お食事
CUISINE
お食事
RATE
RATE
TEL
アクセス
ご予約はこちら
MENU
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.
Nutritious dishes prepared with artisanal techniques
皆生温泉 つるや料理長
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
Fresh fish, blackthroat seaperch and other seasonal ingredients from Sanin
Tsuruya Standard Kaiseki Course
おすすめプラン PICKUP
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
おすすめプラン PICKUP
Special Kaiseki
~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
Special Order
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