DINING
dining
A culinary moment packed with the seasonal bounties of the Seto Inland Sea’s rich seafood and the mountains. The Japanese cuisine, making the most of these seasonal ingredients, is charming for its deep flavors found in its visual beauty and lingering aftertaste. In this tranquil space, enjoy a special dining experience that touches upon the Japanese food culture passed down in the region.
Dinner -Kaiseki Cuisine
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Dinner -Kaiseki Cuisine
Ehime is blessed with a mild climate and abundant natural ingredients. Please enjoy the changing seasons with all your senses through Japanese cuisine that emphasizes local production for local consumption as well as aroma and a sense of the seasons, which are important in Japanese cuisine.
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“Sea Bream Rice with Plum Paste and Perilla Leaves”
The sea bream is marinated and grilled, then served with locally grown rice cooked in stock made from local fish bones. It offers a delicate umami with a gentle flavor enhanced by the tartness of plum and fragrant perilla.
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“Seasonal Fresh Fish Sashimi”
Savor seasonal bounties from Ehime’s waters, stretching from the Seto Inland Sea to the Pacific Ocean. Enjoy the diverse selection of fish that heralds each changing season.
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“Pan-Seared Alfonsino with Snow-Like Milt Foam”
Succulent alfonsino topped with a cloud-like meringue made with steamed milt. Enjoy it with a refreshing chrysanthemum leaf sauce and aromatic tarragon.
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“Yuzu Pot Roast”
Seasonal ingredients are arranged in a hollowed-out fragrant yuzu fruit serving as a vessel. Enjoy with the smoothness of sweet miso and the aromatic char of the roasted yuzu.
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“Live Spiny Lobster”
Live spiny lobster can be enjoyed as sashimi or grilled according to your preference. Subject to daily catch availability, we source them selectively when premium quality ones appear at the market. Enjoy these beautifully prepared dishes paired with sake or wine recommended by our sommelier.
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“Ehime Prefecture Wagyu Steak”
Ehime wagyu, raised leisurely under mild climate conditions, blessed by nature. Witness our precise cooking technique that maximizes its silky texture.
pairing
pairing
Ehime is a well-known sake production area, and we offer a wide selection of unique local sake and wines of all types from around the world.
It enhances the cuisine by accompanying the seasons and brings new pleasures and discoveries.
Chef de Cuisine Hideya Honjo
HIDEYA HONJO
Born in Osaka in 1970, he entered the culinary world at age 15, learning the fundamentals of Japanese cuisine at traditional restaurants in Osaka and a hotel in Kurashiki. After serving as head chef at Hotel Associa Takayama Resort for about 8 years, he was involved in the opening of the luxury ryokan “Sanga” in Atami as head chef. After joining Onkochishin in 2020, he served as head chef and advisor across multiple facilities, contributing to young chef development. In September 2024, he became the head chef at Setouchi Retreat Aonagi, taking on the challenge of pioneering new possibilities in visually stunning Japanese cuisine.
KAZUNORI IMAZU
Born in Hyogo Prefecture in 1988, he began his career at Hotel New Otani Tokyo and developed his unique style while learning service at various establishments in Tokyo, including Michelin-starred grand maisons, bistros, and wine bars. Driven by his connection to his roots in Ehime, he joined Onkochishin Co., Ltd. in 2018. After joining, he was deeply impressed by encounters with rare local sake while visiting Ehime’s breweries. His pairings combining wines from around the world have captivated many repeat customers and earned high praise. He holds Ehime Prefecture’s first JSA Sommelier Excellence certification.
Breakfast -Japanese
For breakfast, which will energize you for the day, we offer a gentle Japanese-style meal that focuses on seasonal ingredients.
Ehime rice cooked in an earthenware pot and served with seasonal dishes.
dining
Our dining venue offers two types of seating arrangements.
Open counter seating under a high atrium facing a large glass window,
Or a table by the window for more serenity,
You will be guided to one of the seats.
