Cuisine

Shikoku, which has cultivated rich ingredients from ancient times, is also the kingdom of food.
In addition to the delicious seasonal vegetables and fresh seafood, Sanuki Beef as Sanuki three major delicious, Sanuki Yumebuta Pork, it boasts a height of Sanuki Cochin Chicken and level.
In order to make use of the materials, I want to reconsider dishes once again.
And I hope customers will feel amazing and delightful.Born of such a thought, it is Villa Shionoe Premium Japanese-Western kaiseki course dish which adopted the method of French.
In order to maximize the merit of the material, we developed a menu with a completely different approach from the conventional recipe.

The history of Sanuki Beef is old, it is said that it was the first time that Meiji Time Period (1868-1912) 15 began the fattening of Japanese Black Hair Cattle Toko no Za on Shodoshima Island before the whole country.
It began to be called by the nickname "Sanuki Beef" at Keihanshin in the beginning of Taisho period.
After that, fattening of "Sanuki Beef" spread all over the prefecture.
Thus, although Kagawa Prefecture is endowed with a temperate climate, it is excellent in traditional fattening technology, which is the cornerstone of the production of "Sanuki Beef" that has reached the present time.
Against the background as described above, in 1983 established the dissemination promotion council and began spreading seriously as "Sanuki Beef".

The thing I keep in mind every day is how the customer's purpose of visiting the Villa Shionoe is "cooking" and how you can satisfy the dishes you can only taste here.
We will aim to be a hotel worth visiting only by feeling the delicacy and fine quality of French cuisine making use of fresh Shikoku ingredients.