Tomonoura Hiroshima Migiwatei Ochi Kochi

Recommended for women and seniors who say, "About 80% of the food is just right." We have prepared a [small portion gourmet kaiseki] that prioritizes "quality over quantity." "Even if the quantity and number of dishes are small, the taste is undeniable." A variety of [precious blessings] that have been carefully woven together by the head chef, with particular attention paid to every detail... Please enjoy, carefully pieced together.

A collaboration between the deliciousness of local ingredients and the seasonal flavors of the seasons that are unique to the Seto Inland Sea. --Additional delicacies bring "even more color." We have prepared a [Seasonal Setouchi Tour Plan]-- Just as the four seasons beautifully change over the course of a year, the deliciousness of ingredients also changes with the seasons. Our head chef selects the "most delicious moment of the ingredients" and creates "carefully selected seasonal ingredients" and "cooking methods" for our guests. Please enjoy a dish that changes with the seasons that can only be encountered at that time. ■□Setouchi Tour - Seasonal Delicacies - □■ [Spring Colors March-May] - Deep-fried okoze, a high-quality fish from Onomichi, with a crispy exterior and fluffy meat. [Summer Colors June-August] - High-quality fish from Setouchi. An elegant taste: "Seto Inland Sea: Boiled Ako" [Autumn Colors, September to November] ・A rare taste that can only be achieved by catching it naturally: "Seto Inland Sea: Grilled Natural Sea Eel" [Winter Colors, December to February] ・The more you savor it, the more you will discover the true flavor: "Seto Inland Sea: Large Plate of Pufferfish Sashimi" (Served on a large plate according to the number of people)

A collaboration between the deliciousness of local ingredients and the seasonal flavors of the seasons that are unique to the Seto Inland Sea. --Additional delicacies bring "even more color." We have prepared a [Seasonal Setouchi Tour Plan]-- Just as the four seasons go by beautifully over the course of a year, the deliciousness of ingredients also changes with each season through their "seasons." Our head chef selects the "most delicious moment of the ingredients" and creates "carefully selected seasonal ingredients" and "cooking methods" for our guests. Please enjoy a dish that changes with the seasons that can only be encountered at that time. ■□Setouchi Tour - Seasonal Delicacies - □■ [Spring Colors March-May] - Deep-fried okoze, a high-quality fish from Onomichi, with a crispy exterior and fluffy meat. [Summer Colors June-August] - High-quality fish from Setouchi. An elegant taste: "Seto Inland Sea: Boiled Ako" [Autumn Colors, September to November] ・A rare taste that can only be achieved by catching it naturally: "Seto Inland Sea: Grilled Natural Sea Eel" [Winter Colors, December to February] ・The more you savor it, the more you will discover the true flavor: "Seto Inland Sea: Large Plate of Pufferfish Sashimi" (Served on a large plate according to the number of people)

Recommended for women and seniors who say, "About 80% of the food is just right." We have prepared a [small portion gourmet kaiseki] that prioritizes "quality over quantity." "Even if the quantity and number of dishes are small, the taste is undeniable." A variety of [precious blessings] that have been carefully woven together by the head chef, with particular attention paid to every detail... Please enjoy, carefully pieced together.

A collaboration between the deliciousness of local ingredients and the seasonal flavors of the seasons that are unique to the Seto Inland Sea. --Additional delicacies bring "even more color." We have prepared a [Seasonal Setouchi Tour Plan]-- Just as the four seasons beautifully change over the course of a year, the deliciousness of ingredients also changes with the seasons. Our head chef selects the "most delicious moment of the ingredients" and creates "carefully selected seasonal ingredients" and "cooking methods" for our guests. Please enjoy a dish that changes with the seasons that can only be encountered at that time. ■□Setouchi Tour - Seasonal Delicacies - □■ [Spring Colors March-May] - Deep-fried okoze, a high-quality fish from Onomichi, with a crispy exterior and fluffy meat. [Summer Colors June-August] - High-quality fish from Setouchi. An elegant taste: "Seto Inland Sea: Boiled Ako" [Autumn Colors, September to November] ・A rare taste that can only be achieved by catching it naturally: "Seto Inland Sea: Grilled Natural Sea Eel" [Winter Colors, December to February] ・The more you savor it, the more you will discover the true flavor: "Seto Inland Sea: Large Plate of Pufferfish Sashimi" (Served on a large plate according to the number of people)

