Tomonoura Hiroshima Migiwatei Ochi Kochi

■Information about the renovation work■ ①1F Entrance space ◆Construction period: Monday, June 3, 2024 - Late July, 2024 ②5F Private bath ◆Construction period: Saturday, October 19, 2024 - Late December, 2024 ※ Please note that the private bath will be closed during the construction period of ②. ◆Work hours: 8:00-17:00 (The work process may change depending on the day) ※ During the construction period, there may be impacts such as construction noise, construction staff traffic, restrictions on facility use, and restrictions on the scenery, but we will prioritize the safety of our customers and strive to improve our services, so we appreciate your understanding. A collaboration between the deliciousness of local ingredients unique to the Seto Inland Sea and the seasonal flavors of the season. --Additional delicacies bring "further 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 the seasons. Our head chef selects the "moment when the ingredients are most delicious" and creates "carefully selected seasonal ingredients" and "cooking methods" for our guests. Please enjoy a dish that changes with the seasons and can only be found at that time. ■□Setouchi Tour - Seasonal Specialties -□■ (1) [Spring Colors, March to May] - A high-quality fish with a crisp exterior and fluffy meat, "Fried Okoze from Onomichi" (2) [Summer Colors, June to August] - A high-quality fish from Setouchi. Elegant taste "Seto Inland Sea: Boiled small ako" (3) [Autumn Colors, September to November] - "Seto Inland Sea: Grilled natural sea eel" with a "rare taste" that can only be found in nature (4) [Winter Colors, December to February] - "The more you savor it, the more you will encounter the "real deliciousness" "Seto Inland Sea: Large plate of puffer fish sashimi" (Served on a large plate according to the number of people)