Dionysus LLC, a company that produces new dining experiences using local ingredients through chefs and hotel producers who continue to create the latest in food, is pleased to announce that as its first project, it has fully revamped the cuisine at Setouchi Retreat Aonagi (794-1 Yanagidani-cho, Matsuyama City, Ehime Prefecture), a small luxury hotel with seven all-suite rooms designed by Tadao Ando.
By combining “tradition, local, and creativity”, Dionysus LLC aims to provide guests with memorable dining experiences while discovering cuisine that is deeply rooted in the local area of their travels. Setouchi Retreat Aonagi, a pioneering embodiment of the Dionysus concept, is a one-of-a-kind resort hotel where guests can experience the changing seasons of nature, the blessings of sky and light, and the majestic Seto Inland Sea in a minimalist design.
One of the highlights of such a stay will be the culinary experience packed with seasonal delicacies from the Setouchi's bounty of seafood and mountains. We offer creatively presented dishes that pay tribute to the traditional Japanese culinary culture handed down through the region. Surrender yourself to the blue sky and sea and experience the tranquility of the calm sea in our "MINIMAL LUXURY" dining experience.
Introducing part of our menu featuring seafood and mountain bounty packed with the flavors of Ehime's four seasons
The evening meal is a course meal centered around Japanese cuisine, incorporating Western elements and eaten with chopsticks, expressing the changing seasons of Ehime's bountiful seas and fertile soil. We would like to introduce part of our autumn and winter menu.
White Tilefish with Turnip
The flavorful white tilefish is crispy with the skin layered on top of the texture and aroma of fried spring onions. The sauce is made from Ehime-grown turnips cooked in dashi broth and is garnished with the aroma of ginkgo nuts and Japanese pepper berries.
Grilled and Simmered Fugu
Lightly grilled fugu sashimi from Ehime Prefecture to bring out its flavor is sprinkled with condiments and served with homemade ponzu jelly made from hand-squeezed orange vinegar.
Hamo Matsutake
Hamo from Nagahama, Ehime Prefecture is lightly grilled and layered with grilled matsutake mushrooms and matsutake puree to bring out the rich aroma of matsutake mushrooms. Served with hamo broth that locks in the flavor. The dish is made from traditional Tobe ware from Tobe Town, Iyo District, Ehime Prefecture.
Spanish Spanish Mackerel, Lemon, Mandarin Orange
Spanish mackerel from Yawatahama, Ehime Prefecture, is marinated in a marinade that infuses the refreshing aroma of lemons and lemon leaves, and then cooked over low heat. The refreshing sensation of finger lime adds a nice accent. This is a masterpiece that combines the bounty of Ehime Prefecture's land and sea, with the umami of the Spanish mackerel enveloped in a mellow, fragrant citrus sauce.
Head Chef Takadaira Kou
Born in 1968. After working as the head chef of Japanese cuisine at Katsuyamakan, a long-established restaurant in Sendai, and at Shozan Tokyo in Paris, he has served as head chef in Nishi-Azabu, Roppongi, Mitaka and other locations since 2001.
Head Chef Tsukihara Mitsutaka
Born in 1992. Inspired by the way his father, a chef, cooked, he aspired to become a chef from a young age. After graduating from Ehime College of Culinary and Confectionery, he honed his skills at Ehime's long-established inn, Dogo Onsen Funaya, and Tokyo's Ginza Koju. After two and a half years as a Japanese cuisine instructor at Ehime College of Culinary and Confectionery, he was appointed head chef of Aonagi.
*Ingredients and menus are subject to change depending on the season and availability.
About Dionysos LLC
One of the main purposes of travel is to savor the local food. Dionysos was established with the aim of rediscovering the appeal of travel destinations and revitalizing local areas by providing as many people as possible with "food and experiences that stimulate intellectual curiosity."
Both companies, which share a common goal of maximizing the value of the experience in the separate fields of "accommodation" and "food," bring together their accumulated know-how and resources. In order to realize high added value in food and beverages and stable business operations in hotels of the future, we will build and provide a one-stop service from planning and developing meals that make use of ingredients and materials from local producers to creating a service scene for customers. Not only will we revitalize existing accommodation facilities from the food side, but we will also contribute to regional revitalization by building a local food ecosystem.
Company name: Dionysos Limited Liability Company
Head office address: 11-8 Koamicho, Nihonbashi, Chuo-ku, Tokyo
Representative partners: Onkochishin Co., Ltd., Eat Creator Co., Ltd.
Investments: Onkochishin Co., Ltd., Eat Creator Co., Ltd.
