[Risonare Shimonoseki] Savor the Flavors of Summer While Feeling the Sea Breeze of the Kanmon Straits. Offering a Limited-Time Summer Dinner Course Featuring Fugu, Local Seafood, and Citrus from Yamaguchi Prefecture

Risonare Shimonoseki, themed as a 'Designer Hotel of the Straits,' will offer a limited-time summer dinner course at its main dining room, 'OTTO SETTE SHIMONOSEKI,' from June 17 to September 15, 2026. The nine-course menu begins with local Yamaguchi seafood enjoyed on a terrace overlooking the Kanmon Straits, followed by pasta combining the flavors of squid and fugu, and a main dish pairing fugu with beef prosciutto. For dessert, guests will enjoy a refreshing dish featuring summer oranges and Nagato Yuzukichi citrus. Pairing options with local sake and wine are also available for a unique culinary experience.

About 'OTTO SETTE SHIMONOSEKI'
This main dining room offers an Italian course menu where fugu, a specialty of Shimonoseki, is used in six out of the nine dishes. The concept is 'Il Fascino Di Fugu' (The Charm of Fugu), reflecting the desire to help guests discover new facets of this ingredient. By utilizing every part of the fugu, including skin and bones, guests can enjoy the diverse textures and natural umami of the fish while overlooking the Kanmon Straits.

Summer Limited Dinner Course Highlights
■ Small Appetizers
The course begins with an aperitivo on the terrace overlooking the Kanmon Straits at sunset. The five appetizers feature seasonal Yamaguchi seafood such as turban shell (sazae), blackthroat seaperch (nodoguro), and sea urchin, prepared with Italian techniques like tartare and caponata.

■ Fugu and Squid Tajarin
A pasta dish featuring seared seasonal squid and fugu. The use of 'Tajarin,' a thin, firm egg pasta from Piedmont, highlights the different textures of the squid and the plump fugu. The rich umami of 'fugu no ko' (cured fugu ovaries) adds depth, accented by the refreshing scent of lime.

■ Fugu Saltimbocca
Inspired by the Roman classic, this main dish pairs plump fugu with savory beef prosciutto. The dish is served with a rich sauce made from veal stock, white wine, and butter, accompanied by fried zucchini flowers, a seasonal delicacy.

■ Citrus and Lemon Torta
The course concludes with a dessert inspired by Sicilian lemon torta, incorporating Nagato Yuzukichi and summer oranges. The light meringue, refreshing lemon cream, and juicy orange pulp create a visually stunning and delicious finale.

Pairing Options
OTTO SETTE SHIMONOSEKI offers a pairing menu featuring wines and local Yamaguchi sake, enhancing the depth and complexity of the dishes.

Course Details
Period: June 17 – September 15, 2026
Price: 18,000 JPY for adults, 12,600 JPY for ages 7-11, 9,000 JPY for ages 4-6. Wine pairing: 8,800 JPY (all taxes and service charges included).
Reservations: Required via the official website.

Recognition by TIME Magazine
On March 12, 2026, Risonare Shimonoseki was selected for TIME magazine's 'The World’s Greatest Places of 2026' list in the 'Places to Stay' category. This is the first time a single Hoshino Resorts property has received this honor, recognized for its fugu-themed design, diverse activities, and appeal to both children and adults.