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One of the fun things about traveling is experiencing the
taste of the local food.
At Hotel Miyarikyu, the table is covered with soft oysters
from Hiroshima, seafood caught here in the Seto Inland Sea,
and mountain vegetables that change with the season.
Please enjoy Kaiseki food (set of Japan's haute dishes served
on tray) prepared with skillful techniques, care, and hospitality,
to your heartfs content.
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The Seto Island Sea, which is home to both calm and fierce waves,
is a treasure trove of fish.
Please enjoy the taste of our fresh catches. |
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The oysters are from Hiroshima, where the waves are calm and
the plankton is plentiful.
Fresh and plump, they melt in your mouth, and their taste
is one that could please even a food connoisseur. Dotenabe(oyster
cooked in a clay pot served with miso paste) /fried oyster/oyster
vinegar/roasted oyster and an abundant assortment of variations
are available.Season: November to March
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The conger eel is also a specialty of Miyajima.
The conger eel of Miyajima has an oily, plump and meltingly
good taste. The tempura is especially a knockout. Also, conger
roasted in sauce and served on rice is also one of
Miyajimafs famous dishes.
Season: March to October
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| Octopus |
Mihara coast is the premier place in the
Seto Inland Sea for catching octopus.
Especially in the winter, the cold octopus which can be caught
are firm and sweet.
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All year, especially November
to March |
| Red sea bream |
They can be caught all year, but the red
sea bream caught in early spring have an especially pretty
color and are known as “sakura bream”. |
All year |
| Small Sardines |
Dried/tempura/raw, etc., the nutritious small
sardines are a common local food. |
April to June |
| Clams |
The clams taken from Miyajima are meaty and
plump. Please try them steamed with
sake or as miso soup. |
April to June |
| Conger myriaster |
Representative fish of the summer season
in Kansai. These are usually served as sashimi, but at our
hotel you can enjoy them as shabu-shabu. |
July to September |
| Sand borer |
Generally eaten as tempura, but they are
famous as a plump seasonal fish eaten as
sushi/in vinegar, etc. |
July to September |
| Matsutake mushrooms |
They are well-known as a local product, and
are a representative of a high-class food
item of the October season. |
October to November |
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