Meal

Both dinner and breakfast are basically on the 2nd floor, with a round table dining style.We will arrange them in groups, and there are other customers at the same venue, but please be assured that they will not be the same table.

Please contact us in advance if you have a request such as "good corner" or "near entrance".We will do our best to meet your request.

If the 2nd floor hall is full, there may be a table-style dining style on the 3rd floor middle hall, or a dining table style dining room where the venue is replaced with tatami mats as shown in the photo.Please understand that you cannot choose the venue.

The hall that creates a gorgeous banquet can be divided into three parts, which can be used according to various needs and number of people such as celebrations, memorial services, lectures, meetings and training.If you would like a private room, please contact us in advance with availability.
(The picture is "Sannose")

●Hall 2F"dance"
　Maximum 250 people
　Western banquet hall 500m²(Japanese style not possible)
　"Mai" is divided into 3 parts, it becomes "Koto", "Flute" and "Drum".　

●Middle Hall 3F"Seto"
　Up to 40 people
　Japanese-Western union(Japanese style 147 square meters·Western style 128 m²)
　If "Seto" is divided into 3 parts, it will be "Ichinose", "Ninose" and "Sannose".

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

Sushi rolls such as the wound with cooked rice and conger eel of conger eel in Hiroshima-Na (Pickled leafy green)
We offer arrangement menus that took much time.

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.

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

I like cooking and started on this path 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.