We offer organic wine called ``Amore Eterno'', which means ``eternal love for you'', from a winery in Verona, Italy, the setting of Romeo and Juliet. Celebrate a couple's important anniversary with a wine made with love from organically grown grapes. ■Menu [Cheers wine (white or red)] [Appetizer] Hiroshima salmon Mikui, Takehara sake lees and fig malmoulade [Soup] Satsuma potato potage, Osakikamijima citrus aroma [Main dish] (Please choose one from the following) ) ・Poiled fresh fish caught in the nearby seas Sauce au Bourd d'Anchois ・Diable-style Shinmei chicken thigh served with Takehara salt [Meal] Rice and pickled vegetables [Dessert] Crème Lamberce made with Hiroshima-produced pumpkin and FUKUBEE honey [After-meal drinks] We also accept reservations for message plates (free) and anniversary cakes (charges apply). If you would like a message plate to add a message to your dessert, please write your message in the comments section using up to 15 characters. If you would like an anniversary cake, please select from the options (size 3 is recommended for 2 people).

We offer organic wine called ``Amore Eterno'', which means ``eternal love for you'', from a winery in Verona, Italy, the setting of Romeo and Juliet. Celebrate a couple's important anniversary with a wine made with love from organically grown grapes. ■Menu [Cheers wine (white or red)] [Amuse] Gift from local farmers [Appetizer] Hiroshima salmon Mikui Sake lees from Takehara and fig malmlade [Soup] Satsuma potato potage Citrus aroma from Osakikamijima [Fish dishes ] Poiret of fresh fish caught in the nearby sea, Sauce au Bourd d'Anchois [Meat dish] Tougeshita beef loin roti, horseradish sauce, served with Takehara salt [Meal] Noodles, grilled eggplant [Dessert] Pumpkin from Hiroshima and FUKUBEE Crème Lamberce using honey [after-meal drink] We also accept reservations for message plates (free) and anniversary cakes (charges apply). If you would like a message plate to add a message to your dessert, please write your message in the comments section using up to 15 characters. If you would like an anniversary cake, please select from the options (size 3 is recommended for 2 people).

Luan's spring lunch half course is recommended for celebrations of the Peach Festival, entrance to school, graduation, etc. For a limited time only, we have prepared dishes that will let you feel the spring early, such as appetizers inspired by the Doll's Festival, a dish of fish and mackerel that heralds spring, hitsumabushi with conger eel, and "amazake" from a local sake brewery. ■Menu example [Welcome drink] Amazake [Appetizer] Marinated cherry blossom sea bream plantagnier [Soup] Clam royale [Fish dishes] Low-temperature mackerel cuy, thin beans and cherry shrimp [Food] Conger eel hitsumabushi [Dessert] Cherry blossom breeze, almond foam [After-meal drink] ◇Local event | About Takehara townscape Hina Meguri◇ This year, from February 10th (Sat) to March 20th (holiday), we will be holding a festival that has been passed down from the Edo period onwards in Takehara's old family. Approximately 200 sets of Hina dolls will be displayed at various facilities in the townscape preservation area. There will also be gourmet food, stamp rallies, and live music events related to Hina Meguri, so after enjoying your meal at Luan, enjoy taking photos and enjoying events in the quaint townscape while feeling the arrival of spring. *For the latest event information, please check the official website of Takehara City Tourism Association.

Using carefully selected local ingredients, we will be serving up a gorgeous special course just for the Christmas period. The main dish is a course where you can taste a fish dish or Hiroshima brand pork. Please enjoy this course with someone special on this special Christmas day. ■Menu [Appetizer] Wreath-style marinated fresh fish from Hiroshima [Soup] Turnip potage [Main dish] Please choose one dish from the following: Fresh fish from Setouchi, buffalo with Bunda shiitake mushroom duxelle sauce, Hiroshima brand pork pot-au-feu [Rice dish] Rice dish, pickles [Dessert] A gift from the reindeer - chocolat choux à la crème [After-meal drink] Coffee or tea

Using carefully selected local ingredients, we will be serving up a gorgeous special course just for the Christmas period. The main dish is fresh fish from the Setouchi region, and you can also enjoy Hiroshima brand pork. Be sure to enjoy this course with someone special on this special Christmas day. ■Menu [Appetizer] Wreath-style marinated fresh fish from Hiroshima [Soup] Turnip potage [Fish dish] Fresh fish from the Setouchi region baked in a Bunda shiitake mushroom duxelle sauce [Meat dish] Hiroshima brand pork pot-au-feu [Rice dish] Rice and pickles [Dessert] A gift from the reindeer - chocolat choux à la crème [After-meal drink] Coffee or tea

Using carefully selected local ingredients, we will be serving up a gorgeous special course just for the Christmas period. This course includes two main dishes of fish and Hiroshima brand pork, as well as dessert. Be sure to enjoy this course with someone special on this special Christmas day. ■Menu [Amuse-bouche] Softly boiled octopus from Mihara [Appetizer] Wreath-style marinated fresh fish from Hiroshima [Soup] Turnip potage [Fish dish] Fresh fish from the Setouchi region baked with Bunda shiitake mushroom duxelle sauce [Meat dish] Hiroshima brand pork pot-au-feu [Rice dish] Rice and pickles [Dessert] A gift from the reindeer - chocolat choux à la crème [After-meal drink] Coffee or tea

