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Home , Mount Daisen, Okowa, Tottori Prefecture, Yonago Station

The Food Capital of “Rules for Foods that Must be Eaten” Your tongue will be September~May Meat served by 170g and plenty of :￥5,200 Another way to enjoy beef “utterly” surprised Don’t forget is its intestines! Introducing Sandfish popular restaurants that Excellent fat! the intestines! serve fresh intestines Meat so tender that it Four days a week from the day of delivery of intestines, melts in your mouth every Thursday to Sunday,intestines are available.￥1,080

The tender texture of the “Original taste” served on folkcraft earthenware After eating, buy fresh intestines fish will please your tongue at the specialty shop. Wagyu Susugi-nabe (Etsu) Sandfish and bluefin tuna are “sublime delicacies,” Intestines “limited to only four days a week” loved by many and in , you can Special Select Tottori Wagyu 170g directly sent from the farm enjoy them at reasonable prices. “For eating sandfish, Tottori Prefecture is the best choice!” Takumi Kappou ☎0857-26-6355 Beef Intestines Barbecue Set Menu This masterpiece will surely give you such a feeling. 1,200 ●Torohata (fatty sandfish) with excellent fat ￥ The origins of shabu shabu can be traced from this Farmers’ Garden ☎0857-53-1800 (Sandfish from Tottori are known to have a fat content of more Start of sandfish full course “susugi-nabe.” It is Manyo beef, which has gained a Extra-fresh intestines, 160g, recommended by professionals, includes pipe than 10%. Sandfish longer than 20cm are called “fatty sandfish,” reputation for its high quality taste, that is soaked in (small intestine), tecchan (large intestine), senmai (stomach) and liver, and : 1,200 and tend to be very sweet.) Hata-hata gozen ￥ of fibrous meat. Sesame sauce mixed with chili oil much more! Irresistible savory taste always makes anyone who loves (since 2005, the p intestines and internal organs happy. p731-1 Yoshinari, Tottori City ●No.1 fresh bluefin tuna in Japan Shungyo Tatsumi ☎0857-72-8700 provides the perfect flavoring match. 652 Sakemachi, volume of landing has generally been at the top in Japan. Mild Tottori City g11:30 to 14:00, 17:00 to 22:00 (last order: g11:00 to 14:30, 17:00 to 21:30 (last order: 30 minutes before closing) texture and rich taste of fresh tuna are also features.) “Tatsumi,” highly praised by fish eaters from distant 21:00) *Sun and holidays: ~ 21:00 (last order: 20:00) XTue, Twice a month on Mon * Fri and days before holidays ~ 14:00, At night “I never thought that fish was so delicious before eating places. It started “gozen” (dining table) with which you can X3rd Monday * Not closed in August and December on these days: ~22:30, Saturday nights: ~22:30, Sun and holiday nights: ~21:30 enjoy sandfish from the bottom of your heart. Fatty sandfish!” From the words of a person who had just eaten cooked fish, and soft deep-fried servings are large. Look sandfish. Other than crabs, Tottori Prefecture has a large The Food Capital of Japan over from which dish you should start. “Rules for Foods that Must be Eaten” variety of fish that pleases your tongue. p2475-240 Uradome, Iwami-cho, Iwami-gun Surprise! Local pork g X 11:30 to 14:00, 17:00 to 21:30 Tue Totoriko Pork The Food Capital of Japan under the spotlight Rich flavor and noticeable taste are “Rules for Foods that Must be Eaten” Attractive savory fat and succulent meat that is mouth-watering delicious the perfect match for curry.