Hospitality featuring ingredients from the Setouchi region
The bounty of the sea, the scent of the local land
A full course celebratory feast featuring the flavors of the Seto Inland Sea
Created by the rich nature of the Setouchi region,
over 100 kinds of ingredients and seasonings are carefully selected and prepared by the chef.
Enjoy a full course featuring ingredients from Setouchi, mainly Hiroshima.
A celebratory dish
Small vegetables and smoked salmon mousse,
with caviar and shrimp
Herb salad with the scent of island-grown
olive oil
Sashimi
Setouchi Select: Chef's Recommended Assortment of Seafood Sashimi
With Kawanaka's sashimi soy sauce and Kamagari's seaweed salt
*We use high-quality fish that are available seasonally.
The head chef selects ingredients primarily from the Seto Inland Sea.
Fish dishes
Made with mellow and well-balanced Hakuryu water
Seto Inland Sea sea bream, Ono clams, and mussels acqua pazza
Served with fragrant grissini containing dried sardines from Kure Ondo
Meat dishes
With roti tender domestic beef
and Yoshiwamegahira mushroom Ensemble
With Japanese style gravy with wasabi
Small Rice Bowl
Steamed egg with seared pike conger from the Seto Inland Sea
Topped with thin starchy sauce
Meals
Delicious rice from Higashihiroshima wrapped in Hiroshima greens pickles.
Seared conger eel pressed sushi with black rice
Soup
The aroma of the sea is outstanding, thanks to the use of Hakata salt.
Clam soup
Confectionery
Marmalade made from lemons grown in
Hiroshima Prefecture and yogurt pairings
A smooth, sweet and sour mousse finish; a longing for the sea
Focusing on seasonal ingredients from the Seto Inland Sea
we offer dishes where every detail, from seasonings to cooking methods, is carefully considered.
Commitment to ingredients
Chichiyasu yogurt is characterized by low acidity and a mellow, refined mouthfeel. The texture of Chichiyasu yogurt, nurtured by land formed from natural well water, is crafted with a silken tofu-like texture and carries on that flavor. The marmalade uses lemons grown in Hiroshima Prefecture.
Our commitment to seasonings
The salt used is "moshio," made from seaweed such as Sargassum, formerly known as Tamamo. It is characterized by its mild flavor with no sharp spiciness. Enjoy the deep taste, a concentrated blend of the umami of seawater and seaweed, in a pale beige color.
Commitment to ingredients
We carefully select the meat that comes from Hiroshima and other parts of the Chugoku region, and only the high-quality parts are baked in the oven until the surface becomes crispy. The balance of lean meat and fat is good, and the flavor and aroma of meat spread juicily in your mouth. The sauce is made with soy sauce and wasabi, which go well with the meat juice. Please enjoy it with aromatic maitake mushrooms and abalone mushrooms with unique texture.
Commitment to ingredients
The Seto Inland Sea is known as a treasure trove of seafood. Sea bream, pike conger, small fish, and shellfish such as clams are all essential ingredients. The head chef selects high-quality fish that arrive seasonally, mainly from the Seto Inland Sea.
The abundance nurtured by the sea and the land
into a dish for the celebration
The calm, beautiful, gentle, and bountiful nature of the Seto Inland Sea—
Through the ingredients brought to life by its hidden, infinite power,
we encounter these ingredients, give thanks for this blessing,
and, picturing the joy on our guests’ faces,
we serve our dishes with all our heart.
In this course, we’ve carefully selected over 100 types of ingredients and seasonings,
and we apply this dedication to their use—spanning from classical to modern and encompassing both Japanese and Western cuisines—
and we employ techniques that bring out their inherent qualities to the fullest.
Please enjoy ingredients from the Seto Inland Sea region mainly from Hiroshima,
to your heart’s content right here at our hotel.
Hospitality featuring ingredients from the Setouchi region
* All photographs are for illustrative purposes only.
* Please note that the place of origin and other details for foods are subject to change depending on the availability of ingredients.
*Please consult us if you have any food allergies.
*The tableware may differ from the photo.
TEL. 082-262-1112
平日 10:00～18:00 ／
土日祝 10:00～18:00
(火曜・水曜定休※祝休日除く)
