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お食事

CUISINE

お食事

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‐Best rate guaranteed‐
Reservation benefits when booking from the official website
BEST
RATE
‐Best rate guaranteed‐
Reservation benefits when booking from the official website
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Tsuruya's Kaiseki Cuisine

Special order/Children

Steak house RAN

Nutritious dishes prepared with artisanal techniques

Fresh fish directly from Sakaiminato and local vegetables grown at the foot of Mt.
The Kaike Onsen area is home to a wealth of ingredients from the sea and mountains, which we use to bring out the natural flavor of the ingredients and carefully prepare each dish with the smiles of our customers in mind.
All of our chefs work hard every day to provide dishes that will make you say, “The food was delicious” and “I hope to come back again.
We look forward to serving you at your meal with the utmost care.

Kaike Onsen Tsuruya Chef

Nutritious dishes prepared with artisanal techniques

Fresh fish directly from Sakaiminato and local vegetables grown at the foot of Mt. The Kaike Onsen area is home to a wealth of ingredients from the sea and mountains, which we use to bring out the natural flavor of the ingredients and carefully prepare each dish with the smiles of our customers in mind. All of our chefs work hard every day to provide dishes that will make you say, “The food was delicious” and “I hope to come back again. We look forward to serving you at your meal with the utmost care.

皆生温泉 つるや料理長

Naoya Nishimura

Head Chef, Kaike Tsuruya

Naoya Nishimura

Head Chef, Kaike Tsuruya

After training and studying at a famous long-established ryokan in the San’in region, he became a young chef at Kaike Tsuruya in 2008.

We offer “dishes that will please our customers” using rich ingredients unique to Tottori, which is blessed with abundant gifts from the mountains and the sea, with the uncompromising pride of our chefs and their fresh sensibilities.

With a wealth of culinary knowledge and an inquisitive mind, he has acquired a master’s degree in “Koshiki Shijo-ryu Shakko-Do”, which has been handed down since the Heian period (794-1192).

He is also in charge of dedication ceremonies at Ise Shrine and other shrines.

Old-fashioned four-strand ladle path

A school of Japanese cuisine that is said to have originated in the Heian period.

This technique, said to have been passed down since Fujiwara Sankage, the founder of knife-making, butchered a carp, is recreated by the performer wearing a eboshi hat and hitatare, and using only a knife and fish chopsticks, he butchers carp, sea bream, bonito and other ingredients without touching them at all. This technique is sometimes dedicated at religious ceremonies in various places.

Fresh fish, blackthroat seaperch and other seasonal ingredients from Sanin

Tsuruya Standard Kaiseki Course

Our inn’s standard kaiseki course meal uses local ingredients such as Nodoguro and Tottori Wagyu beef. This is a standard kaiseki meal that our head chef highly recommends with confidence for both quality and quantity.

Fresh fish, blackthroat seaperch and other seasonal ingredients from Sanin

Tsuruya Standard Kaiseki Course

Our inn’s standard kaiseki course meal uses local ingredients such as Nodoguro and Tottori Wagyu beef. This is a standard kaiseki meal that our head chef highly recommends with confidence for both quality and quantity.

おすすめプラン PICKUP

【ドリンクインクルーシブ】10月限定!ご滞在中ドリンク全てフリーの贅沢大人時間〇記念日・プレゼントにも(2食付)
【ドリンクインクルーシブ】10月限定!ご滞在中ドリンク全てフリーの贅沢大人時間〇記念日・プレゼントにも(2食付)
【ドリンクインクルーシブ】10月限定!ご滞在中ドリンク全てフリーの贅沢大人時間〇記念日・プレゼントにも(2食付)

Freshly caught fish sashimi and Tottori Prefecture beef grilled on a hot china plate

Upgraded Kaiseki

This luxurious seafood dish features fresh, fatty, firm fish delivered directly from Sakaiminato after being tossed about by the rough waves of the Sea of ​​Japan, served whole in sashimi.
In addition, you can enjoy our carefully selected A5 rank Wagyu beef from Tottori prefecture, freshly grilled on a ceramic china plate and served with the chef’s special sauce.
This course is recommended for those who want to enjoy delicious food during their trip.
Great for celebrations and anniversaries too.

Freshly caught fish sashimi and Tottori Prefecture beef grilled on a hot china plate

Upgraded Kaiseki

This luxurious seafood dish features fresh, fatty, firm fish delivered directly from Sakaiminato after being tossed about by the rough waves of the Sea of ​​Japan, served whole in sashimi. In addition, you can enjoy our carefully selected A5 rank Wagyu beef from Tottori prefecture, freshly grilled on a ceramic china plate and served with the chef’s special sauce. This course is recommended for those who want to enjoy delicious food during their trip. Great for celebrations and anniversaries too.