Using carefully selected local ingredients, we will be serving a special course just for the Christmas period. ■Menu [Amuse-bouche] Softly boiled octopus from Mihara [Appetizer] Fresh fish from Hiroshima marinated in wreath-style [Soup] Turnip potage [Fish dish] Fresh fish from Setouchi baked with Bunda shiitake mushrooms in duxelle sauce [Meat dish] Grilled Togeshita beef loin [Rice dish] Rice dish and pickles [Dessert] A gift from the reindeer - chocolate choux à la crème - [After-meal drink] Coffee or tea

Using carefully selected local ingredients, we will be serving up a gorgeous special course just for the Christmas period. Recommended for those who want to spend a special dinner time with their loved ones, this luxurious course allows you to enjoy two main dishes: fresh fish from the Setouchi region and Togeshita beef loin. ■Menu [Amuse-bouche] Softly boiled octopus from Mihara [Appetizer] Wreath-style marinated fresh fish from Hiroshima [Hot appetizer] Mihara conger eel and lotus root gratin [Soup] Turnip potage [Fish dish] Fresh fish from the Setouchi region baked with Fumita shiitake mushroom duxelle sauce [Meat dish] Grilled Togeshita beef loin [Rice dish] Rice dish, pickles [Dessert] A gift from the reindeer - chocolat choux à la crème [After-meal drink] Coffee or tea

To commemorate the 5th anniversary of the opening, we have prepared a special course full of the charms of Takehara, including chef's special dishes incorporating the flavors of autumn in Takehara, an original cocktail created by Master Horiuchi of "Bar Roberta", the winner of the national competition "PBO National Bartenders Competition 2019" that decides the best bartender in Japan, or our original non-alcoholic cocktail. Please enjoy the original cocktail, which is refreshing and easy to drink, made with sake from Fujii Sake Brewery, which has been in business in Takehara for over 150 years, as well as stewed dishes full of the flavor of Togeshita beef that can only be tasted locally and swordfish from Hiroshima. Menu example◾️November [Appetizer] Low-temperature cooked Setouchi autumn mackerel and eggplant mousse, ginger and lemon confit, garnished with baby leaves from Kajitani Farm [Soup] Burdock potage, garnished with smoked Shinmei chicken breast [Fish dish] Hiroshima-produced swordfish and scallop mousse, bouillabaisse style [Meat dish] Togesita beef stew [Meal] Rice dish, pickles [Dessert] Takehara sake brewery sake lees blancmange, served with kiwi fruit ■ December-February [Appetizer] Setouchi winter yellowtail marinade [Soup] Turnip potage, accented with blue cheese [Fish dish] Setouchi fresh fish buffalo, Fumita shiitake mushroom duxelle sauce [Meat dish] Togesita beef stew [Meal] Rice dish, pickles [Dessert] A gift from the reindeer - chocolate choux à la crème - ◾️Drink Original cocktail or original non-alcoholic cocktail

This is a course where you can enjoy the local cuisine of Takehara, a salt-making town that has been around since the Edo period, ``fish rice,'' which is eaten on special occasions such as celebrations. At our restaurant, under the full supervision of Taketsuru Sake Brewery, we reproduce the traditional taste of Takehara. We serve seafood from the Setouchi Inland Sea, such as flathead, fat shrimp, and conger eel, with colorful additions such as tinned eggs. For family gatherings and anniversaries, please enjoy the flavors that can only be found here at Luan. ■One day's menu example - Appetizer - Fish rice - Ripe banana and caramel mousse encontre - After-meal drink (coffee or tea) **Specialties of fish rice** The fish rice we prepared this time was created by a salt manufacturing company that has been in business since 1660. This is a special fish meal that has inherited the traditional taste of the Taketsuru family, which has been in the sake brewing industry since 1733 and has passed down its history and culture in Takehara for generations. Taketsuru Sake Brewery's sake is used to prepare the ingredients. We actually had the Taketsuru family taste the product, and we were particular about making sure it had an authentic taste. The fish rice can be enjoyed with a rich soup stock made from local soy sauce (Okamoto Soy Sauce Brewery) aged for two years. Depending on the season, we also offer flavors such as yuzu. Pour hot soup stock over it and garnish with fresh wasabi if you like. Details of fish rice are also introduced on this website news page.

