Cuisine

Seasonal ingredients from bountiful Misasa.

Enjoy local, natural food from the mountains and the sea in the San'in region, including crab—the king of winter foods.
Our complex, sophisticated flavors make each of our dishes extraordinary.

Seasonal ingredients and colorful dishes

Misasa is a region rich in nature and blessed with a bounty of foods from the sea and mountains. We prepare every dish with extreme care, using only the finest seasonal ingredients. Enjoy a spread of our colorful dishes. In autumn and winter, we serve special cuisine made with fresh crab.

: Matsuba crabs

Matsuba crabs are a type of snow crab that is caught only off the coast of the San'in region of Japan. Snow crabs caught in the Hokuriku region are called “Echizen crabs.” Snow crabs caught in other areas are just called “snow crabs.” Of course, “Matsuba crabs” and “Echizen crabs” are also snow crabs. Female snow crabs are referred to as “Oyagani” crabs in the San'in region, and “Seko crabs,” “Kobako crabs,” etc. in other areas. (The fishing season for female snow crabs is shorter than that of male snow crabs, and differs every year.)
（For the last few decades, the fishing season for Matsuba crabs offshore of Tottori has started on November 6 and ended on March 20. Catching them at any time other than the fishing season is prohibited.)

: Top Quality Tottori Beef

Tottori Prefecture has always been known for its beef among people in the know. Less Tottori beef is produced than famous brands like Matsusaka beef and Kobe beef, so Tottori beef is highly valued on the market. Tottori beef is divided into 15 ranks, and the highest rank, A5, is a rare delicacy. It’s limited in quantity, so enjoy it while you can!

: Abalone

Abalone is considered to be the most delicious of all shellfish. Abalone sashimi has a delightfully firm, almost crunchy texture, and each way of cooking abalone offers a different flavor and mouthfeel.

: Mosa Shrimp

Kurozako shrimp is called “mosa shrimp” in Tottori Prefecture. They are caught from September to May, but they spoil quickly and cannot be delivered to distant places. Because of this, they are considered a rare type of shrimp that can only be eaten locally. They have a firm texture, are rich in umami, and taste sweeter than sweet shrimp.

: Swordtip squid

Swordtip squids are a typical summer food in the San'in region. Although their fishing season is rather long, the squids caught in summer have the most umami. Locals also love these delicious squids. There are many tasty ways to enjoy these squids, but we recommend eating them as sashimi.

: Iwagaki Oysters

Iwagaki oysters caught in San'in region are best in summer. Many of the oysters grow to over 15 centimeters in size, and they are full of umami in summer, which is their spawning season, when they store more nutrition in their bodies. Enjoy iwagaki oysters packed with vitamins and minerals.

À La Carte

: Mosa Shrimp Shioyaki

1,000 yen (tax not included)

: Mosa Shrimp Sashimi

1,000 yen (tax not included)

Kurozako shrimp is called “mosa shrimp” in Tottori Prefecture. They are in season from September to May, much of which overlaps with crab season, so these tasty shrimp are often overlooked. They have a firm, springy texture, are rich in umami, and taste sweeter than sweet shrimp. However, because they spoil quickly, they cannot be transported to distant places, and so they are considered a rare type of shrimp that can only be eaten locally.