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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

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

      A chef

      		Seasonal Bun Nanjing Fu

      A spirit

      		Beef steak, zucchini, and peppers

      Fried food

      		Deep-fried needlefish with plum sauce, eggplant, green chili peppers, and seaweed salt.

      Vinegar

      		Fish Nanbanzuke

      A boat

      		Red miso soup

      Meals

      		Cooked rice with Confucius

      Fragrance

      		Three types

      Water

      		Matcha mousse melon

      ※Guidance

      		Although it varies slightly from year to year, oysters are used from November to March.If you don't like it, please ask in advance.(Changes cannot be made on the day) / If there are any ingredients that you cannot eat due to allergies, etc., we will do our best to accommodate, so please ask in advance.(No changes on the day)
      Rate
      Weekdays: 2 people per room from 19,250 yen (tax included)
      Period available:
      This is a reference menu for April.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

      		Mugwort tofu, lily petal root, wasabi

      Appetizer

      		Seasonal platter

      Juri

      		Sea bream amberjack Naka swordfish swordfish set

      Blast furnace

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

      Boiled bowl

      		Thinly sliced scallops steamed in kudzu starch sauce, with wild vegetables, wheat gluten, and sansho leaves.

      A chef

      		Atada salmon and new onion in cream sauce

      Fried food

      		Tempura, young sweetfish, and burdock sprouts

      Vinegar

      		Eel and spring vegetable salad with miso dressing

      A boat

      		Red miso soup

      Meals

      		Cooked rice with Confucius

      Fragrance

      		Three types

      Water

      		Matcha mousse melon

      ※Guidance

      		Although it varies slightly from year to year, oysters are used from November to March.If you don't like it, please ask in advance.(Changes cannot be made on the day) / If there are any ingredients that you cannot eat due to allergies, etc., we will do our best to accommodate, so please ask in advance.(No changes on the day)
      Rate
      Weekdays: 2 people per room from 21,450 yen (tax included)
      Period available:
      This is a reference menu for April.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

      		Pickled young sweetfish with shredded green onions and sudachi citrus.

      Appetizer

      		Seasonal platter

      Bowl objects

      		Thinly sliced scallops steamed in kudzu starch sauce, with wild vegetables, wheat gluten, and sansho leaves.

      Juri

      		Sea bream, amberjack, kuruma shrimp, medium tuna, turban shell, needlefish, and garnishes.　

      Blast furnace

      		Hiroshima Beef Shabushabu, red mizuna, white onion, enoki mushroom, abalone mushroom

      Boiled food

      		Snapper

      Grilled Dish

      		Atada salmon and new onion in cream sauce

      Fried food

      		Deep-fried grunt fish with green chili peppers

      Vinegar

      		Seared flathead fish with new onions, Japanese ginger, and ponzu sauce.

      A boat

      		Red miso soup

      Meals

      		sushi

      Water

      		Matcha mousse melon strawberry

      ※Guidance

      		Although it varies slightly from year to year, oysters are used from November to March.If you don't like it, please ask in advance.(Changes cannot be made on the day) / If there are any ingredients that you cannot eat due to allergies, etc., we will do our best to accommodate, so please ask in advance.(No changes on the day)
      Rate
      Weekdays: 2 people per room, from 23,650 yen (tax included)
      Period available:
      This is a reference menu for April.The contents may change depending on the purchase situation.

  • Breakfast＜Japanese set meal＞

    • 【Japanese set meal with miso soup of Asari】

      〈Official book〉

      		Clam miso soup / Oyster Shigureni (simmered) / Hijiki seaweed / Mentaiko / Yudofu / Grilled fish in Kyoto style / Onsen 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.