Menu example ■ September to November [Appetizer] Low-temperature cooked Setouchi autumn mackerel and eggplant mousse, ginger and lemon confit, garnished with baby leaves from Kajitani Farm [Soup] Burdock potage, garnished with smoked Shinmei chicken breast [Main dish] (choose one from the following) ・Hiroshima-produced swordfish and scallop mousse, bouillabaisse style ・Roasted Hiroshima-produced brand pork, Hiroshima-produced maitake mushrooms and Bunta shiitake mushrooms duxelle [Meal] Rice, pickles [Dessert] Takehara sake brewery sake lees blancmange, with kiwi fruit [After-meal drink] ■ December to February [Appetizer] Setouchi-produced winter yellowtail marinade [Soup] Turnip potage, accented with blue cheese [Main dish] (choose one from the following) ・Bubbles of fresh Setouchi fish Fumita shiitake mushrooms in duxelle sauce and Hiroshima brand pork in pot-au-feu style [Meal] Rice and pickles [Dessert] A gift from the reindeer - chocolate choux à la crème - [After-meal drink]

* Whole cake: The size of the cake will be prepared according to the number of people in the reservation * Message plate: Please write your desired message in the comments section Menu example ■ September to November [Appetizer] Low-temperature cooked Setouchi autumn mackerel and eggplant mousse, ginger and lemon confit, garnished with baby leaves from Kajitani Farm [Soup] Burdock potage, garnished with smoked Shinmei chicken breast [Main dish] (Please choose one from the following) ・Hiroshima swordfish and scallop mousse, bouillabaisse style ・Hiroshima brand pork roti, Hiroshima maitake mushrooms and Bunta shiitake mushrooms duxelle [Meal] Rice dish, pickles [Dessert] Takehara sake brewery sake lees blancmange with kiwi fruit [After-meal drink] ■ December to February [Appetizer] Setouchi winter yellowtail marinade [Soup] Turnip potage, accented with blue cheese [Main dish] (Please choose one from the following)・Setouchi fresh fish buffalo with Bunda shiitake mushroom duxelle sauce ・Hiroshima brand pork pot-au-feu [Meal] Rice, pickles [Dessert] Gift from the reindeer ~ Chocolate choux à la crème ~ [After-meal drink]

This plan is recommended for special family celebrations such as birthdays, anniversaries, girls' nights, dates, and introductions. Surprise them with a dessert served on a celebratory plate. ■Toast drink ・Sparkling wine by the glass or ・Non-alcoholic sparkling wine by the glass *You can change to champagne by the glass for an additional 650 yen (tax included, service charge not included)* ■Celebratory message plate A free message plate can be prepared. If you would like one, please write your message in the comments section. Menu example ■ September to November [Appetizer] Low-temperature cooked Setouchi autumn mackerel and eggplant mousse, ginger and lemon confit, garnished with baby leaves from Kajitani Farm [Soup] Burdock potage, garnished with smoked Shinmei chicken breast [Main dish] (choose one from the following) ・Hiroshima-produced swordfish and scallop mousse, bouillabaisse style ・Roasted Hiroshima-produced brand pork, Hiroshima-produced maitake mushrooms and Bunta shiitake mushrooms duxelle [Meal] Rice, pickles [Dessert] Takehara sake brewery sake lees blancmange, with kiwi fruit [After-meal drink] ■ December to February [Appetizer] Setouchi-produced winter yellowtail marinade [Soup] Turnip potage, accented with blue cheese [Main dish] (choose one from the following) ・Bubbles of fresh Setouchi fish Fumita shiitake mushrooms in duxelle sauce and Hiroshima brand pork in pot-au-feu style [Meal] Rice and pickles [Dessert] A gift from the reindeer - chocolate choux à la crème - [After-meal drink]

Menu example ■ September to November [Appetizer] Setouchi autumn mackerel cooked at low temperature and eggplant mousse, ginger and lemon confit, garnished with baby leaves from Kajitani Farm [Soup] Burdock potage, garnished with smoked Shinmei chicken breast [Fish dish] Hiroshima-produced swordfish and scallop mousse, bouillabaisse style [Meat dish] Hiroshima-produced brand pork roast, Hiroshima-produced maitake mushroom and Fumita shiitake mushroom duxelle [Meal] Rice dish, pickles [Dessert] Takehara sake brewery sake lees blancmange, with kiwi fruit [After-meal drink] ■ December to February [Appetizer] Setouchi-produced winter yellowtail marinade [Soup] Turnip potage, accented with blue cheese [Fish dish] Setouchi-produced fresh fish buffalo, Fumita shiitake mushroom duxelle sauce [Meat dish] Hiroshima-produced brand pork pot-au-feu style [Meal] Rice dish Pickles [Dessert] Gift from the reindeer ~Chocolate Choux à la Crème~ [After-meal drink]

