Hakone's culinary history is deeply intertwined with its status as a historical travel post along the Tokaido route, which connected Tokyo with Kyoto during the Edo Period. Travelers would stop in Hakone to rest and enjoy the local hot springs. With its location near the sea and mountains, Hakone developed a unique food culture that adopted elements from both land and sea.
Many of the traditional foods in Hakone have their roots in "onsen ryori" or hot spring cuisine, which focuses on local and seasonal ingredients. Meals are often designed to be nutritious and rejuvenating, complementing the health benefits of the onsen (hot springs).