SANPOU Nishimuraya Honten Opened; Epicenter of Tajima’s Food Culture

Toyooka City, Hyogo Prefecture, where wild storks are said to solely populate in Japan, abounds with beautiful nature of Tajima.  In the Kinosaki Onsen (hot spring town) surrounded by nature-rich mountains north of Toyooka City and the Sea of Japan, Nishimuraya, the long-established inn with over 150 years of history, opened “SANPOU Nishimuraya Honten (main store)” on April 3.

Produced by Traditional Japanese Inn “Nishimuraya”

“SANPOU Nishimuraya Honten” consisted from three areas of a dining room, gift shop, and salon, is, so to speak, the “epicenter of food culture of Kinosaki.”  Especially lunch and dinner served in the dining room among these three areas are superb using plenty of local ingredients which are difficult to circulate through existing distribution channels due to unstable supply.

“Kitamura Wasabi” Determines a Must-Have Taste

Sashimi made of local fishes are served with wasabi (Japanese horseradish) grown by “Kitamura Wasabi” which has been in business for 300 years. In Kannabe Kogen (plateau), west of Toyooka City, “Kitamura Wasabi" draws mineral-rich spring water generated in a volcanic mountain range to wasabi farms behind the grower’s home. Kitamura raises wasabi with the utmost care by a conventional style. The mineral spring of stable temperature at about 13°C throughout the year enables “to cultivate wasabi” in a flatland of 80m “at the lowest altitude in Japan” says Mr. Yoshihiro Kitamura, the fifth generation of the farm family. Wasabi taken care of for about two years is glossy and smooth in texture. “Sweetness and scent coming after pungent flavor are the charm of this wasabi,” Mr. Nobukazu Nakayasu, the head chef at “SANPOU Nishimuraya Honten,” explaining that wasabi made by Kitamura is indispensable for dishes at the dining room.

“Kannabe Tamura Trout Farm” Improves the Image of Freshwater Fishes

Similarly making use of the spring water of Kannabe, “Tamura Trout Farm” cultures rainbow trout, amago (land-locked variety of red-spotted masu trout), and chars. Rainbow trout raised in the spring water are firm and do not have that distinct river fish smells nor peculiar taste. By controlling hours of sunlight on them to lay spawn three times a year, the farm makes efforts to secure stable supply. The farm strives to improve the taste of fishes through exchanging ideas with business customers every day.  “I want to deliver them exactly what I meant to be, points out Mr. Hajime Tamura, the third generation of the farm. Now he gives high priority to direct dealings with Japanese-style restaurants and hotels. Rainbow trout grilled over the charcoal that Nishimuraya serves for dinner is savory and flakes away softly in a mouth.

Fresh Vegetables from “Nakatsukasa Farm”

 “Nakatsukasa Farm” produces yellow rocket flowers garnishing the red meat of Tajima Beef (Tajima region’s branded beef) that is slowly grilled in a Japanese irori (cooking hearth). Mr. Yoshitsugu Nakatsukasa thought the meaning of “diet” over, because of his family’s allergy. He moved from Osaka to reclaim fields and rice paddies from scratch, that have been abandoned and are no longer cultivated. Currently over 30 kinds of vegetables are grown in a year by organic farming. Freshly harvested asparaguses and snap peas make crispy sounds, and then fresh and sweet flavors spread, instantly after biting them in a mouth.

The Store which Adds a Color to a Trip of Kinosaki Onsen

In Sanpou Dining, you can also enjoy local native species such as Akabana soba (buckwheat noodles); thirty-eight grain rice which 38 kinds of seed rice are spread together and richly grown by supporting each other; local ingredient such as soy sauce of “Daitoku Soy Sauce” which has never given up natural brewing of traditional method, and of course with local sake. Why don’t you turn out to “SANPOU Nishimuraya Honten” where the charms of Tajima are put together?

SANPOU Nishimuraya Hoten

463-2 Kinosakicho Yushima, Toyooka, Hyogo
[Dining] Dinner: 18:00 – 23:00 (last order 21:30) Lunch: 11:00 – 14:30 (last order 13:30) *Lunch is available only on Saturdays and Sundays. [Gift Shop] 10:00 – 23:00 [Salon] 10:00 – 23:00
All major credit cards accepted

Text by Natsuki Itoi

更新: 2019年4月30日