NEWS

latest information from
"Marissa Resort Southern Seto Suo Oshima"

2025.02.24

Restaurant Menu 2025 Winter

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


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