6 spots โ sorted by traveller rating
Male snow crabs landed at San'in coast ports from November to March carry the 'Matsuba' brand tag certifying top-quality specimens from Tottori's cold Sea of Japan waters. The port town of Hamasaka and Tottori's onsen ryokan are the prime places to eat crab โ steamed whole, as sashimi, or in shabu-shabu for an ultimate winter feast.
Tottori's Matsuba crabโa premium snow crab varietyโis a winter luxury captured in dozens of high-end restaurants throughout the prefecture. Experience grilled, steamed, sashimi-style, or hotpot preparations of this sweet, tender crustacean. Winter months (November-March) are peak season for this iconic regional specialty.
Savor Tottori Wagyu, a marbled Japanese beef renowned for tenderness and rich flavor, served at specialty yakiniku grills where you cook at your table. The meat melts on your tongue and pairs perfectly with local craft beers. A true taste of Tottori's agricultural pride.
Tottori produces Japan's famous 20th Century pearsโsweet, crisp fruits celebrated nationwide. Visit working orchards during August-September harvest season for hands-on fruit picking and tastings. Many farms offer agritourism experiences where you can learn cultivation secrets and sample fresh juice and desserts.
Tottori's traditional soba noodles are prepared with locally-milled buckwheat creating a unique nutty flavor. Several historic soba restaurants have served the same recipes for generations. The hearty noodles are perfect comfort food, especially when served with local mountain vegetables.
Tottori's unique sandy soil produces exceptionally sweet melons cultivated on the dunes themselves. Visit working farms to learn about this unusual growing method and taste fresh melon juice or parfaits. Summer tours (June-August) offer photo opportunities in vast melon fields with dunes as backdrop.
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