Dinner was excellent at Erretegia, a Spanish-influenced (Basque to be specific) restaurant within Bella Vista Spa & Marina Onomichi (ベラビスタ スパ＆マリーナ 尾道), a boutique luxury resort in Onomichi, Hiroshima Prefecture. There is also a Sushi and Kaiseki restaurant at the resort, which gives guests quite a few options – very good for people intending to stay multiple nights at the property. All of the dishes were explained in Japanese (and so was the menu), but I’ve done my best to describe each serving in both languages. They are:
COURSE 1:
* Yamaguchi-ken Shimonoseki san Kawahagi Soup (山口県下関産皮剥スープ – Thread-sail Filefish broth soup)
– Fukuyama san Ichiban Nori (福山産一番海苔 – First-harvested Nori Seaweed from Fukuyama)
BREAD:
* Sourdough Baguette (サワードウ バゲット)
COURSE 2:
* Shimonoseki san Kawahagi Salad Jitate, Caviar Lime (下関産皮剥サラダ仕立て, キャビアライム – Salad with Thread-sail Filefish from Shimonoseki, Yamaguchi Prefecture, with Caviar Lime)
* Kawahagi Fritto to Nama Ham (皮剥フリットと生ハム – Deep-fried Thread-sail Filefish with Dry-cured Ham)
COURSE 3:
* Kokabu Makibi Sumiyaki (小蕪焚き火炭焼 – Wood fire-grilled Small Japanese Turnip)
– Ehime Ken san Mahata to Shiro Wine Vinegar Ankake (愛媛県産マハタと白ワインビネガー餡掛け – Ankake sauce made from Seven-band Grouper from Ehime Prefecture and White Wine Vinegar)
– Hiroshima Miyoshi Yuzu (広島県三次市柚子 – Yuzu Citrus from Miyoshi in Hiroshima Prefecture)
COURSE 4:
* Setouchi Managatsuo (瀬戸内マナガツオ焚き火炭焼 – Wood fire-grilled Japanese Butter Fish / Harvest Fish from the Seto Inland Sea)
– Shironegi to Fuchu Shiromiso no Sauce (白葱と府中白味噌ソース – Sauce made from White Japanese Scallions and White Miso soybean paste from Fuchu in Hiroshima Prefecture)
COURSE 5:
* Sagotani Gyunyu Gelato (砂谷牛乳 – Milk from Sagotani Farm in Hiroshima Gelato)
– Arai Olive Ichiban Shibori (アライオリーブ – New Olives from Arai Olive Farm in Shodoshima, Kagawa Prefecture)
COURSE 6:
* Iwamoto Gyu Makiyaki (岩本牛 薪焼 – Wood fire-grilled medium rare Iwamoto Beef Filet Steak)
– Onomichi no Seiyo Wasabi (尾道の西洋山葵 – Horseradish from Onomichi)
– Nama Kosho Shiozuke (生コショウ塩漬け – Salted Raw Peppercorns)
– Ehime Ken Yugejima Mojio (愛媛県産弓削島藻塩 – Algae Salt from Yugejima in Ehime Prefecture)
COURSE 7:
* Erretegia Paella (エレテギア パエリア)
– Ehime Ken Kihoku-cho Kiji o tsukatta soup de takikomi (愛媛県鬼北町雉を使ったスープで炊き込み – Rice is seasoned with soup using the broth from a Pheasant from Kihoku-cho in Ehime Prefecture))
– Okayama shiawase mochi mugi no munoyaku okome (岡山県の幸せもち麦の無農薬米 – “Shiawase Mochi Mugi” Organic Glutonous Barley Rice from Okayama Prefecture)
– Jinseki Kogen Jinenjo (神石高原自然薯 – Grated Japanese Mountain Yam from Jinseki Kogen in Hiroshima Prefecture)
– Kuro Ninniku no Jikasei Aoili Sauce (黒大蒜の自家製アイオリソース – Homemade Black Garlic Aioli sauce)
COURSE 8:
* Beets Gelato, Aka Wine Vinegar (ビーツジェラート、アカワインビネガー – Beet Gelato with Red Wine Vinegar)
* Beets Merengue (ビーツメレンゲ)
* Chocolate Crumble, Ehime Ken Yugejima san Mojio, Black Pepper (チョコレートクランブル, 愛媛県産弓削島藻塩 – Chocolate Crumble, Algae Salt from Yugejima in Ehime Prefecture)
* Almond Praline (アーモンドプラリネ)
COURSE 9:
* Onomichi Imagawa Gyokoen Chaho Earl Gray Tea Cookie (今川玉香園茶舗アールグレイクッキー – Cookie made using Earl Gray Tea from Imagawa Gyokoen Tea Shop in Onomichi)
* Rosemary Chocolate Tart (ローズマリーチョコレートタルト)
* Almond Amaretti (アーモンドアマレッティ)