{"id":9672,"date":"2024-07-25T22:57:26","date_gmt":"2024-07-25T13:57:26","guid":{"rendered":"https:\/\/setouchi.by-onko-chishin.com\/dining\/"},"modified":"2026-04-11T12:17:24","modified_gmt":"2026-04-11T03:17:24","slug":"dining","status":"publish","type":"page","link":"https:\/\/setouchi.by-onko-chishin.com\/en\/dining\/","title":{"rendered":"dining"},"content":{"rendered":"

<\/div><\/div>

DINING<\/h2><\/div>

dining<\/h3><\/div>

A culinary moment packed with the seasonal bounties of the Seto Inland Sea\u2019s 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.<\/p>\n<\/div><\/div><\/div><\/div><\/div>

Dinner Plan
\nKaiseki Cuisine<\/small><\/p><\/h2><\/div>

<\/div><\/div><\/div><\/div><\/div><\/div>

Standard Plan
\nStandard Kaiseki<\/p><\/h3><\/div>

Stay at Aonagi (Breakfast & Dinner Included)<\/p>\n

Experience the bounty of Ehime, blessed with a mild climate and natural beauty. We focus on “local production for local consumption,” crafting dishes that emphasize the aromas and seasonal essence unique to Japanese cuisine. Enjoy the shifting seasons with all five senses.<\/p>\n<\/div>

Book This Plan Here<\/span><\/a><\/div>

An ultimate pairing plan where our sommelier\u2019s carefully selected soft drinks and alcoholic beverages are matched\u2014one glass per dish\u2014with every course
\n\u3010This Month\u2019s Selection\u3011Pairing Excellence & Dinner is here<\/span>
\n<\/a><\/p>\n

A special-occasion plan with anniversary perks such as an anniversary cake, sparkling wine, late check-out, and more
\n\u3010With Anniversary Perks\u3011Premium Anniversary Plan is here<\/span>
\n<\/a><\/p>\n

*For both plans, the cuisine is the \u201cBasic Plan: Standard Kaiseki.\u201d
\n*Photos are for illustrative purposes only. Offerings vary by season.<\/p>\n<\/div><\/div><\/div>

<\/div><\/div><\/div><\/div>

Special Selection Kaiseki
\nCuisine Upgrade<\/h3><\/div>

A special plan to savor rare seafood and seasonal ingredients from the current-rich Seto Inland Sea, following the philosophy of “seasonal production, seasonal consumption.” While maintaining the same number of courses as the Standard Kaiseki, this plan elevates the quality of ingredients to provide a deeper, more lingering flavor in every dish. We recommend this plan for those who wish to indulge in the finest premium ingredients.<\/p>\n<\/div>

Book This Plan Here<\/span><\/a><\/div>

Below are examples of seasonal ingredients.
\nWe prepare the finest seasonal offerings unique to each year and period.<\/p>\n

    \n
  • Spring: spiny lobster, cherry sea bream, new bamboo shoots, mountain vegetables<\/li>\n
  • Summer: pike conger, new lotus root, eel, Akane Wagyu beef<\/li>\n
  • Autumn: matsutake mushrooms, butterfish, autumn sea bream,<\/li>\n
  • Winter: winter flounder, winter Spanish mackerel, tiger pufferfish, milt, turnips<\/li>\n<\/ul>\n

    *Photos are for illustrative purposes only. Offerings vary by season.<\/p>\n<\/div><\/div><\/div>

    <\/div><\/div><\/div><\/div>
    <\/span><\/div><\/div><\/div>
    <\/span><\/div><\/div><\/div>

    HIDEYA HONJO<\/p>\n<\/div>

    Chef Hideya Honjo<\/h2><\/div>

    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.<\/p>\n<\/div><\/div><\/div><\/div><\/div>

    KAZUNORI IMAZU<\/p>\n<\/div>

    Sommelier Kazunori Imazu<\/h2><\/div>

    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.<\/p>\n<\/div><\/div><\/div>

    <\/span><\/div><\/div><\/div>
    <\/span><\/div><\/div><\/div><\/div><\/div>

    pairing<\/h2><\/div><\/div><\/div>
    <\/span><\/div><\/div><\/div>

    pairing<\/h2><\/div>

    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.<\/p>\n<\/div><\/div><\/div><\/div><\/div>

    Breakfast -Japanese<\/h2><\/div><\/div><\/div>
    <\/span><\/div><\/div><\/div>
    <\/span><\/div><\/div><\/div>

    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.<\/p>\n<\/div><\/div><\/div><\/div><\/div>

    dining<\/h2><\/div><\/div><\/div>
    <\/span><\/div><\/div><\/div>
    <\/span><\/div><\/div><\/div>
    • <\/span><\/li>
    • <\/span><\/li><\/ul><\/div><\/div><\/div><\/div>

      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.
      <\/p>\n<\/div><\/div><\/div><\/div><\/div><\/p>\n","protected":false},"excerpt":{"rendered":"","protected":false},"author":1,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"100-width.php","meta":{"footnotes":""},"class_list":["post-9672","page","type-page","status-publish","hentry"],"yoast_head":"\ndining\/Dining - SETOUCHI RETREAT by Onko Chishin<\/title>\n<meta name=\"description\" content=\"A culinary moment packed with the seasonal bounties of the Seto Inland Sea\u2019s 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. 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