[Course example Jan 2023]

<Setouchi>
Bite-sized amuse bouche of seasonal vegetables and seafoods from the Seto Inland Sea.

<Root Vegetables and Mackerel>
Cold appetizer of root vegetable pickles and grills, with vinegarated tartar of mackerel.

<Mushrooms and Shellfishes>
A soup dish with mushrooms and shellfishes sautee, with its dashi and mushroom puree soup.

<Kale and Octopus>
Combination of varieties of form of kale with octopus confit, dressed with balsamic sauce.

<Carrot>
Chef's signature dish. A plate of carrot with every single part of the local carrot used.

<Crown Daisy and Seabream>
Roasted Seabream with crown daisy sautee, with seabream dashi and crown daisy puree sauce.

<Green Onion and Calamari>
Sautee of sliced green onion and calamari, with herbal oils and black olives.

<Burdock and Taoshita Beef>
Taoshita Beef from Hiroshima prefecture stewed in red wine, and burdock confit flavored with citrus peel.

<Mikan>
A bite of sorbe made with Setoda mandarin orange.

<Citrus Chocolate>
A chocolate tarte with citrus confiture and saffron ice cream.

<Tea Cakes>
Homemade tea cakes with cup of tea or coffee after your dinner.

[One example of pairing]

Chartogne Taillet - Cuvee Sainte Anne Brut
Fujii Brewery - Ryusei Hiyaoroshi Yamada Nishiki
Setouchi Brewery - Takehara Campbell Early
Sebastien Riffault - Sancerre Blanc Auksinis
Seckinger - Riesling Gottsacker
Lignier Michelot - Chambolle Musigny V.V.

The cake is served at the end of the course. Recommended for celebrations and special occasions.
The cake will be a rare cheesecake with a diameter of about 12 cm.