hiroto

Stripe oyster from Osakikami Island is decorated on the layers of panna cotta and cauliflower espuma. The richness of oyster with salty taste cultivated in the former salt pan pond makes the best harmony with the sweetness of cauliflower.

A5 rank Hiroshima aitchbone meat has a good balance of fat and lean meat. Cooked the surface on a frying pan, the meat is roasted in the oven. The repeated process of heating and resting creates a soft texture.  It is served with red wine sauce.

After marinated with spice, salt and sugar, salmon is baked slowly and thoroughly at the temperature below 50 degrees Celsius for 30 minutes. The vivid spinach color enhances the salmon taste.