1. Top
  2. Meal


One of the blissful Ryotei Ryokan YOSHINOYA the Ryotei Ryokan YOSHINOYA, where you can enjoy the best of the Umi-no-Kyo-Ryori and the hospitality of, to your heart's content.

Seasonal Syorenkan ingredients and locally produced vegetables are used every season, the seasonal drawing depicts the seasons, and the seasonal dish is painted in color, the sea Kyoto cuisine cuisine of the "Syorenkan YOSHINOYA Syorenkan YOSHINOYA".I think that you can spend a moment of mind in the space of loose and flowing time, Showa fragrant gentle atmosphere.Please enjoy this deliciously and relaxingly while looking at the Sea of ​​Japan, with this taste and space loved by heart by many famous people representing the times.

Passion for the cooking of YOSHINOYA

  • Shorenkan Yoshinoya Ryokan, Chief Chef, Fukuyama Wataru

    Fukuyama Wataru is a chief chef at Shorenkan Yoshinoya Ryokan is to be YOSHINOYA a son of YOSHINOYA no YOSHINOYA to constantly help the store in seasonal ingredients by growing in the rich seas, mountains and rivers of the local area By nurturing and serving authentic dishes, the foundation as a cook was built.After that, I gained training at the first-rate restaurant in Kyoto and my parents' house, learned the eyes to see Kyoto cuisine's technology, knowledge and ingredients.As a chef who inherits the tradition of Kyoto cuisine, always keeping in mind the mind and cooking method as a cook who inherited from my father, keep constantly evolving as a chef who continues evolving without being bound by the frame.There is "exquisite ingredients" that is really delicious for Taiza.Without losing the taste of the material, finish it to the superb superb surprise.It is indispensable to Umi-no-Kyo-Ryori of the Umi-no-Kyo-Ryori, which the former generations brought out from experience and trial and error for many years, and the splendid taste of traditional yet YOSHINOYA's Secret Soup Stock Fukuyama Wataru, which is indispensable Please enjoy it.
  • Tradition of taste and technique

    Syorenkan YOSHINOYA's passion for dishes of Syorenkan YOSHINOYA Syorenkan YOSHINOYA Fukuyama Katsuhiko's predecessor.At that time crabs did not have too many variations on how to eat like the present.Anyway, I'd like Taiza to eat crabs Taiza fresh.In May 2007, Kyoto Shimbun newspaper "People" column gave me "I devised a full course of crab dishes for the first time in Tango" with their feelings and enthusiasm.Currently, the predecessor comes out of the field in winter and watches closely whether traditional taste is being protected.
  • Enjoying the seasons, sending out from the Umi-no-Kyoto, a new sea Kyoto cuisine cuisine.

    Cuisine that has been touted as There is YOSHINOYA in Taiza as a pioneer of the Crab Cuisine, not only Taiza Crab, meat, fish, rice, vegetables, ranging in natural water, trusted The art of taste of the once-in-a-lifetime that interlocks with the Tango's best seasonal ingredients and the sensibility of the chef, selected out of the connections with locals.Craftsmen in Kyoto Fukuyama Katsuhiko's skill and Fukuyama Katsuhiko which was certified as "Craftsmen in Kyoto" reflects the ambience of the Taiza and the stylishness of Japanese cuisine.
  • The best Umi-no-Kyo-Ryori

  • Spring Party cuisine

    Enjoy "spring's Geo-no-Megumi" in spring Tango

    The delicate and artistic flavor of the chef and the materials of the Sea of ​​Japan create a splendid harmony, all the cuisines are the protagonists, all of which are delicious.From the soup which draws umami, the supporting roles also play a splendid role, the heart of cook "Fukuyama Wataru" is put in each dish.Tango rarely caught in the wild rough waves, the fish which survived it is landing at spring tide, is blessed with nature "Umi-no-Kyoto" is Geo-no-Megumi of Geo-no-Megumi exactly.There are plenty of mountain favorites such as buds, buds, crows, and sprays.
  • Summer cuisine

