Kaike Onsen Kaichoen

【menu】 Appetizer: Red bean liver and 2 small bowls Sashimi - Assortment of six kinds of seafood Warm crab and eel sushi (Nukuzushi) Lid: Seasonal steamed food Tableware: Tottori Wagyu beef shabu-shabu Vinegar Matsuba crab (November to March) Red snow crab (April to October) Three types of pickles (pickles) Rice Dashi Chazuke Water sweets homemade dessert *Contents may change depending on purchasing status. *Dinner will be served in a separate room, and breakfast will be served in a separate room or banquet hall. In addition, female customers can choose their favorite from over 30 different colored yukatas. 【hot spring】 The hot spring is a natural hot spring (water is added because the source temperature is 70℃), and it is a free-flowing bath. Circulation filtration is not performed. There is a large public bath for men and women, one open-air bath, and one private bath. *Regarding the private bath, you can reserve your desired time after check-in. [About allergies] Regarding requests for food allergies, We are doing our best to accommodate you as much as possible, but For customers with severe allergies: Thank you for your understanding.

I want to stay at an inn, but I don't like seafood... If you love meat, you'd rather eat meat than fish! ! Recommended for those who say ♪ We have prepared a plan where you can fully enjoy Tottori Wagyu beef (^_^) [Dinner menu] Chef's recommended delicacy with appetizer Remade roast beef Small pot Tottori Wagyu beef shabu-shabu Grilled Tottori Wagyu beef with hoba miso Western plate Tottori Wagyu beef cut steak Fried Daisen chicken tempura Vinegared duck loin salad Soup Duck fishball soup Meal: Specially cultivated seaweed rice from Okudaisen Koshihikari ``Kiyori'' Three types of spices Water sweets homemade dessert (Contents may change depending on stock) *Dish contents may change depending on purchasing status. *Dinner will be served in a separate room. Breakfast is served in the large hall or in a separate room. 【service】 Female customers can choose from over 30 different colored yukatas. 【hot spring】 The hot springs are natural hot springs (water is added because the source temperature is 70℃), and there is no circulation filtration. There is a large public bath for men and women, one open-air bath, and one private bath. If you would like to use the private bath, please let us know your desired time after check-in. [About allergies] Regarding requests for food allergies, We are doing our best to accommodate you as much as possible, Regarding accommodation for customers with severe allergies Thank you for your understanding.

The chef, who is particular about the ingredients, prepares the kaiseki cuisine using seafood such as white squid, red snow crab, and conger conger that was landed at Sakaiminato, the largest fishing port in the San'in area. 【menu】 Miho Sanchin - 3 types of delicacies recommended by the chef Sashimi: Assortment of four kinds of seafood (1 example: Daruma sea bream, Hahachi, white squid, sweet shrimp) Warm crab and eel sushi Small pot of conger conger shabu-shabu Lid: Nanjing Manju Grilled Tottori Wagyu Beef Vinegared Red Snow Crab (Winter: Matsuba Crab Boiled on the Beach) Rice Dashi Chazuke Assortment of three types of spices Water sweets homemade dessert *Contents may change depending on purchasing status. *Dinner will be served in a separate room, and breakfast will be served in a large hall or separate room. 【service】 Female customers can choose from 30 different colored yukatas. 【hot spring】 The hot springs are natural hot springs (water is added because the source temperature is 70℃), and there is no circulation filtration. There is a large public bath for men and women, one open-air bath, and one private bath. If you would like to use the private bath, please let us know your desired time after check-in. [About allergies] Regarding requests for food allergies, We are doing our best to accommodate you as much as possible, but Regarding accommodation for customers with severe allergies Thank you for your understanding.

You can grill Tottori Wagyu beef to your liking and enjoy it with rock salt, wasabi soy sauce, and pear ponzu sauce, which bring out the natural flavor of the meat. In addition, black-throated fish is a clean seafood from the San'in region and is also traded as a high-class fish in Sakaiminato. We have incorporated red snow crab (pine needle crab from November to March). [Product book] Appetizer: 3 types of delicacies recommended by the chef Sashimi - Six kinds of seafood from the Sea of Japan (Example: raw sea urchin, botan shrimp, sweet shrimp, mahachi, white squid, Daruma sea bream) Warm crab and eel sushi Lid dish: Specialty: Boiled Nodoguroki sprouts Grilled Tottori Wagyu Beef Tableware: Iso-shabu small pot style Vinegar, spring to autumn: red snow crab, winter: pine needle crab Food Dashi Chazuke Assortment of three types of spices Water sweets homemade dessert *Contents may change depending on purchasing status.

You can grill Tottori Wagyu beef to your liking and enjoy it with rock salt, wasabi soy sauce, and pear ponzu sauce, which bring out the natural flavor of the meat. In addition, black-throated fish is a clean seafood from the San'in region and is also traded as a high-class fish in Sakaiminato. We have incorporated red snow crab (pine needle crab from November to March). [Product book] Appetizer: 3 types of delicacies recommended by the chef Sashimi - Six kinds of seafood from the Sea of Japan (Example: raw sea urchin, botan shrimp, sweet shrimp, mahachi, white squid, Daruma sea bream) Warm crab and eel sushi Lid dish: Specialty: Boiled Nodoguroki sprouts Grilled Tottori Wagyu Beef Tableware: Iso-shabu small pot style Vinegar, spring to autumn: red snow crab, winter: pine needle crab Food Dashi Chazuke Assortment of three types of spices Water sweets homemade dessert *Contents may change depending on purchasing status.