A collaboration between the deliciousness of local ingredients and the seasonal flavors of the seasons that are unique to the Seto Inland Sea. --Additional delicacies bring "even more color." We have prepared a [Seasonal Setouchi Tour Plan]-- Just as the four seasons go by beautifully over the course of a year, the deliciousness of ingredients also changes with each season through their "seasons." Our head chef selects the "most delicious moment of the ingredients" and creates "carefully selected seasonal ingredients" and "cooking methods" for our guests. Please enjoy a dish that changes with the seasons that can only be encountered at that time. ■□Setouchi Tour - Seasonal Delicacies - □■ [Spring Colors March-May] - Deep-fried okoze, a high-quality fish from Onomichi, with a crispy exterior and fluffy meat. [Summer Colors June-August] - High-quality fish from Setouchi. An elegant taste: "Seto Inland Sea: Boiled Ako" [Autumn Colors, September to November] ・A rare taste that can only be achieved by catching it naturally: "Seto Inland Sea: Grilled Natural Sea Eel" [Winter Colors, December to February] ・The more you savor it, the more you will discover the true flavor: "Seto Inland Sea: Large Plate of Pufferfish Sashimi" (Served on a large plate according to the number of people)

Recommended for women and seniors who say, "About 80% of the food is just right." We have prepared a [small portion gourmet kaiseki] that prioritizes "quality over quantity." "Even if the quantity and number of dishes are small, the taste is undeniable." A variety of [precious blessings] that have been carefully woven together by the head chef, with particular attention paid to every detail... Please enjoy, carefully pieced together.

A collaboration between the deliciousness of local ingredients and the seasonal flavors of the seasons that are unique to the Seto Inland Sea. --Additional delicacies bring "even more color." We have prepared a [Seasonal Setouchi Tour Plan]-- Just as the four seasons beautifully change over the course of a year, the deliciousness of ingredients also changes with the seasons. Our head chef selects the "most delicious moment of the ingredients" and creates "carefully selected seasonal ingredients" and "cooking methods" for our guests. Please enjoy a dish that changes with the seasons that can only be encountered at that time. ■□Setouchi Tour - Seasonal Delicacies - □■ [Spring Colors March-May] - Deep-fried okoze, a high-quality fish from Onomichi, with a crispy exterior and fluffy meat. [Summer Colors June-August] - High-quality fish from Setouchi. An elegant taste: "Seto Inland Sea: Boiled Ako" [Autumn Colors, September to November] ・A rare taste that can only be achieved by catching it naturally: "Seto Inland Sea: Grilled Natural Sea Eel" [Winter Colors, December to February] ・The more you savor it, the more you will discover the true flavor: "Seto Inland Sea: Large Plate of Pufferfish Sashimi" (Served on a large plate according to the number of people)

A collaboration between the deliciousness of local ingredients and the seasonal flavors of the seasons that are unique to the Seto Inland Sea. --Additional delicacies bring "even more color." We have prepared a [Seasonal Setouchi Tour Plan]-- Just as the four seasons go by beautifully over the course of a year, the deliciousness of ingredients also changes with each season through their "seasons." Our head chef selects the "most delicious moment of the ingredients" and creates "carefully selected seasonal ingredients" and "cooking methods" for our guests. Please enjoy a dish that changes with the seasons that can only be encountered at that time. ■□Setouchi Tour - Seasonal Delicacies - □■ [Spring Colors March-May] - Deep-fried okoze, a high-quality fish from Onomichi, with a crispy exterior and fluffy meat. [Summer Colors June-August] - High-quality fish from Setouchi. An elegant taste: "Seto Inland Sea: Boiled Ako" [Autumn Colors, September to November] ・A rare taste that can only be achieved by catching it naturally: "Seto Inland Sea: Grilled Natural Sea Eel" [Winter Colors, December to February] ・The more you savor it, the more you will discover the true flavor: "Seto Inland Sea: Large Plate of Pufferfish Sashimi" (Served on a large plate according to the number of people)

Recommended for women and seniors who say, "About 80% of the food is just right." We have prepared a [small portion gourmet kaiseki] that prioritizes "quality over quantity." "Even if the quantity and number of dishes are small, the taste is undeniable." A variety of [precious blessings] that have been carefully woven together by the head chef, with particular attention paid to every detail... Please enjoy, carefully pieced together.