￥450 Tottori Wagyu is a leader in raising Japanese Great! livestock and has pioneered its development. ●1730 “Gyuba-ichi (Cow and Horse Market)” (“Daisen Bakuroza,” a Tottori Wagyu market that sells purchases and exchanges cows and horses was established in present Savory, juicy meat Wagyu kingdom, Olein 55 day Daisen Town. It is one of the three largest cow and horse markets in Japan). Delicious and appealing price Pioneer of ●1920 “started registration service for wagyu for the first time in Japan” Tottori Prefecture ●1966 “No.1 Wagyu” (At the “1st Wagyu Ability Competitive Pork from Tottori Prefecture, which has savory and delicious fat and Curry with highly selected ingredients Raising Japanese Exhibition,” called, the “Wagyu Olympics,” “Ketaka-go” from Tottori a soft filling. Allow us to introduce three brands in the spotlight. that we want to eat even every day Tottori Prefecture has produced wagyu Prefecture won the honor of first prize.) ●Yoshikawa Pork (Production area is Wakasa Town, Yoshikawa Totoriko Herbal Medicine Curry one of Japan’s best beef dishes. Livestock, ●2011 New brand “Tottori Wagyu Olein 55*” was District. Being bred near fresh waters gives the pork a flavorful fat and rich The smell and flavor of freshly cooked born (This is the top brand of Tottori Wagyu succeeding the blood line taste. The number of fans of our are on the rise outside of Tottori Prefecture) ☎0859-35-7511 “Tottori Wagyu” of Ketaka-go”) Yonago Ekinaka Marche beef and the mouth-watering fat provide ●Totoriko Pork (Only 100 pigs are bred each year at a designated farm Containing 20 kinds of spices and using the natural Ketaka-go is a cow, which can be called the ancestor of national famous brands. Tottori a bursting sensation on the tongue. in Daisen Town. They are the first pigs bred given acorns as feed in Japan) waters of , curry that will please your Wagyu is an evolving brand, pursuing taste and high quality since the beginning. ●Daisen Pork (Sangen pork, carefully bred at the foot of the rich appetite is only ¥450. Get some change back with With the deliciousness of highly selected environment of Mount Daisen. You can enjoy plenty of appetizing meat). one coin. There are guests who “only order this wagyu,all of your sensations will enjoy * New brand which was born on February 11. This succeeds the blood line of “Ketaka”go, curry.” It can be taken out. famous cattle called the origin for the national brand wagyu. Wagyu contains more than 55%* of olein acid, Following wagyu, unique pork comes next. Eat in abundance! pAt , 2 Yayoi-cho, Yonago City the experience. which has excellent , and certified meat quality above grade 3. * Measured components in the fat of a carcass. g10:00 to 18:30 XSun

With tags of parts, the pleasure of Tottori Wagyu is enhanced.￥3,758 The Food Capital of Japan Having the honor of closing!! “Rules for Foods that Must be Eaten” Tottori local chicken, Piyo Following KANItori Prefecture, is “TORItori” Prefecture, Chicken that you just want to keep eating again and again. ¥4,860. “Meat professionals” visit and there are many repeaters by word-of-mouth. “Tottori Wagyu is our pride.” In Toritori Prefecture, ●Tottori Local Chicken Piyo (only local chicken in You will understand the meaning by eating it chicken cannot be ignored, Prefecture. You can fully enjoy excellent firmness and the Thick beef assortment of the day Full Course of “Olein 55,” impressing meat lovers because the pronunciation inherent taste that brings out the deliciousness when chewing.) Assorted 7 Parts of Tottori Wagyu for bird “Tori,” is in its ●Daisendori (a chicken brand that has seen an increase in Charcoal Barbecue, Fuku Fuku ☎0857-53-1785 popularity and the fans of which have spread all over Japan, prefectural name. In recent years, the including Metropolitan area. Produced at the foot of Manyo beef*, recommended by the proprietor as being Charcoal Barbecue, Sumikura ☎0857-30-7029 number of restaurants which feature Mount Daisen, by an integrated process from breeding to truly delicious, has marbling that indicates “its excellent Manyo beef* is one of the best qualities among Tottori Wagyu. processing) quality” even at first glance. You will be seized with an Full assortment of meat of “Olein 55” is irresistible to meat chicken menus has been on the rise. impulse to eat it. Thick slices eaten