Menu example: [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 and Bunta shiitake mushroom duxelle [Meal] Rice dish, pickles [Dessert] Takehara sake brewery sake lees blancmange with kiwi fruit [After-meal drink] Coffee or tea

Sample menu: Appetizer: Setouchi autumn mackerel cooked at low temperature 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, bouillabaisse; Meat dish: Grilled Togeshita beef loin with Hiroshima-produced maitake and Bunta shiitake mushroom duxelle; Meal: Grilled rice balls with plum and barley miso from Okamoto soy sauce; Dessert: Takehara sake brewery sake lees blancmange with kiwi fruit; After-meal drink: Coffee or tea