凪ノ宿NAGI NO YADO
JA
DINING

DINING / SETOUCHI CUISINE

A season,
served whole.

Fish landed this morning. Citrus from the island. Vegetables picked for tonight.
NAGI NO YADO — SETOUCHI

SETOUCHI CUISINE

We do not write
the menu first.
The sea does.

Dinner begins when the boat returns.

Executive chef Kei Mizuki works directly with fishers and growers around Ushimado. Classical Japanese technique meets an instinctive reading of the day's ingredients.

Setouchi kaiseki dinner

DINNER / 18:00 — 21:00

The evening tide.

A nine-course kaiseki served in your villa. Each course follows the changing light outside, from sunset to the first stars.
  1. 01Island citrus and small appetisers
  2. 02Morning catch, prepared three ways
  3. 03Charcoal and the scent of the tide
  4. 04Clay-pot rice and a seasonal finish

BREAKFAST / 07:30 — 10:00

Morning, gently.

Freshly steamed rice, charcoal-grilled fish and vegetables from nearby fields. Breakfast arrives at the time you choose.
Breakfast overlooking the sea

EXECUTIVE CHEF

Kei MizukiKEI MIZUKI

After fifteen years in Kyoto and Copenhagen, Mizuki returned to the Inland Sea to cook closer to the source.
OFFICIAL RESERVATION

Find your quiet time.

Best rate guaranteed. Free cancellation until 7 days before arrival.