with blended rock lovers. Mellow meat should be eaten with and white soy These chickens that have boosted the Tottori Prefecture is also “TORItori Prefecture,” after slightly grilling is really mild and naturally melts in sauce. p618-1 Furumi, Tottori City g11:30 to 14:00 (last boom are the two kinds below. where delicious chicken can be eaten. your mouth. p1-24-2 Yoshinariminamimachi, Tottori City order: 13:45), 17:30 to 24:00 (last order: 23:15) XNo fixed days g17:30 to 22:30 (last order: 22:00) XSun * Unique brand of meat shops in Tottori City. They are bred by limited producers in the eastern region of the Prefecture. 06 07 Tottori Local Chicken “Piyo” Tottori Local Chicken “Piyo” Kushiyaki (Grilled on a stick): ￥160~ Tottori Local Gourmet ￥5,400 (only dishes) per person Enjoy the hot springs with an overnight stay Enriched with Japanese Eating Out Great Challenge Eat two kinds of specialty nabe, at Piyo’s home Rich taste and excellent firmness of local chicken Handwork and pride! Unveiling the local gourmets continued Tottori local chicken Piyo Local chicken kushiyaki to be loved in Tottori Prefecture! “Delicious!” nabe course Local chicken barbecue, chicken dishes, Hyotan G1-G8, eight tastes, full of flavor and love Kokumin-shukusha, Sanshien ☎0857-84-2211 ☎0858-26-1157 Specialty nabe, cooked with rich and savory soup, using chicken Kushiyaki grilled over charcoal include parts loved by bones of Piyo. From April to October, we serve “sukinabe” with a connoisseurs such as bonjiri (tail) and seseri (neck), and other taste and from November to March, we serve parts. It is also recommended to eat with salt if you would like to G2 Itadaki G1 Tottori beef bone G6 Salt mackerel of Inaba “chirinabe” hot pot, with sauce. Why not try both seasonal enjoy greater firmness. Also try the juicy with which First made in the Taisho Period First cooked in the 1950’s First cooked in the late ~ Taisho Peirod delicacies. p972-1 Imaichi,Shikano-cho, Tottori City nagaimo (Chinese yam) “nebarikko” is used for connection. Eating area: western region of Prefecture Eating area: Eating area: Tottori City gReservations required (two persons or more) p1-10-26 Agei-cho, Kurayoshi City (mainly Yonago and Sakaiminato City) Yurihama Town ~ Sakaiminato City Manufacturers: about 10 manufactures XNot fixed (several days a year) g17:30 to 24:00 XNot fixed Offering: over 70 restaurants Offering: 13 restaurants The Food Capital of Japan “Rules for Foods that Must be Eaten” ￥1,950~ included with hot springs in the facilities G7 Sakaiminato Station Tottori Sand Hill Feeling like meat!! Sakaiminato City Sea of Japan Iwami Town

Tottori City Harusame Hiezuson Daisen Town Kotoura Town Hokuei Town Yurihama Town Raw (bean-starch vermicelli) Kurayoshi Station steamed Yonago Station Kurayoshi City Mount Daisen egg custard Yonago City Hoki Town Yazu Town First cooked in the Nanbu Town Misasa Town Showa Period Kofu Town Fully enjoy winter flavor delicacies with Eating area: western Wakasa Town Matsuba crab and local sake Surprisingly region of Prefecture Chizu Town Offering and selling: Mushroom lunch 5 restaurants and shops thick body Nichinan Town Hino Town G8 ☎0857-24-8471 Daisen glutinous Waiting for There is an important rule for shiitake mushroom Shiitake Hall, Taisuikaku eating tour! in Tottori Prefecture. That is, “raw shiitake.” Raw This is a popular lunch serving the specialty jumbo sized steak. First cooked in the Eating area: western region of Prefecture shiitake, in which nature’s bounty is packed as a Tenderizing with a unique culinary method with dashi (broth), and roasted by wrapping to keep the delicious taste. Thickness and Offering and selling: Daisen Town and Kofu Town whole, boasts flavor and splendid elasticity. In overflowing tastiness always proves to lure in lunchtime diners. TORIPY particular, “Tottori Takeo*” emerged in 2016 is a p1-84 Tomiyasu, Tottori City g11:00 to 14:00 (lunch) * Please brand that has gained the spotlight across Japan. inquire on Sat, Sun and holidays. XNo fixed days G5 Kotoura Ago(flying fish) G4 Ankake chanpon G3 Simple ramen * Raw shiitake using Kinko No. 115 of Tottori Prefecture with a pileus The main character!! cutlet curry Thought to have been first cooked First cooked in the late diameter of more than 8cm and a thickness of more than 2.5cm (Photo above) The Food Capital of Japan “Rules for Foods First cooked in 2010 in the late 1950’s to 1960’s 1950’s to 1960’s Eating area: Kotoura Town that Must be Eaten” Eating area: throughout Prefecture Eating area: Tottori City Green onions Offering: over 30 restaurants Offering: 4 restaurants Main character-class of sweetness and fragrance Tottori Cool Sweets Gallery Green onions are produced throughout the year in Tottori Milk directly sent from the farm, local black tea, full of seasonal fruits and vegetables. Prefecture. Green onions are sweet and essential for cooking. From the world of sweets to make you smile Let’s meet the “main character,” the green onion! Potato set, Single:￥290 No.1 of a specialized burger shop ●White Leek (Grown in the sand mainly in the western region of the Tottori Gelato Iwami Ikasumi (squid ink) Soft Ice Cream Hoki Special Soft Ice Cream Potato set: ￥800 (Take-out OK) Prefecture. When grilled, the sweetness increases.) Gelateria Ammirato Double:￥360 Sanin Matsushima Yuran Co., Ltd. ￥300 Daisen Makiba Milk-no-sato ￥350 No.2 local burger in Japan ●Karegi (Specialty in the eastern region of the Prefecture. It has a strong ☎0857-50-1771 ☎0857-73-1212 ☎0859-52-3698 flavor and serves as an excellent relish.) Located in the “Local It has been 15 years since Very popular soft ice Okuhino Mushroom Products Plaza, Wattaina” its creation and now it is the cream, always attracts Confit Burger and ingredients are specialty of Iwami Town. repeat customers and directly sent by producers. Black color, as ikasumi about 5,000 cones are Good enough to eat as it is. Staff who studied in Tokyo powder is kneaded into served on any given THE BURGER STAND BUBNOVA Delicious with : ￥367 always makes 16 kinds of cream, has great impact. holiday. Together with ☎0859-21-7034 “Bite in whole” white Leek now gelato, using nutritious The taste is vanilla flavor fresh milk, you cannot stop This incredible burger won 2nd prize at the serving! Excellent green onion agricultural products. They and with a clean finish and eating while feeling the “National Local Burger Grand Prix” in 2015. can be taken out. many people become richness of your first bite. grilled slowly by boasting bincho hooked. The main feature is the confit made of Green onion’s true value! charcoal is sweet and juicy as it “Richness” specific to the direct ultra-thick raw shiitake mushrooms from “Bite in whole” the white Leek specialty No.1 recommendation is “Sakyu,” Mix is also recommended. is. You may think “it got me.” It containing Chinese yams, Sold from March to the end shop of Daisen Nyugyo. Hino Town. The patty is 100% chopped One piece grill of white Leek is good with local sake. “Nebarikko” (Photo, left) of November p2-11 Kobayashi, Hoki-cho, beef with sufficient filling. p154-1 Meijimachi, Yonago p2182 Otani, Iwami-cho, Iwami-gun Saihaku-gun g10:00 to 17:00 p p3-323 Karocho-nishi, Tottori City g 9:00 to 17:00 (in winter, shop may X2nd and 4th Tuesday, winter 8-7-6 Yonehara, Yonago City Japanese food pub, Shunmon, City g11:30 to 13:30, 17:00 to g g X 9:00 to 17:00 close earlier) (beginning of December to middle of 10:00 to 16:00 Thurs Yonago Honten ☎0859-21-7088 24:00 XNo fixed day X No fixed day X No fixed day March next year)

