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Miyajima Hotel Makoto
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Meal

With all the blessings of the four seasons

We offer three types of dishes, "Relaxing Kaiseki", "Hospitality Kaiseki", and "Chief Chef Omakase Kaiseki", depending on the quality of the dishes.Please choose according to your preference, purpose, budget.

Introduction of food

Please let us know in advance if you have food allergies, are vegetarian, or have foods that you cannot eat due to religious reasons.
We will do our best to remove it and replace it with other ingredients.Please note that we do not accept changes on the day of the event.

  • Relaxation Kaiseki cuisine＜Isaribi＞

    Relaxation kaiseki cuisine plan winter image

    • 【Isaribi】Relaxation Kaiseki cuisine Relax with close friends ...

      Appetizer

      		Seasonal platter

      Changing bowls

      		Chawan-mushi (steamed egg hotchpotch)

      Juri

      		Kanpachi sea bream tuna squid complete set

      Blast furnace

      		Miyajima oyster bank pot

      A chef

      		Season's bun

      Grilled Dish

      		Oyster Oyster

      A spirit

      		Beef steak

      Vinegar

      		Seared cold horse mackerel

      A boat

      		Makoto Makoto

      Meals

      		Cooked rice with Confucius

      Fragrance

      		Three types

      Water

      		Strawberry mousse melon

      ※Guidance

      		Oysters are used from November to March.If you don't like it, please ask in advance and we will replace it with something else.(No changes on the day)
      Rate
      Weekdays: 2 people per room, from 17,600 yen (tax included)
      Period available:
      This is a reference menu for January.The contents may change depending on the purchase situation.

  • Hospitality Kaiseki cuisine＜Unkai＞

    Image of hospitality kaiseki cuisine plan winter

    • 【Unkai】Hospitable Kaiseki Cuisine When you come with people who want to please ...

      Ahead

      		Sea cucumber vinegar

      Appetizer

      		Seasonal platter

      Juri

      		Sea bream, Kanpachi, medium-sized tuna, sweet shrimp, and a set of garnishes

      Blast furnace

      		Miyajima oyster bank pot

      Lidding

      		Steamed Yellowtail and Turnip

      Oyster dish

      		Three kinds of oysters(Grilled oysters, white miso gratin, oysters boiled in oil)

      A spirit

      		Beef steak

      Vinegar

      		Grilled tiger puffer fish

      A boat

      		Crab and potato soup

      Meals

      		Cooked rice with Confucius

      Fragrance

      		Three types

      Water

      		Strawberry mousse melon

      ※Guidance

      		Oysters are used from November to March.If you don't like it, please ask in advance and we will replace it with something else.(No changes on the day)
      Rate
      Weekdays: 2 people per room, from 19,800 yen (tax included)
      Period available:
      This is a reference menu for January.The contents may change depending on the purchase situation.

  • Chef's Recommended Kaiseki Cuisine＜Ebisu＞

    Chief chef's choice kaiseki cuisine plan winter image

    • 【Ebisu】Chef's Omakase Kaiseki Cuisine I want to make a memorable night...

      Ahead

      		Blue crab with vinegared yellow sauce

      Appetizer

      		Seasonal platter

      Bowl objects

      		Kudzu-based tilefish with mitsuba, yuzu and white leek

      Juri

      		Sea bream, Kanpachi, Tiger prawn, Medium tuna, Flat clam, and a complete set of garnishes　

      Blast furnace

      		Hiroshima Beef sukiyaki pot

      Second stab

      		Thinly sliced tiger puffer fish with ponzu sauce

      Boiled food

      		Snapper

      Oyster dish

      		Three kinds of oysters(Grilled oysters, white miso gratin, oysters boiled in oil)

      Fried food

      		Fried chicken

      A boat

      		Red miso soup

      Meals

      		Confucius rice

      Fragrance

      		Three types

      Water

      		Strawberry mousse melon strawberry

      ※Guidance

      		Oysters are used from November to March.If you don't like it, please ask in advance and we will replace it with something else.(No changes on the day)
      Rate
      Weekdays: 2 people per room, from 22,000 yen (tax included)
      Period available:
      This is a reference menu for January.The contents may change depending on the purchase situation.

  • Breakfast＜Japanese set meal＞

    • 【Japanese set meal with miso soup of Asari】

      〈Official book〉

      		Miso soup with clams, Oyster Shigureni (simmered), chirimen pepper, hijiki seaweed, mentaiko, boiled tofu, saikyo-yaki fish, soft-boiled egg, salad, white rice (Hiroshima Prefecture's Koshihikari), pickled vegetables, fruit, coffee, etc.　　　※We do not provide breakfast for children, so the breakfast menu is the same as for adults.
      Period available:
      We offer it throughout the year.The contents may change depending on the purchase situation.

  • Dinner for children

    Kids' Meal Image

    • 【Children's lunch】

      〈Official book〉

      		Hamburger / sashimi / fried shrimp / fried white fish / sausage / salad / chawanmushi / rice ball / dessert / juice etc.
      Period available:
      We offer it throughout the year.The contents may change depending on the purchase situation.

Introduction of local products

  • Oyster as the leading role in winter

    Miyajima purchased oysters landing at Miyajima from Miyajima's "Moriwaki Seafood"
    We are offering fresh, plump oysters.

  • Anago-meshi (broiled conger eel on rice) specialties of Miyajima

    Sushi rolls such as the wound with cooked rice and conger eel of conger eel in Hiroshima-Na (Pickled leafy green)
    We offer an arrangement menu that takes a lot of effort.

  • Fresh seafood

    The fish and shellfish used for the day are purchased directly from the market, so please enjoy the surroundings.
    We offer fresh ingredients of Miyajima surrounded by the sea.

  • Hiroshima meat

    It was purchased from "Sugimoto butcher shop" in Miyajima, which has a reputation for being convincing
    We use "Hiroshima Beef" and "Momiji Pork".

Introduction of Chief Chef

As a craftsman, I want to deliver excitement to customers...

  • Chef Takao Nonaka, who has been a chef for 30 years and moved to Miyajima after falling in love with it

    I like cooking and started this road when I was 18 years old.The strict master trained the fun and rigor of cooking, and although it may not be complete yet, I am now able to provide dishes that I can understand.

    Miyajima visits from all over the country by registering as a World Heritage Site.I cook with the utmost effort to make that limited memory overnight a lifelong experience.

    For vegetables, meat, fish, etc., I personally interview each other and procure them from a source with a strong conviction.We will serve the dishes with high freshness by using the cooking method that maximizes the deliciousness of the ingredients.Please enjoy the dishes made with all your heart.