Hotel O. Setouchi by Kotohiki Kairo

We will be serving the 'Setouchi Gozen' meal at the restaurant. Please choose your reservation time from 5:30 PM, 6:30 PM, or 8:00 PM. Breakfast will be provided in a picnic basket. [Setouchi Gozen Dinner Menu (November~February)] - Three kinds of appetizers - Seasonal sashimi - Sanuki Demibuku hot pot (blowfish hot pot) - Tempura of conger eel, shrimp, and seasonal vegetables - Ibuki chirimen rice - Miso Soup - Pickles - Specialty dessert using Wasanbon sugar: 'Homemade Wasanbon Salt Pudding' and seasonal fruits [Setouchi Gozen Dinner Menu (March~October)] - Seasonal Side Dish - Special 'Seafood Bowl' - Assorted Tempura - Steamed sea bream with olive oil and lemon flavor - Miso Soup - Pickles - Specialty dessert using Wasanbon sugar: 'Homemade Wasanbon Salt Pudding' and seasonal fruits * For elementary school children and preschoolers (ages 2~6), we prepare a children's meal, and for toddlers, we provide a toddler set. [Breakfast Menu (Winter: December 9 to February 26)] - Three Types of Seasonal Bruschetta - 'Setouchi Jar Salad' with Seasonal Vegetables - Narutomaki lotus root and bacon potage - Yogurt - Detox Water *For elementary school and preschool children (ages 2-6), we prepare a breakfast set excluding salad. Breakfast for infants is not available. *Spring season (February 27 to June 11), the soup is 'Number one in production in Japan!' and in summer (from June 12 to September 24), the soup will be changed to "Chef's Special Vichyssoise."

We will be serving the 'Setouchi Gozen' meal at the restaurant. Please choose your reservation time from 5:30 PM, 6:30 PM, or 8:00 PM. Breakfast will be provided in a picnic basket. [Setouchi Gozen Dinner Menu (November~February)] - Three kinds of appetizers - Seasonal sashimi - Sanuki Demibuku hot pot (blowfish hot pot) - Tempura of conger eel, shrimp, and seasonal vegetables - Ibuki chirimen rice - Miso Soup - Pickles - Specialty dessert using Wasanbon sugar: 'Homemade Wasanbon Salt Pudding' and seasonal fruits [Setouchi Gozen Dinner Menu (March~October)] - Seasonal Side Dish - Special 'Seafood Bowl' - Assorted Tempura - Steamed sea bream with olive oil and lemon flavor - Miso Soup - Pickles - Specialty dessert using Wasanbon sugar: 'Homemade Wasanbon Salt Pudding' and seasonal fruits * For elementary school children and preschoolers (ages 2~6), we prepare a children's meal, and for toddlers, we provide a toddler set. [Breakfast Menu (Winter: December 9 to February 26)] - Three Types of Seasonal Bruschetta - 'Setouchi Jar Salad' with Seasonal Vegetables - Narutomaki lotus root and bacon potage - Yogurt - Detox Water *For elementary school and preschool children (ages 2-6), we prepare a breakfast set excluding salad. Breakfast for infants is not available. *Spring season (February 27 to June 11), the soup is 'Number one in production in Japan!' and in summer (from June 12 to September 24), the soup will be changed to "Chef's Special Vichyssoise."