Grand Prince Hotel Hiroshima (Motoujina-cho, Minami-ku, Hiroshima City, General Manager Haruo Hirase), a resort surrounded by sky and sea, hosts a one-night-only dinner event, "Hiroshima Fine Sake & Fine Food: A Pairing Dinner," on Saturday, October 3, 2026, in the Main Banquet Hall "Setouchi" on the hotel's second floor.
The concept is "Seto Inland Sea Gastronomy Woven by Executive Chef Masahiro Nishisaka." This marks the first dinner event from Nishisaka, who became the hotel's executive chef this past April, showcasing dishes that make the most of Seto Inland Sea and Hiroshima ingredients. On the drinks side, the hotel collaborates with Hayashi Shuzo, a sake brewery in Kurahashi-cho, Kure City, Hiroshima Prefecture, which won the top Trophy award in the Flavoured Sake category of the SAKE division at the International Wine Challenge (IWC), known as one of the world's largest wine competitions. Guests can enjoy pairings of the brewery's award-winning "Mitani Haru Umeshu 'Jun'" and other sakes from the Mitani Haru lineup alongside the courses.
On the night, Hayashi Shuzo's toji (master brewer) Eiji Hirata and Executive Chef Nishisaka are also scheduled to talk about sake and food, rounding out a one-night-only experience centered on the flavors of Hiroshima sake and cuisine.
Hiroshima Fine Sake & Fine Food Pairing Dinner: Overview
Date
Saturday, October 3, 2026
Time
7:00 PM onward (reception from 6:30 PM)
Venue
Main Banquet Hall "Setouchi," 2nd floor
Price
¥15,000 per person
Included
Full-course dinner plus pairing sake
*Reservations required in advance. *Guests may be seated with other parties. *All images are for illustrative purposes only. *The price includes the full-course menu, pairing drinks, service charge, and consumption tax. *For food allergies, the hotel's restaurants and banquet halls can accommodate only the 8 major allergens (shrimp, crab, walnut, wheat, buckwheat, egg, milk, and peanut); guests requiring allergen accommodations are asked to notify the hotel in advance. *Details are subject to change depending on circumstances.
Menu
Amuse-Bouche
Setouchi shrimp and vegetable cream, with a fragrant Megahira maitake mushroom sablé
Cold Appetizer
Hiroshima salmon marinated with Hiroshima lemon and Kamagari sea salt, with fish sauce "colatura" and sea urchin sauce, finished with green lemon from Doi Farm on Osakishimojima Island
Soup
Higashi-Hiroshima "Koi" free-range chicken and root vegetable soup baked in pastry
Fish Course
Roulade of Setouchi red tonguefish and Matsu Kinoko mushroom, with a sauce made using Mitani Haru junmai sake
Main Dish
Seto Mochibuta pork given a Chinese-inspired twist, alongside sous-vide Wagyu inner thigh with a hint of horseradish, served with three kinds of potato and an Old Nanatsuka-style roast
Dessert
Blancmange and ice cream made with Masahiko Kubo's low-temperature pasteurized milk from Sagotani Farm, served in a fruit soup style, accented with Mitani Haru umeshu jelly
Coffee
A blended coffee inspired by the Seto Inland Sea, a renowned citrus-growing region
*The ingredients and menu are subject to change depending on availability.
About Hayashi Shuzo and Executive Chef Masahiro Nishisaka
Hayashi Shuzo
A long-established sake brewery in Kurahashi-cho, Kure City, Hiroshima Prefecture, founded in 1806.
Its flagship brand, "Mitani Haru," takes its name from water that rises from three valleys, filtered through the granite-based soil of Kurahashi Island.
The brewery holds to the spirit of "hyakushi-senkai" (a hundred trials, a thousand refinements) and to handcraft, engaging carefully with every step, from washing the rice and cultivating the koji to pressing the sake.
Masahiro Nishisaka
Born in Akitakata City, Hiroshima Prefecture. After serving as executive chef at hotels in Hiroshima City, he joined Grand Prince Hotel Hiroshima in 2021.
He was involved in preparing the dishes served at the G7 Hiroshima Summit in May 2023, and became Executive Chef of Grand Prince Hotel Hiroshima in 2026.
Awards
- FHA2014 Singapore International Culinary Challenge, Japan National Team: silver medals in cold dishes and hot dishes
- 2017: Special Meritorious Award, FBO (Federation of Beverage/Food Professional Organizations), a certified NPO
- 2024: Academy Gold Medal, All Japan Chef's Association
