Seasonal Kaiseki

Seasonal Delicacies
of Nishimuraya Honkan

Delight in the special beauties of spring, summer, autumn, and winter.
Throughout the year, savor special dishes enriched with the bounty of each season.

Spring
Summer
Autumn
Winter

Spring Cuisine

Spring

The blooming sakura along Kiyamachi street heralds the coming of spring and a season of fresh tastes from both the sea and land; spring menus are among the most varied and colorful. From splendid sashimi selections, to bamboo shoot dishes, and of course Tajima beef… spring is a time to discover tastes as well as breathtaking scenery.

Featured dishes

Photo: Firefly squid Firefly squid

Photo: Bamboo shoots Bamboo shoots

Photo: Flatfish Flatfish

Summer Cuisine

Summer

With the year half way complete, summer is a time to sit back and relax a bit. Your taste buds, however, will continue to get a workout. Close proximity to the Sea of Japan blesses Kinosaki Onsen with a year round supply of fresh seafoods and nothing says summer more than ample helpings of Tajima beef. Indulge yourself with a festival of food before strolling out into the cool summer evenings in a yukata to enjoy the nightly fireworks of Kinosaki. Truly a summer to remember!

Featured dishes

Photo: Abalone Abalone

Photo: Sweetfish Sweetfish

Photo: Tajima Beef Tajima Beef

Autumn Cuisine

Autumn

The changing of the leaves creates an ocean of colors in the mountain forests that surround Kinosaki. The Japanese have a saying, “an appetite for fall” which expresses the excitement and anticipation for the many varied tastes and ingredients which are available in autumn. From Matsutake mushrooms to red snow crabs, there is a treasure trove of tastes to explore when you visit Nishimuraya Honkan in Kinosaki Onsen.

Featured dishes

Photo: Japanese chestnut Japanese chestnut

Photo: Matsutake mushroom Matsutake mushroom

Photo: Red snow crab Red snow crab

Winter Cuisine

Matsuba crab (winter menu)

In Kinosaki Onsen, winter time means one thing: Matsuba crab, the local name for male snow crab from the Sea of Japan, caught from early November until late March. Brought in fresh daily from the local ports, our winter menus feature Matsuba crab served in a variety of styles such as sashimi, boiled, grilled, and hot pot. Winter snows, steamy onsens, fluffy crab and juicy Tajima beef… the winter season is the pinnacle of enjoyment and relaxation.