Azumi Setoda Begins New Culinary Experience with Appointment of New Head Chef Kazushige Aoki

The inn "Azumi Setoda," located on Ikuchijima, Onomichi City, Hiroshima Prefecture, will welcome a new head chef and renew its dinner course starting Wednesday, April 1, 2026.

Once, there was a time called "tide-waiting" at Setoda Port. While waiting for the tide and wind to change, ships from various regions lined the shore, and people exchanged words with strangers. Along with goods carried from afar, wisdom and culture intertwined, fostering a unique atmosphere specific to this land.

This new course is inspired by such history and local character of Setoda.

We will offer a course centered on seasonal ingredients from the Setouchi sea and mountains, bringing out their charm with diverse techniques not confined to a single genre. The head chef, with an Italian culinary background, and the sous chef, from a French background, will combine their experiences and perspectives to deliver the appeal of each ingredient in its optimal form.

About the Course

The menu will revolve around seasonal ingredients available only at that time of year, such as seafood caught in the Setouchi sea, vegetables grown on the islands and mountains, and citrus fruits.

While each dish will have a different approach and expression, the course as a whole will depict a gentle flow and rhythm.

Led by Head Chef Kazushige Aoki, who has an Italian background, we will express a unique culinary approach, blending diverse perspectives and techniques while incorporating Japanese elements throughout.

Furthermore, encounters with new producers are also one of the important elements in creating the course.

Dishes will be served on pottery inherited by the Horiuchi family, matching the characteristics of the cuisine.

Please enjoy the collaboration with these vessels, which were brought to this land through trade in the past and now convey the memories of this place.

We aim to create an experience that allows guests to savor the very time of this land, welcoming everyone with a new expression each time they visit, just as the tides continuously change.

Introduction to the Signature Dish 'Garden'

"Garden," offered as a symbolic dish of this course, embodies Head Chef Kazushige Aoki's culinary philosophy.

Based on Northern Italian techniques cultivated in Turin, Piedmont, it reflects the seasonal bounty of Setoda in each dish. We prioritize the inherent flavors of locally grown ingredients, sometimes layering Japanese dashi to make the contours of the ingredients stand out more vividly. Please take your time to enjoy, feeling the passion of the producers and the local climate.

【Head Chef Profile】 Kazushige Aoki

After working at bars, trattorias, and ristorantes, he moved to Italy in 2013.

He trained for three and a half years at "Ristorante Gardenia" in Turin, Piedmont.

Upon returning to Japan, he joined the Salone Group.

In 2018, he was appointed chef at "SALONE2007" in Yamashitacho, Yokohama.

He later served as chef at SALONE TOKYO.

In April 2026, he will be appointed Head Chef of Azumi Setoda.

About Azumi Setoda

Azumi Setoda (azumi.co), which opened in March 2021 on Ikuchijima, Setoda, floating in the Seto Inland Sea, is an inn that reinterprets the traditional Japanese inn in a modern way, based on the philosophy of Aman founder Adrian Zecha. The approximately 150-year-old former residence of the Horiuchi family, a wealthy merchant family that prospered in salt production and shipping in this area, has been carefully restored and regenerated using traditional construction methods, including Sukiya-zukuri, creating a space where history and modern aesthetics harmonize. All guest rooms are equipped with cypress bathtubs, allowing guests to spend a moment of relaxation enveloped in the gentle atmosphere of Setouchi. We offer a stay experience that allows guests to feel the unique flow of time in this land, along with cuisine that utilizes local ingredients. Furthermore, by deeply engaging with the local community, we respect the local culture and lifestyle, and disseminate its charm both domestically and internationally in a sustainable manner.