A collaboration between the deliciousness of local ingredients and the seasonal flavors of the seasons that are unique to the Seto Inland Sea. --Additional delicacies bring "even more color." We have prepared a [Seasonal Setouchi Tour Plan]-- Just as the four seasons beautifully change over the course of a year, the deliciousness of ingredients also changes with the seasons. Our head chef selects the "most delicious moment of the ingredients" and creates "carefully selected seasonal ingredients" and "cooking methods" for our guests. Please enjoy a dish that changes with the seasons that can only be encountered at that time. ■□Setouchi Tour - Seasonal Delicacies - □■ [Spring Colors March-May] - Deep-fried okoze, a high-quality fish from Onomichi, with a crispy exterior and fluffy meat. [Summer Colors June-August] - High-quality fish from Setouchi. An elegant taste: "Seto Inland Sea: Boiled Ako" [Autumn Colors, September to November] ・A rare taste that can only be achieved by catching it naturally: "Seto Inland Sea: Grilled Natural Sea Eel" [Winter Colors, December to February] ・The more you savor it, the more you will discover the true flavor: "Seto Inland Sea: Large Plate of Pufferfish Sashimi" (Served on a large plate according to the number of people)

A collaboration between the deliciousness of local ingredients and the seasonal flavors of the seasons that are unique to the Seto Inland Sea. --Additional delicacies bring "even more color." We have prepared a [Seasonal Setouchi Tour Plan]-- Just as the four seasons go by beautifully over the course of a year, the deliciousness of ingredients also changes with each season through their "seasons." Our head chef selects the "most delicious moment of the ingredients" and creates "carefully selected seasonal ingredients" and "cooking methods" for our guests. Please enjoy a dish that changes with the seasons that can only be encountered at that time. ■□Setouchi Tour - Seasonal Delicacies - □■ [Spring Colors March-May] - Deep-fried okoze, a high-quality fish from Onomichi, with a crispy exterior and fluffy meat. [Summer Colors June-August] - High-quality fish from Setouchi. An elegant taste: "Seto Inland Sea: Boiled Ako" [Autumn Colors, September to November] ・A rare taste that can only be achieved by catching it naturally: "Seto Inland Sea: Grilled Natural Sea Eel" [Winter Colors, December to February] ・The more you savor it, the more you will discover the true flavor: "Seto Inland Sea: Large Plate of Pufferfish Sashimi" (Served on a large plate according to the number of people)

A collaboration between the deliciousness of local ingredients and the seasonal flavors of the seasons that are unique to the Seto Inland Sea. --Additional delicacies bring "even more color." We have prepared a [Seasonal Setouchi Tour Plan]-- Just as the four seasons beautifully change over the course of a year, the deliciousness of ingredients also changes with the seasons. Our head chef selects the "most delicious moment of the ingredients" and creates "carefully selected seasonal ingredients" and "cooking methods" for our guests. Please enjoy a dish that changes with the seasons that can only be encountered at that time. ■□Setouchi Tour - Seasonal Delicacies - □■ [Spring Colors March-May] - Deep-fried okoze, a high-quality fish from Onomichi, with a crispy exterior and fluffy meat. [Summer Colors June-August] - High-quality fish from Setouchi. An elegant taste: "Seto Inland Sea: Boiled Ako" [Autumn Colors, September to November] ・A rare taste that can only be achieved by catching it naturally: "Seto Inland Sea: Grilled Natural Sea Eel" [Winter Colors, December to February] ・The more you savor it, the more you will discover the true flavor: "Seto Inland Sea: Large Plate of Pufferfish Sashimi" (Served on a large plate according to the number of people)

Recommended for women and seniors who say, "About 80% of the food is just right." We have prepared a [small portion gourmet kaiseki] that prioritizes "quality over quantity." "Even if the quantity and number of dishes are small, the taste is undeniable." A variety of [precious blessings] that have been carefully woven together by the head chef, with particular attention paid to every detail... Please enjoy, carefully pieced together.

A collaboration between the deliciousness of local ingredients and the seasonal flavors of the seasons that are unique to the Seto Inland Sea. --Additional delicacies bring "even more color." We have prepared a [Seasonal Setouchi Tour Plan]-- Just as the four seasons go by beautifully over the course of a year, the deliciousness of ingredients also changes with each season through their "seasons." Our head chef selects the "most delicious moment of the ingredients" and creates "carefully selected seasonal ingredients" and "cooking methods" for our guests. Please enjoy a dish that changes with the seasons that can only be encountered at that time. ■□Setouchi Tour - Seasonal Delicacies - □■ [Spring Colors March-May] - Deep-fried okoze, a high-quality fish from Onomichi, with a crispy exterior and fluffy meat. [Summer Colors June-August] - High-quality fish from Setouchi. An elegant taste: "Seto Inland Sea: Boiled Ako" [Autumn Colors, September to November] ・A rare taste that can only be achieved by catching it naturally: "Seto Inland Sea: Grilled Natural Sea Eel" [Winter Colors, December to February] ・The more you savor it, the more you will discover the true flavor: "Seto Inland Sea: Large Plate of Pufferfish Sashimi" (Served on a large plate according to the number of people)