This restaurant is only open at low tide.
A special experience that can only be had at that time, along with spectacular views, culture, and food.
Set in Iwami Tatamigaura, a natural monument in Hamada City, Shimane Prefecture,
The greatest luxury that can only be experienced here
“A rare scenic spot where you can observe the ocean floor from 16 million years ago”
This time’s stage, “Iwami Tatamigaura” is also known as “Shimane’s Uyuni Salt Lake”, and the sky that changes color over time is reflected in Tatamigaura. It is a truly spectacular place that will make you feel like you are in a fantasy world.
“A rare scenic spot where you can observe the ocean floor from 16 million years ago”
Iwami Kagura is a traditional performing art that has been handed down since the early Meiji period and is registered as a national important intangible cultural property and a Japanese heritage site. A mysterious space with spectacular views, Japanese music, and dance.
“A rare scenic spot where you can observe the ocean floor from 16 million years ago”
Iwami Kagura is a traditional performing art that has been handed down since the early Meiji period and is registered as a national important intangible cultural property and a Japanese heritage site. A mysterious space with spectacular views, Japanese music, and dance.
Contact
Chef
Gorgeous chefs who make life more delicious
Mr. Masashi Masuda
(#Matsuda when it comes to meat)
Michelin Guide Selected Restaurant
A popular wagyu restaurant in Nara Prefecture, it is known as a place where you can enjoy especially high-quality wagyu beef. The carefully selected Wagyu beef is of the highest quality, sourced from all over the country, and the restaurant is particularly proud of its delicious marbled meat.
Mr. Hiromi Hiraoka
(Japanese Ramen Noodle Lab Q)
A ramen shop in Sapporo. Using carefully selected ingredients, the soup, noodles, and toppings are all carefully crafted. In particular, it is characterized by a cooking method that brings out the natural flavor of the ingredients without using chemical seasonings.
Mr. Tatsuya Yamada
(Kaniyoshi)
Michelin 2 star restaurant
(Ingredients provided only)
The owner himself works as a broker at San’in Hamasaka Fishing Port, which boasts the No. 1 catch of Matsuba crab in Japan, and serves fresh, top-quality Matsuba crab caught in the morning. An exquisite crab dish that will give you an even more exquisite experience.
Mr. Shin Shimokuni
Michelin Guide Hokkaido 2017 Special Edition Earned 1 star
Trained at “La Cachette” in France. After returning to Japan, he worked at several restaurants in Sapporo and was selected as head chef at W27, where he achieved success. In 2017, he served as the 4th head chef of Côte d’Or Sapporo and received a one-star rating from the Hokkaido Special Edition Michelin. 2021 CHEF-1 Grand Prix winner.
Mr. Bunpei Matsuo
(Sushi bunpei)
From the age of 20, he had been training at his parents , Sushi Restaurant Tsukuda (founded in 1993) for 14 years. During the interior construction period, we were invited by the famous Tokyo restaurant Equatour Hiroko Kawashima to hold a pop-up event for half a year, which was sold out every day, and we plan to open Sushi Bunpei in Nishinakasu, Fukuoka Prefecture this winter.
PLAN
We offer a variety of plans to help you create the best memories.
Orochi Restaurant Participation Plan・・・・・¥100,000 (excluding tax)
<Orochi Restaurant/Iwami Kagura Appreciation>
Orochi Restaurant Participation Plan・・・・・・¥100,000 (excluding tax)
<Orochi Restaurant/Iwami Kagura Appreciation>
Orochi Restaurant Participation Plan
<Orochi Restaurant/Iwami Kagura Appreciation>
¥100,000 (excluding tax)
ACCESS
