Seasonal Delicacies at a Historic Ryokan in Tango

Kikuya Ryokan

Tabiiro’s picks: signature dishes

The "Taiza Crab Course," a winter favorite in Tango

"Crab sashimi," prepared with raw crab

Crab selected with close attention to its condition

Rare Taiza Crab Prepared in Various Ways in the "Taiza Crab Course"

The "Taiza Crab Course" presents "Taiza Crab," a branded crab associated with Kyotango, Kyoto Prefecture, in a variety of preparations. The course includes "appetizer, crab sashimi, sashimi, crab leg tempura, charcoal-grilled crab, crab sukiyaki, rice porridge, pickles, and dessert," highlighting how the crab's texture and flavor change with each cooking method. "Crab sashimi" brings out the sweetness of the raw crab, while charcoal grilling adds a savory aroma. Particular attention is also given to the dashi made from bonito and kombu seaweed, from soup enriched with crab miso to the closing rice porridge made with broth infused with the crab's umami, making full use of the crab through the final course.

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  "Crab Sashimi" Prepared from Live Crab

  The "Crab Sashimi" served as part of the "Taiza Crab Course" uses only crab fresh enough to be eaten raw. The head chef assesses the condition of crab sourced from a trusted local fishmonger before preparing it for service. Its juicy texture and delicate sweetness differ from those of cooked crab.

Must-try signature dish

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  "Koppe Crab Served in Its Shell"

  Caught only for a limited period through around December, "Koppe crab" is individually picked clean for easy eating and arranged in its shell. The delicate sweetness of the meat is complemented by the rich inner roe and popping outer roe, bringing different flavors and textures together on one plate. "Kikuya Ryokan's" original Tosa vinegar sauce adds a lighter, refreshing note.

Restaurant highlights

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  Crab selected by the head chef for each dish

  Crab Selected by the Head Chef from a Local Fish Shop

  Winter crab dishes use crab sourced from a trusted local fishmonger. The head chef assesses its condition each day and prepares it as sashimi, tempura, charcoal-grilled crab, hot pot, or another method suited to the ingredient. Beyond preserving the crab's natural qualities, the preparation is adjusted to bring out its texture and umami. This attention from ingredient selection through final preparation is central to the inn's winter cuisine.

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  Italian lunch in a Japanese-style setting

  Italian Lunch Available from Summer Through Fall

  Italian-focused lunches are served from June through October. The full course includes "appetizer, soup, two kinds of bread, pasta, main course, dessert, and a drink." This reservation-only seasonal lunch pairs individually prepared Italian dishes with a calm Japanese-style setting and is well suited to meals with family or friends.

Interior

"Shochiku" and "Ume," for groups of up to 26

"Suisen" and "Kiku," for smaller groups

The inn offers the comfort and tranquility of returning to a familiar place from the past, along with the intimate atmosphere of a small inn. Dining rooms include "Suisen," "Kiku," "Shochiku," and "Ume." "Suisen" accommodates up to 6 people, "Kiku" up to 14, "Shochiku" up to 16, and "Ume" up to 10. "Shochiku" and "Ume" may be used separately or connected by removing the partition, accommodating up to 26 people in total.

From the Tabiiro Editorial Team

For more than 100 years, "Kikuya Ryokan" has operated in Kyotango as a traditional Japanese inn with a focus on cuisine. What particularly impressed me during our conversation was the care taken in sourcing crab from a trusted local fishmonger and preparing dishes to suit the condition of the ingredients. Along with winter crab dishes, the inn serves Italian lunches from June through October, offering different flavors to enjoy with the changing seasons.