Mogi / NagasakiSpend a beautiful moonlit night and wake up with the sunrise over Tachibana Bay: Mogi, Nagasaki City, Nagasaki Prefecture

"Tsuki to Umi" is a hotel renovated from a former kappo-ryokan (Japanese-style inn and restaurant). Each room is named after a phase of the moon, such as "Crescent Moon," "New Moon," and "Little Moon". The furnishings in each room are different, making it a delight to choose your room. Nine of the 14 rooms have ocean views. In the lounge on the first floor, you can savor a glass of welcome champagne while enjoying the view of the ocean.

On the first floor are the front desk, lounge, and restaurant. The front desk is stunning, with a magnificent desk made by a craftsman of thatched roofs. Complimentary drinks are available, and you can enjoy them throughout the building. We also recommend relaxing in the lounge and reading a book.

Breakfast is served at the in-house restaurant "Namimachi Shokudo mog". The main dish is seasonal dried fish from Umenoya, a specialty dried fish store in Mogi. Rice and miso soup can be refilled as desired. Recharge your energy with a hearty meal.

Mogi occasionally holds events called "Good Morning" to help you start your mornings with a good feeling. There are many exciting activities such as yoga, sauna, and morning marché. For inquiries, please contact "Tsuki to Umi".

This restaurant offers dishes of fresh fish caught in Tachibana Bay. All fish used in their dishes are wild caught. The owner of the restaurant takes the boat and catches the fish himself. This allows the restaurant to keep down the cost of purchasing the fish so it can be served at a lower price, and the freshness of the fish is outstanding. For lunch, enjoy a hearty and reasonably priced meal that includes a second helping of rice. At night, upon reservation, you can enjoy a course menu that suits your budget. As the fish available changes with the seasons, you can enjoy a different dining experience each time you visit.

The popular lunchtime Katsugyo Teishoku comes with rice, miso soup, a small side dish, and seasonal raw fish like sea bream, horse mackerel, and flatfish. The expert preparation of the raw fish highlights the freshness of the seafood and the culinary skill of the chef.

The restaurant is clean and relaxing. There is also a large tatami room that can accommodate up to 80 people. The cheerful voice and smile of the proprietress gives the restaurant a wonderful personality. The quantity and content of dishes served change according to the season and fishing conditions.

Mogi is famous for fugu (pufferfish). At Fugu Wholesaler Nakazaki, which processes and sells wild and farmed fugu caught in Nagasaki Prefecture, visitors can experience making fish paste dumplings using fugu skin and fish paste. There is no difficult work involved, so both parents and children can enjoy the experience. Shape the fish paste into dumplings as you like, dress them with breadcrumbs, and deep-fry them. Enjoy the softness of these freshly made, hot, and delicious dumplings. No special considerations are made for allergies.

A small fish called "kibina" is cut open by hand. Put it in a mortar with other fish fillets, add the skin of a blowfish cut with scissors, and mix it with a pestle to make fish paste. The texture of the fish paste will vary depending on how hard you mix.

At the adjoining restaurant, you can enjoy udon noodles, curry, fried fish, and other dishes using fugu at reasonable prices. The udon noodles with fugu broth are especially rich in flavor. Fugu is also used in the restaurant's homemade seasonings such as Rayu (Chinese chili oil).

A typical Mogi souvenir can be purchased at Mogi Ichimarukoh Honke, a long-established Japanese confectionery store established in 1844.
Popular items include Ikkoukou, a flavorful confectionary originating from China, and jellies made from biwa (loquat), Mogi's specialty fruit. Both of these sweets are highly shelf-stable, so they are recommended for both personal consumption and as souvenirs. You can observe the process of carefully making each of these confections in the store. If you make a reservation in advance, you can try making your own Ikkoukou.

The Biwa Jelly was created with the wish to make the short-season biwa available to as many people as possible throughout the year. The astringent skin of biwa fruit soaked in syrup is carefully removed by hand so as not to spoil the texture. The jelly is made with a great deal of time and effort.

Ikkoukou is a very simple confectionery made of flour, starch syrup, sugar, honey, and sesame seeds. It looks like a manju dumpling, but with an empty space inside. When baked, the bean paste inside boils and expands, leaving the empty space.

This is a spot where you can enjoy making stained glass ornaments and accessories such as earrings and necklaces that will make your trip memorable. Once you have decided what you want to make, choose the glass you want to use from a stock of about 40 types of glass in different colors and thicknesses. After having the glass cut, wrap copper tape around the edges, apply paint, and solder. The soldering process can be redone many times ensuring that you are satisfied with your work. All tools are provided.

The instructor Kozue Kurokawa draws inspiration from the beautiful nature of Mogi in her works. The stained glass pieces, which shine beautifully in the light, are perfect as souvenirs of Nagasaki. The fee varies depending on the size of the item and the number of glass cuts.