The culinary artisans of Nishimuraya have been serving
Japanese-style kaiseki (course) dinners for over 160 years.
Kinosaki is famous for its mouth watering Matsuba crab
and savory Tajima beef, the origin of the famous Kobe beef.
There is nothing more relaxing than enjoying dish after dish of
wonderfully delicious Japanese food after an evening
at the hot springs.
Your time in Japan could not be better spent!
Tradition & Regional Delicacies
A multi course meal of various Japanese foods that is similar to haute cuisine. There are many varied dishes presented in an artistic fashion. Served in the privacy of your room, a kaiseki meal is like no other Japanese meal you have ever experienced. Personal, elaborate, varied, and most importantly, incredibly delicious!
Culinary Almanac
Enjoy the freshest seasonal vegetables and seafood, changing with the shifting seasons to offer the most delicious ingredients of the moment.
Seasonal Delicacies
Indulge in exquisite dishes produced by our outstanding culinary team that combines the rich flavors of local ingredients such as the world famous Tajima beef (the stock cattle of Kobe Beef), Matsuba Crab from the Sea of Japan, and Tajima koshihikari rice grown with sustainable, environmentally friendly methods. Additionally, experience the perfect pairing with the rich aroma and body of fine sake from local brewers.
A type of snow crab harvested from the Sea of Japan. Matsuba crab season runs from the beginning of November to the end of March.
Tajima beef is the stock cattle for the world famous Kobe beef. Known for its high marbeling characteristics, don't miss a chance to experience this savory beef.
Local grown Tajima rice. You will notice the difference the moment you taste this fluffy, tasty rice.
Enjoy many different seafoods caught directly from the Sea of Japan and served in a variety of interesting styles.
Head Chef of Nishimuraya Etsunobu Takahashi
The moment of placing the cuisine on an elegant serving vessel is an unparalleled happiness as a chef. Nishimuraya Honkan's atmosphere, complimented by its sukiya-style architecture, gives the impression of traveling back in time to a more relaxed era, far from the hustle and bustle of modern life. I hope you will discover & experience Japanese culture through the continually evolving history of the cuisine of the Tajima region.
After a long and famed career in traditional Japanese cuisine and restaurants, Etsunobu Takahashi joined Nishimuraya Honkan as its head chef in 2000. In 2005 he assumed the further role of general head chef after taking over the head chef responsibilities for Honkan’s sister property, Nishimuraya Shogetsutei.
Chef Takahashi has carried on his culinary achievements while at Nishimuraya, recently collaborating with Michelin chef Herve Busset in France in 2011 and producing Japan Airline’s domestic first class menu in 2012.
The breakfast venue, "Senrei" is a luxurious & historic dining hall bathed in refreshing sunlight. Enjoy a leisurely Japanese or Western breakfast, reflecting Tajima's culinary traditions in this spacious setting.
Senrei Dining Hall was constructed to commemorate recovery from the 1925 North Tajima Earthquake. Known as one of the largest dining halls in the San'in region of the Sea of Japan coast, its unique architecture has features such as wooden arched and cofferred ceiling and is now a Registered Tangible Cultural Property of Japan. The open kitchen lets you watch the chefs at work while you enjoy an elegant breakfast.
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