Shibayama Onsen Maruya

This is a cooking plan that mainly uses seafood landed at Kasumi Port and Shibayama Port, as well as wild vegetables grown in the fields and mountains of San'in and Tajima, and vegetables grown in nearby fields. During the spring season, a variety of seafood is landed, including live conger eel, firefly squid, black-throated sea bream, Kasumi crab (red snow crab), Spanish mackerel, sea bass, yellowtail, and stone sea bream. Among them, live conger eel from Kasumi, which is not well known to be caught in the Sea of Japan. In Hyogo Prefecture, conger eels are most commonly caught in the southern part of the prefecture, but they are also landed at ports on the Sea of Japan side. We will prepare a small pot of shabu-shabu with large live conger eel (400-500g) and salt-grilled white-fleshed nodoguro to fully enjoy the flavor. Be sure to try sake from the San'in and Tajima areas along with your meal. We have sake selected by young masters who have the sake qualifications ``Sake Taste Master'' and ``Sake Diploma.'' We also offer other drinks such as beer, wine, sparkling wine, shochu (potato/barley), and highballs. A small inn in a small port town. Although it is a small hall, please take your time and relax. ◆Blessings of the Sea of Japan plan menu example◆ Appetizer: Spring cabbage with plum meat, pea kamaboko, Asakura sansho sausage, fava bean stew Sashimi, grunt, flying fish, red shrimp Small pot of live conger eel shabu-shabu with homemade ponzu sauce Grilled Salt-grilled Nodoguro Small bowl of chef's handmade soba Fried Kasumi crab and spring vegetable tempura Grilled small octopus, jinba and rapeseed bean paste Meal: Firefly squid cooked rice Dessert vanilla ice cream black sugar syrup *For an additional 1,100 yen, you can change the salt-grilled Nodoguro to Tajima beef steak (please change in the meal selection section of the reservation information) *Menu may change depending on weather and catch. For breakfast, we offer dishes made with local seafood and vegetables, including dried flounder from Yamamoto Shoten. ■We are taking appropriate measures against infectious diseases. Wearing a mask is left to the customer's discretion. ■The bathing tax of 150 yen (adults only) must be paid separately at checkout.

☆★☆☆ Small renovation of Oyado Maruya on November 7, 2023 ☆☆★☆ We have renovated the existing bath facilities into a private bath that anyone can use. Couples and families with small children can bathe together (no reservation required). Red snow crabs landed at Kasumi Fishing Port in Kami-cho, Hyogo Prefecture are called Kasumi crabs because they are only landed at Kasumi Fishing Port in Kansai. The season opens in September, a little earlier than the Matsuba crab fishing season. Its flesh is lighter and sweeter than Matsuba crab. Using two cups of Kasumi crab per person, we will prepare grilled crab and tempura on a ceramic plate, a hot pot served with homemade ponzu sauce, and Tajima beef shoulder loin steak. Please enjoy Kasumi crab, which has a unique sweetness and juiciness, and Hyogo Prefecture's world-class Tajima beef. ◆Menu◆ Appetizers: Firefly squid vinegar miso, butterbur sashimi miso dengaku, simmered pork, Dokatsu kinpira Sashimi Tsubasu, red shrimp, white squid Kasumi crab grilled on a ceramic plate Kasumi crab and spring vegetable tempura Tajima beef shoulder loin steak Kasumi crab hotpot pot vegetables rice porridge dessert *Menu may change depending on weather and catch. [Oyado Maruya drink menu] Draft beer (Asahi) Bottled beer (Kirin) sour Japanese sake Tsuru Kasumi raw酛Karakuchi This friend Tajima Kasumitsuru Junmai Ginjo Takeizumi Kuromatsu Konotomo Daiginjo Tajima Best Bentenmusu Junmai Sake etc. Wine (sparkling, white, red) Shochu (potato/barley) Highball Plum wine We offer a variety of drinks, including wine, shochu, and highballs, with a focus on local sake selected by a young master who has acquired the Japanese sake qualifications ``Sake Taste Master'' and ``SAKE DIPLOMA.'' ◆Breakfast dishes◆ For breakfast, we offer dishes made with local seafood and vegetables, including dried flounder from Yamamoto Shoten. [please note] ■Use of the parking lot is free of charge. ■Bathing tax: 150 yen per adult ■If you will arrive after 17:00, please contact us.

