The northern region of Kyoto Prefecture, known as ``Kyoto by the Sea,'' is a ``treasure trove of food'' blessed with rich nature. In late autumn, when the weather gets particularly cold, crab fishing and yellowtail fishing are prohibited, and there are seasonal ingredients that can only be tasted here. Be sure to visit Kyoto by the Sea in search of the winter delicacies that Kyoto people love. This time, we will introduce three selected inns where you can enjoy Kyoto's winter flavors of Taijin crab and cold weather.

The best part of Kyoto in winter. Enjoy Taiza crab and Kanburi to your heart's content

The northern part of Kyoto, about two and a half hours by express train from Kyoto Station, is a treasure trove of Matsuba crab. Among them, the crabs landed at Taizako Port on the Tango Peninsula are labeled as ``Taiza Crab,'' a branded crab that has undergone rigorous selection and has been approved. It is known as a rare crab even locally, where it is called the ``phantom crab'' and ``legendary crab.''

Taijin crabs live on the seabed about 40 km from Taijin Port, at a depth of 200 to 300 meters, so they are used for day trip fishing. However, fishing in the Sea of ​​Japan is extremely difficult due to the freezing cold and rough waves, and it is often impossible to go out to fish, and there are only five small trawling boats that catch Taijin crabs. Therefore, the amount of catch is limited, and freshness is vital, so when the boat returns, it is only delivered to local and high-end inns. That's why foodies travel to northern Kyoto every winter in search of this special taste.

Ine Town, one of the popular sightseeing spots in ``Kyoto by the Sea,'' is considered one of Japan's three largest fishing grounds, along with Himi City in Toyama Prefecture and the Goto Islands in Nagasaki Prefecture. Most of the yellowtail that spend the summer in Hokkaido head south toward the Sea of ​​Japan when the water temperature drops, and by the time they reach the Hokuriku and Tango regions, which are the transit points, they have grown to be delicious and full of high-quality fat. ing. For this reason, there have been many opportunities to eat toburi in winter in Ine since ancient times, and there is also a custom of serving it at celebratory events such as New Year's Day and birthdays as a lucky charm, as it means to get promoted in life and grow big.

Enjoy Kyoto's winter gourmet food, Taijin crab and cold weather at the best inn

This special will introduce three culinary inns that offer the finest cuisine. The warm hospitality and wonderful food in the best environment will make for an unforgettable time.

Taiza

Enjoy to your heart's content the fresh seafood carefully selected and auctioned off by the owner, a broker at Taijin Port.
Jukaitei

Jukaitei is an inn that is limited to eight groups per day and is located on a hill in the fishing town of Tango in the northern prefecture of Kyoto Prefecture. All 1 rooms have ocean views as it is built on a hill overlooking the Sea of ​​Japan. Looking out at the harsh winter Sea of ​​Japan from my room feels strangely calming. Each room also has a bath with a view, so you can enjoy a bath overlooking the ocean 8 hours a day.

What's most appealing about this restaurant is the variety of fresh local seafood that the owner has carefully selected and auctioned off himself. In addition to Tainin crab and Kanburi in the northern Kyoto area, we also have red sea urchin, black abalone, and turban shell caught by master free divers, so you can enjoy the blessings of the sea in each season.

When the season for Matsuba crab is lifted in November every year, our hotel offers crab-filled plans such as the Taijin Crab Plan, the Matsuba Crab Plan, and the plan to compare the tastes with snow crab.

Below Jukaitei is the Taijin Terrace ``My Sunshine'', which opened in 2020, where not only hotel guests but also the general public can enjoy a spectacular view of Joshima and Mt. Tokura. Light snacks such as seafood pizza, hot dogs, and soft serve ice cream are also available on the cafe terrace.

Jukaitei

3778 Tangomachi, Kyotango City, Kyoto Prefecture

Enjoy luxurious time and food at a historical inn specializing in live crabs
Tanpei

``Sumihei'' is a specialty restaurant and inn located in Taijin that has been in business for over 150 years, and has been repeatedly renovated to become an inn for adults with a sophisticated Japanese modern space. There are 21 guest rooms with 15 different styles, all with ocean views. Every room has a luxurious design, using Tango chirimen for artwork and incorporating Japanese architectural beauty. There are also 350 types of private baths, and some baths allow you to enjoy the beautiful sunsets unique to Taijin, which is known as the town of sunsets. The inn has a library with over XNUMX books, and has a custom-made sofa that is the only one in the world, giving the hotel a sense of good interior design.

Our proud crab dishes are made using our skills and experience in cooking Taijin crabs, and we use only the best quality crabs, selected not only from Taijin Port but also from offshore where Taijin crabs can be caught. It is served as "Hashiudo Crab". You can also enjoy high-quality fish that is not commonly available. The inn has an online shop on its website, where they sell items such as ``Hashi Udo Crab'' and ``Crab Hot Pot Set,'' so if you can't make the trip to Kyoto, you can eat them at home.

Tanpei

3718 Tangomachi, Kyotango City, Kyoto Prefecture

Ine Town

Taste yellowtail shabu at Okuine Onsen, close to Ine's Funaya
Aburaya Annex Watei

``Ine no Funaya'' is a beautiful townscape of about 230 boathouses that line Ine Bay, and is a popular tourist spot that has been selected as a nationally important preservation district for groups of traditional buildings. Okuine Onsen, located not far from there, is popular for its home-grown water with a pH of 8.40 that leaves your skin moist and smooth. The hot spring inn ``Aburaya Bekkan Watei'' has three types: Japanese-style rooms, Japanese-Western rooms, and Japanese-style rooms with sunken kotatsu, and all 3 rooms have open-air baths with natural hot spring water.

The meal is a Kaiseki meal that incorporates the seasonal flavors of Tango, prepared by a chef who knows Ine thoroughly. You can enjoy Okuine's seasonal dishes such as ``Tango Guji'' in autumn, yellowtail shabu, crab, and abalone in winter, and ``Natsuju'' branded rock oysters in summer, Kyoto beef, and seasonal kamameshi. Also, don't forget the delicious food. We use ``Koshihikari from Tango'' produced by a contracted farmer, which has received a Special A rating, equivalent to the Koshihikari from Niigata and Uonuma, which has been ranked the best in taste for three consecutive years, and is cooked in an earthenware pot.
It takes about 10 minutes by car to reach Ine's Funaya, so it might be a good idea to take a sightseeing boat and view Ine's Funaya from the sea side.

Aburaya Annex Watei

570 Tsubo, Ine-machi, Yosa-gun, Kyoto Prefecture

*Taijin crab and Kanburi are winter-only menu items.
*There may be days when you cannot go fishing due to barges etc.
*Please check directly with the inn regarding the menu details.