Hiroshima’s Spectacular Nature Captured in a Single Dish

　The main ingredient of this special dish is called “Hiroshima Salmon,” which is farmed entirely within Hiroshima Prefecture, from egg collection to processing, and is characterized by its light taste without excess fat as well as its perfectly firm texture. To bring out the best of its deliciousness, the salmon is marinated for three days, then covered with Hiroshima lemon, dill, coriander, estragon, and Gion parsley to infuse it with a delightful scent and flavor for five hours. The salmon is then cooked slowly at a low temperature for 1.5 hours to give it a delicate texture that simply melts in your mouth.

　Each gourmet ingredient that complements the salmon is carefully selected from all over Hiroshima. “Gion parsley,” one of Hiroshima’s specialties, is renowned for its soft texture, high fragrance, and exquisite flavor that can even be enjoyed as a smoothie. Utilizing the full potential of this flavor, Chef Haruta transformed it into pistou, a traditional sauce originating from the southern region of France. “Hiroshima lemon” is another specialty of Hiroshima. The puree created by charring the entire lemon, including the peel, showcases its bitter and acidic flavors. “Hiroshima oysters” are smoked and pureed with “Shinjo miso,” which has been loved by locals for 100 years. These three flavors are combined with salmon to create a multi-layered, rich taste.

　Hiroshima is Japan’s largest producer of scallions. The sauce that complements the salmon is made using Hiroshima’s dairy products and scallions, which add an accent to the sauce’s milky flavor.

　The salmon is adorned with an assortment of microleaf, so lovely that one might hesitate to cut into them, Hiroshima’s green papayas, and other stunning garnishes that are an essential component of this dish. The microleaf are produced at a farm in northern Hiroshima called “Yamano-mannakada” and are grown in soil, while they are usually grown hydroponically. Their microleaf, which receive plenty of nourishment from the soil, have a strong and wild flavor and aroma. They captivate not just the eyes but also the taste buds.

　This exquisite creation offers a symphony of flavors, seamlessly blending sweetness, sourness, bitterness, and spiciness into a single, harmonious dish. Please indulge in the delectable flavors of the “Terroir of Hiroshima,” a dish that beautifully captures the essence of Hiroshima’s bountiful sea, mountains, and land.

　The dish「Saumon “HIROSHIMA” basse tempērature confit, Terroir “HIROSHIMA”」

 is available in the dinner course “Luxe” (from ¥20,367).