Tomonoura Hiroshima Migiwatei Ochi Kochi

"Because it is a 'culinary inn' facing the Seto Inland Sea, unique flavors are created." □■--- Just caught from the sea, 'exceptionally fresh' 'Seasonal Delights of Seto Inland' and A focus on freshness, 'vivid' 'assortment of vegetables' ---□■ "While being creative, we cherish the 'authentic flavors of the ingredients'..."」 For our valued guests, the head chef weaves together an array of 'exquisite delights.' Please enjoy the 'moment when ingredients shine' with your palate.

Recommended for women and seniors who believe 'dishes are best enjoyed when they're about 80% full.' We have prepared the 【Small Portion Gourmet Banquet Cuisine】 that emphasizes quality over quantity. 'Even if the quantity or variety is limited, the taste is uncompromised.' The head chef meticulously crafts each dish with care, pursuing excellence in every detail to create a collection of 【Exquisite Delights】... Please enjoy each piece, carefully and thoughtfully.

Experience a collaboration of the unique local flavors of Setouchi and the seasonal tastes crafted by nature. ——Additional specialties bring 'even greater vibrance.'【Seasonal Setouchi Journey Plan】has been prepared—— Over the span of a year, just as the four seasons beautifully cycle through, the deliciousness of ingredients also changes with the 'season' every time. Our head chef selects the 'perfect moments of deliciousness' from the ingredients and creates exclusive seasonal dishes and cooking methods for our guests to enjoy—an encounter with a fleeting seasonal delicacy. ■□Setouchi Tour - Seasonal Specialties-□■ 【Spring Flavors March–May】 ・Crispy outside and fluffy inside, enjoy the premium fish 'Onomichi-produced: Fried Okose' 【Summer Flavors June–August】 ・Premium fish from Setouchi.Delicate and refined flavors 'Setouchi Sea: Braised Akou fish'. 【Autumn Flavors September–November】 ・Rare natural taste 'Seto Inland Sea-produced: Grilled Natural Sea Eel' 【Winter Flavors December–February】 ・Savor the 'authentic taste' with every bite 'Seto Inland Sea-produced: Fugu Sashimi Platter' (Provided in a large plate arrangement suited to the number of guests)

"Because it is a 'culinary inn' facing the Seto Inland Sea, unique flavors are created." □■--- Just caught from the sea, 'exceptionally fresh' 'Seasonal Delights of Seto Inland' and A focus on freshness, 'vivid' 'assortment of vegetables' ---□■ "While being creative, we cherish the 'authentic flavors of the ingredients'..."」 For our valued guests, the head chef weaves together an array of 'exquisite delights.' Please enjoy the 'moment when ingredients shine' with your palate.

Recommended for women and seniors who believe 'dishes are best enjoyed when they're about 80% full.' We have prepared the 【Small Portion Gourmet Banquet Cuisine】 that emphasizes quality over quantity. 'Even if the quantity or variety is limited, the taste is uncompromised.' The head chef meticulously crafts each dish with care, pursuing excellence in every detail to create a collection of 【Exquisite Delights】... Please enjoy each piece, carefully and thoughtfully.

Experience a collaboration of the unique local flavors of Setouchi and the seasonal tastes crafted by nature. ——Additional specialties bring 'even greater vibrance.'【Seasonal Setouchi Journey Plan】has been prepared—— Over the span of a year, just as the four seasons beautifully cycle through, the deliciousness of ingredients also changes with the 'season' every time. Our head chef selects the 'perfect moments of deliciousness' from the ingredients and creates exclusive seasonal dishes and cooking methods for our guests to enjoy—an encounter with a fleeting seasonal delicacy. ■□Setouchi Tour - Seasonal Specialties-□■ 【Spring Flavors March–May】 ・Crispy outside and fluffy inside, enjoy the premium fish 'Onomichi-produced: Fried Okose' 【Summer Flavors June–August】 ・Premium fish from Setouchi.Delicate and refined flavors 'Setouchi Sea: Braised Akou fish'. 【Autumn Flavors September–November】 ・Rare natural taste 'Seto Inland Sea-produced: Grilled Natural Sea Eel' 【Winter Flavors December–February】 ・Savor the 'authentic taste' with every bite 'Seto Inland Sea-produced: Fugu Sashimi Platter' (Provided in a large plate arrangement suited to the number of guests)

"Because it is a 'culinary inn' facing the Seto Inland Sea, unique flavors are created." □■--- Just caught from the sea, 'exceptionally fresh' 'Seasonal Delights of Seto Inland' and A focus on freshness, 'vivid' 'assortment of vegetables' ---□■ "While being creative, we cherish the 'authentic flavors of the ingredients'..."」 For our valued guests, the head chef weaves together an array of 'exquisite delights.' Please enjoy the 'moment when ingredients shine' with your palate.

Recommended for women and seniors who believe 'dishes are best enjoyed when they're about 80% full.' We have prepared the 【Small Portion Gourmet Banquet Cuisine】 that emphasizes quality over quantity. 'Even if the quantity or variety is limited, the taste is uncompromised.' The head chef meticulously crafts each dish with care, pursuing excellence in every detail to create a collection of 【Exquisite Delights】... Please enjoy each piece, carefully and thoughtfully.

