Kaiko Don is our special quinine. We cook 8 female for Kaiko Don.We will serve Kaiko Don from 8th Nov to end of Dec. Only 50days.It was named by Takeshi Kaiko (開高 健 one of famous writer,fisherman,adventure).Please make a book and try to eat someday!
Echizen-Gani is the king of winter delicacies in the coastal area
of Echizen. The fishing season begins around the time cold sea-
sonal winds start to blow. The fishing port then becomes infused
with energy, and Fishermen could catch fresh Echizen-Gani crab
with trawl net.
Echizen-Gani are male snow crabs; Seiko-Gani are female snow
crabs. There are many ways to cook Echizen-Gani, from arai
(sashimi, yude (boiled), yaki-gani (grilled) , Kako-Don (開高丼), and kora-yaki (grilled in the shell)
During the season, Echizen-Gani is sure to please those who ap-
preciate good food.
Echizen crab full corse
dishes (from top left photo)
※Kaiko-Don (only 7th Nov -end of Dec.)
※This photo is for illustrative purposes.
We will cook crab congee(porridge,蟹粥)instead of Kiko-Don at Jan.-Mar.
Our ryokan has been certified by echizen Fisheries cooperative.We promise to use real echizen-crab.
Crab osashimi 蟹の刺身
Baked crab 焼蟹
Crab with seat vinegar 蟹霙
Otsukim crab 月見蟹
Crab Innards 蟹黄 蟹味噌
Grilled crab shell 蟹甲羅焼き
Crab congee(porridge) 蟹粥
Kikou-don & osashimi
Kaiko-don & Echizen-gani crab
male & female crab 雄蟹＆雌蟹
Female crab 雌蟹
Crab cuisine 蟹料理
Wakasa beef has been relished since the Meiji Period. Its high meat quality and good taste maintained for a long time has come to be known nationwide.
Quality of Wakasa beef is strictly classified from the first to fifth grade. Only high quality beef over the fourth grade is sold as Wakasa beef. Why does Wakasa beef have high quality? Meat quality depends on fat contained in it called sashi. The rich flavor of Wakasa beef comes from sashi contained delicately in the meat. Melting-like texture of sashi and sweet flavor of meat are quite refined and they have refreshing aftertaste.