Check the Reservation·Cancel
language
Miyajima Hotel Makoto
Ask AI on chat
0829-44-0070
Reservation
  1. Top
  2. Meal

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 Summer Image

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

      Ahead

      		Corn tofu, radish, wasabi, delicious broth

      Appetizer

      		Seasonal platter

      Juri

      		Kanpachi sea bream tuna squid complete set

      Blast furnace

      		Hiroshima-produced Momiji Pork shabu, Red Mizuna, White Onion, Enoki, Oyster Mushroom

      A chef

      		Seasonal Bun Nanjing Fu

      A cold pot

      		Somen noodles, molokheiya, shrimp, ginger, green onion

      Fried food

      		Eggplant, minced meat, bitter melon, paprika

      Vinegar

      		Nebu and Nanbanzuke mixed vegetables

      A boat

      		Red miso soup

      Meals

      		Cooked rice with Confucius

      Fragrance

      		Three types

      Water

      		Mango 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 June.The contents may change depending on the purchase situation.

  • Hospitality Kaiseki cuisine＜Unkai＞

    Hospitality Kaiseki Cuisine plan Summer Image

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

      Ahead

      		Corn tofu, radish, wasabi, delicious broth

      Appetizer

      		Seasonal platter

      Changing bowls

      		Sudachi soba noodles, green onion, wasabi

      Juri

      		Sea bream amberjack Naka swordfish swordfish set

      Blast furnace

      		Beef shabu-shabu, red mizuna, white onion, enoki mushroom

      A cold pot

      		Winter melon, shrimp, roe, Kanayama time miso

      Fried food

      		Conger eel, eggplant, green chili pepper, tomato sauce

      Vinegar

      		Grilled sea bass, myoga ginger, Kaga cucumber, ponzu sauce

      A boat

      		Red miso soup

      Meals

      		Cooked rice with Confucius

      Fragrance

      		Three types

      Water

      		Mango 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 June.The contents may change depending on the purchase situation.

  • Chef's Recommended Kaiseki Cuisine＜Ebisu＞

    Chief chef entrusts kaiseki cuisine plan summer image

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

      Ahead

      		Boiled sea bream roe, winter melon, kinome

      Appetizer

      		Seasonal platter

      Changing bowls

      		Sudachi soba noodles with shrimp, green onion and wasabi

      Juri

      		Sea bream, Kanpachi, Tiger prawn, Medium-sized tuna, Barracuda　Future set　

      Blast furnace

      		Conger eel shabu-shabu, red mizuna, white onion, enoki mushroom

      Boiled food

      		Snapper

      A spirit

      		Hiroshima Beef steak, asparagus, paprika, abalone mushroom, seaweed salt

      Grilled Dish

      		Grilled sweetfish with salt and vinegared watercress

      Vinegar

      		Boiled conger eel, myoga ginger, Kaga thick cucumber

      A boat

      		Red miso soup

      Meals

      		sushi

      Water

      		mango mousse melon cherry

      ※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 June.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.