Seasonal cuisine

Stringently selected ingredients unique to the Kasumi region

Kasumi is blessed with the twin ports of Kasumi and Shibayama, where a wide range of seafood is caught daily. The inn proprietor, who is also a seafood broker, buys at auction the best seafood for the season. For that reason, the items we serve on the menu are constantly changing.


Winter cuisine

The twin ports of Kasumi and Shibayama offer high quality snow crab. The inn owner goes to market himself to buy seafood at auction. He selects only the freshest crab with high quality meat in order to bring patrons of the inn the finest.

Snow crab, the king of winter

In winter, the twin ports of Kasumi and Shibayama produce a huge volume of snow crab. Fishermen set out on large and medium sized boats in pursuit of the snow crab. Many guests come exclusively to Kasumi to savor this crab.

Winter cuisine Photo

Spring cuisine

In spring, shore dotterel, a luxury grade of fish with smooth, fatty texture is in season, as are unique items that seldom appear on the market, such as “devil shrimp,” lake prawn, live sakura shrimp, and super fresh Kasumi snow crab. It is a veritable treasure trove of cuisine.

Shore dotterel, a luxurious grade of fish

In recent years, this fish has been all the rage online for its delicious flavor. It is also caught dramatically less these days, so it has become a true luxury fish. Though a whitefish, it has a moderate quantity of fat. The taste has been likened to the “toro of whitefish,” referencing the famous cut of tuna.


Even more popular than crab is local live sakura shrimp

Live sakura shrimp is a local favorite Fresh sakura shrimp is so prized that even locals have trouble getting their hands on it. Seeing the live sakura shrimp served as sashimi and still twitching is a testament to its freshness. The flavor is so remarkable that you will question what you thought shrimp was meant to be.


Kasumi crab -- the only of its kind in the Kansai region

Red snow crab caught in Kasumi Port is referred to as Kasumi crab. The snow crab here is of an excellent quality, and many guests come exclusively to try it. Today, Kasumi crab is increasingly becoming a name-brand item.

Spring cuisine Photo

Early summer cuisine

Live squid sashimi, served whole -- a Kasumi specialty offered in early summer Iwagaki oysters are available exclusively at this time of year. Other items like abalone and turban shell are extremely popular for their rich, briny flavor.

Iwagaki oysters offer a deep, marine taste

Iwagaki oysters in Kasumi are a limited-time-only staple of the summer season. They are noted for their large size and toothy meat. The mellow sweetness and aromatic, saline bouquet produce a flavor that you will not soon forget.


Squid sashimi served whole -- for a limited time only

The best-tasting squid comes down to freshness. We procure white squid, a local favorite, straight from Kasumi Port. It is the freshest you can find, and we serve it as sashimi while still raw and alive.


Abalone and turban shell

Turban shell grown in the raging waters of the Sea of Japan develops long feelers and a hard shell in order to protect itself. The result is a uniquely tooth and crunchy texture. Luxury abalone also has a dense texture and amazing tooth.

Early summer Photo

Summer cuisine

Live squid sashimi, served whole -- a Kasumi specialty offered in early summer Iwagaki oysters are available exclusively at this time of year. Other items like abalone and turban shell are extremely popular for their rich, briny flavor.

Squid sashimi served whole -- for a limited time only

The best-tasting squid comes down to freshness. We procure white squid, a local favorite, straight from Kasumi Port. It is the freshest you can find, and we serve it as sashimi while still raw and alive.


Iwagaki oysters offer a deep, marine taste

Iwagaki oysters in Kasumi are a limited-time-only staple of the summer season. They are noted for their large size and toothy meat. The mellow sweetness and aromatic, saline bouquet produce a flavor that you will not soon forget.


Abalone and turban shell

Turban shell grown in the raging waters of the Sea of Japan develops long feelers and a hard shell in order to protect itself. The result is a uniquely tooth and crunchy texture. Luxury abalone also has a dense texture and amazing tooth.

Summer cuisine Photo

Fall cuisine

In spring, shore dotterel, a luxury grade of fish with smooth, fatty texture is in season, as are unique items that seldom appear on the market, such as “devil shrimp,” lake prawn, live sakura shrimp, and super fresh Kasumi snow crab. It is a veritable treasure trove of cuisine.

Kasumi crab -- the only of its kind in the Kansai region

Red snow crab caught in Kasumi Port is referred to as Kasumi crab. The snow crab here is of an excellent quality, and many guests come exclusively to try it. Today, Kasumi crab is increasingly becoming a name-brand item.


Tajima beef, the roots of fine wagyu

Well-known wagyu beef includes Matsuzaka beef, Kobe beef, and Omi beef. Of these, the best calves are from Tajima in Hyogo Prefecture. They are bought at auction and carefully raised in their respective regions, producing the finest grade of meat. In this way, the roots of most of the best wagyu are in Tajima, where the meat has stunning marbling, a soft texture, and an aromatic bouquet and inherent flavor.


Shore dotterel, a luxurious grade of fish

In recent years, this fish has been all the rage online for its delicious flavor. It is also caught dramatically less these days, so it has become a true luxury fish. Though a whitefish, it has a moderate quantity of fat. The taste has been likened to the “toro of whitefish,” referencing the famous cut of tuna.

Winter cuisine Photo