Experience a collaboration of the unique local flavors of Setouchi and the seasonal tastes crafted by nature. ——Additional specialties bring 'even greater vibrance.'【Seasonal Setouchi Journey Plan】has been prepared—— Over the span of a year, just as the four seasons beautifully cycle through, the deliciousness of ingredients also changes with the 'season' every time. Our head chef selects the 'perfect moments of deliciousness' from the ingredients and creates exclusive seasonal dishes and cooking methods for our guests to enjoy—an encounter with a fleeting seasonal delicacy. ■□Setouchi Tour - Seasonal Specialties-□■ 【Spring Flavors March–May】 ・Crispy outside and fluffy inside, enjoy the premium fish 'Onomichi-produced: Fried Okose' 【Summer Flavors June–August】 ・Premium fish from Setouchi.Delicate and refined flavors 'Setouchi Sea: Braised Akou fish'. 【Autumn Flavors September–November】 ・Rare natural taste 'Seto Inland Sea-produced: Grilled Natural Sea Eel' 【Winter Flavors December–February】 ・Savor the 'authentic taste' with every bite 'Seto Inland Sea-produced: Fugu Sashimi Platter' (Provided in a large plate arrangement suited to the number of guests)

"Because it is a 'culinary inn' facing the Seto Inland Sea, unique flavors are created." □■--- Just caught from the sea, 'exceptionally fresh' 'Seasonal Delights of Seto Inland' and A focus on freshness, 'vivid' 'assortment of vegetables' ---□■ "While being creative, we cherish the 'authentic flavors of the ingredients'..."」 For our valued guests, the head chef weaves together an array of 'exquisite delights.' Please enjoy the 'moment when ingredients shine' with your palate.

Recommended for women and seniors who believe 'dishes are best enjoyed when they're about 80% full.' We have prepared the 【Small Portion Gourmet Banquet Cuisine】 that emphasizes quality over quantity. 'Even if the quantity or variety is limited, the taste is uncompromised.' The head chef meticulously crafts each dish with care, pursuing excellence in every detail to create a collection of 【Exquisite Delights】... Please enjoy each piece, carefully and thoughtfully.

Experience a collaboration of the unique local flavors of Setouchi and the seasonal tastes crafted by nature. ——Additional specialties bring 'even greater vibrance.'【Seasonal Setouchi Journey Plan】has been prepared—— Over the span of a year, just as the four seasons beautifully cycle through, the deliciousness of ingredients also changes with the 'season' every time. Our head chef selects the 'perfect moments of deliciousness' from the ingredients and creates exclusive seasonal dishes and cooking methods for our guests to enjoy—an encounter with a fleeting seasonal delicacy. ■□Setouchi Tour - Seasonal Specialties-□■ 【Spring Flavors March–May】 ・Crispy outside and fluffy inside, enjoy the premium fish 'Onomichi-produced: Fried Okose' 【Summer Flavors June–August】 ・Premium fish from Setouchi.Delicate and refined flavors 'Setouchi Sea: Braised Akou fish'. 【Autumn Flavors September–November】 ・Rare natural taste 'Seto Inland Sea-produced: Grilled Natural Sea Eel' 【Winter Flavors December–February】 ・Savor the 'authentic taste' with every bite 'Seto Inland Sea-produced: Fugu Sashimi Platter' (Provided in a large plate arrangement suited to the number of guests)

"Because it is a 'culinary inn' facing the Seto Inland Sea, unique flavors are created." □■--- Just caught from the sea, 'exceptionally fresh' 'Seasonal Delights of Seto Inland' and A focus on freshness, 'vivid' 'assortment of vegetables' ---□■ "While being creative, we cherish the 'authentic flavors of the ingredients'..."」 For our valued guests, the head chef weaves together an array of 'exquisite delights.' Please enjoy the 'moment when ingredients shine' with your palate.

Recommended for women and seniors who believe 'dishes are best enjoyed when they're about 80% full.' We have prepared the 【Small Portion Gourmet Banquet Cuisine】 that emphasizes quality over quantity. 'Even if the quantity or variety is limited, the taste is uncompromised.' The head chef meticulously crafts each dish with care, pursuing excellence in every detail to create a collection of 【Exquisite Delights】... Please enjoy each piece, carefully and thoughtfully.

Experience a collaboration of the unique local flavors of Setouchi and the seasonal tastes crafted by nature. ——Additional specialties bring 'even greater vibrance.'【Seasonal Setouchi Journey Plan】has been prepared—— Over the span of a year, just as the four seasons beautifully cycle through, the deliciousness of ingredients also changes with the 'season' every time. Our head chef selects the 'perfect moments of deliciousness' from the ingredients and creates exclusive seasonal dishes and cooking methods for our guests to enjoy—an encounter with a fleeting seasonal delicacy. ■□Setouchi Tour - Seasonal Specialties-□■ 【Spring Flavors March–May】 ・Crispy outside and fluffy inside, enjoy the premium fish 'Onomichi-produced: Fried Okose' 【Summer Flavors June–August】 ・Premium fish from Setouchi.Delicate and refined flavors 'Setouchi Sea: Braised Akou fish'. 【Autumn Flavors September–November】 ・Rare natural taste 'Seto Inland Sea-produced: Grilled Natural Sea Eel' 【Winter Flavors December–February】 ・Savor the 'authentic taste' with every bite 'Seto Inland Sea-produced: Fugu Sashimi Platter' (Provided in a large plate arrangement suited to the number of guests)