This plan is recommended for special family celebrations such as birthdays, anniversaries, girls' nights, dates, and introductions. Surprise them with a dessert served on a celebratory plate. ■Toast drink ・Sparkling wine by the glass or ・Non-alcoholic sparkling wine by the glass *You can change to champagne by the glass for an additional 650 yen (tax included, service charge not included)* ■Celebratory message plate A free message plate can be prepared. If you would like one, please write your message in the comments section. Menu example ■ September to November [Appetizer] Setouchi autumn mackerel cooked at low temperature and eggplant mousse, ginger and lemon confit, garnished with baby leaves from Kajitani Farm [Soup] Burdock potage, garnished with smoked Shinmei chicken breast [Fish dish] Hiroshima-produced swordfish and scallop mousse, bouillabaisse style [Meat dish] Hiroshima-produced brand pork roast, Hiroshima-produced maitake mushroom and Fumita shiitake mushroom duxelle [Meal] Rice dish, pickles [Dessert] Takehara sake brewery sake lees blancmange, with kiwi fruit [After-meal drink] ■ December to February [Appetizer] Setouchi-produced winter yellowtail marinade [Soup] Turnip potage, accented with blue cheese [Fish dish] Setouchi-produced fresh fish buffalo, Fumita shiitake mushroom duxelle sauce [Meat dish] Hiroshima-produced brand pork pot-au-feu style [Meal] Rice dish Pickles [Dessert] Gift from the reindeer ~Chocolate Choux à la Crème~ [After-meal drink]

Menu example ■ September-November [Amuse-bouche] Softly boiled octopus from Mihara [Appetizer] Low-temperature cooked Setouchi autumn mackerel and eggplant mousse, ginger and lemon confit, garnished with baby leaves from Kajitani Farm [Soup] Burdock potage, garnished with smoked Shinmei chicken breast [Main dish] (choose one from the following) ・Hiroshima-produced swordfish and scallop mousse, bouillabaisse style ・Roasted Hiroshima-produced brand pork, Hiroshima-produced maitake mushrooms and Bunta shiitake mushrooms duxelle [Meal] Grilled rice balls made with plums and barley miso from Okamoto soy sauce [Dessert] Takehara sake brewery sake lees blancmange, accompanied with kiwi fruit [After-meal drink] ■ December-February [Amuse-bouche] Softly boiled octopus from Mihara [Appetizer] Marinated Setouchi winter yellowtail [Soup] Turnip potage Blue cheese as an accent [Main dish] (choose one from the following) ・Setouchi fresh fish buffalo with Bunda shiitake mushroom duxelle sauce ・Hiroshima brand pork pot-au-feu [Meal] Rice dish, pickles [Dessert] A gift from the reindeer ~ Chocolate choux à la crème ~ [After-meal drink]

Menu example ■ September-November [Amuse-bouche] Softly boiled octopus from Mihara [Appetizer] Low-temperature cooked Setouchi autumn mackerel and eggplant mousse, ginger and lemon confit, garnished with baby leaves from Kajitani Farm [Soup] Burdock potage, garnished with smoked Shinmei chicken breast [Fish dish] Hiroshima-produced swordfish and scallop mousse, bouillabaisse style [Meat dish] Hiroshima-produced brand pork roast, Hiroshima-produced maitake mushrooms and Bunta shiitake mushrooms duxelle [Meal] Grilled rice balls made with plums and barley miso from Okamoto soy sauce [Dessert] Takehara sake brewery sake lees blancmange, with kiwi fruit [After-meal drink] ■ December-February [Amuse-bouche] Softly boiled octopus from Mihara [Appetizer] Marinated Setouchi winter yellowtail [Soup] Turnip potage Blue cheese as an accent [Fish dish] Fresh fish from Setouchi, buffalo with Fumita shiitake mushroom duxelle sauce [Meat dish] Hiroshima brand pork pot-au-feu [Meal] Rice and pickles [Dessert] A gift from the reindeer - chocolate choux à la crème - [After-meal drink]

* Whole cake: The size of the cake will be prepared according to the number of people in the reservation * Message plate: Please write your desired message in the comments section Menu example ■ September-November [Amuse-bouche] Softly boiled octopus from Mihara [Appetizer] Low-temperature cooked Setouchi autumn mackerel and eggplant mousse with ginger and lemon confit and baby leaves from Kajitani Farm [Soup] Burdock potage with smoked Shinmei chicken breast [Fish dish] Hiroshima-produced swordfish and scallop mousse in bouillabaisse style [Meat dish] Hiroshima-produced brand pork roti and Hiroshima-produced maitake and Bunta shiitake mushroom duxelle [Meal] Grilled rice balls made with plum and barley miso from Okamoto soy sauce [Dessert] Takehara sake brewery sake lees blancmange with kiwi fruit [After-meal drink] ■ December to February [Amuse-bouche] Softly boiled octopus from Mihara [Appetizer] Marinated yellowtail from Setouchi [Soup] Turnip potage with blue cheese as an accent [Fish dish] Fresh fish from Setouchi, buffalo with Fumita shiitake mushroom duxelle sauce [Meat dish] Hiroshima brand pork pot-au-feu [Meal] Rice dish, pickles [Dessert] A gift from the reindeer - chocolate choux à la crème - [After-meal drink]

