Where Japanese Fermentation Meets Vegan Luxury: Vegan Masterpiece at Kinosaki Onsen's "Ryokan Kobayashiya" in Hyogo Prefecture

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A Plant-Based Full Course Celebrating Tajima’s Seasonal Vegetables and Japan’s Fermentation Culture

For nearly 300 years, Ryokan Kobayashiya has welcomed travelers to the timeless hot spring town of Kinosaki Onsen in the northern-most area of Hyogo Prefecture.

Ryokan Kobayashiya

Today, this historic ryokan introduces an exciting new culinary experience: a fully vegan “Fermentation × Veggie Hotpot” full course that showcases Japan’s deep-rooted fermentation culture and the natural abundance of the Tajima region, where Kinosaki Onsen takes place.

Fermentation × Veggie Hotpot

Designed for vegans, vegetarians, wellness-focused travelers, and anyone who wants to savor the finest local vegetables, this course redefines Japanese plant-based dining with elegance and depth.

A Celebration of Japan’s Fermentation Heritage

Fermentation—hakko—is an essential part of Japanese cuisine, responsible for the umami-rich flavors found in miso, soy sauce, amazake, and more. Kobayashiya’s new vegan course places fermentation at the heart of its concept:

• Gentle on the body and mind, using naturally fermented seasonings
• Deep umami layers that enhance the sweetness and aroma of seasonal produce
• A modern interpretation of Japanese tradition

The result is a beautifully balanced meal where vegetables, mushrooms, beans, and grains reveal their full potential, enriched by the soft complexity of fermented flavor.

Tajima Ingredients: A Local Treasure

The Tajima region is known as a “food treasure trove” of Hyogo—famous for its pure water, rich soil, and pristine mountains. While many visitors come to enjoy Tajima wagyu or local seafood, this vegan course offers a refreshing alternative that highlights the area’s plant-based excellence.

Every plate is crafted with local vegetables and seasonal ingredients, making the course ideal for:

• Vegan and vegetarian diners
• Guests who want a lighter meal after enjoying wagyu or seafood the day before
• Travelers seeking a nourishing, flavorful Japanese dining experience

Course Menu (Example)

A complete vegan meal offering comfort, depth, and visual beauty:

Amuse

Seasonal soup and delicate small dishes

Appetizer

Fermentation-inspired small bowls and colorful temari sushi (vegan)

Grilled Dish

Oven-baked gratin of seasonal vegetables

Smoked Dish

Roasted cotton tofu with aromatic smoky notes

Fermentation Veggie Hotpot

A signature dish featuring:

• House-made shiokoji (salted rice malt) fermented broth
• A vibrant assortment of vegetables, mushrooms, and bean products
• Fermented condiments, handmade spices, and oils for flavor layering
• Monthly changing vegan xiao long bao (soup dumpling)
• Hotpot finale: local udon noodles with fragrant Tajima seaweed

Dessert

Rich matcha pudding with dainagon red beans

What is Dainagon Red Bean?
The Dainagon bean is a premium, large variety of adzuki bean (red bean), highly prized in Japan for its size, soft skin, and luxury sweetness, and is a famous local specialty product.

The entire course is 100% vegan, and with reservation, gluten-free and halal-friendly adjustments are available.

A stay at Kobayashiya offers not only exceptional plant-based dining but also a serene immersion into the charm of Kinosaki Onsen, traditional streetscapes, and heartfelt Japanese hospitality.

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