martyrs. A cruel and sad history is also hidden here.
The Unzen Kanko Hotel is a classic hotel designated as a national tangible cultural property, retaining traces of its past as a summer resort for foreigners. A relaxing stay here while reminiscing on the past is sure to create fond memories.
Unzen Kanko Hotel is the only hotel in Kyushu that is a member of the Japan Classic Hotel Association. 
The brass fixtures are polished to a shine, and the lobby has a solid, calm atmosphere.
Take a trip to hot springs to savor the delicious delicacies of the sea and highlands
Obama Onsen is located by the sea, while Unzen Onsen is located on the plateau. The different topography means that the temperament of the residents is also different. The different specialty dishes are also interesting. If you have the chance, you should try both to the fullest. In the plateau, you can enjoy sophisticated and slightly fashionable food such as cheesecake and Western cuisine. It's a bit disappointing that there aren't many places to eat and drink at night, but you can recharge your batteries at a hotel or inn.
Pappardelle, the local pasta of Siena. 
The couple who own Locanda del Campo.
In Obama, you can enjoy hot spring steaming, where ingredients and bread purchased from local fishmongers and tofu shops are steamed, or you can enjoy snacks and highballs at a traditional Japanese izakaya, or snacks and pasta made with local ingredients at a wine bar with a selection of natural wines. You can enjoy a lively and friendly time with the locals.
Fish from Tanaka Fresh Fish Shop and vegetables from Taneto are steamed in the hot spring steamer at Yuyado Jyokiya. 
Tanaka Fresh Fish Shop is lined with shiny fish, from small to large. The wide variety of fish speaks to the bounty of Tachibana Bay. You can tell at a glance that all the fish are very fresh. Professional chefs also come to buy fish, so the shop is very busy from early in the morning. Sardines and horse mackerel are filleted one after another, coated in batter, and then prepared for frying, or homemade kamaboko is made. Homemade salted etari (anchovy) is also popular. 
Morisaki Tofu Shop's zaru tofu is also a favorite of Chef Harakawa of BEARD. Customers who have been to BEARD have tried the paste made with zaru tofu and found it so delicious that they make the effort to buy it. It is the perfect shape for hot spring steaming. There are four types: silken, firm, and zaru and thick fried tofu.
Both are fun and both are delicious. Obama Town in Unzen City is truly a great place.
