Truly delicious ingredients,
freshly-caught seafood and exquisite seasonal foods.
The root of Hotel Kinparo’s sense of taste lies
in its discerning selection of only the freshest,
most delicious, nutritious ingredients.
Seafood from Tsuiyama, a fishing town renowned for quality.
Fresh seasonal produce from the bountiful San'in region.
We hope you enjoy the symphony of flavors played
courtesy of select ingredients.
Hiyoriyama Onsen, the location of Hotel Kinparo, is situated in Toyooka City in Hyogo Prefecture. Our location allows us to acquire a range of fresh ingredients, from plentiful crabs in the winter season to popular, high-quality Tajima beef and seasonal vegetables. Our hope is to create memorable dishes which utilize and bring out the flavors of these exceptional ingredients. It is with this wish that we prepare meals every day.
Seasonal dishes, served with pride.
Hotel Kinparo’s children’s meals consist of a main dish and side dishes like those shown in the photo.
Children can choose one of the following five main dishes.
*Omelet filled with fried rice
*Bowl of rice topped with chicken and egg
If you have ordered a children’s meal, we will ask your child’s preferred choices at check-in.
Our French toast is made according to a special recipe. The bread we use is baked with Kouno Tori Natural Rice—a variety of rice cultivated using a special stork-raising farming method. This bread is dipped in a mixture of homebred chicken egg and milk from Kyotango and cook gently until nice and fluffy.
Food cooked on a lava stone plate (yogan-yaki) not only benefits from direct heat but also radiant heat in the form of strong far-infrared rays and thermal storage. This is said to help preserve the inherent umami of the ingredients. In addition, lava stone has a porous structure that absorbs excess oils, which in particular draws out the fragrance and great flavors of a high-quality meat like Japanese Black beef.
Hotel Kinparo uses only Kouno Tori Natural Rice, a local variety of rice grown using a stork-raising farming method. It gets its name from the Oriental white stork (kounotori), a large carnivorous bird with a wingspan in the region of 2 m, which mainly feeds on frogs and small fish like loaches inhabiting rice paddies and wetlands. Kouno Tori Natural Rice is grown using minimal pesticides to protect the habitat of these creatures which the Oriental white stork eats.
Our company is located in a fishing town. We purchase marine products from a direct sales store there, and create our own ichiyaboshi dried fish to provide at the hotel. From the selection of ingredients to seasoning, we handle all stages of production.
We particularly recommend a type of fish called etegarei, a type of flounder. This fish is plump and meaty, and is flavored with an exquisite seasoning. It would make the perfect souvenir of your stay.
This sliced konjac is made courtesy of lovely old ladies from neighboring Takeno, who grow yams from which they produce konjac completely by hand without the use of preservatives.
Their production factory is a former school building which closed due declining numbers of children. This sliced konjac is pure simplicity, a delicious, nutritious slice of rural Japan made with love.
Toyooka City is renowned for producing delicious eggs.
Toyookakko eggs are the cream of the crop, lain by healthy chickens raised in a spacious poultry farm and fed only the finest feed. These eggs are notable for having a hard shell and rich gold yolk.
For this shabu-shabu dish, we steam high-quality Japanese Black beef until it is tender, drawing out its rich flavors.
In contrast to typical shabu-shabu hotpot dishes in which the meat is dipped in dashi stock, we steam the meat to remove excess fat for a healthier dish. This also helps to retain and concentrate the meat’s umami, allowing you to enjoy the inherent deliciousness of the meat.
Walk down the road behind the hotel, and the first building you will come across is Futakata Kamaboko Co., Ltd.
A long-standing store founded in 1921, this enthusiastic kamaboko maker produces a whole range of products, from traditional kamaboko fish cakes to new varieties of hit products including chikuwa bread, which sells out the moment it hits the shelves.
Every day, the shop sells over 10 varieties of freshly-fried neri-tempura (deep-fried minced fish and vegetables), with some customers coming all of the way from Osaka or Kyoto just to purchase these famed delicacies.
The breakfast buffet serves mainly Japanese food, but we also have several kinds of freshly-baked bread.
The bread is specially baked by local bakeries, and includes rice bread made using rice flower produced in Tajima, as well as white bread.
We also provide “twists kaya,” a type of bread containing kaya paste and coconut that is popular in Singapore, as well as croissants, both of which are baked fresh every morning. Enjoy served with homemade jam that is not overly sweet.
Fresh tofu made every morning for breakfast.
Our tofu is prepared in a large pot by adding nigari, a coagulating agent extracted from seawater from the Sea of Japan.
The natural pairing for this tofu is local Hanafusa soy sauce. This soy sauce, produced in Takeno, a town where the salt tang of the sea hangs in the air, is a perfect match for local products, helping bring out the best of the tofu’s flavor.
Summer in this area is the season of squid, when the sea is filled with the lights of fisherman luring in their catch.
Many squid benefit from being frozen once, as this helps accentuate their umami. As such, we are able to serve up squid all-year-round that is as fresh as the day it was caught.
Fresh seafood sourced from the fishing town of Tsuiyama.
Bounties of the earth harvested from the rich natural surroundings of the San’in region.
Here, we will introduce you to some of the select ingredients we use to prepare our outstanding meals.
Tsuiyama crabs, much admired by connoisseurs, differ in taste to crabs caught around the Oki Islands and from seas to the north.
Renowned as one of the finest varieties of snow crab, these crabs are prized for their rich sweetness and perfect firmness.
Tsuiyama crabs have blue tags.
Connoisseurs often say that sekogani are the most delicious of all crabs.
You can enjoy both uchiko (eggs inside the shell) and sotoko (eggs in the belly) , and the meat is delicate with a flavor next to none.
Freshness is a key factor for squid.
Hotel Kinparo only uses the freshest squid, sourced directly from Tsuiyama Fishing Port!
We hope you enjoy our sweet and succulent squid.
Eaten raw, these sea snails have a crunchy texture with a distinctive fragrance and sweetness; when cooked, their tail end in particular possesses a rich flavor reminiscent of foie grois.
Many connoisseurs have been captivated by the charms of Japanese sea snails, preferring them to the horned turban, another species of sea snail.
A culinary delight belying its normal appearance.
A tender texture with an oceanic bouquet which spreads with every bite.
This fish is delicious however served, whether cooked, deep fried, simmered, or in a hotpot.
This variety of shrimp loses its freshness quickly compared to other kinds of shrimp.
But thanks to our close proximity to the fishing town of Tsuiyama, we are able to provide them fresh.
They are just as popular in this region as crab.
A light fish with a mellow taste, delicious when grilled without seasoning and eaten with soy sauce.
This fish also tastes great simmered, deep fried, grilled with salt, etc.
Firefly squid fishing takes place every March and May in Tsuiyama Fishing Port.
Fresh firefly squid is delicious beyond words.
Please don’t miss the opportunity to try this dish while here.
Modern dining in the style of an old Japanese house with a high-beamed ceiling, this restaurant’s refined design complements the contrast between views of green pine trees and the Sea of Japan from its windows.
Relax and enjoy the ultimate in luxury as you sip a cup of the finest Tajima sake and watch fresh ingredients from the San’in region being prepared in the restaurant’s dynamic open kitchen.
A restaurant with private rooms where you can dine in a relaxing atmosphere while gazing at the lights of fishing boats out at sea.
There are six banqueting halls, both large and small, catering for diverse styles, both Japanese and Western.
We have a range of settings in place to enrich your stay, catering to purposes of all kinds.
Banquet hall "SYORAI"
"HISYO" Japanese banquet style
Convention hall "HISYO"