Azumi Setoda Launches New Dining Experience with Appointment of New Head Chef
Azumi Setoda, an inn in Onomichi City, Hiroshima Prefecture, will welcome new Head Chef Kazushige Aoki from April 1, 2026, launching a new dinner course inspired by Setoda's history and climate. It fuses seasonal Setouchi ingredients with Italian and French techniques, offering a unique dining experience.
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Azumi Setoda, an inn located on Ikuchijima, Onomichi City, Hiroshima Prefecture, will welcome a new head chef and refresh its dinner course starting Wednesday, April 1, 2026.
Historically, the port of Setoda had a period known as "tide waiting," a time when ships from various regions lined the shore, waiting for the tides and winds to change. During this time, people exchanged words with strangers, and wisdom and culture flowed in along with goods from afar, fostering a unique atmosphere in this land.
This new course draws inspiration from such history and climate of Setoda.
We will offer a course centered on seasonal ingredients from the Seto Inland Sea and mountains, bringing out their appeal using diverse techniques not confined to a single genre. The head chef, with a background in Italian cuisine, and the sous chef, from a French background, will combine their respective experiences and perspectives to deliver the charm of each ingredient in its optimal form.
About the Course
The menu will feature seasonal ingredients that can only be found during that time, such as seafood caught in the Seto Inland Sea, and vegetables and citrus fruits grown on the islands and mountains.
While each dish will have a different approach and expression, the entire course will convey a gentle flow and rhythm.
Led by Head Chef Kazushige Aoki, who comes from an Italian culinary background, we will express a unique dining experience that blends diverse perspectives and techniques, incorporating Japanese elements throughout.
Furthermore, encountering new producers is also one of the important elements in creating the course.
The dishes will be served on pottery inherited by the Horiuchi family, matching the characteristics of the cuisine.
Please also enjoy the collaboration with these vessels, which were once brought to this land through trade and now convey the memories of this place.
We aim to create an experience where guests can savor the very essence of this land's time, and just as the tides continuously change, we will welcome everyone with new expressions each time they visit.
Introduction to the Signature Dish 'Garden'
The "Garden" (菜園), offered as a symbolic dish of this course, is an embodiment of Head Chef Kazushige Aoki's culinary philosophy.
Based on Northern Italian techniques cultivated in Turin, Piedmont, this dish reflects the seasonal blessings of Setoda in each and every plate. It prioritizes the inherent flavors of locally grown ingredients, sometimes layering Japanese dashi broth to create a taste where the contours of the ingredients emerge more vividly. Please enjoy it slowly, feeling the passion of the producers and the local climate.
Historically, the port of Setoda had a period known as "tide waiting," a time when ships from various regions lined the shore, waiting for the tides and winds to change. During this time, people exchanged words with strangers, and wisdom and culture flowed in along with goods from afar, fostering a unique atmosphere in this land.
This new course draws inspiration from such history and climate of Setoda.
We will offer a course centered on seasonal ingredients from the Seto Inland Sea and mountains, bringing out their appeal using diverse techniques not confined to a single genre. The head chef, with a background in Italian cuisine, and the sous chef, from a French background, will combine their respective experiences and perspectives to deliver the charm of each ingredient in its optimal form.
About the Course
The menu will feature seasonal ingredients that can only be found during that time, such as seafood caught in the Seto Inland Sea, and vegetables and citrus fruits grown on the islands and mountains.
While each dish will have a different approach and expression, the entire course will convey a gentle flow and rhythm.
Led by Head Chef Kazushige Aoki, who comes from an Italian culinary background, we will express a unique dining experience that blends diverse perspectives and techniques, incorporating Japanese elements throughout.
Furthermore, encountering new producers is also one of the important elements in creating the course.
The dishes will be served on pottery inherited by the Horiuchi family, matching the characteristics of the cuisine.
Please also enjoy the collaboration with these vessels, which were once brought to this land through trade and now convey the memories of this place.
We aim to create an experience where guests can savor the very essence of this land's time, and just as the tides continuously change, we will welcome everyone with new expressions each time they visit.
Introduction to the Signature Dish 'Garden'
The "Garden" (菜園), offered as a symbolic dish of this course, is an embodiment of Head Chef Kazushige Aoki's culinary philosophy.
Based on Northern Italian techniques cultivated in Turin, Piedmont, this dish reflects the seasonal blessings of Setoda in each and every plate. It prioritizes the inherent flavors of locally grown ingredients, sometimes layering Japanese dashi broth to create a taste where the contours of the ingredients emerge more vividly. Please enjoy it slowly, feeling the passion of the producers and the local climate.