This plan is recommended for special family celebrations such as birthdays, anniversaries, girls' nights, dates, and introductions. Surprise them with a dessert served on a celebratory plate. ■Toast drink ・Sparkling wine by the glass or ・Non-alcoholic sparkling wine by the glass *You can change to champagne by the glass for an additional 650 yen (tax included, service charge not included)* ■Celebratory message plate A free message plate can be prepared. If you would like one, please write your message in the comments section. Menu example ■ September-November [Amuse-bouche] Softly boiled octopus from Mihara [Appetizer] Low-temperature cooked Setouchi autumn mackerel and eggplant mousse, ginger and lemon confit, garnished with baby leaves from Kajitani Farm [Soup] Burdock potage, garnished with smoked Shinmei chicken breast [Fish dish] Hiroshima-produced swordfish and scallop mousse, bouillabaisse style [Meat dish] Hiroshima-produced brand pork roast, Hiroshima-produced maitake mushrooms and Bunta shiitake mushrooms duxelle [Meal] Grilled rice balls made with plums and barley miso from Okamoto soy sauce [Dessert] Takehara sake brewery sake lees blancmange, with kiwi fruit [After-meal drink] ■ December-February [Amuse-bouche] Softly boiled octopus from Mihara [Appetizer] Marinated Setouchi winter yellowtail [Soup] Turnip potage Blue cheese as an accent [Fish dish] Fresh fish from Setouchi, buffalo with Fumita shiitake mushroom duxelle sauce [Meat dish] Hiroshima brand pork pot-au-feu [Meal] Rice and pickles [Dessert] A gift from the reindeer - chocolate choux à la crème - [After-meal drink]

Menu example ■ September-November [Amuse-bouche] Softly boiled octopus from Mihara [Appetizer] Low-temperature cooked Setouchi autumn mackerel and eggplant mousse, ginger and lemon confit, garnished with baby leaves from Kajitani Farm [Soup] Burdock potage, garnished with smoked Shinmei chicken breast [Fish dish] Hiroshima-produced swordfish and scallop mousse, bouillabaisse style [Meat dish] Grilled Togeshita beef loin, Hiroshima-produced maitake mushrooms and Bunta shiitake mushrooms duxelle [Meal] Grilled rice balls made with plums and barley miso from Okamoto soy sauce [Dessert] Takehara sake brewery sake lees blancmange, accompanied with kiwi fruit [After-meal drink] ■ December-February [Amuse-bouche] Softly boiled octopus from Mihara [Appetizer] Marinated Setouchi winter yellowtail [Soup] Turnip potage Blue cheese as an accent [Fish dish] Fresh fish from Setouchi, buffalo with Fumita shiitake mushrooms in duxelle sauce [Meat dish] Grilled Togeshita beef loin with Lyonnaise sauce [Meal] Shinmei chicken dashi ochazuke [Dessert] A gift from the reindeer - chocolate choux à la crème - [After-meal drink]

This plan is recommended for special family celebrations such as birthdays, anniversaries, girls' nights, dates, and introductions. Surprise them with a dessert served on a celebratory plate. ■Toast drink ・Sparkling wine by the glass or ・Non-alcoholic sparkling wine by the glass *You can change to champagne by the glass for an additional 650 yen (tax included, service charge not included)* ■Celebratory message plate A free message plate can be prepared. If you would like one, please write your message in the comments section. Menu example ■ September-November [Amuse-bouche] Softly boiled octopus from Mihara [Appetizer] Low-temperature cooked Setouchi autumn mackerel and eggplant mousse, ginger and lemon confit, garnished with baby leaves from Kajitani Farm [Soup] Burdock potage, garnished with smoked Shinmei chicken breast [Fish dish] Hiroshima-produced swordfish and scallop mousse, bouillabaisse style [Meat dish] Grilled Togeshita beef loin, Hiroshima-produced maitake mushrooms and Bunta shiitake mushrooms duxelle [Meal] Grilled rice balls made with plums and barley miso from Okamoto soy sauce [Dessert] Takehara sake brewery sake lees blancmange, accompanied with kiwi fruit [After-meal drink] ■ December-February [Amuse-bouche] Softly boiled octopus from Mihara [Appetizer] Marinated Setouchi winter yellowtail [Soup] Turnip potage Blue cheese as an accent [Fish dish] Fresh fish from Setouchi, buffalo with Fumita shiitake mushrooms in duxelle sauce [Meat dish] Grilled Togeshita beef loin with Lyonnaise sauce [Meal] Shinmei chicken dashi ochazuke [Dessert] A gift from the reindeer - chocolate choux à la crème - [After-meal drink]

A full-course dinner where you can enjoy paired sake selected from the recommended sakes of three of Takehara's most famous sake breweries: Taketsuru Sake Brewery, Nakao Brewery, and Fujii Sake Brewery. Enjoy the marriage of Takehara's delicacies and local sake, including meat dishes made with Taoshita beef, a brand of beef characterized by its tender texture and red meat flavor, and appetizers made with fresh vegetables grown by local farmers. ■Example menu for one day (dinner B course) with three glasses of paired sake [Amuse-bouche] Softly boiled octopus from Mihara [Appetizer] Marinated yellowtail from Setouchi [Soup] Turnip potage with blue cheese as an accent [Fish dish] Fresh fish from Setouchi buffalo with Fumita shiitake mushroom duxelle sauce [Meat dish] Grilled Togeshita beef loin with Lyonnaise sauce [Meal] Shinmei chicken dashi broth and chazuke [Dessert] A gift from the reindeer - chocolate choux à la crème [After-meal drink]

