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Meal
Treasures from the Sea, And good luck in the mountains. A multi-course dinner featuring the famous oysters and anthracite
Enjoy the passionate cuisine of the chief chef.Recall the taste of Hiroshima and Miyajima.
※Depending on the season and stocking situation, the contents of the dish may be changed.※
- Chugoku Shikoku Shunsai Gozen
【Miyajima gastronomy trip】～ A moment of luxury in Shikoku ～ This is a luxurious content where you can enjoy the ingredients of the Chugoku and Shikoku regions!A "feast" of collecting ingredients from Shikoku in Miyajima.
A feast that is different from the taste of Hiroshima.The very "delicious tokodori" of the Chugoku- Shikoku region!
Ezo abalone in Hiroshima, Toro bonito in Kochi prefecture, Zuwai crab in Tottori prefecture, Awao chicken in Tokushima prefecture, Kawabuta in Yamaguchi prefecture, etc.Medium will be tasted to fully Shikoku of taste, ... in the mood to have traveled the Chugoku Region and Shikoku regionPlease spend such a luxurious time.
For this dish, please make a reservation for the accommodation plan"Miyajima Gastronomy Trip" -A moment of luxury in Shikoku.Menu example(We may change the contents of the dish depending on the purchase situation.)
aperitif
Mandarin liquor Appetizer
5 kinds of seasonal colorful appetizers Instead of a bowl
Steamed matsutake mushrooms and remnants of conger Juri
Assortment of 5 kinds of fresh fish Small pot
Sanin Sakaiminato's Zuwai Crab Suki Nabe Grilled Dish
Ezo abalone dance grill Appetizer
Ahijo of Tokushima Awao chicken, Yamaguchi Hanakori and Yoshiwa mushrooms A spirit
Comparison of eating Hiroshima beef and olive beef in Shikoku Kagawa Fried food
Deep-fried anglerfish Meals
Matsutake mushroom kamameshi A boat
Crab soup made with miso of rhombus and yellow chive Incense
Assortment of 3 types Water
Miyarikyu trip Period available:From October 1, 2nd year of Reiwa to November 30th, 2nd year of Reiwa
- Winter rank-up kaiseki cuisine
This menu is for dinner such as the rank-up plan from December to March.Winter rank-up kaiseki cuisine
aperitif
Seasonal sake Appetizer
Seasonal colorful appetizer seven kinds assortment Bowl objects
Suimono of oysters and flower shiitake mushrooms Juri
Assortment of 5 kinds of fresh fish Small pot
Wagyu beef sukiyaki Vapor
Steamed oysters and cod Grilled Dish
Ezo abalone dance grill Fried food
Deep-fried vegetable tofu Vinegar
Conger eel Meals
16-grain rice bream kamameshi A boat
It's blue red Incense
3 kinds of vegetable pickles Water
Itsukushima Tongue Period available:From December 1, 2nd year of Reiwa to March 31st, 3rd year of Reiwa
- Basic kaiseki cuisine in winter
This menu is for dinner such as the standard plan from December to March.An example of a winter basic kaiseki menu
aperitif
Seasonal sake Appetizer
Five kinds of seasonal colorful appetizers Juri
Assortment of 4 kinds of fresh fish Small pot
Oysters, conger eels and Hiroshima red chicken sleet hot pot Grilled Dish
Satsuma black pork grilled on a ceramic plate Hot food
Conger eel steamed crab ankake Fried food
Deep-fried anglerfish Vinegar
Steamed oysters with ponzu jelly Meals
16-grain rice bream kamameshi A boat
It's blue red Incense
3 kinds of vegetable pickles Water
Setouchi trip Period available:From December 1, 2nd year of Reiwa to March 31st, 3rd year of Reiwa
- Fall-up kaiseki cuisine
A luxurious multi-course kaiseki cuisine that incorporates the autumn taste of Hiroshima.It is beautiful to the eyes and has a deep taste.Please enjoy!Fall-up kaiseki cuisine, Menu example
aperitif
Seasonal fruit wine Appetizer
Seasonal colorful appetizer seven kinds assortment Medium plate
Confucius stick sushi Bowl objects
Steamed Matsutake in a clay pot Juri
Five kinds of fresh fish platter Hot food
Stewed oysters and autumn salmon in white sauce Small pot
Special Wagyu Shabu-Shabu Grilled Dish
Over night dried eel and oysters Fried food
Akisai Okaki Manju Vinegar
Autumn bonito salad Meals
Oysters and Kamameshi of the occupied land A boat
Nameko soup Incense
3 kinds of vegetable pickles Water
Seifu in Setouchi Period available:From September 1, 2nd year to November 30, 2019
- Autumn basic kaiseki cuisine
Autumn standard dish.This is a menu where you can fully enjoy Hiroshima's eel oysters and oysters!Autumn basic kaiseki cuisine, Menu example
aperitif
Seasonal fruit wine Appetizer
Five kinds of seasonal colors Bowl objects
Soup with Matsutake and Hagi New Station Juri
Four kinds of fresh fish platter Hot food
Western-style boiled pork horn Small pot
Confucius and oyster soup stock Grilled Dish
Domestic beef porcelain plate Fried food
Akisai Okaki Manju Vinegar
Dish of mackerel and Confucius vinegar Meals
Oysters and Kamameshi of the occupied land A boat
Nameko soup Incense
3 kinds of vegetable pickles Water
Autumn breeze Period available:From September 1, 2nd year to November 30, 2019
- Seasonal Kaiseki Meal
Rank-up dishes.Luxurious contents with passion for color and taste! For memories of your Hiroshima trip!The facility prepares food for each season. - The contents of kids meal changes in the season (One case)
Additional dishes
Enjoy the elaborate “taste of Hiroshima”
Sazae vase
Fried conger eel tempura
Ground oyster fried
Oyster bowl
Wagyu (Japanese Beef) Steak