Tanryu (淡流) Himeji

I visited with my husband and our one-year-old daughter. I had been curious about this place for a while, and to my surprise, they allow children in the private rooms! I was so grateful for that and decided to check it out.From start to finish, everything was absolutely delicious. The dish featuring freshly harvested white eggplant topped with tamami miso was outstanding. I learned that all the ingredients, except for the seasonal sanma (mackerel pike), were sourced locally, including the seasonings. The couple running the place manages it beautifully, and despite its small size, it’s truly a lovely restaurant. I was touched by their thoughtfulness when I ordered rice and miso soup for my daughter; they even prepared the side dishes finely chopped for her.I will definitely come back again! Less

I’ve always thought Himeji was a city with delicious food, and I have a few favorite spots that make my business trips here something to look forward to.Today, I’m visiting Tanryu, a Tabelog award-winning restaurant that received the Bronze Award in 2026.It ranks 14th in Hyogo Prefecture and 1st in Himeji City on Tabelog.■ Omakase Course◯ Octopus and Melon under a Kaji Leaf Refreshing with a gentle flavor.◯ White Eggplant with Sweet Miso Served hot. Hot is justice. I love the sweetness of the miso.◯ Abalone with Steamed Somen Soup Ah, so gentle and flavorful.◯ Sashimi Squid, Barracuda, Flounder Each one is delicious.◯ Grilled Sweetfish Perfectly grilled from head to tail. Crispy on the outside and tender inside. Wonderful. It’s grilled slowly for an hour.◯ Sweet Shrimp with Corn Puree Gentle flavor, and the edamame and okra are delicious too.◯ Eel, Winter Melon, and Sansho Pepper This is delicious! The natural eel caught by the chef is thick, tender, and incredibly tasty. The winter melon in the amazing broth is superb.◯ Nikomaru, a side dish for rice, and Beef Tartare ◯ Corn Rice and Miso Soup ◯ Fig Sorbet Sweet, refreshing, and delicious.◯ Warabi Mochi Freshly made and delicious!◯ Matcha Time flew by in an instant.Each dish was carefully prepared and authentic. The excitement from the grilled sweetfish, corn puree, and eel was incredible. The white rice, corn rice, and the side dish of beef tartare with miso soup were all so good that I felt like crying (laughs). I couldn’t help but have three bowls of rice.Two desserts. These two completed my satisfaction. A remarkable arrangement.The service was pleasant, the atmosphere was enjoyable, and I was fortunate to be seated with great company, making it the best dining experience.The hot tea and hot towels at the end were just right; hot is justice.Himeji is a city where you can enjoy a variety of delicious foods, and this place stands out among them.Simply wonderful.I’m full and satisfied.It was a great meal. Thank you! Less

I visited the Japanese restaurant "Tanryu" in Himeji.It's conveniently located within walking distance from Himeji Station, featuring six counter seats and one private room, making it a cozy Japanese dining spot. The restaurant is committed to using local ingredients, offering seasonal dishes that highlight the best of the region. The interior, designed in the sukiya style, provides a serene atmosphere to enjoy the food.My impression of the day can be summed up in one phrase: "Every dish was simply delicious Japanese cuisine."Rather than being overly creative, the flow of the meal focused on carefully drawing out the natural sweetness, aroma, fat, and clarity of the dashi in each dish.Starting with the marinated mackerel and cucumber sunomono, it was excellent. The mackerel had a perfect balance of acidity, umami, and fat, while the cucumber's sweetness was enhanced by the vinegar, making it refreshing. From the beginning, I felt a lightness that made me think, "This is a great restaurant."Next, the deep-fried managatsuo (Japanese butterfish) was an interesting dish with a contrast between the crispy batter and the smooth texture of the fish. The accompanying young corn burst with sweetness and aroma when bitten into, showcasing the season beautifully. The managatsuo had a gradual release of umami after the texture of the batter, which was delightful.The dashi dish featured abalone and somen noodles. This was fantastic. The abalone was incredibly tender, releasing umami with each bite, and paired beautifully with the gentle dashi. The somen noodles absorbed the dashi perfectly, creating a harmonious dish that entered the body smoothly, with a lovely aroma of kinome (Japanese pepper leaf).For sashimi, we had meita-karei (flatfish), kawahagi (filefish), and squid. Served with liver ponzu and soy sauce, the flatfish was sweet and delicious, with a strong core of umami. The squid had a rich, sticky umami while maintaining a translucent quality, showcasing Tanryu's refined style. The kawahagi gradually revealed its sweetness, making it a thoroughly enjoyable dish. The liver ponzu was exceptional, so much so that I could savor it as a snack on its own.The grilled sweetfish was also outstanding. The skin was crispy from the fish's own fat, and the deep umami was rich in flavor. The slight bitterness was perfectly balanced. The cooking was impeccable, achieving a beautiful harmony between the smokiness and the moistness of the fish. This dish left a lasting impression.Following that, we had sweet shrimp, lightly cooked, with tomato, sweet long pepper, and corn puree. The sweet shrimp was cooked to perfection, sweet and delicious. The corn puree showcased the natural sweetness of the ingredients rather than relying on seasoning. The tomato also had a refreshing sweetness, and together with the sweet long pepper, it created a dish that celebrated the sweetness of vegetables.For the meat course, we had the sirloin cap of Awa Hanagyu beef, new onions, and grilled corn. The meat was tender and flavorful, emphasizing aroma and sweetness rather than heaviness. The sweetness of the new onions and the aroma of the grilled corn complemented the beef beautifully.To finish, we enjoyed rice with natural eel caught by the chef himself. The rice was "Nikomaru." The eel had a natural aroma and umami without being overly strong, and it was tender and easy to eat. This was also wonderful, with a satisfying quality that made it easy to devour.For dessert, we had loquat and coconut sorbet, and kinako mochi (soybean flour rice cake). The loquat and coconut were refreshing yet creamy, while the kinako mochi had a gentle sweetness, creating a delightful flow until the very end.Overall, I believe Tanryu embodies the phrase "Japanese cuisine using local ingredients" perfectly. Located within walking distance from Himeji Station, it is easy to combine with a visit to Himeji Castle, yet the cuisine is not overly tailored for tourists, maintaining its integrity as authentic Japanese cuisine.This restaurant offers a high level of sweetness from the ingredients, dashi, cooking technique, and seasonal aromas. Less

