“Become a sea lion with one night in Kaisyu”
This phrase, that is now Kaisyu's slogan, is based on a poem left by a guest over ten years ago.
It expresses a "luxury meal of generous amounts".
We pride ourselves on a "warm leisurely "stay to make you feel at home.
In these blessed mountains and sea, enjoy views of awe inspiring sunsets and a wealth of fresh seafood only found here.
- The volume of Kaisyu's meals is well known, many guests come saying "We skipped lunch today because we'd be staying at Kaisyu."
Our boat shaped platter loaded with luxurious seafood cuisine is by far our most popular item.
In the case of groups of more than 3, the amount of sashimi overflows the boat.
Enjoy freshly caught fish in a splendid and pleasant atmosphere.
*Note: Sashimi dishes vary depending on the season.
- From April, June
- From Jundex.htmlly, August
- From September, October
- From November, March
- PeriodFrom April, June
The sunset is very fantastic in spring.
The sound which is a wave at a sea and the room where you can get a bird's-eye view of the sunset, the holiday luxurious and good in BGM!
- Spring
A lineup of luxurious gems, such as rare abalone and colorful spring sea bream.
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Red snapper in spring is called "Sakura Tai" from its color vividness, and is valued highly.
You can enjoy the red snapper best eaten only in this season.
- PeriodFrom Jundex.htmlly, August
- An event in summer is plenty!
After playing to the fullest, please eat a bold dish of this palace much.
- Summer
Iwa-gaki oysters so creamy and rich they'll melt in your mouth can only be enjoyed in the summer. Colorful arrangements of seasonal dishes will make your table top look like a jewelry box of gems.
- A rock child of the food texture which is creamy, is thick and melts in the mouth can taste only summer season. It's effective in heat prevention in summer. Please also enjoy gusto meat of Japanese Cattle.
- PeriodFrom September, October
- The ingredients which represent Japanese autumn are matsutake mushroom. Kaishuu doesn't end only with that.
I'll prepare fresh fish and good meat much.
In autumn of appetite, how long do you be eaten or challenge the limit!
- Dance baking of ear shell（Awabi) or meat steak of Japanese Cattle
- Autumn
The food that best represents the taste Japan's autumn is Matsutake mushroom.
Enjoy the taste of Japan's autumn with this rich aromatic mushroom served in a steamed pot dish or hot rice.
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The deep thick flavor is Tajima cattle of the feature.
Every time it's tasted, JU feels gravy is wide in the mouth short.
※ It'll be sometimes Kuroge Japanese Cattle by a plan.
- PeriodFrom November, March
- Winter
The real pleasure of winter. This full course crab dinner boasts a volume too great to be finished.
- Crab sashimi
- The gusto which doesn't have to compare the sweetness which spreads in the mouth! The freshness is an outstanding gem.
- The volume which can't finish eating Kaisyu's crab full-course dinner is the guideline for which I'm providing.
9 kinds of dish to which a name of "crab" sticks is a course in crab zanmai.
A takeout is possible by the crab you can't finish eating♪.
Moreover to fresh sashimi and dessert.
Of a dish as a mega hood, it's various.
There are countless fishing ports in the Tango region, such as Tsuiyama, Kasumi, Asamogawa, Taiza and Miyazu located between Hyogo and Kyoto. Taking advantage of those nearby ports we create meals you can look forward to year round, filled with fresh seasonal catches.
Enjoy the ingredients of each season from the Sea of Japan through fresh seafood dishes from the Tango region.
＜Regarding food sanitation＞
We put the importance of "food safety", "satisfactory flavor" and "safety for peace of mind" to ensure the best of meals for our guests.
It is also mandatory to create dishes that leave guests satisfied.
For these two reasons we take hygiene and safety seriously when preparing meals.