08 09 Tottori Local Gourmet Eating Out Great Challenge Tottori Local Gourmet Eating Out Great Challenge 2 1 This was named after the summit of the 2 Pilgrimage Hokuei Town Yurihama noted Mount Daisen. In a large Age to Town Travel to eat (thin deep-fried ), delicious rice, 1 .Age as large as a palm beef bone【Tottori beef bone ramen】 Kurayoshi City 4 【Itadaki】 cooked thoroughly with dashi (broth), is 1 2 .Filling Age with rice 3 filled. Eat at two popular restaurants! and vegetables G1 Since it was discovered through a local town revitalization group G2 and cooked with dashi. in 2009, hot and aroma-filled ramen has found the spotlight from 1.Soup, carefully made by “New Itadaki” Local gourmet at all across Japan. First, let’s us visit the following four cooking beef bones G2 Korinbo served in a 1 Eat at the airport,an entrance the entrance of the restaurants, including a traditional restaurant operating since the 2.Hot, flavor of beef, first richness Sangetsuan rice cooker from the sky western region of Showa Period and a popular restaurant that ignited the boom and then clear taste the Prefecture 3.Such nostalgic ingredients as bean sprouts Yonago specialty Itadaki: ¥680 G2 Robatakaba during the current Heisei Period. 2 Yonago Airport Terminal Shop and (fish minced and steamed) ☎0859-31-5678 Itadaki served in a rice cooker is Hama-no-Itadaki: ¥432 here. As it is cooked after a (with ) Visit the origins G1 ☎0859-45-3377 2 Dining, Kamitoku waiter takes an order and served Visit one at a time, in a rice cooker, you can always Fragrant shiitake mushrooms and slowly but steadily of beef bone carrots from Tottori Prefecture are mixed First, two bowls from traditional restaurants in the western Chinese Ramen (ordinary) ¥550 enjoy the taste of fresh hot rice. Strong flavor goes and central regions p with ordinary rice from the Prefecture well with sake. ☎0858-55-0003 Yonago Ekimae Parking Building, and cooked. Taste the double textures of 1F, 140 Meijimachi, Yoango City G1 Two pieces per plate. taste age, soaked in dashi and glutinous and hot rice. Founded in 1939, it boasts of having served ramen g17:00 to 1:00 on the next day 1 Masumi Plenty of , p 2F Yonago Airport Terminal Building, 1634 Sainokami-cho, Sakaiminato for more than 60 years. Cooking fresh beef bones (last order: 24:30) the evidence of Itadaki, g 11:00 to 21:30 (last order: 21:00) XNo fixed day Ramen: ¥650 ☎0859-22-9405 for 10 hours from 9:00 a.m. and mixed with local X December 31, the New Year’s Day is inside the cooker. light soy sauce, the soup tastes slightly sweet and The origin of beef bone ramen is here. one can almost drink it in one shot. 2 1 It started with making a soup based on a Chinese p1979 Akasaki,Kotoura-cho,Tohaku-gun Simple ramen, a flavor dated from Showa soup tasted in Harbin in China during World War II. g 11:00 to 21:00 (last order: 20:30) Period whose fans have gradually Cover very firm straight noodles with soup having a X Mon (if it falls on a holiday, Showa increased. As it is simple, it deserves to be 1. Japanese dashi and boiled rich beef flavor, reminding us of oxtail soup. open and closed the next day) Pilgrimage Chinese noodles, kamaboko, p 9-21-15 Nishi-Fukuhara, Yonago City 【Simple ramen】compared by only eating it. Reasonable naganegi, batter g X 11:00 to 19:00 Mon “Beef bone pilgrimage” prices leave you feeling at ease. 2. Eat by sprinkling pepper on top starts here G3

Great combination with A little A bowl created G3 Musashiya “Healing” ramen, 1 recommended dishes sweet soup. from the origin of Soup that Shokudo by Yakuzen advisor you want to drink regain our nature Eat it with “beef bone” Go hopping along at long-selling restaurants side dishes. Simple ramen:¥500 ☎0857-22-3397 An original ramen, Tottetaberu (Self-service) “Great standard” It was born in the late 1950’s. perfect soup G3 Restaurant having been loved Perfect combination of dashi and flour from 2 for more than made from bonito and Tottori Prefecture Yamamoto 60 years seaweed and tempura batter. Strong flavor, moderately Simple ramen:¥350 sweet soup and firm and ☎0857-28-1023 fragrant noodles are really A long-serving restaurant which has continued