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<Menu from March 5th to May 27th>

・Amuse-bouche "Terroir Hiroshima"

・Mi-cuit of lightly seared red sea bream served with radish and ink ravioli

Essence of Hiroshima lemon and green onion

・Green asparagus beignets

A harmony of firefly squid, scallops and smoked conger eel.

Bread and butter

・Fragrant grilled Setouchi Spanish mackerel, spring vegetables and bamboo shoots lightly sauteed in butter

Pil-pil-style emulsion sauce with the aroma of wild vegetables

・Roasted Seto Farm "Seto Mochi Pork" served with spring cabbage etouffee

Charcutière sauce

Or

・Petit "Boeuf Braise" made with domestic beef

・The duo of Kamagari seaweed salt and Etajima olive oil

・Rhubarb, strawberry and elderflower creme glace

<Menu from May 28th to August 26th>

・Amuse-bouche "Terroir Hiroshima"

・Hiroshima-raised "Kuree Shrimp" tartare with herbs and aioli as accents

・Lightly grilled conger eel from Setouchi and broccoli beignets in harmony with shellfish

Bread and butter

・Fragrant grilled chicken and fish served with Manganji pepper puree

Juice of dried "Megakahira fragrant maitake mushroom"

・Roasted Seto Mochi Pork from Seto Farm

Served with a dark beer sauce poivre with Sarawak pepper

Or

・Petit "Boeuf braise" made with domestic beef

・Higashi Hiroshima Tomato Nadeshiko and Watermelon Duo Fruity Scent

・Sable Breton made with plenty of butter, refreshing rhubarb and yogurt sorbet