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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

    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

    • 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 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

    The facility prepares food for each season.
  • The contents of kids meal changes in the season (One case)