    In summer there are big rocks from Tango's etc

    Fresh and tasty local ingredients
    Summer is a fresh and tasty seasonal local ingredients special dish such as rocks, white squid, nodogro etc Tango of summer is a treasure trove of "fresh" excellent preeminence of freshness.Special materials such as "rock gaki" "white squid" "horseshoe" "flying fish" "nodogro (red dumpling)" will appear according to fishing the day.At this time, it is a Fisherman Town"Taiza" that can be offered, only Umi-no-Kyo-Ryori which can be tasted only here.Please enjoy Tango's seafood to your heart's content.
  • Autumn cuisine

    With abundant local fish production
    The season where lively nodogro is the most delicious

    Autumn is the Tango fishery with a bottom drawer ban lifting, especially the season where the local fish is abundant.Nodogro that reaches the end season is heavily fattened, umami is also condensed.It is a taste of only this season that you can enjoy living Nodogro.Also, during this season there are abundant matsutake mushrooms and wild vegetables and it is the season when the Tango was called as a treasure trove of ingredients.Fall, please come and enjoy the rich food ingredients.
  • Winter party meal

    Taiza Crab winter·Matsuba crab dish
    Original·Tango Crab full course

    Taiza Crab is the finest brand of pine needle crab.Off Tango Peninsula is "Taiza Crab" that is regarded as the highest grade among the famous products · pine needle crabs Off Tango Peninsula the Off Tango Peninsula.The hotel to bestow the Present craftmanship Crab Cuisine and Present craftmanship Among the crab dishes, especially (in front of the Kanisuki I will drink a golden soup) end resulting favorite soup in what is called the golden soup of trial and error in the eating of Taiza Crab Kannuki has received tremendous trust from many celebrities and chefs.Customers wishing for a full course of Taiza Crab at higher dimensions can fully enjoy the charm of Taiza Crab YOSHINOYA whole body "flowers".
  • Taiza Crab Full Course

    Crab's Taste Present craftmanship to bring out the best

    Kyotango's cooking rice second generation manager, "Prefecture's Contemporary Craftman"Fukuyama Katsuhiko
    Fukuyama Katsuhiko (76) cooked from Kyotango City was selected for "Kyoto Prefecture's Contemporary Craftman".Tango figured out the famous Taiza Taiza full course of crab at the local, produced exquisite soup to bring out the best flavor of the crab using, for example, mackerel clause.Cooking seminars held for many years in the local area.It was appreciated that it became a driving force to establish a brand of a Taiza Crab with cooking, brokerage.Fukuyama is the second generation manager of the cooking ryokan "Syorenkan YOSHINOYA" of the Taiza of Tango town in the same city.The founder 's father died when he was in the third grade of elementary school, and his grandfathers came together to work with power.I graduated from Mineyama High School and trained at a restaurant in Kyoto.Taiza Crab fishery is located in the Tango Peninsula 40 km, and it is excellent in freshness as it can operate on a day trip.I was thinking to create a soup just to bring out the original umami of the crab.Over the course of one year from around 1955, various attempts were repeated to create soup using six kinds of chopsticks such as mackerel.In addition, we devised a "steamed steamed" steaming crabs and shrimps like chawan mushi, using the shell which was thrown away until then.In order to extract the umami of crab sashimi, it produced various ideas such as instant freezing.We held cooking seminars that convey such results to the community for many years.Contributed to establish regional branding and Taiza Crab branding.Although it is said that it is also called "phantom crab" because it is severely screened, Taiza Crab are popular, but the big wave of the economic depression is also raging in the land of Tango.Fukuyama says, "We will make use of the taste of the Taiza Crab.only this one.I think that it will survive whatever the time it takes if you continue to trade in a serious manner. "
    • Taiza Crab Full Course

      Crab stab

      The crystal clear white body is sticky like Kuzumochi, familiar with the tortoise in the tongue, elegant sweetness gradually spreads in your mouth

      Boil it

      It is this boiling crab that you can best understand the difference in taste with other crabs.Please eat as it is or Tosa-zu Vinegar


      Crabs burned with charcoal fire are also exceptional in taste.If the crab's body grows puffy, it is a sign of eating.Miso is also great, so fragrant

      Kannisu soup

      YOSHINOYA is a special "golden soup" that included Kani YOSHINOYA secret soup.It looks like a flower opened by Kanzomi


      A secret soup made using spring water.Before the Kannuki, please put plenty of Kani-miso first, "Kani Miso Soup" please