Miyako Hotel Amagasaki is a full-service hotel in the Hanshin area, located at the access point between Osaka and Kobe.

Koshihikari rice produced in Sanda City, Hyogo Prefecture

Rice porridge made with roasted black beans from Hyogo Prefecture

Miso soup made with black soybean miso from Hyogo Prefecture

Amagasaki specialty "Amagasaki Ankake Chanpon"

Amagasaki's local gourmet food "Amagasaki Ankake Chanpon"

The Amagasaki style is champon with thickened sauce.
Enjoy "Amagasaki Ankake Chanpon" and feel the power of Amagasaki, the city of manufacturing.

Escabeche made from fish caught off the coast of Amagasaki
With the cooperation of the NPO Mukogawa ECO-LABO, we use fish caught off the coast of Amagasaki through fish sharing.
Fish sharing is an initiative in which fishermen collect fish caught in the waters of Amagasaki and give the fish to children's cafeterias in the city and restaurants that share the same purpose, thereby avoiding waste of marine resources and allowing people to eat fresh, delicious Amagasaki fish.
 

Akashiyaki
Enjoy the soft Akashiyaki by dipping it in soup stock made with bonito and kelp.
In Akashi City, it is known as "tamagoyaki" and is a popular dish that can be enjoyed casually for lunch or as a snack.
 

Sujikon
Bite-sized pieces of beef tendon and konnyaku stewed in a sweet and spicy sauce is a local delicacy from Nagata Ward, Kobe City, Hyogo Prefecture. It is also called "bokkake."
Enjoy the deliciousness of the tenderly simmered tendon meat and flavorful konjac.
 

Banshu Hyakunichidori Ham, Kobe Pork Ham, Roast Beef
We will offer one on a rotating basis.
 

Boiled vegetables from Hyogo Prefecture

Homemade tofu
Enjoy it with Hirota's ponzu and Awaji Island seaweed salt.