Tankuma is a restaurant specializing in tamago kake gohan, a beloved Japanese comfort food consisting of a raw egg served over a bowl of hot rice. Located in Kurio, Tantocho, Toyooka City, Hyogo Prefecture, the restaurant opened in 2006 and is operated by Nishigaki Poultry Farm Co., Ltd. It has grown into a popular destination, attracting approximately 40,000 visitors each year.
The appeal of Tankuma lies in its commitment to high-quality local ingredients. By bringing together freshly produced eggs, locally grown rice, and simple seasonings, the restaurant demonstrates how an everyday Japanese dish can become a memorable culinary experience.
Tankuma is part of a broader operation that connects farming, food processing, distribution, and retail. Beside the restaurant is Hyakusho-kan, a shop selling eggs, rice, and vegetables from local farmers. Another neighboring business, Tankuma Nibankan, specializes in sweets made with eggs from Nishigaki Poultry Farm.
This integrated approach is an example of Japan’s “sixth-sector industrialization,” in which primary industries such as agriculture expand into processing and sales to create greater value from local products. In recognition of this achievement, the business received the Emperor’s Cup in the livestock category of the 2011 Japan Agriculture, Forestry and Fisheries Festival.
Tantocho is a mountainous area surrounded by hills. Before World War II, charcoal production, sericulture, and livestock farming were important local industries. After the war, poultry farming became a major source of livelihood.
Gensei Nishigaki joined his family’s poultry business in 1969. As other poultry farms in the area gradually closed, Nishigaki Poultry Farm remained as the region’s sole poultry farm. The business developed its own branded eggs, known as “Gen-chan’s Kuritama,” which continue to be produced and sold today.
Nishigaki believed that his eggs and rice were good enough to stand out on their own. When a special soy sauce designed for egg-over-rice became available in Shimane Prefecture, he was inspired to open a restaurant devoted entirely to the dish. Although the idea met with considerable opposition, he was convinced that customers would come if the food was genuinely delicious and affordable.
Tankuma opened in 2006. Its name evokes the rich natural environment of Tajima, where even Asiatic black bears inhabit the surrounding mountains, reflecting the business’s connection with nature. The restaurant initially struggled financially, but a television feature brought it widespread attention. Its popularity grew further during a nationwide boom in egg-over-rice, and the restaurant became a well-known destination for food lovers.
Tankuma’s signature meal consists of egg-over-rice served with miso soup and pickles. Nishigaki originally hoped to offer the set for just 200 yen, but the final price was set at 350 yen after the restaurant manager objected to the lower price. The dish’s appeal lies in its simplicity: carefully produced eggs and flavorful rice form the centerpiece of a satisfying meal.
Customers can choose from several types of soy sauce and seasonings, allowing them to customize the flavor to their liking. The menu also includes dishes such as omelets, offering alternatives for visitors who want to enjoy the restaurant’s eggs in different ways.
The eggs served at Tankuma come from Nishigaki Poultry Farm and are branded as Kuritama. The hens belong to the Goto Momiji breed and are carefully raised from chicks. Their feed is made from a blend of 25 ingredients, including charcoal, fish meal, uncooked rice bran, and corn.
The farm’s attention to the hens’ diet and rearing methods is central to the identity of Kuritama eggs. At Tankuma, these eggs are enjoyed in their simplest form, allowing customers to appreciate their flavor alongside freshly cooked rice.
The restaurant serves Yumegokochi rice grown in Tantocho. This variety was developed through breeding involving Koshihikari rice and is known for its moist texture and satisfying stickiness. Chicken manure is used as fertilizer, and the rice is praised for its quality, which is said to rival premium Koshihikari from Uonuma, Niigata Prefecture.
The combination of locally grown rice, carefully raised hens, and a selection of soy sauces and condiments allows each visitor to create a preferred version of this classic Japanese dish. It is an opportunity to experience the importance of rice and eggs in everyday Japanese food culture.
The story of Tankuma is closely connected with Hyakusho-kan, the neighboring farm shop. In 1996, Nishigaki and five business partners established a local agricultural produce shop. In 2001, the operation moved to its current location along National Route 426 and developed into a vegetable market.
Fresh vegetables quickly gained a reputation through word of mouth, although sales of the farm’s own rice were initially slower. After Tankuma opened, however, the restaurant’s popularity helped increase sales at Hyakusho-kan as well, strengthening the relationship between local agriculture and tourism.
In 2010, Tankuma Nibankan opened as a specialty shop selling sweets made with eggs from Nishigaki Poultry Farm. The shop expanded the business beyond fresh agricultural products and meals, creating new ways for visitors to enjoy its eggs.
The building’s second floor features a glass-enclosed viewing area where visitors can enjoy sweets while taking in a 360-degree panorama of the surrounding mountains. The shop has also been recognized as a model of successful agricultural processing and direct sales in Japan.
In September 2020, Gensei Nishigaki handed over the presidency to his son-in-law, Yasuhiro Hiraoka, and became a director. Even after stepping down, he continued contributing to the local community through activities such as cutting grass along the national highway and maintaining wildlife-prevention fencing.
In November 2020, Nishigaki received the Order of the Rising Sun, Gold and Silver Rays, in recognition of his achievements as a pioneer of sixth-sector industrialization. Tankuma’s success illustrates how a small regional agricultural business can create new opportunities by connecting food production, processing, retail, and tourism.
Tankuma offers more than a meal of egg-over-rice. It provides a glimpse into the agricultural traditions and entrepreneurial spirit of Tantocho, where locally produced eggs and rice have become the foundation of a distinctive food destination. Visitors can enjoy a freshly prepared meal, browse local produce at Hyakusho-kan, and sample egg-based sweets at Tankuma Nibankan. Together, these businesses showcase the flavors, scenery, and community-focused approach to food that make rural Tajima special.