My last visit was in June 2022, making this my long-awaited return to Tanryu, a representative Japanese restaurant in Himeji, Hyogo.When I made the reservation, the counter seats were already taken, so I was guided to a private table. The head chef came to greet me promptly despite being busy, and I was delighted to see that he remembered me after such a long time.The restaurant offers only one course for both lunch and dinner, priced at JPY 33,800 (JPY 28,000 plus tax) as of May 2026. We started with a toast over beer.① Kuruma Ebi, Kasai Tomato, Snap PeasWe began with a refreshing appetizer that perfectly matched the gradually warming weather. The kuruma ebi was incredibly delicious, with a firm and bouncy texture, complemented by juicy, sweet tomatoes and snap peas, garnished with white vinegar and shiso flowers for an exceptional refreshing taste.② Densuke Anago SushiAs with my previous visit, sushi appeared early in the course. Serving rice dishes outside of the main meal reflects the influence of tea kaiseki in the chef's course. The delicately seasoned Densuke anago was also very tasty.③ Kijihata (Akou), Naru-to Wakame Noodle SoupThe soup was served with nyumen (thin noodles). The luxurious slices of kijihata, while mild in flavor, had a rich sweetness and umami that paired beautifully with the Naru-to wakame, enhancing the overall taste as I enjoyed it. The soup is one of the highlights at a Japanese restaurant, and the exquisite craftsmanship of the chef left a lingering deliciousness.④ Hirame, Sakura Tai Sashimi in Matsukasa StyleI visited during the latter half of Golden Week when the market had likely been closed for a while, yet I was served an impressive sashimi platter. The way the umami of the sakura tai sashimi was drawn out in the matsukasa style was extraordinary and truly moving. It was a moment that showcased the chef's skill to compensate for the lack of ingredients with technique.⑤ Bamboo ShootsI also enjoyed what might be the last bamboo shoots of the season. One consistent aspect of Tanryu's cuisine is its straightforwardness—no unnecessary embellishments or excessive ingredients. The chef simply and diligently prepares local ingredients in the most delicious way possible. You can feel the chef's conviction and pride in every dish.* Au Bon Climat - Chardonnay Santa Maria Valley "Bien Nacido Vineyard" 2024After the beer, I had a glass of Japanese sake, followed by a bottle of white wine.⑥ ManagatsuoThe grilled dish was managatsuo. I love managatsuo, and this dish left a deep impression on me, standing out among all the managatsuo dishes I have had.⑦ Akagai with Nuta SauceBefore the next strong dish and rice, this side dish provided a moment of relaxation. The sweet akagai was perfectly complemented by the nutty sauce, creating an exquisite harmony. This dish effectively balanced the course's rhythm.⑧ Tokushima Black Wagyu IchiboThe main dish of the day was Tokushima black wagyu with beautiful marbling. I enjoyed it with new onions, and the coexistence of their distinct sweetness and umami was pure bliss.⑨ Unadon, Clay Pot RiceWhen it comes to Tanryu, the rice is "Nikomaru." I had unadon for the first bowl and white rice for the refill. The rich unadon was devoured in no time, and the white rice was so delicious that I ended up having three servings! The purity and elasticity of the rice were remarkable, allowing me to truly appreciate its flavor.⑩ Sansho Ice Cream, Red Kiwi⑪ Tea Sweets, MatchaThe dinner concluded with sweets and tea, along with matcha prepared by Chef Nakai, who is also a tea master, leaving me thoroughly satisfied.As with my previous visit, every element that constitutes this Japanese restaurant has been further refined and polished. I can only say it was truly wonderful. Not only did I enjoy delicious food, but witnessing the chef's work also motivated and invigorated me.After the meal, I made sure to get a signature in the book by Nakai, "Tanryu's Ichigo Ichie." I look forward to returning soon! Less