Straw work, a traditional craft designated by Hyogo Prefecture, handed down in Kinosaki Onsen Our original straw-crafted vessels were created using handicrafts passed down from ancient times. We use straw crafts as eight-inch vessels and incorporate ingredients grown in the rich nature of Tajima. This is a plan devised by a young man who loves the Tajima area in northern Hyogo Prefecture, who wants to convey the charm of San'in and Tajima through food. Vegetables grown in fields near Tajima in the San'in area, seafood such as Kasumi crab and Nodoguro caught at Kasumi Port and Shibayama Port, Kuroge Wagyu beef that originated in Tajima, Tajima beef, and brand pork from Yabu City, Yoka Pork. You can fully enjoy the charm of Northern Kinki food such as We also offer dishes that originate from this region, including straw-crafted vessels, a traditional craft from Kinosaki Onsen that can only be found at Oyado Maruya. We hope you will enjoy a leisurely meal with your loved ones and experience the richness of nature and splendor of the traditions of the San'in and Tajima regions. We have changed the menu of the ``Tajima Spring Plan'' that we offered until last year, and now offer it at a great price. ◇ Straw craft spring kaiseki plan menu example ◇ Appetizer: Tosa vinegar jelly with firefly squid and spring vegetables Structure: amberjack, red shrimp, red shrimp Small pot live conger eel shabu-shabu Hassun spring cabbage with plum meat, asparagus yolk with vinegar, red bai with nuta, jimba jelly, Japanese yam miso, Asakura sansho sausage, fava bean stew Grilled Salt-grilled Nodoguro, Nanohana and Jinba Tajima beef shoulder loin steak Combination Small Octopus Hirosu Kasumi Ganinoan Meal: Hatahata claypot rice Dessert: Butterbur brûlée *Menu may change depending on weather and catch. *You can also add "General's Handmade Soba" for an additional 1,100 yen. Soba noodles are handmade using buckwheat flour ordered from Shinshu. It has a reputation for being as delicious as the Izushi Sarasoba that has been passed down in Izushi Castle Town (please change this in the meal selection section of the reservation details). For breakfast, we offer dishes made with local seafood and vegetables.

This is a cooking plan that mainly uses seafood landed at Kasumi Port and Shibayama Port, as well as wild vegetables grown in the fields and mountains of San'in and Tajima, and vegetables grown in nearby fields. During the spring season, a variety of seafood is landed, including live conger eel, firefly squid, black-throated sea bream, Kasumi crab (red snow crab), Spanish mackerel, sea bass, yellowtail, and stone sea bream. Among them, live conger eel from Kasumi, which is not well known to be caught in the Sea of Japan. In Hyogo Prefecture, conger eels are most commonly caught in the southern part of the prefecture, but they are also landed at ports on the Sea of Japan side. We will prepare a small pot of shabu-shabu with large live conger eel (400-500g) and salt-grilled white-fleshed nodoguro to fully enjoy the flavor. Be sure to try sake from the San'in and Tajima areas along with your meal. We have sake selected by young masters who have the sake qualifications ``Sake Taste Master'' and ``Sake Diploma.'' We also offer other drinks such as beer, wine, sparkling wine, shochu (potato/barley), and highballs. A small inn in a small port town. Although it is a small hall, please take your time and relax. ◆Blessings of the Sea of Japan plan menu example◆ Appetizer: Spring cabbage with plum meat, pea kamaboko, Asakura sansho sausage, fava bean stew Sashimi, grunt, flying fish, red shrimp Small pot of live conger eel shabu-shabu with homemade ponzu sauce Grilled Salt-grilled Nodoguro Small bowl of chef's handmade soba Fried Kasumi crab and spring vegetable tempura Grilled small octopus, jinba and rapeseed bean paste Meal: Firefly squid cooked rice Dessert vanilla ice cream black sugar syrup *For an additional 1,100 yen, you can change the salt-grilled Nodoguro to Tajima beef steak (please change in the meal selection section of the reservation information) *Menu may change depending on weather and catch. For breakfast, we offer dishes made with local seafood and vegetables, including dried flounder from Yamamoto Shoten. ■We are taking appropriate measures against infectious diseases. Wearing a mask is left to the customer's discretion. ■The bathing tax of 150 yen (adults only) must be paid separately at checkout.

