This is the dinner menu for guests staying with a dinner-inclusive plan.

　hors-d’œuvre-　　

Choshu chicken tabbouleh with Suo-Oshima natsumi sauce
Choshu chicken breast meat is slow-cooked with herbs for an hour, then deep-fried until moist, and served with Natsumi sauce from Suo-Oshima

Carpaccio of live fish from Hagi, Yamaguchi Prefecture with rosehip sauce
A dish made by carefully straining live fish from Hagi delivered directly from the market and finishing it off with a flavorful rosehip sauce.

Suo-Oshima turnip blancmange with turnip leaf sauce

　-Amuser-　

Suo-Oshima Conch and Mushroom Bourguignon
A delicacy made by slow-cooking turban shells from Suo-Oshima until they become soft, then adding the chef’s special Burgundy butter to give them a fragrant, flavorful finish.

　-Soupe-　

Chicken consommé
A deep, flavorful chicken consommé made by simmering the bouillon for 10 hours and then carefully clarifying it for a further 8 hours.

　-plats de poisson-　

Pan-fried abalone with Suo-Oshima wakame seaweed sauce
Abalone cooked at low temperature until tender, then flavorfully finished with the chef’s original Suo-Oshima wakame seaweed sauce.

　-plats de viande-　

Takamori beef thigh with forest mushroom sauce
A dish made by carefully preparing the fond de veau and grilling Takamori beef until it turns rosy.

　-dessert-　

Strawberry Verrine with Dassai Ice Cream
A gorgeous dessert made of strawberry mousse layered with keika chinshu jelly and served with homemade Dassai ice cream.

　-café après le dîner-　

Coffee or tea

　-hors-d’œuvre-　

Carpaccio of live fish from Hagi, Yamaguchi Prefecture with rosehip sauce
This dish is made using fresh fish from Hagi delivered directly from the market, carefully knotted and finished with a flavorful rosehip sauce.

　-Amuser-　

Suo-Oshima Conch and Mushroom Bourguignon
A delicacy made by slow-cooking turban shells from Suo-Oshima until they become soft, then adding the chef’s special Burgundy butter to give them a fragrant, flavorful finish.

　-Soupe-　

Topinambour soup
This dish is carefully peeled and passed through a filter many times to give it a mellow texture. It is a food that is good for blood sugar and is known as natural insulin.

　-plats de poisson-　

Sea bream dressed in Shogoin turnip
Please enjoy the harmony of the five-layer millefeuille made with Shogoin turnip crystal, perilla leaves, sea bream from Suo-Oshima, and mousse shrimp paste.

　-plats de viande-　

Wagyu beef shoulder loin with forest mushroom sauce
A dish made by carefully preparing the fond de veau and grilling Takamori beef until it turns rosy.

　-dessert-　

Strawberry Verrine with Caramel Ice Cream
A gorgeous dessert made with strawberry mousse layered with osmanthus wine jelly and served with homemade caramel ice cream.

　-café après le dîner-　

Coffee or tea