There are many brand crabs, but among them, Taiza crab is a rare and special one that everyone wants to try someday. Sashimi, grilled, boiled, tempura, crab shabu-shabu, crab miso, rice porridge, etc. Enjoy a blissful moment savoring crab dishes made with the inn's unique attention to detail.
Of course, Taiza crab is not the only thing you can eat in Kyotango. Delicious crabs are also gathered in Kyotango from nearby ports.
In order to bring out the best flavor from the crab, the chefs at each inn show off their skills with great attention to detail, and some inns even act as crab brokers to discerning tastes.
Each accommodation offers a variety of crab plans, so you can choose the plan that suits your taste, whether that be to perfect the taste of brand crab or just enjoy it until you're full.

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  You can only eat it locally

  "Koppe crab" (Seko crab)

  Female snow crab. In order to protect the resource, the fishing season is limited to a short period from November 11th to the end of December. The crab's roe, characterized by its rich, creamy miso and crunchy texture, has a flavor not found in male crabs.

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  Enjoy a double taste of winter

  Kumihama oysters

  The oysters harvested from Kumihama Bay, which is highly claustrophobic and rich in plankton, are characterized by their thick, plump texture and rich flavor. There is also an all-you-can-eat "Oyster Shack" that you can add to your crab course or have lunch the next day.

  Go to Kumihama oysters page
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  Enhances the flavor of crab

  Local sake

  Kyotango is the birthplace of rice cultivation. It is the hometown of the Tango Toji brewers who demonstrated their sake brewing skills in Fushimi, Kyoto. The finest sake is born from delicious rice and water, and there are many unique sake breweries here. Why not take the time to enjoy some sake, such as pairing it with crab miso or comparing the sake from each brewery?

  Go to local sake page