☆★☆☆ Small renovation of Oyado Maruya on November 7, 2023 ☆☆★☆ We have renovated the existing bath facilities into a private bath that anyone can use. Couples and families with small children can bathe together (no reservation required). Red snow crabs landed at Kasumi Fishing Port in Kami-cho, Hyogo Prefecture are called Kasumi crabs because they are only landed at Kasumi Fishing Port in Kansai. The season opens in September, a little earlier than the Matsuba crab fishing season. Its flesh is lighter and sweeter than Matsuba crab. Using two cups of Kasumi crab per person, we will prepare grilled crab and tempura on a ceramic plate, a hot pot served with homemade ponzu sauce, and Tajima beef shoulder loin steak. Please enjoy Kasumi crab, which has a unique sweetness and juiciness, and Hyogo Prefecture's world-class Tajima beef. ◆Menu◆ Appetizers: Firefly squid vinegar miso, butterbur sashimi miso dengaku, simmered pork, Dokatsu kinpira Sashimi Tsubasu, red shrimp, white squid Kasumi crab grilled on a ceramic plate Kasumi crab and spring vegetable tempura Tajima beef shoulder loin steak Kasumi crab hotpot pot vegetables rice porridge dessert *Menu may change depending on weather and catch. [Oyado Maruya drink menu] Draft beer (Asahi) Bottled beer (Kirin) sour Japanese sake Tsuru Kasumi raw酛Karakuchi This friend Tajima Kasumitsuru Junmai Ginjo Takeizumi Kuromatsu Konotomo Daiginjo Tajima Best Bentenmusu Junmai Sake etc. Wine (sparkling, white, red) Shochu (potato/barley) Highball Plum wine We offer a variety of drinks, including wine, shochu, and highballs, with a focus on local sake selected by a young master who has acquired the Japanese sake qualifications ``Sake Taste Master'' and ``SAKE DIPLOMA.'' ◆Breakfast dishes◆ For breakfast, we offer dishes made with local seafood and vegetables, including dried flounder from Yamamoto Shoten. [please note] ■Use of the parking lot is free of charge. ■Bathing tax: 150 yen per adult ■If you will arrive after 17:00, please contact us.

Straw work, a traditional craft designated by Hyogo Prefecture, handed down in Kinosaki Onsen Our original straw-crafted vessels were created using handicrafts passed down from ancient times. We use straw crafts as eight-inch vessels and incorporate ingredients grown in the rich nature of Tajima. This is a plan devised by a young man who loves the Tajima area in northern Hyogo Prefecture, who wants to convey the charm of San'in and Tajima through food. Vegetables grown in fields near Tajima in the San'in area, seafood such as Kasumi crab and Nodoguro caught at Kasumi Port and Shibayama Port, Kuroge Wagyu beef that originated in Tajima, Tajima beef, and brand pork from Yabu City, Yoka Pork. You can fully enjoy the charm of Northern Kinki food such as We also offer dishes that originate from this region, including straw-crafted vessels, a traditional craft from Kinosaki Onsen that can only be found at Oyado Maruya. We hope you will enjoy a leisurely meal with your loved ones and experience the richness of nature and splendor of the traditions of the San'in and Tajima regions. We have changed the menu of the ``Tajima Spring Plan'' that we offered until last year, and now offer it at a great price. ◇ Straw craft spring kaiseki plan menu example ◇ Appetizer: Tosa vinegar jelly with firefly squid and spring vegetables Structure: amberjack, red shrimp, red shrimp Small pot live conger eel shabu-shabu Hassun spring cabbage with plum meat, asparagus yolk with vinegar, red bai with nuta, jimba jelly, Japanese yam miso, Asakura sansho sausage, fava bean stew Grilled Salt-grilled Nodoguro, Nanohana and Jinba Tajima beef shoulder loin steak Combination Small Octopus Hirosu Kasumi Ganinoan Meal: Hatahata claypot rice Dessert: Butterbur brûlée *Menu may change depending on weather and catch. *You can also add "General's Handmade Soba" for an additional 1,100 yen. Soba noodles are handmade using buckwheat flour ordered from Shinshu. It has a reputation for being as delicious as the Izushi Sarasoba that has been passed down in Izushi Castle Town (please change this in the meal selection section of the reservation details). For breakfast, we offer dishes made with local seafood and vegetables.

