“Real gold does not need to be plated” An old Japanese Saying
In this globalized 21st century, one can live anywhere in the world and still enjoy a lifestyle of another culture. For instance, in terms of Cuisine, one can have Moroccan “Tajin” in Tokyo, have Tailandese “Tom Yum Goong” in New York, and have “Sushi” in Paris. Cuisine is definitely a cultural ambassador, full of sensual messages that express the core of a particular culture, expand universal heritage, and spread peace and Harmony.
At Tosen Goshobo, we serve The “Yamaga Cuisine” , literally meaning the”Cuisine of mountain house”. It is an authentic style that refers to a specific Japanese place, time, and philosophy. It is not impossible to be served somewhere else, but the feeling of breathing history in the air, the sensation of capturing the genuine taste of the original terroir, and the intuition of being a part of the message, might not be the same.
Once in the guestroom, please enjoy each dish of the “Kaiseki” dinner course as if you were reading attentively each chapter of a story. Is it happening during Autumn or Spring? How complex is the blend of flavors and scents? And what is the spirituality behind it?
Polished-rustic Japanese Cuisine: The Yamaga Cuisine
The Yamaga Cuisine, literally meaning “mountain house cuisine”, has been our signature since the establishment of Goshobo in the Kamakura era (1185~1333), influenced by Samurai values of “Simplicity and Harmony”, our motto is to deliver delicious dishes that bring out the full freshness, flavor, and nutrition of the ingredients, in all simplicity and undoubtable high quality. One can understand why conventional cuisine order, and superficial decoration are not our objective nor our priority.
Simplicity and Harmony
Our attitude toward food and culinary art can probably be summarized in the old Japanese saying “Real gold does not need to be plated”. In our search of Quality, we went even as far as to engage in farming to satisfy our selectivity and requirements. Now, we self-produce organic rice, vegetables, herbs, and even Sake ( rice wine). We established exclusive alliances with the most famous beef brand producers in Japan, Kobe beef and Tajima Beef. And we gained a unique license for the fish wholesale market of Akashiura fishing port, where the best quality seafood from the Seto Inland Sea is gathered.
Finest Terroire Ingredients
Rice and vegetables grown in our own fields, with passion and love
In 2002, in the aim to adopt a sustainable organic farming, we established an agricultural corporation, Green Papa, near the stream of Ojiro Valley in Mikata district of Hyogo prefecture. We are diligent about the method of rice farming in order to cultivate healthy, juicy, and nutritious rice. As for vegetables, we only use the clean water of the stream, and human- and environment-friendly organic fertilizers.
Succulent Kobe beef and Tajima beef with the best excellence
We invite you to enjoy the sensational culinary experience of Kobe beef, and Tajima beef . The brand name “Kobe beef” is bestowed only on some Tajima beef that have satisfied specific requirements. Tajima breed of Wagyu cattle, indigenous to Japan, have been preserved by the steep Ojiro valley where it is raised according to strict tradition. The meat is renowned for its flavor, tenderness, and fatty, well-marbled texture.
In Tosen Goshobo, at the in-house restaurant, Sanbo Kan, visitors can enjoy Kobe beef steak grilled on an iron griddle “Teppan Yaki” style, in an open kitchen counter style. Guests staying in the inn, can also try Goshobo-style “Sukiyaki” or roast beef at their guestroom upon requests.
Selected fresh fish from Seto Inland Sea.
The only licensed inn in the Kobe region to join auctions in the Akashi-ura fishing port.
The Akashi-ura fishing port is known as a wholesale market where high quality seafood from the Seto Inland Sea is gathered and only auctioned to licensed buyers. Our chief cook diligently selects fresh seasonal seafood which he transmutes into some delightful and memorable dishes. Seafood include Matsuba crab, firefly squid, flatfish among others.
Positioned in a great area in the middle of mountains, but only 30 minutes from the sea, we are aware that we are very fortunate to have great terroire elements here in the small village of Arima ( hot-spring, rivers, mountains, sea) from where we get great ingredients.
Our rustic cuisine means respecting and accepting what nature gives us in each season, making the most out of the ingredients to enjoy taste, health, company, moment, ..life. We, in the other hand try to balance abundance and sustainability through different levels in our hospitality style. Among our green movements is recycling the used cooking oil. The leftover oil will be refined and used as fuel for our taxis that will pick-up our guests from the station.
Guests staying at the inn will be served the Dinner and Breakfast privately at their guestrooms, however, we also invite them to try some simple but sensational dishes at the in-house restaurant “Kan”.
Breakfast ( for guests staying at the inn only)
The full course breakfast includes the “Yudofu”, warm, rich texture, and melty tofu, made out of black soy beans from Tanba, the most famous region for black soy beans in Japan.
Among the variety of dishes available, we recommend the traditional Edo style lunch.
It’s a light lunch including sake (rice wine), Itawasa which is a popular snack served with sake, and the handmade soba noodle “Tsurube Sobazen”.
Our chief cook makes 100% buckwheat soba noodle every morning, as far as conditions permit. The amount of soba noodle we can make per day is limited.
Our authentic full course Japanese “Kaiseki style dinner “, with selected ingredients mainly from Hyogo area. Served privately in each guest room. We definitely recommend the Kobe Beef Steak “teppanyaki” dinner and Kobe roasted Beef “ shabu shabu” Dinner. It is a memorable lifetime experience.