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Business Hours
Cuisines Category
Matsoba in Sakaiminato, one of Japan's leading landings. Winter only (reservation required)
Crab Seiromeshi, Kanitori Prefecture "Welkani Cooking Contest" Award for Excellence
Nakaumi Nanjin Seiromezen. Seiromeshi using representative fish and shellfish caught in Nakaumi, which spans Tottori and Shimane prefectures.
Dinner Kaio Gozen. Huge Gozen, such as the hongzuwai crab, Funamori, Tenma Luo, etc.
The information provided reflects the details available at the time of the survey.
Please note that facility details may change due to the facility’s circumstances, so please check for the latest information before visiting.
This content has been translated using machine translation.
Information provided by: JTB Publishing
The content uses an automatic translation service, which is not always accurate.
The translated content may be different from the original meaning, so please understand and use it.
A Japanese-style dining place on the west side of a seashore park surrounded by a beautiful pine forest with white-sand blue pine trees. A variety of dishes of the four seasons, mainly fish and shellfish that went up in Sakaiminato. In particular, kaini dishes are popular from 11 to March. It can also be used for various kinds of banquets, gyeongsang, etc. It starts at 1100 yen during the day and starts at 4400 yen at night. Food reservation until the day before at night.
"Enya Coral", a popular eatery in the mountain shade. It is located on the 1st floor of the Kaisei Hotel, a great location where the Sea of Japan spreads in front of you. In the morning, you can enjoy rice at a Viking, in the daytime at a Japanese cafe, and in the evening, you can enjoy dishes arranged on the theme of "fun Japanese" depending on the time of day. You can enjoy a reasonable and healthy taste of the season, focusing on the original blend of rice and coffee, fish and seafood and local ingredients. You can choose table seats and private rooms with a view of the Sea of Japan, and you can use them with pets on the terrace.
A cafe and restaurant where you can taste all hand-made specialty menus, from set meals to hamburgers and pizzas, in a shop that boasts an open stairwell.
Enjoy a French course lunch where you can feel the season on the plate. The chef himself goes directly to the producer, and the dishes made with carefully selected ingredients are beautiful not only for the taste but also for the appearance. Everything that serves as a base for cooking, such as bouillon and dashi, is also handmade. It produces the best condiments to enhance the seasonal taste while being finely adjusted to the ingredients. The shop is full of bright and open with natural light, accepting casual cafe weddings and at-home parties while surrounding exquisite food.
The birth parent of the beef bone burger. The beef bone soup, which is made from local beef bones and pesticide-free vegetables over more than 20 hours, is a simple and insatiable ramen, no matter how many times you eat it.
A beer restaurant where you can drink the local beer Oyama G beer. There is a variety of menus, such as Pill Snar Stout Weizen, prepared with underground water from Oyama, Pale Ale 300ml 500 yen and Kamayaki Pizza Margherita 1200 yen. Oyama Garden Place is nearby, with a local product shop and a tourist information center.
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