This is a cooking plan that mainly uses seafood landed at Kasumi Port and Shibayama Port, as well as wild vegetables grown in the fields and mountains of San'in and Tajima, and vegetables grown in nearby fields. During the spring season, a variety of seafood is landed, including live conger eel, firefly squid, black-throated sea bream, Kasumi crab (red snow crab), Spanish mackerel, sea bass, yellowtail, and stone sea bream. Among them, live conger eel from Kasumi, which is not well known to be caught in the Sea of Japan. In Hyogo Prefecture, conger eels are most commonly caught in the southern part of the prefecture, but they are also landed at ports on the Sea of Japan side. We will prepare a small pot of shabu-shabu with large live conger eel (400-500g) and salt-grilled white-fleshed nodoguro to fully enjoy the flavor. Be sure to try sake from the San'in and Tajima areas along with your meal. We have sake selected by young masters who have the sake qualifications ``Sake Taste Master'' and ``Sake Diploma.'' We also offer other drinks such as beer, wine, sparkling wine, shochu (potato/barley), and highballs. A small inn in a small port town. Although it is a small hall, please take your time and relax. ◆Blessings of the Sea of Japan plan menu example◆ Appetizer: Spring cabbage with plum meat, pea kamaboko, Asakura sansho sausage, fava bean stew Sashimi, grunt, flying fish, red shrimp Small pot of live conger eel shabu-shabu with homemade ponzu sauce Grilled Salt-grilled Nodoguro Small bowl of chef's handmade soba Fried Kasumi crab and spring vegetable tempura Grilled small octopus, jinba and rapeseed bean paste Meal: Firefly squid cooked rice Dessert vanilla ice cream black sugar syrup *For an additional 1,100 yen, you can change the salt-grilled Nodoguro to Tajima beef steak (please change in the meal selection section of the reservation information) *Menu may change depending on weather and catch. For breakfast, we offer dishes made with local seafood and vegetables, including dried flounder from Yamamoto Shoten. ■We are taking appropriate measures against infectious diseases. Wearing a mask is left to the customer's discretion. ■The bathing tax of 150 yen (adults only) must be paid separately at checkout.

☆★☆☆ Small renovation of Oyado Maruya on November 7, 2023 ☆☆★☆ We have renovated the existing bath facilities into a private bath that anyone can use. Couples and families with small children can bathe together (no reservation required). Red snow crabs landed at Kasumi Fishing Port in Kami-cho, Hyogo Prefecture are called Kasumi crabs because they are only landed at Kasumi Fishing Port in Kansai. The season opens in September, a little earlier than the Matsuba crab fishing season. Its flesh is lighter and sweeter than Matsuba crab. Using two cups of Kasumi crab per person, we will prepare grilled crab and tempura on a ceramic plate, a hot pot served with homemade ponzu sauce, and Tajima beef shoulder loin steak. Please enjoy Kasumi crab, which has a unique sweetness and juiciness, and Hyogo Prefecture's world-class Tajima beef. ◆Menu◆ Appetizers: Firefly squid vinegar miso, butterbur sashimi miso dengaku, simmered pork, Dokatsu kinpira Sashimi Tsubasu, red shrimp, white squid Kasumi crab grilled on a ceramic plate Kasumi crab and spring vegetable tempura Tajima beef shoulder loin steak Kasumi crab hotpot pot vegetables rice porridge dessert *Menu may change depending on weather and catch. [Oyado Maruya drink menu] Draft beer (Asahi) Bottled beer (Kirin) sour Japanese sake Tsuru Kasumi raw酛Karakuchi This friend Tajima Kasumitsuru Junmai Ginjo Takeizumi Kuromatsu Konotomo Daiginjo Tajima Best Bentenmusu Junmai Sake etc. Wine (sparkling, white, red) Shochu (potato/barley) Highball Plum wine We offer a variety of drinks, including wine, shochu, and highballs, with a focus on local sake selected by a young master who has acquired the Japanese sake qualifications ``Sake Taste Master'' and ``SAKE DIPLOMA.'' ◆Breakfast dishes◆ For breakfast, we offer dishes made with local seafood and vegetables, including dried flounder from Yamamoto Shoten. [please note] ■Use of the parking lot is free of charge. ■Bathing tax: 150 yen per adult ■If you will arrive after 17:00, please contact us.