Menu example ■ September to November [Amuse-bouche] Softly boiled octopus from Mihara [Appetizer] Low-temperature cooked Setouchi autumn mackerel and eggplant mousse, ginger and lemon confit, garnished with baby leaves from Kajitani Farm [Appetizer 2] Conger eel and foie gras terrine, jelly made with grapes from Takehara and Taketsuru sake [Soup] Burdock potage, garnished with smoked Shinmei chicken breast [Fish dish] Hiroshima-produced swordfish and scallop mousse, bouillabaisse style [Meat dish] Grilled Togeshita beef loin, Hiroshima-produced maitake mushrooms and Bunta shiitake mushrooms duxelle [Meal] Grilled rice balls made with plum and barley miso from Okamoto soy sauce [Dessert] Takehara sake brewery sake lees blancmange, served with kiwi fruit [After-meal drink] ■ December to February [Amuse-bouche] Softly boiled octopus from Mihara [Appetizer] Marinated winter yellowtail from Setouchi [Appetizer 2] Hiroshima conger eel and abalone mushrooms, foie gras paupiette with the aroma of Japanese pepper [Soup] Turnip potage with blue cheese as an accent [Fish dish] Fresh fish from Setouchi baked with Bunda shiitake mushrooms in duxelle sauce [Meat dish] Grilled Fujiwara beef fillet with Lyonnaise sauce [Meal] Shinmei chicken dashi tea [Dessert] A gift from the reindeer - chocolate choux à la crème - [After-meal drink]

■ Chef's special course including Togeshita beef ■ Champagne toast ■ Bouquet of 12 red roses with the message "Please be my wife" (reservations must be made 3 days in advance. If reservations are made at such short notice, there is a possibility that the item will not be available) ■ Proposal planner to help with the surprise on the day ■ Message plate Please write your desired message in the comments section. ~ Example of a menu for one day ~ [Amuse-bouche] Softly boiled octopus from Mihara [Appetizer] Marinated yellowtail from Setouchi [Soup] Turnip potage with blue cheese as an accent [Fish dish] Fresh fish from Setouchi buffalo with Fumita shiitake mushroom duxelle sauce [Meat dish] Grilled Togeshita beef loin with Lyonnaise sauce [Meal] Shinmei chicken dashi broth chazuke [Dessert] A gift from the reindeer - chocolat choux à la crème - [After-meal drink]

船上で軽食をつまみながらふたりきりの時間を過ごし、瀬戸内海の美しい夕焼けを眺めるサンセットクルーズは、大切な人との忘れられない思い出になるはず。
二人のお好きなBGMをかけて、心に残る特別な時間を演出いたします。
ロマンティックなプロポーズでのご利用はもちろん、コロナ過で結婚式が挙げられなかったご夫婦や、記念日に特別な思い出を残したいカップルの皆様にもおすすめです。クルージングでちょっとした旅行気分を味わいながら素敵なひとときをお過ごしください。

【開催シーズン】3月～10月
【ご利用料金】お一人様 38,000円（税・サービス料込）

【プランに含まれるもの】
●瀬戸内海クルージング（90分貸切）
おすすめ周遊コースのほか、大久野島でうさぎと戯れたい、船上でのサンセットを楽しみたいなど、ご要望に応じた渡航コースもご提案可能です。
プロポーズやご結婚記念日での思い出作りをお手伝いいたします。
●船上で楽しめる前菜
●峠下牛がメインのシェフ特製ディナーコース全7品
●乾杯用グラスシャンパン（レストランでのご提供）
●赤バラの花束（地元の神田バラ園さんの上質な赤バラをご用意）
●プロポーズプランナー
●メッセージプレート

※渡航コースのイメージはこちらのHPニュースをご覧ください

～ある日のメニュー例～
【アミューズ】三原産蛸の柔らか煮
【前菜】瀬戸内秋鯖の低温調理と茄子のムース 生姜とレモンのコンフィ 梶谷農園様のベビーリーフを添えて
【スープ】牛蒡のポタージュ 神明鶏胸肉の燻製を添えて
【魚料理】広島産太刀魚とホタテのムース ブイヤベース仕立て
【肉料理】峠下牛ロース肉のグリエ 広島産舞茸と文田椎茸のデュクセル
【お食事】梅と岡本醤油の麦味噌を使用した焼きおにぎり
【デザート】竹原の酒蔵の酒粕ブランマンジェ キウイフルーツと共に
【食後のお飲み物】コーヒーまたは紅茶

※メニューは仕入状況等により変更となる場合がございます。予めご了承ください。

【ご予約方法】
お電話にてお問い合わせください。
TEL:0120-210-289
VMG総合窓口（電話受付時間：11:00～20:00）
弊社が運営しております宿泊施設の総合窓口にて承ります。
お電話の際は「ルアン NIPPONIA HOTEL 竹原 製塩町」のお問い合わせとお伝えください。

