Kaiseki is traditional Japanese-style course dinner that are served at many ryokan and fine Japanese-style restaurants in Japan. It is a staple of staying at an onsen ryokan. The typical dinner includes about 10 dishes, each uniquely crafted to reflect both the skills of the chef and also the seasonal flavors of the region.
Nishimuraya Honkan, Nishimuraya Hotel Shogetsutei and executive chef Etsunobu Takahashi take great pride in bringing to guests a very unique and distinctly Japanese dining experience that reflects the rich cuisine of the Tajima region (northern Hyogo prefecture) which is blessed with both bounties from both the land and sea.
Nishimuraya 160th Anniversary Plan
Superior Seasonal Kaiseki (但馬の贅)
Boiled red snow crab
Sweet sea bream and boiled bamboo shoot
Low temperature grilled Tajima loin
Yanagawa-style abalone and sea urchin
Other dishes & dessert
*Cuisine and dishes may vary according to season.
Superior Seasonal Kaiseki Sample Rates
2 guests staying in room: 38,500 JPY~ / guest / night
3 guests staying in room: 34,100 JPY~ / guest / night
4 guests staying in room: 29,700 JPY~ / guest / night
* Rates quoted include 10% consumption tax.
* Rates quoted for non-Saturday, non-Holiday rate days.
* Room type: Traditional Room
Nishimuraya Honkan & Nishimuraya Hotel Shogetsutei Executive Chef
2000 promoted as the chef of Nishimuraya Honkan
2005 started to serve as the head chef of Nishimuraya Shogetsutei, serves concurrently as the executive chef. Devoted to introducing the traditional taste of Nishimurya.
Received high praise for his selected cuisine by using the local ingredients such as Tajima beef and Matsuba crab. Making all the efforts to the satisfaction of customers. Born in Hiroshima.