おすすめプラン PICKUP

【ドリンクインクルーシブ】10月限定!ご滞在中ドリンク全てフリーの贅沢大人時間〇記念日・プレゼントにも(2食付)
【ドリンクインクルーシブ】10月限定!ご滞在中ドリンク全てフリーの贅沢大人時間〇記念日・プレゼントにも(2食付)
【ドリンクインクルーシブ】10月限定!ご滞在中ドリンク全てフリーの贅沢大人時間〇記念日・プレゼントにも(2食付)

Special Kaiseki

A luxurious feast of delicacies featuring delicacies from Sanin

~お品書き一例~

食前酒 季節酒(梅酒・ゆず酒など)
前 肴 豪快!コリコリ鮑のステーキ
先付け 鰻作ソーメン
椀 物 弓ヶ浜の県産葱すり流し
合鴨 葱煎 糸雲丹
造 里 境港の新鮮な平目と白烏賊の菊水造り
    車海老 鮪 鱧炙り あしらい一式
強 肴 鳥取和牛三味焼き
塩山葵
    香梅卸し 特製のつるやタレ
焼 物 のど黒柚庵焼き
まこも 恥神 酢橘
揚 物 伊勢海老香梅 鱧
青唐 抹茶塩
食 事 鰻山椒寿司 清まし 香の物
水菓子 季節の果物を使ったデザート

A special kaiseki meal made with an abundance of specially selected ingredients carefully selected by the chef.
Tsuraya's special course, which places emphasis on quality, features a variety of visually stunning, carefully prepared dishes, including abalone, Tottori wagyu beef, and spiny lobster.
Enjoy a moment of blissful relaxation.

A special kaiseki meal made with an abundance of specially selected ingredients carefully selected by the chef.
Tsuraya's special course, which places emphasis on quality, features a variety of visually stunning, carefully prepared dishes, including abalone, Tottori wagyu beef, and spiny lobster.
Enjoy a moment of blissful relaxation.

~お品書き一例~

食前酒 季節酒(梅酒・ゆず酒など)
前 肴 豪快!コリコリ鮑のステーキ
先付け 鰻作ソーメン
椀 物 弓ヶ浜の県産葱すり流し
合鴨 葱煎 糸雲丹
造 里 境港の新鮮な平目と白烏賊の菊水造り
    車海老 鮪 鱧炙り あしらい一式
強 肴 鳥取和牛三味焼き
塩山葵
    香梅卸し 特製のつるやタレ
焼 物 のど黒柚庵焼き
まこも 恥神 酢橘
揚 物 伊勢海老香梅 鱧
青唐 抹茶塩
食 事 鰻山椒寿司 清まし 香の物
水菓子 季節の果物を使ったデザート

Children's dishes

※Services for customers with children
※Please contact us in advance if you have any allergies. We will do our best to accommodate your needs.
※Services for customers with children
※Please contact us in advance if you have any allergies. We will do our best to accommodate your needs.

Special Order

Customers who make reservations through the official website can choose when making the reservation. If you are making a reservation through Rakuten, Jalan, or a travel agency, please contact us directly by phone at least 3 days in advance.
1. Tottori Wagyu Steak 120g
3,300 yen/1 serving
2.Tottori Wagyu beef teppanyaki 80g
2,200 yen/1 person
3.Deep-fried Oyama chicken
1,320 yen/1 serving
1. Tottori Wagyu Steak 120g
3,300 yen/1 serving
2.Tottori Wagyu Beef Grilled on Ceramic Plate 80g
2,200 yen/1 person
3. Daisen chicken fried chicken
1,320 yen/1 serving
4.Japanese Seafood Fish Assortment of 5 types
2,200 yen/1 person
5.Doguro, a specialty of the Sea of ​​Japan Grilled with salt
3,850 yen/1 serving
6.Nodoguro, a specialty of the Sea of ​​Japan boiled
3,850 yen/1 serving
7. Assorted sweet shrimp
1,650 yen/one plate for 2 to 3 people
8.Ara-cooked sea bream, boiled
1,320 yen/1 serving
9.seafood and vegetables Assorted tempura
1,650 yen/1 serving
10. Chawanmushi 550 yen 11. Daisen Black Soba (cold/hot) 550 yen 12. Mini Udon (child size) 550 yen 13. Rolled egg 550 yen 14. Onigiri (rice balls) (2 pieces) 330 yen
4. Assortment of 5 kinds of Japanese seafood
2,200 yen/1 person
5.Salt-grilled rosy seabass, a specialty of the Sea of ​​Japan
3,850 yen/1 serving
6.Boiled rosy seabass, a specialty of the Sea of ​​Japan
3,850 yen/1 serving
7.Assorted sweet shrimp
1,650 yen/one plate for 2 to 3 people
8. Boiled sea bream
1,320 yen/1 serving
9.Assorted seafood and vegetable tempura
1,650 yen/1 serving
10.もさ海老(美保海老)の唐揚げ
1,320円/一皿(5匹)
※4月~8月限定

10. Chawanmushi 550 yen
11. Daisen Black Soba (cold/hot) 550 yen
12. Mini Udon (child size) 550 yen
13. Rolled egg 550 yen
14. Onigiri (rice balls) (2 pieces) 330 yen

Naoya Nishimura

Head Chef, Kaike Tsuruya

After training and studying at a famous long-established ryokan in the San’in region, he became a young chef at Kaike Tsuruya in 2008. We offer “dishes that will please our customers” using rich ingredients unique to Tottori, which is blessed with abundant gifts from the mountains and the sea, with the uncompromising pride of our chefs and their fresh sensibilities. With a wealth of culinary knowledge and an inquisitive mind, he has acquired a master’s degree in “Koshiki Shijo-ryu Shakko-Do”, which has been handed down since the Heian period (794-1192). He is also in charge of dedication ceremonies at Ise Shrine and other shrines.

Old-fashioned four-strand ladle path

A school of Japanese cuisine that is said to have originated in the Heian period. This technique, said to have been passed down since Fujiwara Sankage, the founder of knife-making, butchered a carp, is recreated by the performer wearing a eboshi hat and hitatare, and using only a knife and fish chopsticks, he butchers carp, sea bream, bonito and other ingredients without touching them at all. This technique is sometimes dedicated at religious ceremonies in various places.