delicious. There are some to fill the stomachs of Tottori residents. Dashi families of three generations made from bonito and seaweed has been who continued to eat at this passed down from the Showa Period. As it is a Richness of beef covers noodles well. restaurant. This is the taste of self-service restaurant, you can enjoy the Yellow “boiled egg” is the symbol of Kamitoku. Daughter of the founder, “Tottori.” It is recommended to eat after “Simple ramen Set Menu” and choose from a Ms. Mikiko Kadowaki, The 2nd proprietor, p15 Shokuninmachi, Tottori City sprinkling some pepper. variety of side dishes. Deeper taste if you continue to eat. succeeded the “original” taste, Takeo Kamitoku makes each p A bowl that leaves one satisfied and now manages the restaurant. by hand at a time. g10:30 to 17:00 Noodles are homemade using flour of 202-2 Shoei-cho, Tottori City X Sun, Holidays Tottori Prefecture. g 9:00 to 24:00 XObon and the New Year

Meet the proprietor Touching the spirit 1. Chinese noodles and thick starchy sauce who is passionate about of Showa with plenty of ingredients Keeping a nostalgic comfort food Full 2. Cover noodles with thick starchy sauce beef bone soup 3. This is the representative menu at Ramen made by the master stomach【Ankake 】 Chinese restaurants and dining halls. who passionately loves beef bone I want to drink it up travel “drinking up” Hot and big volume leads straight to a full stomach. Taste the thick starchy sauce made 2 to the last drop! soup from chicken, pork bones and vegetables from the eastern region of the Prefecture, and 1 Walk and eat, G4 mainly beef bones from the western region of the Prefecture. Let’s eat up! looking for the mark of “beef bone flag” Latest Ankake Comparison of popular “Tottori Curry Champon” restaurants’ food and G4 Kita-no-Daichi servings in the east and west 2 Fully enjoy plenty of rich ingredients and unique thick starchy sauce Miso Curry Champon: ¥780 ☎0857-21-3055 People from G4 Specialty of the shop,using You should drink up the soup. 1 Ajidokoro Shiki Kyushu region Thick braised pork goes with it well. offer high praise, miso ramen from the original Original Champon boiled noodles with :¥770 specialty champon flavor as the base. Ramen that has G1 various ingredients As a secret ingredient,miso is an excellent aftertaste Kotoura Ramen Takauna 3 ☎0859-72-1586 used and richness and G1 Soy sauce (height white) ¥600 Thick starchy sauce using a mildness are well-balanced 4 Menya Hachibei ☎0858-53-2550 beef bone base is “egg-drop.” Nearly ten and large ingredients filled kinds of ingredients are used to decorate a the plate. You should eat by ☎0858-26-3555 Chinese Ramen: ¥600 The proprietor having much “love for beef bone” actively 30cm large bowl. Even people from the sharing this dish with your There are many fans of the ramen that extracts the deliciousness of carries out PR at events held outside of Tottori Prefecture. Kyushu region offer high praise, “this is friends. beef bones, which firmly achieved the essence of old beef bone ramen As the soup has richness of beef and so light it is easy to p more delicious compared to our champon.” 2-117 Imamachi, Tottori City “Curry Champon” restaurant in Kurayoshi City. On holidays, the restaurant may “close drink, fans are now increasing by word-of-mouth. p May contain g18:00 to 23:00 (last order) 277-8 Nota, Hino-cho, Hino-gun local mountain vegetables. which we want to eat by earlier” as soup may run out. If you want to come, please come early. p 527-6 Shimoise, Kotoura-cho, Tohaku-gun g 11:00 to 14:00, 17:00 to 21:00 * On Sun and holidays, open hours may change X Not fixed sharing with others. g X There are many people that p1-101 Fukuba-cho, Kurayoshi City g11:30 to 14:30, 18:00 to 20:30 XTue 11:00 to 15:00, 17:00 to 21:00 Mon (if it falls on a holiday, open) X Mon (on holidays, open only during daytime, closed on the next day) come from the Yonago area.

