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A kaiseki meal that reflects the seasons,Savor seasonal Setouchi fish
From among the many dishes made with Hiroshima Prefecture ingredients that Tabeensaiten is proud of,
This time, we will be introducing dishes using ``Setouchi fish'' from ``Teien to Ryotei Hanbee'', a Japanese restaurant that works with the prefecture to spread the appeal of Setouchi fish.
Why not enjoy seasonal fish that can only be tasted now while experiencing the four seasons with all five senses?
Garden and restaurant Hanbee
734-0047 Motoura-cho, Minami-ku, Hiroshima 8-12
TEL: 082-282-7121
``Garden and Restaurant Hanbee'' is located at the foot of Mt. Kogane, in a quiet place a little away from the hustle and bustle of the city. This is a Japanese restaurant with a Japanese garden created by Mirei Shigemori, a master gardener of the Showa era.
Cherry blossoms in spring, azaleas in early summer, and autumn leaves in autumn...you can enjoy heartfelt seasonal kaiseki while watching the scenery change as the seasons change. With a variety of beautiful dishes that make use of carefully selected local ingredients, and a casual sense of care throughout the hospitality, many people continue to choose this restaurant as the place to spend their special days and holidays.
The dishes served under the theme of "Enjoying Japanese Culture" are garnished with flowers and foliage picked from the garden, reflecting the changing seasons on the dishes. ``If I can't find anything in the garden that I'm satisfied with, I sometimes go to Haji Dam to look for persimmon leaves and autumn leaves.I want people to experience Hiroshima's ``now'' for themselves.
I also believe that it is our mission as chefs to pass on the meaning behind food and the wisdom of our ancestors to young people through traditional Japanese food culture such as the Goseiku Festival.'' So says head chef Mitsuru Kawamura. It is also our belief that we don't make signature dishes so that you can have a fresh surprise every time you visit. I want to enjoy this once-in-a-lifetime experience with food while thinking about the story behind each dish.
Best menu
The monthly kaiseki courses (Gekko 1 yen, Fugaku 1,000 yen), which emphasize the flavors of the four seasons, allow you to enjoy seasonal seafood from the Seto Inland Sea throughout the year. Among them, the bowl, which is said to be the essence of Japanese cuisine, is a masterpiece that highlights the skill of the craftsman because of its simplicity. The "Taikabura" pictured in the photo provided in December allows you to fully enjoy the delicate flavor of the red sea bream, which is in season at this time of year. Sprinkle plenty of coarse salt on the red sea bream, remove excess water, and then rinse under running water to create a deep, nutritious flavor that permeates your body. The rich aroma of Hiroshima greens that adds color is also impressive.
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Autumn leaves sea bream
Red sea bream raised in the waters of Hiroshima are rich in nutrients and have fast currents, and are beautiful and delicious. Due to its pale red color, it is called ``Sakura Tai'' in spring and ``Momiji Tai'' in autumn, and its flavor is even greater during these seasons. In Hiroshima Prefecture, it is also well-known as a local dish such as sea bream somen and sea bream rice.
Mr. Kawamura, who has been handling a variety of seafood from the Seto Inland Sea for over 40 years, is especially fascinated by red sea bream caught in the Seto Inland Sea. We are particular about using pieces weighing less than 1.5 kg, with a focus on 1.8 to 2 kg, which will give you a strong taste. ``Local fish caught in inland seas in Hiroshima Bay, such as off the coast of Etajima's Hayase, grow by feeding on small crabs and shrimp, so they are sweet and delicious.In particular, red sea bream caught after November when the water temperature has cooled a little. The meat is firm and fatty, so I highly recommend you give it a try."
For other items, we carefully identify the seasons when each ingredient is most flavorful, such as small sardine sashimi, which is only available for a limited period of about three months from June to August, and octopus, which becomes soft and flavorful when it gets cold, and actively incorporates them. ``In order to bring out the full flavor of Seto Inland Sea fish, it is important for the chef to spare no effort in preparing the fish,'' says Kawamura. The Hiroshima conger eel Yahata-maki is grilled until fragrant and the excess fat is removed before cooking. Pomfret has a light and elegant taste, and is made into Saikyo-yaki, which is seasoned with light salt to make it more flavorful, and marinated in miso for several hours to give it a slight aroma. ``I think it's important to do the obvious things carefully,'' says Mr. Kawamura, with a smile, and his honest and honest dishes are truly eye-opening.
Other dishes include weekday lunchtime kaiseki (7,700 yen) and Kawamura-san's chef's kaiseki (from 1 yen) where he prepares the menu for each guest, making it the perfect place to entertain important guests. is.
Hiroshima is a place where you can enjoy seasonal seafood grown in the naturally rich Seto Inland Sea all year round. We hope you will have a relaxing moment in front of the Japanese garden, enjoying dishes made with Setouchi fish that can only be tasted at that time, and feeling the arrival of the season.
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Motohiro Yusaki
Le Trisquel
Taste Setouchi fish
Click here for Tabesai store
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Teppanyaki Aki
733-0834-2 Kusatsu Shinmachi, Nishi-ku, Hiroshima 29-34
TEL: 082-27-4488 -
Japanese Cuisine Kagetsu
737-0045-2 Hondori, Kure City, Hiroshima Prefecture 1-5
TEL: 0823-23-1960 -
Okumura
721-0907-1 Kasugacho, Fukuyama City, Hiroshima Prefecture 1-44
TEL: 084-946-6866
Delicious! Hiroshima's "Tabensai" presents a diverse selection of Hiroshima-style menus and products. Delicious Hiroshima! Please enjoy.