Website: https://dionysos.jp/
About Setouchi Retreat Aonagi
Address: 794-1 Yanagidani-cho, Matsuyama City, Ehime Prefecture 790-2641
Email: yoyaku@setouchi-aonagi.jp
Reservation hours: 10:00 - 19:00
Website: https://www.setouchi-aonagi.com/
■Contact for inquiries regarding this matter
Dionysos Limited Liability Company
e-mail : info@dionysos.jp
Click here for company press release details
By combining “tradition, local, and creativity”, Dionysus LLC aims to provide guests with memorable dining experiences while discovering cuisine that is deeply rooted in the local area of their travels. Setouchi Retreat Aonagi, a pioneering embodiment of the Dionysus concept, is a one-of-a-kind resort hotel where guests can experience the changing seasons of nature, the blessings of sky and light, and the majestic Seto Inland Sea in a minimalist design.
One of the highlights of such a stay will be the culinary experience packed with seasonal delicacies from the Setouchi's bounty of seafood and mountains. We offer creatively presented dishes that pay tribute to the traditional Japanese culinary culture handed down through the region. Surrender yourself to the blue sky and sea and experience the tranquility of the calm sea in our "MINIMAL LUXURY" dining experience.
Introducing part of our menu featuring seafood and mountain bounty packed with the flavors of Ehime's four seasons
The evening meal is a course meal centered around Japanese cuisine, incorporating Western elements and eaten with chopsticks, expressing the changing seasons of Ehime's bountiful seas and fertile soil. We would like to introduce part of our autumn and winter menu.
White Tilefish with Turnip
The flavorful white tilefish is crispy with the skin layered on top of the texture and aroma of fried spring onions. The sauce is made from Ehime-grown turnips cooked in dashi broth and is garnished with the aroma of ginkgo nuts and Japanese pepper berries.
Grilled and Simmered Fugu
Lightly grilled fugu sashimi from Ehime Prefecture to bring out its flavor is sprinkled with condiments and served with homemade ponzu jelly made from hand-squeezed orange vinegar.
Hamo Matsutake
Hamo from Nagahama, Ehime Prefecture is lightly grilled and layered with grilled matsutake mushrooms and matsutake puree to bring out the rich aroma of matsutake mushrooms. Served with hamo broth that locks in the flavor. The dish is made from traditional Tobe ware from Tobe Town, Iyo District, Ehime Prefecture.
Spanish Spanish Mackerel, Lemon, Mandarin Orange
Spanish mackerel from Yawatahama, Ehime Prefecture, is marinated in a marinade that infuses the refreshing aroma of lemons and lemon leaves, and then cooked over low heat. The refreshing sensation of finger lime adds a nice accent. This is a masterpiece that combines the bounty of Ehime Prefecture's land and sea, with the umami of the Spanish mackerel enveloped in a mellow, fragrant citrus sauce.
Head Chef Takadaira Kou
Born in 1968. After working as the head chef of Japanese cuisine at Katsuyamakan, a long-established restaurant in Sendai, and at Shozan Tokyo in Paris, he has served as head chef in Nishi-Azabu, Roppongi, Mitaka and other locations since 2001.
Head Chef Tsukihara Mitsutaka
Born in 1992. Inspired by the way his father, a chef, cooked, he aspired to become a chef from a young age. After graduating from Ehime College of Culinary and Confectionery, he honed his skills at Ehime's long-established inn, Dogo Onsen Funaya, and Tokyo's Ginza Koju. After two and a half years as a Japanese cuisine instructor at Ehime College of Culinary and Confectionery, he was appointed head chef of Aonagi.
*Ingredients and menus are subject to change depending on the season and availability.
About Dionysos LLC
One of the main purposes of travel is to savor the local food. Dionysos was established with the aim of rediscovering the appeal of travel destinations and revitalizing local areas by providing as many people as possible with "food and experiences that stimulate intellectual curiosity."
Both companies, which share a common goal of maximizing the value of the experience in the separate fields of "accommodation" and "food," bring together their accumulated know-how and resources. In order to realize high added value in food and beverages and stable business operations in hotels of the future, we will build and provide a one-stop service from planning and developing meals that make use of ingredients and materials from local producers to creating a service scene for customers. Not only will we revitalize existing accommodation facilities from the food side, but we will also contribute to regional revitalization by building a local food ecosystem.
Company name: Dionysos Limited Liability Company
Head office address: 11-8 Koamicho, Nihonbashi, Chuo-ku, Tokyo
Representative partners: Onkochishin Co., Ltd., Eat Creator Co., Ltd.
Investments: Onkochishin Co., Ltd., Eat Creator Co., Ltd.
Website: https://dionysos.jp/
About Setouchi Retreat Aonagi
Address: 794-1 Yanagidani-cho, Matsuyama City, Ehime Prefecture 790-2641
Email: yoyaku@setouchi-aonagi.jp
Reservation hours: 10:00 - 19:00
Website: https://www.setouchi-aonagi.com/
■Contact for inquiries regarding this matter
Dionysos Limited Liability Company
e-mail : info@dionysos.jp
Click here for company press release details
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