cooking

This is our standard Kaiseki meal plan, which uses plenty of seasonal Suooshima seafood and mountain produce.
We offer fresh seafood caught on Suo-Oshima Suooshima Seto Inland Sea!
Please enjoy the island's hearty fisherman's cuisine, which focuses on the flavors of seasonal ingredients.

A sumptuous Kaiseki meal featuring Suooshima's seafood and mountain delicacies, as well as meat dishes.
We are sure that you will be satisfied with the passionate cuisine of our chief chef.
Splurge a little on your travel meals!

This is Oshima's specialty hotpot, which is filled with organic roasted mandarin oranges from Oshima with the nabe magistrate stamp, as well as seasonal local fish and tangerine fishballs.

Suooshima is famous for its swordfish.
Fresh hairtail fish skin caught in Suo Seto is like a sword made of silver foil.
When the shimmering sashimi is arranged beautifully on a platter, the ``Kagami-mori of cutlassfish'' is completed, so dazzling that your face is reflected in it.
By performing "Marimandarin dusting" and "Hyakuren quenching",
The skin is seasoned with tachibana salt and grilled to give it a fragrant aroma, allowing you to enjoy the exquisite seasonal flavor.
Please enjoy the extremely fresh cutlassfish in Kagami-mori.

◆Flour of mandarin orange
Like a samurai cleaning a sword, he taps the sashimi with a mandarin orange.
Tighten the skin with finely ground citrus-scented salt.
*Mari Mikan is served using seasonal citrus fruits.
◆Hyakuren quenching
The process of roasting the skin, which is dazzling with silver foil, as if a swordsmith were putting the blade deep into the grate and hardening it.
It increases the aromatic flavor and improves the texture in the mouth.

*We may not be able to serve you on days when cutlassfish are not being landed.
In that case, we will prepare a basic kaiseki meal.
*The size of the kagami platter will change depending on the number of people.

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