Straw work, a traditional craft designated by Hyogo Prefecture, handed down in Kinosaki Onsen Our original straw-crafted vessels were created using handicrafts passed down from ancient times. We use straw crafts as eight-inch vessels and incorporate ingredients grown in the rich nature of Tajima. This is a plan devised by a young man who loves the Tajima area in northern Hyogo Prefecture, who wants to convey the charm of San'in and Tajima through food. Vegetables grown in fields near Tajima in the San'in area, seafood such as Kasumi crab and Nodoguro caught at Kasumi Port and Shibayama Port, Kuroge Wagyu beef that originated in Tajima, Tajima beef, and brand pork from Yabu City, Yoka Pork. You can fully enjoy the charm of Northern Kinki food such as We also offer dishes that originate from this region, including straw-crafted vessels, a traditional craft from Kinosaki Onsen that can only be found at Oyado Maruya. We hope you will enjoy a leisurely meal with your loved ones and experience the richness of nature and splendor of the traditions of the San'in and Tajima regions. We have changed the menu of the ``Tajima Spring Plan'' that we offered until last year, and now offer it at a great price. ◇ Straw craft spring kaiseki plan menu example ◇ Appetizer: Tosa vinegar jelly with firefly squid and spring vegetables Structure: amberjack, red shrimp, red shrimp Small pot live conger eel shabu-shabu Hassun spring cabbage with plum meat, asparagus yolk with vinegar, red bai with nuta, jimba jelly, Japanese yam miso, Asakura sansho sausage, fava bean stew Grilled Salt-grilled Nodoguro, Nanohana and Jinba Tajima beef shoulder loin steak Combination Small Octopus Hirosu Kasumi Ganinoan Meal: Hatahata claypot rice Dessert: Butterbur brûlée *Menu may change depending on weather and catch. *You can also add "General's Handmade Soba" for an additional 1,100 yen. Soba noodles are handmade using buckwheat flour ordered from Shinshu. It has a reputation for being as delicious as the Izushi Sarasoba that has been passed down in Izushi Castle Town (please change this in the meal selection section of the reservation details). For breakfast, we offer dishes made with local seafood and vegetables.

This is a cooking plan that mainly uses seafood landed at Kasumi Port and Shibayama Port, as well as wild vegetables grown in the fields and mountains of San'in and Tajima, and vegetables grown in nearby fields. During the spring season, a variety of seafood is landed, including live conger eel, firefly squid, black-throated sea bream, Kasumi crab (red snow crab), Spanish mackerel, sea bass, yellowtail, and stone sea bream. Among them, live conger eel from Kasumi, which is not well known to be caught in the Sea of Japan. In Hyogo Prefecture, conger eels are most commonly caught in the southern part of the prefecture, but they are also landed at ports on the Sea of Japan side. We will prepare a small pot of shabu-shabu with large live conger eel (400-500g) and salt-grilled white-fleshed nodoguro to fully enjoy the flavor. Be sure to try sake from the San'in and Tajima areas along with your meal. We have sake selected by young masters who have the sake qualifications ``Sake Taste Master'' and ``Sake Diploma.'' We also offer other drinks such as beer, wine, sparkling wine, shochu (potato/barley), and highballs. A small inn in a small port town. Although it is a small hall, please take your time and relax. ◆Blessings of the Sea of Japan plan menu example◆ Appetizer: Spring cabbage with plum meat, pea kamaboko, Asakura sansho sausage, fava bean stew Sashimi, grunt, flying fish, red shrimp Small pot of live conger eel shabu-shabu with homemade ponzu sauce Grilled Salt-grilled Nodoguro Small bowl of chef's handmade soba Fried Kasumi crab and spring vegetable tempura Grilled small octopus, jinba and rapeseed bean paste Meal: Firefly squid cooked rice Dessert vanilla ice cream black sugar syrup *For an additional 1,100 yen, you can change the salt-grilled Nodoguro to Tajima beef steak (please change in the meal selection section of the reservation information) *Menu may change depending on weather and catch. For breakfast, we offer dishes made with local seafood and vegetables, including dried flounder from Yamamoto Shoten. ■We are taking appropriate measures against infectious diseases. Wearing a mask is left to the customer's discretion. ■The bathing tax of 150 yen (adults only) must be paid separately at checkout.

