Taste the seasonal spring set meal of Shimane "Shimane's feast fresh green delicious meal" | JR Matsue Station 3 minutes walk Matsue EXCEL HOTEL TOKYU [Official]

Matsunaga beef sukiyaki is the main dish
A spring-only meal featuring Shimane's seasonal delicacies: blackthroat seaperch, abalone, and Lake Shinji clams

The star star is sukiyaki made with "Matsuki beef" rib roast, which is characterized by fine marbling and high-quality flavor. A luxurious pot of eggs from Kiji Town, Yunnan City, decorates the center of the meal.

In addition, you can enjoy the blessings of the sea, lake, and mountains at once, such as "Shimane sea bream kelp", plump and steamed "Shimane steamed sweet sea bream and shijimi from Lake Shinji with sake", and "Shimane abalone with white fan". For the fried food, we use "Jujushima seaweed", a natural rock seaweed harvested around Jujushima Island in Izumo City. It is one of Japan's oldest high-quality rock seaweeds, whose name is also mentioned in the "Izumo Province Fudoki" compiled more than 1,300 years ago, and the powerful aroma of the sea adds depth to a spring dish along with abalone. The finish is Shimane Tororo rice made with Yamato potatoes from Iinan Town. It is characterized by a tenacious and rich taste, and is composed so that you can enjoy the taste of Shimane until the last bite.

In addition, as a welcome drink, you can choose one drink related to Shimane, such as "Chardonnay" from Okuizumo wine and craft beer from Matsue Beer.

In the season when fresh greenery is dazzling, Shimane's rich climate and the thoughts of the producers are put into one meal. Whether you are visiting for sightseeing or local customers, we will deliver a "luxurious moment to taste Shimane".

Period: April 4th (Sat) - May 31st (Sun), 2026
*Reservations are required (at least 3 days before the date of use). Reservations can be made by phone.

Time: 17:00～21:30（LO.21:00）

Small bowl: Shimane Horse mackerel with pepper miso
ー A dish with the aroma of pepper miso that whets your appetite
Brew: Shimane Tuna Tsukiwa kelp wrapped in Tsuwano wasabi
ー Sea bream with kelp to bring out the flavor
Dish: Matsunaga beef rib roast sukiyaki (with eggs from flatland farms in Kijicho, Unnan City)
- Luxurious Shimane Wagyu beef
Hot dish: Shimane Steamed sake with sweet sea bream and shijimi from Lake Shinji, with shiitake mushrooms
ー A dish that overlaps the flavors of the sea and the lake
Fried food: Shimane abalone, fried white fan, bamboo shoots, Sixteen Islands seaweed
ー The aromatic seaweed of the shore brings out the flavor of the abalone.
Soup: Flying fish ball soup
- A delicious bowl of soup with the refined broth of flying fish
Meal: Tororo rice Shimane Yamato potatoes from Iinan Town
ー Characterized by strong stickiness and rich flavor
Dessert: Strawberry millefeuille
- Finish with a spring-like sweet and sour taste

Matsunaga beef rib roast sukiyaki

This dish uses Matsunaga beef rib roast, which is characterized by its fine marbling and the sweetness of its high-quality fat.
The charm of this dish is the rich aroma that spreads the moment it is cooked and the way it melts in your mouth.
The flavor is further enhanced by mixing in eggs from free-range farms produced in Kijicho, Unnan City. This dish is worthy of being the main dish of a meal.

Shimane Steamed sake with sweet sea bream and shijimi from Lake Shinji

A dish that combines elegant white flesh of tilefish with clams from Lake Shinji, one of the leading clam-producing areas in Japan.
By steaming it in sake, the delicate flavor of the sweet sea bream blends with the rich savory broth of the clams, creating a soft, spring-like taste.
This is a masterpiece that allows you to enjoy Shimane's "sea and lake" at the same time.

Tororo rice (made with Iinan Town Yamato yam (tsukune potato))

To finish, Shimane uses Yamato potatoes grown in the mountains of Iinan Town.
Unlike general nagaimo, it has a strong stickiness that pulls a string when lifted with chopsticks, and a powerful flavor.
When you take a bite, a rich yet somewhat earthy sweetness spreads, and you can gently take in the aftertaste of sukiyaki.
The "quiet protagonist" that comes after gorgeous seafood and luxurious beef.
This is a closing dish that allows you to feel the power of the land of Shimane.