Meal

Together with the grace of each of the four seasons.

Depending on the quality of the cuisine, we serve standard-sitting cuisine, upgraded kindergarten cuisine, chief chef special cuisine dishes
We are preparing it in 3 ranks.Please choose according to your preference, purpose, budget.

Cooking Introduction

  • Summer standard banquet dishes

    • 【Isaribi】Standard Kaiseki Meal

      〈Official book〉

      Seasonal platter / cold soup / sori / autumnal pork shabu shabu / seasonal wharf / rice dumpling meat miso grill / tempura / sweet summer and sweet potato vinegar / red miso soup / pancake cooked rice / vegetables pickles / water candy etc
      Rate
      Standard Plan, Weekday 2 people 1 room 1 person 15,000 yen(tax excluded)
      Period available:
      It will go back and forth somewhat depending on the time, but it is planned from June to August. The contents may be changed depending on the purchase situation.
  • Summer grade up banquet dishes

    • 【sea ​​of ​​clouds】Upgrade Kaiseki Meal

      〈Official book〉

      Seasonal delicacies / appetizers / cold soup / sashimi / beef shabu-shabu / scallops / grilled fish miso yaki / sweetfish tempura / fried miso soup / red miso soup / conger omelet rice / vegetable pickles / water candy etc
      Rate
      Cooking upgrade plan, Weekday 2 people 1 room 1 person 17,000 yen(tax excluded)
      Period available:
      It will go back and forth somewhat depending on the time, but it is planned from June to August. The contents may be changed depending on the purchase situation.
  • Summer chief chef special banquet dishes

    • 【Ebisu】Chief Chef Special Kaiseki Cuisine

      〈Official book〉

      Seasonal delicacies / appetizers / egg custard noodles / sashiri / conger eel shabu shabu / simmered in burdock / Kamo gyoza 茄 田 / hiroshima beef steak / simmered in boiling water / red miso soup / nigiri sushi / water candy etc
      Rate
      Chief Chef Special Meeting Cooking plan, Weekday 2 people 1 room 1 person 19,000 yen(tax excluded)
      Period available:
      It will go back and forth somewhat depending on the time, but it is planned from June to August. The contents may be changed depending on the purchase situation.
  • Breakfast

    • 【Set mackerel with miso soup clam clam】

      〈Official book〉

      Clams miso soup / Oyster Shigureni (simmered) rainbush / boiled shiitake mushrooms / mentaiko / hot-water tofu / fish's Saikyo grill / hot spring egg / autumn leaves Kamaboko / Noritake Tsukudani / Salad / Hiroshima Prefecture's Koshihikari / Vegetable pickles / Fruits / Coffee etc.
      Rate
      1 Night/ Breakfast Included plan, Weekday 2 people 1 room 1 person 10,000 yen(tax excluded)
      Period available:
      We offer it throughout the year.The contents may be changed depending on the purchase situation.
  • Dinner for children

    • 【Children's lunch】

      〈Official book〉

      Hamburger steak / sashimi / fried shrimp / white fish fried / sausage / salad / egg-steamed / rice ball / dessert / juice etc.
      Rate
      In the case of one meal with two meals, half of the adult fee / dinner only, 3,000 yen (tax not included)
      Period available:
      We offer it throughout the year.The contents may be changed 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.
  • Miyajima's famous specialty recipes

    Rice cooked with Confucius and rolled sushi wrapped in Hiroshima with Confucius etc.
    We offer arrangement menus that took much time.
  • Fresh seafood

    Purchase seafood used on that day directly from the market, please relax and enjoy yourself in the room while watching the surroundings.
    We offer fresh ingredients of Miyajima surrounded by the sea.
  • Hiroshima meat

    We purchased from Miyajima's "Sugimoto Seiyaku Store" with a reputation for certainty
    "Hiroshima beef" and "autumn leaves pig" etc are used.

Introduction of Chief Chef

  • Chief Chef, Takao Nonaka

    We are waiting for seasonal dishes using fresh ingredients.