Shoya

The Kinosaki crab, delivered directly from Kinosaki Fishing Port, is offered in a variety of cooking methods, including sashimi, grilled crab, chiri-nabe (hot pot), and zosui (rice soup), allowing you to fully enjoy its freshness and flavor. The live squid is characterized by its crunchy texture and refined sweetness, while Tajima beef is served as steak or in a sukiyaki-style dish, showcasing its juicy and tender meat quality.

This building features a calm, pure Japanese style, with a space that conveys the warmth of wood. In the separate villa 'Shonosuke', there are modern furnishings and private dining rooms with sunken kotatsu tables, allowing for an intimate dining experience. Inside the building, there is an irori (traditional Japanese hearth) and a book corner, creating a nostalgic and soothing atmosphere.

This is an inn that has walked alongside the local nature within the San'in Kaigan National Park, and since its establishment, it has continued to focus on local seasonal ingredients. A feature of the inn is the natural hot spring 'Heijiro Hyakushaku no Yu,' sourced from a well 100 feet underground, which can be enjoyed in the large public bath or private baths. The luxurious course meals, which use 1.5 servings of Kasumi crab, attract many guests with their emphasis on both quality and quantity.