※ご利用日の8日前までにご予約ください。
※船上でのドリンク販売・提供はございませんが、お持ち込みが可能です。

This plan is recommended for special family celebrations such as birthdays, anniversaries, girls' nights, dates, and introductions. Surprise them with a dessert served on a celebratory plate. ■Toast drink ・Sparkling wine by the glass or ・Non-alcoholic sparkling wine by the glass *You can change to champagne by the glass for an additional 650 yen (tax included, service charge not included)* ■Celebratory message plate A free message plate can be prepared. If you would like one, please write your message in the comments section. Menu example ■ September to November [Amuse-bouche] Softly boiled octopus from Mihara [Appetizer] Low-temperature cooked Setouchi autumn mackerel and eggplant mousse, ginger and lemon confit, garnished with baby leaves from Kajitani Farm [Appetizer 2] Conger eel and foie gras terrine, jelly made with grapes from Takehara and Taketsuru sake [Soup] Burdock potage, garnished with smoked Shinmei chicken breast [Fish dish] Hiroshima-produced swordfish and scallop mousse, bouillabaisse style [Meat dish] Grilled Togeshita beef loin, Hiroshima-produced maitake mushrooms and Bunta shiitake mushrooms duxelle [Meal] Grilled rice balls made with plum and barley miso from Okamoto soy sauce [Dessert] Takehara sake brewery sake lees blancmange, served with kiwi fruit [After-meal drink] ■ December to February [Amuse-bouche] Softly boiled octopus from Mihara [Appetizer] Marinated winter yellowtail from Setouchi [Appetizer 2] Hiroshima conger eel and abalone mushrooms, foie gras paupiette with the aroma of Japanese pepper [Soup] Turnip potage with blue cheese as an accent [Fish dish] Fresh fish from Setouchi baked with Bunda shiitake mushrooms in duxelle sauce [Meat dish] Grilled Fujiwara beef fillet with Lyonnaise sauce [Meal] Shinmei chicken dashi tea [Dessert] A gift from the reindeer - chocolate choux à la crème - [After-meal drink]

Fish rice is a traditional local dish of Takehara that is eaten on special occasions such as celebrations. We have prepared seafood from the Setouchi Inland Sea, such as flathead, fat shrimp, and conger eel, with colorful additions such as tinned eggs. The fish rice can be enjoyed with a rich soup stock made using local soy sauce (Okamoto Soy Sauce Brewery) aged for two years. Depending on the season, we also offer flavors such as yuzu. Pour hot soup stock over it and garnish with fresh wasabi if you like.

■This option can only be added to the following five plans. It cannot be applied to other plans. (Lunch) Dejeuner A + Sparkling wine glass for toasting Dejeuner B + Sparkling wine glass for toasting (Dinner) Dinner A + Sparkling wine glass for toasting Dinner B + Sparkling wine glass for toasting Dinner C + Sparkling wine glass for toasting

One plate (hamburger steak, soup, etc.), dessert, rice

Appetizer, soup, hamburger steak, dessert, rice

To your loved ones. There must be a feeling of ``congratulations'' that can only be conveyed at this moment. We will create a memorable moment by gently placing the words that are difficult to say on a plate.

To your loved ones. There must be a feeling of ``congratulations'' that can only be conveyed at this moment. We will create a memorable moment by gently placing the words that are difficult to say on a plate.

Abundant use of Setouchi ingredients! A seasonal half-course lunch prepared by our chef in a private room. A private room lunch plan where you can relax and enjoy a time with family and friends. Recommended for family celebrations such as first meetings, important anniversaries, a little luxury girls' get-together, year-end parties and New Year parties with colleagues and friends. Please contact us by phone if you are interested. ◆Plan price 5,500 yen per person (tax included, service charge not included) ◆Number of people allowed in private rooms: 1 room/2-8 people, 2 rooms/10-20 people ◆Style: Japanese-style room, table seats *Private room fee is included in the plan price. *Rooms are separated by sliding doors. Please note this in advance. ◆Example of a menu for one day【Appetizer】Slow-cooked Setouchi autumn mackerel and eggplant mousse, ginger and lemon confit, garnished with baby leaves from Kajitani Farm【Soup】Burdock potage, garnished with smoked Shinmei chicken breast【Main dish】(Please choose one from the following) ・Hiroshima-produced swordfish and scallop mousse, bouillabaisse style ・Roasted Hiroshima-produced brand pork, Hiroshima-produced maitake mushrooms and Bunta shiitake mushrooms duxelle【Meal】Rice dish, pickles【Dessert】Sake lees blancmange from Takehara sake brewery, with kiwi fruit【After-meal drink】 ※Sparkling wine by the glass can be changed to non-alcoholic sparkling wine by the glass. ◆How to make a reservationTEL: 0120-210-289 VMG General Window (Telephone reception hours: 11:00-20:00) Reservations can be made at the general window of the accommodation facilities operated by our company. When you call, please say that you are inquiring about "Luan NIPPONIA HOTEL Takehara Salt Town."

