노우카우타게 산노미야텐

A luxurious fair where you can enjoy exquisite brand beef 'Kobe Beef' in the form of steak and roast beef, along with the seasonal delicacy of the highest quality seafood 'Awaji Hamo' tempura all at once. Additionally, there is a rich selection of creative dishes made with fresh summer vegetables from the Nishiku area, sourced from JA Hyogo Rokko (such as corn, zucchini, okra, etc.). The special and vibrant lineup, packed with the flavors of meat, seafood, and local vegetables, is a summer-only attraction!

You can choose from tempura or sashimi. Please take a look at the menu.

Local production and consumption of agricultural products means 'local production for local consumption.' At 'Farmers' Feast,' we value connecting producers and consumers by using Hyogo Prefecture's ingredients to create delicious dishes, which we refer to as 'local consumption.'

1,780 yen (including tax 1,958 yen) Enjoy the blessings of the local area in the harbor city. Seasonal flavors are beautifully arranged on a boat platter. This is our restaurant's specialty, featuring seasonal ingredients from Hyogo Prefecture carefully selected by our head chef, presented elegantly on the boat platter. Please savor the blessings from the sea, mountains, and fields. We will deliver seasonal Hyogo blessings daily. *The photo is for two servings.

Please enjoy the deliciousness of freshly harvested vegetables. Made with local miso for fresh vegetables. Kitakami Miso is made from white soybeans harvested in the Kitakami region and rice from the northern district, without any additives. We have added a little extra care to enhance its mild and gentle flavor to pair well with the vegetables.

In Kobe, unlike in large metropolitan areas, a world of fields spreads out beyond Mount Rokko. There, vegetables harvested early in the morning are served at the restaurant that very night. Please enjoy the blessings of fresh local vegetables.

Steamed with the skin on to lock in the sweetness, then grilled. Be amazed by the natural sweetness like that of fruit! Many who have tasted it say, 'It's just like eating fruit!'

A natural blessing steamed only with the moisture from the vegetables. This cooking method brings out the umami of the vegetables by steaming them solely with the moisture that comes out of the vegetables without adding any water. Please enjoy it with the sweet and rich Kobe pork.

Traditional handmade tofu made with natural nigari and high-concentration soy milk.

This is a dish that goes well with alcohol, mixed with mentaiko and cheese.

Hyogo Prefecture is blessed with a rich fishing environment, bordered by the Seto Inland Sea to the south, Harima Nada, and Awaji. Skilled chefs identify seasonal fish based on the time of year, prepare them fresh, and serve them to customers with a focus on the best way to enjoy them.

Akashi Sea Bream, Akashi Octopus, Pike Conger, Spanish Mackerel, Turban Shell, Sea Urchin, and several other types. *For more details, please ask the staff. [Exceptional Freshness from the Day's Catch] Fish caught during the day is delivered to the restaurant every day after noon, ensuring exceptional freshness! Our chefs will prepare this fresh fish to highlight its deliciousness. Please enjoy it with the special soy sauce at your table.

Akashi sea bream, Akashi octopus, Akashi seaweed, Awaji onion, etc. Please choose your favorite fresh fish. This is our popular menu item where you can enjoy the deliciousness of local seafood and vegetables all at once.

The Akashi sea bream is shaped by the strong currents of the Akashi Strait, resulting in firm flesh, and is blessed with abundant food. This environment has nurtured the brand known as Akashi sea bream.

The Akashi octopus, raised on high-quality feed such as shrimp, crab, and shellfish, is characterized by its firm texture and umami flavor.

Hyogo Prefecture ranks third in the country for seaweed production. The seaweed nurtured in the strong currents of the Akashi Strait is thick and has a unique texture, allowing you to fully enjoy its natural umami.

We offer fresh seafood caught in the day's catch as a daily special. For more details, please contact our staff.

The 'Sawara from Awaji Island' is caught through net fishing and pole fishing within Awaji Island. Its flavor is refreshing yet sweet, with a melt-in-your-mouth deliciousness similar to medium fatty tuna, and it is said locally that one should lick the plate after enjoying raw Sawara.

This is a precious item of natural Sazae, raised in the rich seaweed beds of Awaji Island, caught one by one by free-diving fishermen.

Tajima beef is characterized by its exquisite balance of 'the deliciousness of lean meat and fat.' For many years, Tajima producers have carefully cultivated Tajima beef, which is praised for its texture, sweetness, and aroma that determine the flavor of the meat.

Awaji Wagyu is a mother cow of Kobe Beef and Awaji Beef, inheriting the pure Tajima lineage. It is said to have a flavor that surpasses even Kobe Beef and is considered a Wagyu that is rarely found outside the island.

The Awaji Wagyu, finished to a perfect color, is a Wagyu packed with the commitment to preserving the pure Tajima cattle lineage.

Cooked at low temperature to achieve a moist and tender finish.

The ribeye of Awaji Wagyu is rich in flavor and sweetness, making it a perfect match with wasabi. Please enjoy it seared on one side.

Raised for about a hundred days in a free-range chicken coop that considers light and exercise. The meat is characterized by fine fibers, a pleasant texture, and a firm bite. It is a very popular chicken among people of all ages!

The chicken, known for its firm texture and sufficient chewiness, is grilled on straw to bring out the original flavor of the ingredients.

Enjoy the thick and juicy Awaji chicken with the smoky flavor of straw grilling.

The feed is primarily corn, and by adding bread that pigs love, the flavor is significantly enhanced. It is free of any unpleasant odor, refreshing and elegant, while also having a rich and savory taste that highlights the charm of Kobe pork.

Egg of the Sunset in Takasago (produced in Takasago City, Hyogo Prefecture)

Steamed with the skin on to lock in the sweetness, then grilled. Be amazed by the natural sweetness like that of fruit!

This is a Japanese-style dish made with finely chopped okra, formed into dumplings. It is generously topped with a creamy sauce that contains wasabi.

Rice grown in the beautiful terraced fields of Tajima. You can fully enjoy the strong sweetness and aroma characteristic of Koshihikari rice. Especially, the terraced rice has exceptional sweetness!

Please enjoy the elegant flavor that spreads throughout the rice from the fresh sea bream of Setouchi. It will take about 30 minutes to prepare after you place your order.

Enjoy the rich aroma and the flavor that deepens with each bite of the Akashi octopus. It will take about 30 minutes to prepare after you place your order.

Rice for 3 to 4 people, miso soup, and three types of side dishes for rice

This fresh pasta, inspired by rice, is popular among those who prefer a firm and elastic texture. Enjoy the noodles that have a plump surface and a chewy bite, with a presence that stands up to the sauce.

Egg of the Sunset in Takasago (produced in Takasago City, Hyogo Prefecture)