☆★☆☆ Small renovation of Oyado Maruya on November 7, 2023 ☆☆★☆ We have renovated the existing bath facilities into a private bath that anyone can use. Couples and families with small children can bathe together (no reservation required). Red snow crabs landed at Kasumi Fishing Port in Kami-cho, Hyogo Prefecture are called Kasumi crabs because they are only landed at Kasumi Fishing Port in Kansai. The season opens in September, a little earlier than the Matsuba crab fishing season. Its flesh is lighter and sweeter than Matsuba crab. Using two cups of Kasumi crab per person, we will prepare grilled crab and tempura on a ceramic plate, a hot pot served with homemade ponzu sauce, and Tajima beef shoulder loin steak. Please enjoy Kasumi crab, which has a unique sweetness and juiciness, and Hyogo Prefecture's world-class Tajima beef. ◆Menu◆ Appetizers: Firefly squid vinegar miso, butterbur sashimi miso dengaku, simmered pork, Dokatsu kinpira Sashimi Tsubasu, red shrimp, white squid Kasumi crab grilled on a ceramic plate Kasumi crab and spring vegetable tempura Tajima beef shoulder loin steak Kasumi crab hotpot pot vegetables rice porridge dessert *Menu may change depending on weather and catch. [Oyado Maruya drink menu] Draft beer (Asahi) Bottled beer (Kirin) sour Japanese sake Tsuru Kasumi raw酛Karakuchi This friend Tajima Kasumitsuru Junmai Ginjo Takeizumi Kuromatsu Konotomo Daiginjo Tajima Best Bentenmusu Junmai Sake etc. Wine (sparkling, white, red) Shochu (potato/barley) Highball Plum wine We offer a variety of drinks, including wine, shochu, and highballs, with a focus on local sake selected by a young master who has acquired the Japanese sake qualifications ``Sake Taste Master'' and ``SAKE DIPLOMA.'' ◆Breakfast dishes◆ For breakfast, we offer dishes made with local seafood and vegetables, including dried flounder from Yamamoto Shoten. [please note] ■Use of the parking lot is free of charge. ■Bathing tax: 150 yen per adult ■If you will arrive after 17:00, please contact us.

Straw work, a traditional craft designated by Hyogo Prefecture, handed down in Kinosaki Onsen Our original straw-crafted vessels were created using handicrafts passed down from ancient times. We use straw crafts as eight-inch vessels and incorporate ingredients grown in the rich nature of Tajima. This is a plan devised by a young man who loves the Tajima area in northern Hyogo Prefecture, who wants to convey the charm of San'in and Tajima through food. Vegetables grown in fields near Tajima in the San'in area, seafood such as Kasumi crab and Nodoguro caught at Kasumi Port and Shibayama Port, Kuroge Wagyu beef that originated in Tajima, Tajima beef, and brand pork from Yabu City, Yoka Pork. You can fully enjoy the charm of Northern Kinki food such as We also offer dishes that originate from this region, including straw-crafted vessels, a traditional craft from Kinosaki Onsen that can only be found at Oyado Maruya. We hope you will enjoy a leisurely meal with your loved ones and experience the richness of nature and splendor of the traditions of the San'in and Tajima regions. We have changed the menu of the ``Tajima Spring Plan'' that we offered until last year, and now offer it at a great price. ◇ Straw craft spring kaiseki plan menu example ◇ Appetizer: Tosa vinegar jelly with firefly squid and spring vegetables Structure: amberjack, red shrimp, red shrimp Small pot live conger eel shabu-shabu Hassun spring cabbage with plum meat, asparagus yolk with vinegar, red bai with nuta, jimba jelly, Japanese yam miso, Asakura sansho sausage, fava bean stew Grilled Salt-grilled Nodoguro, Nanohana and Jinba Tajima beef shoulder loin steak Combination Small Octopus Hirosu Kasumi Ganinoan Meal: Hatahata claypot rice Dessert: Butterbur brûlée *Menu may change depending on weather and catch. *You can also add "General's Handmade Soba" for an additional 1,100 yen. Soba noodles are handmade using buckwheat flour ordered from Shinshu. It has a reputation for being as delicious as the Izushi Sarasoba that has been passed down in Izushi Castle Town (please change this in the meal selection section of the reservation details). For breakfast, we offer dishes made with local seafood and vegetables.