10 11 Tottori Local Gourmet Eating Out Great Challenge Now becoming Flops have now become a local hamburger star Special Report a “gem.” From Tottori! report 4 New cuisine of Gibier appear A 、GoGo！ ( fiying ) 01 one after another. G5 【Kotoura Ago fish cutlets curry】 Local curry created in 2010 and is now enjoying an expanding fan FOOD base with crispy and chewy cutlets. Restaurants serving this meal are located closely to each other, so it is perfect for eating out. So TOTTORI delicious! Won 4th prize in the CULTURE Key site G5 “All-Japan Local Hamburger “Food-related news and topics” from the Food Capital for 1.Cutlets made of flying fish 1 Abui Kamaboko Grand Prix” 1 called “Ago,” fish from of Japan: Tottori. Close-up on every detail! Gibier food Kotoura town Kotoura Ago cutlets curry hamburger: ¥500 ☎0858-52-2750 GIBIER 2.Each restaurant serves This is a local hamburger made from homemade thick Ago cutlets with It was in 2012 that Gibier foods came under the spotlight in Tottori began sales of venison produced in Wakasa Town. What all this means is its own unique curry. curry and specially tested and prepared for this hamburger. Prefecture. The origin of this phenomenon dates back to the measures of that Gibier has now gained so such popularity to such an extent that people With an abundant helping of cabbage, you may find a greater appetite putting a price on the flesh of wild boar and deer which, at that time, were can taste it even at home. than for eating typical meat-based hamburgers. Takeout also available. considered harmful animals that caused great damage to agricultural crops, “As chefs outside the prefecture also say “There is a high quality of Gibier p 363-2 Yabase, Kotoura-cho, Tohaku-gun g 9:00 to 18:30 X Wed in order that the public and private sectors would cooperate and sell their meat in Tottori,” Gibier meat now enjoys a very high reputation. The Gibier, meat and processed items in stores and to serve them as menu items at together with important regional resources, will Latest restaurants, etc. establish the brand. We would like to arrange a information on In May of the same year, the movement became full-fledged among processing and distribution system that further Gibier hunters, meat processors, meat dealers, restaurant proprietors, etc., in 1 city enhances safety which is an important factor in the Events, shops and other Gochiso and 4 towns in the eastern region of the prefecture in a cooperative effort to distribution of meat and create a food environment stores are constantly being saba establish “Inaba’s Gibier Liaison Committee.” Today, the number of in which people can enjoy Gibier in the same updated on the website of restaurants offering Gibier cuisine has increased and reached 22 (as of manner as beef (says Harumi Yonemura, Gibier the “Promotion Council of 【Salt mackeral of Inaba】 November 2016). Also, in January to February 2015, the “First Japan Gibier coordinator, Promotion Council of Inaba’s Gibier). Inaba’s Gibier.” We are also that imitates the G6 Summit” was held in Tottori City. Tours to food processing centers, Venison is a high-protein and low-calorie food, wild looking for members who A series of original creative cuisine of mackerel, not want to join us. A local donburi which Tottori Sand Dunes confined to common sense preparation of mackerel. restaurants, leather processing and sales stores, food tasting sessions, boar is rich in vitamin B2 and Gibier is a food that is was also the focus of attention 1 keynote lectures and discussions were also held, and this allowed the said to be good for beauty and health. “Gibier in a women’s magazine Recommended not only for lunch but also for dinner to reputation of Tottori Prefecture as a key site to spread all over the country. In ” parties and “Gibier Women’ s” parties at a share with your friends and colleagues. G6 addition, thoudsands of people visited the Gibier fair held in Tottori City and restaurants – Very soon, you will see regularly 1 Takinokura Wakasa Town. throughout Tottori prefecture, which is the key site And, from October 2016, “Sunmart” supermarkets in Tottori City have for Gibier. Shiosaba donburi: ¥929 1. Salt dried fish finished by ☎0857-36-0610 sprinkling light salt A carefully prepared donburi that imitates the Tottori Sand 2. A series of new cuisine from Italian Gibier Dunes. 