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.
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 Plan
Kaiseki Cuisine
Standard Plan
Standard Kaiseki
Stay at Aonagi with Breakfast and Dinner
Ehime is blessed with a mild climate, nature, and an abundance of fresh ingredients. Savor the changing seasons with all five senses through our Japanese cuisine, which emphasizes the essential aromas and seasonal feel of traditional cooking while focusing on local production for local consumption.
The ultimate pairing plan, where a sommelier-selected drink or sake is matched with every course.
Click here for [This Month’s Selection] pairing excellence & DINNER
An anniversary plan featuring special perks such as an anniversary cake, sparkling wine, and late check-out.
Click here for the [Anniversary Perks Included] Premium Anniversary Plan
*Both plans feature the “Standard Plan: Standard Kaiseki” for the meal.
HIDEYA HONJO
Chef de Cuisine Hideya Honjo
Born in Osaka in 1970, he entered the culinary world at age 15, learning the fundamentals of Japanese cuisine at Kappo restaurants in Osaka and hotels in Kurashiki. After serving as Head Chef at Hotel Associa Takayama Resort for approximately 8 years, he was involved in the new opening of ‘Sanga,’ a luxury ryokan in Atami, as its Head Chef. Since joining Onko Chishin in 2020, he has held positions as Head Chef and advisor at multiple facilities, contributing to the development of young talent. In September 2024, he was appointed Head Chef of SETOUCHI RETREAT, embarking on a challenge to open up new possibilities for visually stunning Japanese cuisine.
KAZUNORI IMAZU
Sommelier Kazusato 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.
pairing
pairing
Discover Ehime’s unique local sake, from a lesser-known sake region, alongside a curated selection of wines from around the world. These beverages are chosen to complement our seasonal cuisine, enhancing each dish and offering new delights and discoveries.
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 area offers two types of seating.
We will guide you to either the open counter seats beneath a high atrium facing large glass windows,
or the more tranquil table seats by the window.
