Since the opening of Ricca, in collaboration with the local producers, we have devoted ourselves to creating food for customers with local taste of Tajima and Kinosaki. We will use the local Tajima Fillet as the main dish of 160th anniversary special plan. We are looking forward to welcoming you at Ricca.
-Ricca Head Chef, Shingo Tanigaki
Nishimuraya 160th Anniversary Plan
The 160th Anniversary Premium Course Menu
Tajima Vegetable salad
Tajima no Ko, Antipasto & soup
Chef’s choice fish dish
Tajima fillet & Foie gras (Rossini Style)
coffee or tea
*Cuisine and dishes may vary according to season.
Halfboard Room & Ricca Meal Plan
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
2 guests staying in room: 33,000 JPY~ / guest / night
3 guests staying in room: 30,800 JPY~ / guest / night
4 guests staying in room: 28,600 JPY~ / guest / night
* Rates quoted include 10% consumption tax.
* Rates quoted for non-Saturday, non-Holiday rate days.
* Honkan room type: Traditional Room
* Shogetsutei room type: Japanese-Style: Superior Room
* Other room types available, try booking online or contact us for details.
Restaurant Riccca Head Chef-Shingo Tanigaki
Specialized in Italian and French confectionery.
Born in Toyooka Hyogo. After graduating from a Confectionery College he worked as an apprentice in a local confectionery.
□1998 – He went to Tokyo for training, studying Italian cuisine under Chef Akira Watanabe in a famous restaurant Tableaux Daikan Yama.
He then worked as a chef in famous restaurants, Roppongi Hills Wolfgang Puck Bar & Grill and Nishiazabu Gonhachi.
□2011 came back to his home town and joined Nishimuraya Group.
□2015 promoted to the head chef of Ricca.