8 types of seasonings are abundantly prepared donburi to creative dishes Tottori Venison Cheese cutlets Donburi around grilled and salted mackerel to fully enjoy the tastes. Pamphlets about mackerel are also available. p Livio 1F, 305 Yayoi-cho, Tottori City A salad-like donburi characterized by tenderness, taste and crispiness of venison, as well as a g 11:30 to 14:00, 17:30 to 23:30* XNo fixed days large volume of vegetables. Taste the cheese melting from cutlets and “black Japanese * ~ 24:00 Fri, Sat and day before a holiday scallion sauce” made from homemade seasonings that urge us on to have another serving. * last order: 30 minutes before closed time Roast for which the Café d’ art musee last drop of sauce is to p 2-124 Higashimachi, Tottori City be tasted. (¥1,944) g 9:30 to 18:00 (After 18:00: open only for reservations) The hamburger of an X Irregular ☎0857-20-2520 Re bean-starch authentic Gibier taste: Harusame( vermicelli ) Local Daisen ¥600. discovery trip Goes well with wine. A new-concept 【 steamed egg custard 】 【 glutinous rice 】 donburi G7 To discover the “common sense” of western Tottori, G8 Local foods to be Inshu’s roasted venison, Inaba’s Gibier hamburger go to a local supermarket.To taste slowly and tasted in Okudaisen 1 Nice-colored cutlets donburi: completely, go to a restaurant that serves creative known for the excellent quality of its Roasted venison is a masterpiece made of venison loin produced in Wakasa Town carefully ¥1,300 cuisine. You may not notice before this cuisine has famous water source. A spectacular prepared with a flavored sauce made from deer bone. Hamburgers made from a venison The proprietor is a culinary specialist from Tottori, who become your “common sense.” view of Okudaisen and walking patty and pork and meat source made from boar are highly appreciated at event sales. 1 Local rice seasoned with is enthusiastic for local around -machi are also culinary art. soy sauce and sugar Pepenero Italia Kan The restaurant is located in recommended. p 308-2 Yayoi-cho, Tottori City the Prefectural Museum. 1.There is Japanese vermicelli g11:30 to 14:00, 18:00 to 23:00 (last order: 22:00) in the lowest layer of Okowa with a history of X1st and 3rd Sun, 2nd and 4th Mon ☎0857-27-4736 chawanmushi. 120 years that reminds one of 2.Using chopsticks is on 2nd and 4th his or her hometown Wakasa venison curry ( Tuesdays only ) the eating style. Fusion of French G8 Oshokujidokoro and Japanese cuisines This restaurant has performed a thousand trials in serving venison-specific Traditional taste 1 Yonagoya curry, and finally reached the most suitable answer, “double roux.” Black passed down from roux, with spacy black pepper and sweet yellow roux containing . our elders Daisen glutinous Venison is crispy and once you start to eat it, you cannot stop. rice teishoku: Use of “Sakyu Gobo” Tottori Prefectural Office Restaurant ¥1,300 (Dunes’ burdock goes well p1-271 Higashimachi, Tottori City ☎0859-75-2400 with boar) g10:00 to 14:00 XSat, Sun and holidays ☎0857-26-7797 Its flavor and crispiness Reservations required. Available from ￥300 are remarkable. ¥1,300 * The photo is for illustrative purposes only A classic meal with about 120 Gibier is now a popular meal years of history passed down in the Prefectural Office. G7 from generation to generation. A 1 Enya Sango Kaike Hotel Restaurant traditional recipe consisting of Yamakujira no Gonbo don Harusame (bean-starch vermicelli) steamed egg custard, seasonning and raw a specialty of Hokinokuni ☎0859-31-6658 rice.Chestnuts are steamining Homemade donburi by a French cuisine cook. Rice covered with fond de hot after their shell is removed “boar” made from well-simmered peaches, boar legs that the cook Fans flock to visits the Steamed egg custard cooked according to a “traditional” recipe passed down in by a water wheel. Chestnuts A total of 5 types of cuisine: considers to be the “full of the authentic taste of Gibier.” Prefectural Office just the western region of the prefecture. The soup stock made from Daisen chicken Okowa, river fish and looking for popular dishes, and all other materials are selected seasonal cuisine A casual but well-tasted “occidental-style meal.” and dried shiitake has gained a reputation of nostalgia, and harusame is made domestically produced. “venison curry.”Just ¥500(one coin), for authentic Gibier curry. with utmost care: its length is just “double of the length of a business card.” p 2000 Ebi, Kofu-cho, Hino-gun g11:00 to 14:00 Ohashide French Bistro Frypan p p Kaike Hotel 1F, 4-21-1 Kaike , Yonago City X 2nd and 4th Sun(open only for reservations), 204-12 Sakaemachi, Tottori City g X 11:00 to 15:00, 17:00 to 24:00 (last order: 23:00) Irregular “Bon” period (summer vacation), New Year’s holidays g 11:30 to 14:00, 18:00 to 22:00 XSun ☎0857-29-1324

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