A renowned restaurant in Himeji that makes you want to visit with each changing season. I have been coming here for quite some time, and each visit reveals subtle upgrades in the offerings, showcasing their commitment to continuous improvement at a high level. The chef trained abroad and at "Koju" in Ginza before establishing himself in his hometown of Himeji, where he now runs the restaurant with his wife. Most of the ingredients used in the dishes are locally sourced. Wild vegetables are foraged from the mountains, and bamboo shoots are harvested from their own land. They even hunt wild ducks and sometimes serve freshly caught eel. This time, the eel was included in the course, which is one of the restaurant's unique charms. I’m looking forward to enjoying the sweetfish from the Ibo River in the upcoming season. The fish mainly comes from the waters near Ie Island, sourced directly from fishermen. Many of the vegetables and eggs are also from the Himeji area, creating a menu rich in local ingredients.◯ Course Menu for Early May- Vinegared Sweet Shrimp from Ie Island- Small Rice Bowl with Grilled Natural Eel- Steamed Abalone Soup- Sashimi of Densuke Conger Eel and Kawai- Grilled Kijihata- Red Clam with Vinegar Sauce- Awa Hanagyu Sukiyaki- Clay Pot Rice- Tai Chazuke (Sea Bream Rice Soup)- Red Kiwi with Ice Cream- Kakaran Mochi- Rare Vinegared Sweet ShrimpThe sweet shrimp from Ie Island is lightly cooked, offering a sticky sweetness. The acidity of the tomatoes underneath adds a refreshing touch, and the vinegar-based sauce ties everything together, resulting in a delicate and incredibly delicious dish.- Small Rice Bowl with Grilled Natural EelThe chef grills the natural eel he caught himself over charcoal, achieving a crispy exterior and a fluffy interior. The vinegar-seasoned rice pairs perfectly with the eel's fat, and I finished it in no time.- Steamed Abalone Soup with Somen NoodlesThe steamed abalone from Ie Island is tender, releasing its umami with each bite. The clear broth is free of impurities and complements the abalone's flavor, creating a comforting soup.- Sashimi of Densuke Conger Eel and KawaiThe Densuke conger eel from Ie Island is lightly seared on the skin for added aroma, while the flesh has a firm texture and strong flavor. The Kawai is sliced thinly, offering a sticky sweetness that pairs well with the liver soy sauce.- Grilled KijihataThe Kijihata from Ako has a fragrant skin and is cooked to a fluffy texture. It is served with komatsuna, shirasu with sansho pepper, and koshi-abura, allowing you to savor the essence of spring.- Red Clam with Vinegar SauceThe red clam has a plump texture and sweetness, enhanced by the mild flavor of the vinegar miso. The light spiciness of the green onion and the slight bitterness of the wild udo, along with pine nuts, create a well-balanced dish.- Awa Hanagyu SukiyakiThe finely marbled Awa Hanagyu from Tokushima shines with its sweet fat when cooked, resulting in a melt-in-your-mouth tenderness. The sweetness of the onions and the dipping sauce elevate the dish to a refined finish.- Clay Pot RiceThe locally sourced "Nikomaru" rice is cooked in a clay pot, resulting in fluffy grains with a perfect texture. It has just the right amount of stickiness and sweetness, allowing you to appreciate the rice's flavor.- Tai ChazukeFreshly cooked rice topped with sea bream and doused in broth. The refined umami of the sea bream blends beautifully with the gentle broth.- Red Kiwi with Ice CreamThe red kiwi offers a gentle sweetness and subtle acidity, providing a refreshing aftertaste. This dessert pairs well with smooth ice cream.- Kakaran MochiA simple sweet made with a chewy dough wrapped around sweet red bean paste. It is a good luck charm, playing on the phrase "not falling ill," making it a fitting end to the meal. Less