Kaniyoshi Tottori

Many people think that Kani Yoshi is only a winter destination, but in fact, it’s also a favorite in summer, which I like to call "Natsu Yoshi." What impressed me this time was the sea snail (sazae). The texture and umami were incredible. Also, the liver of the sea snail was surprisingly clean-tasting with no unpleasant odor. I might have never had liver this good before. The specialty abalone was also fantastic, with great elasticity and texture. However, personally, I felt that the overall seasoning might have been a bit strong. There were also some dishes that weren’t listed on the menu, so the variety was quite good. It was delicious. Thank you for the wonderful meal. ----------------------------- Thank you very much for reading until the end. I truly appreciate all your "follows," "likes," and "saving the restaurant." I look forward to your continued support. --------------------------- Less

I'm currently on a business trip in Tottori!Whether it's summer or winter, I had promised myself to visit Kani Yoshi, ranked number one in the Tottori Tabelog category!It's conveniently located near Tottori Station!With only one group allowed per day, Chef Yamada was there to engage in conversation!Here are some highlights from the menu:- Caviar from Azumino, Nagano - exquisite- White squid from Toyama - exceptional- White squid with butter and herbs from Okayama Yoshida Farm - exceptional- Sea snail liver - exceptional- Sea snail adductor muscle - exceptional- Sea snail meat - exceptional- Hatahata small rice bowl - exceptional- Natural fried iwagaki with sweet basil - incredibly delicious- Donko shiitake mushrooms - exceptional- Dried flounder made by the chef's mother - incredibly delicious- Fried flounder head - exceptional- Daisen omelet- Chilled Chinese noodles with Iida Shoten noodles - exceptional- Natural black abalone risotto with Yoshida Farm butter - unbelievably delicious- Herb salad from Kajitani Farm in Mihara City- Chef Iwanaga's Bouchon Creux Man'yō beef Chateaubriand katsu sandwich - unbelievably delicious- Thick-sliced Man'yō beef Chateaubriand shabu-shabu - exceptional- Lettuce - exceptional- Kombu fruit vegetable curry rice - exceptional- Tokoroten dessertMy friend highly recommended the Man'yō beef Chateaubriand katsu sandwich, and it was the best katsu sandwich I've ever had, even better than those from yakiniku restaurants!!!Not only was the meat flavorful and tender, but the quality of the bread was at a high-end French level!! Just with the butter spread, it was crispy and went down easily!Another favorite of mine was the thick-cut, non-dried black abalone risotto made with its sauce!! The abalone's flavor infused into the rice was incredibly delicious!!The white squid, being seasonal and local, was top-notch both as sashimi and sautéed with Yoshida Farm butter!!The sea snail liver had no unpleasant bitterness at all, thanks to the careful harvesting and processing!Since I made it all the way to San'in, I appreciated the Hatahata rice bowl even more than an eel rice bowl!!The iwagaki was provided in the best size and condition, freshly caught for just one group of guests! The texture was outstanding!!The dried flounder made by the chef's mother had a refined flavor concentrated in every bite!!Of course, while the winter snow crab is the star of the restaurant, the summer offerings are also fantastic!!!I visited Kani Yoshi, ranked number 1 in the Tottori Tabelog category!This is my first review for a restaurant in Tottori, leaving only six prefectures (Iwate, Yamagata, Fukushima, Fukui, Mie, Kochi) without reviews! Less