Mornings, a simple meal from local ingredients. Evenings, a course drawn from the sea and mountains of Setouchi. At both tables, the tableware passed down from the Horiuchi family.
One hundred and fifty years ago, wooden boats crossed the Seto Inland Sea and the ports of Setoda were full of life. What would the Horiuchi family have eaten for breakfast on a morning like that?
Each morning, a simple meal from local ingredients. Best eaten slowly, with the quiet air of Setoda around you.
A course built around what Setouchi's sea and mountains are offering right now, made in collaboration with local producers. No fixed culinary tradition. The technique follows the ingredient. A meal that could only come from this place.
Dinner is not served on Tuesdays and Wednesdays.
The food is served on tableware passed down through the Horiuchi family for generations. Setoda was a port town shaped by trade, and these pieces arrived here through that same flow. After 150 years, they are still at the table, carrying the history of this place in their glaze.
