Olive hamachi yellowtail
Grilled palm Goururu Yashima
7 items in total (check the official website for detailed menu!)
*Cannot be taken home
Grilled palm Goururu Yashima
The main dining area of the hotel has been serving Japanese and Western cuisine that has been loved by locals for over 50 years since its opening.When it comes to Japanese cuisine, we are particular about choosing tableware to create a sense of the season, as well as Japanese-style decorations and presentation, and continue to provide exciting and heartwarming dishes to our customers. ``Mai Kaiseki'' uses Kagawa Prefecture ingredients, including seasonal local fish and local vegetables. You can enjoy kaiseki cuisine using olive yellowtail from September to November, and Sanuki starch from December to January.
- Japanese
- Spring:
- Suburbs of Takamatsu City
- Summer:
- Fall:
- Winter:
- Olive Yellowtail
- Sanuki Denbuku (Nasi puffer fish)
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Thoughts on ingredients
Providing a dish that brings out the flavors and colors of the ingredients ``Basics, tradition, and a sense of seasonality. All of these are important aspects of Japanese cuisine.The Japanese cuisine that Gururu Yashima aims for is a special feeling that can only be found in a hotel,'' says Okamoto.In addition to local fish, we actively incorporate ingredients from Kagawa Prefecture, and we also offer Japanese sweets so you can relax after your meal.Forget about everyday life and have a relaxing time.