Tomonoura Hiroshima Migiwatei Ochi Kochi

With the <deliciousness of features> unique to the Seto Inland Sea A collaboration of <seasonal flavors> woven by the seasons. --- Additional gems carry "further color". We have prepared a [Seasonal Setouchi Tour Plan]- As the four seasons go around beautifully after a year The deliciousness of the ingredients also changes from season to season throughout the "season". The chef of the hotel selects "the delicious moment of ingredients" "Carefully selected seasonal ingredients" and "cooking methods" created for our customers Please enjoy the seasonal dishes that you can only meet at that time. ■ □ Tour of Setouchi-Seasonal gem- □ ■ (1) [Spring Aya March-May] ・ The outside is crispy and fluffy with high-class fish "Onomichi: Deep-fried chicken" (2) [Natsusai June-August] ・ High-class fish in Setouchi. Elegant taste "Setouchi seafood: boiled small sardines" (3) [Autumn Aya September-November] ・ "Rare taste" unique to nature "Setouchi seafood: Natural sea eel kabayaki" (4) [Fuyusai December-February] ・ "The deliciousness of the real thing" that you can meet enough to bite "Setouchi seafood: Fugu iron sashimi platter" (We will serve it in a platter according to the number of people)