This is a modern French cuisine that is both sophisticated in taste and visually stunning. Additionally, you can feel a deep commitment to local sourcing and the safety of ingredients.The course maximizes the appeal of ingredients from Setouchi and Hiroshima Prefecture, particularly from the chef's hometown of Kitahiroshima. According to Chef Nakado, he is currently considering combinations with ingredients from other regions to enhance the charm of Hiroshima's produce. I look forward to experiencing new local dishes on my next visit.They sometimes offer game meats such as venison and wild boar, and I appreciate that they measure the internal temperature of the meat while cooking. It’s great to see a focus on both flavor and safety.Here are the dishes served today:1. Skate, potato, and truffle croquettes2. Salad with microgreens from Kitahiroshima3. Tiger fish with junsai and citrus jelly4. Red sea urchin with eggplant and kombu5. Abalone with maitake mushrooms—this dish appears simple but exceeds expectations in flavor6. Freshly baked bread7. Hamo (pike eel) from Setouchi with consomme8. Chef Nakado's specialty, squid cut into thin strips resembling pasta, served with white wine sauce and truffle9. Isaki (grunt fish) with purple asparagus and coquillage10. Wild boar fillet with fromage de tête11. Octopus rice with bouillabaisse12. Three types of dessert and tea: - Ice cream with Japanese pepper - Melon grand dessert - Canelé
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