Using plenty of ingredients from the Setouchi region! Enjoy a seasonal full-course lunch prepared by our chef in a private room. This private room lunch plan allows you to relax and enjoy a time with your family and friends. It is recommended for family celebrations such as first meetings, important anniversaries, a little luxury girls' get-together, year-end parties and New Year parties with colleagues and friends. Please contact us by phone if you are interested. ◆Plan price: 7,500 yen per person (tax included, service charge not included) ◆Number of people allowed in private rooms: 1 room for 2-8 people, 2 rooms for 10-20 people ◆Style: Japanese-style room, table seating *Private room fee is included in the plan price. *Rooms are separated by sliding doors. Please note this in advance. ◆Example of a menu for one day [Appetizer] Low-temperature cooked Setouchi autumn mackerel and eggplant mousse, ginger and lemon confit, garnished with baby leaves from Kajitani Farm [Soup] Burdock potage, garnished with smoked Shinmei chicken breast [Fish dish] Hiroshima-produced swordfish and scallop mousse, bouillabaisse style [Meat dish] Hiroshima-produced brand pork roast, Hiroshima-produced maitake mushroom and Bunta shiitake mushroom duxelle [Meal] Rice dish, pickles [Dessert] Takehara sake brewery sake lees blancmange with kiwi fruit [After-meal drink] *Sparkling wine by the glass can be changed to non-alcoholic sparkling wine by the glass. ◆How to make a reservationTEL: 0120-210-289 VMG General Window (Telephone reception hours: 11:00-20:00) Reservations can be made at the general window of the accommodation facilities operated by our company. When you call, please say that you are inquiring about "Luan NIPPONIA HOTEL Takehara Salt Town."

We use plenty of ingredients from the Setouchi region, including Togeshita beef! Enjoy a seasonal full-course lunch prepared by our chef in a private room. This private room lunch plan allows you to relax and enjoy a time with your family and friends. It is recommended for family celebrations such as first meetings, important anniversaries, a little luxury girls' get-together, year-end parties and New Year parties with colleagues and friends. Please contact us by phone if you are interested. ◆Plan price: 9,500 yen per person (tax included, service charge not included) ◆Number of people allowed in private rooms: 1 room for 2-8 people, 2 rooms for 10-20 people ◆Style: Japanese-style room, table seating *Private room fee is included in the plan fee. *Rooms are separated by sliding doors. Please note this in advance. ◆Example of a menu for one day【Appetizer】Slow-cooked Setouchi autumn mackerel and eggplant mousse, ginger and lemon confit, garnished with baby leaves from Kajitani Farm【Soup】Burdock potage, garnished with smoked Shinmei chicken breast【Fish dish】Hiroshima-produced swordfish and scallop mousse, bouillabaisse【Meat dish】Grilled Togeshita beef loin, Hiroshima-produced maitake mushrooms and Bunta shiitake mushrooms duxelle【Meal】Rice dish, pickles【Dessert】Sake lees blancmange from Takehara sake brewery, with kiwi fruit【After-meal drink】 *Sparkling wine by the glass can be changed to non-alcoholic sparkling wine by the glass. ◆How to make a reservationTEL: 0120-210-289 VMG General Window (Telephone reception hours: 11:00-20:00) Please make a reservation at the general window of the accommodation facility operated by our company. When you call, please say that you are inquiring about "Luan NIPPONIA HOTEL Takehara Salt Town."

We use plenty of ingredients from the Setouchi region, including Togeshita beef! Enjoy a seasonal full-course dinner prepared by our chef in a private room. This private room dinner plan allows you to relax and enjoy a time with your family and friends. It is recommended for family celebrations such as first meetings, important anniversaries, luxurious girls' get-togethers, year-end parties and New Year parties with colleagues and friends. Please contact us by phone if you are interested. ◆Plan price: 15,000 yen per person (tax included, service charge not included) ◆Number of people allowed in private rooms: 1 room for 2-8 people, 2 rooms for 10-20 people ◆Style: Japanese-style room, table seating *Private room fee is included in the plan price. *Rooms are separated by sliding doors. Please note this in advance. ◆Example of a menu for one day [Amuse-bouche] Softly boiled octopus from Mihara [Appetizer] Low-temperature cooked Setouchi autumn mackerel and eggplant mousse, ginger and lemon confit, garnished with baby leaves from Kajitani Farm [Appetizer 2] Conger eel and foie gras terrine, jelly made with Takehara grapes and Taketsuru sake [Soup] Burdock potage, garnished with smoked Shinmei chicken breast [Fish dish] Hiroshima swordfish and scallop mousse, bouillabaisse style [Meat dish] Grilled Togeshita beef loin, Hiroshima maitake mushrooms and Bunda shiitake mushrooms duxelle [Meal] Grilled rice balls made with plums and barley miso from Okamoto soy sauce [Dessert] Takehara sake brewery sake lees blancmange, served with kiwi fruit [After-meal drink] *Sparkling wine by the glass can be changed to non-alcoholic sparkling wine by the glass. ◆How to make a reservationTEL: 0120-210-289 VMG General Window (Telephone reception hours: 11:00-20:00) Reservations can be made at the general window of the accommodation facility operated by our company. When calling, please say that you are making an inquiry about "Luan NIPPONIA HOTEL Takehara Salt Town."