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<Menu from April 1st to June 14th>

Hiroshima, Osaka, Burgundy

- An image of a river flowing from a mountain of Hiroshima salmon and crescent shrimp.

A crustacean vinaigrette to watch the sunset over Miyajima

Setouchi sea bream with crispy skin

Asparagus covered in a white veil, green beans and broad beans prepared in a risotto style.

Roasted Bigorre pork from France

Caramelized butterbur sprouts and sansho pepper croutons, sweet puree of new onions

Served with date and black garlic confiture.

- Seasonal citrus granita with olive oil from Etajima Island

Choose one item from the dessert menu.

• Small sweets

Bread and butter

・After-meal drink

<Menu for June 17th - August 16th>

Hiroshima, Osaka, Burgundy

- An image of a river flowing from a mountain of Hiroshima salmon and crimson shrimp, with a crustacean vinaigrette representing the sunset over Miyajima.

・Cutlassfish Escalade TOMOE and Kamei's Fragrant Fresh Green Nage

- Moistly roasted "Higashihiroshima Koi Chicken" roti

Corn composition and concentrated juice

Or

Grilled pork shoulder loin from Yokoshima Farm's "Utsumi Shiokaze Pork"

A flavorful seafood sauce made with seaweed from Marco Fisheries.

- Seasonal citrus granita with olive oil from Etajima Island

Choose one item from the dessert menu.

• Small sweets

Bread and butter

・After-meal drink