Breakfast

Sanuki udon

It has a smooth texture and firmness. Enjoy it with a broth made from Ibuki dried sardines, a specialty of Ibuki Island in Kanonji-shi. Pour curry over it and it quickly becomes "Sanuki curry udon"!

Shoyu mame

This is a local dish from Sanuki, made by roasting broad beans and soaking them in a mixture of soy sauce and sugar. It is said that the origin of Shoyu mame is when, while roasting broad beans, they happened to fall into a pot of soy sauce that was nearby. A few days later, the person who noticed it and tried it found it delicious! This is how it all began. It's the taste of Sanuki home cooking.

Ebi-ten

Generally speaking, when you hear "Ebi-ten," you probably think of shrimp tempura, but at Kanonji, "Ebi-ten" refers to a type of fish cake with shrimp inside. It is also called "Aka-ten."

Sanuki bara sushi

Our Sanuki bara sushi is made by our hotel chef using a secret recipe passed down from his grandmother. It uses rice vinegar "Niosu" made by Tanoya Nakahashi Vinegar Co., Ltd. in Nio-cho, Mitoyo City, a local company.

Kinpira pickled radish

This is a local Sanuki dish made by desalting aged pickled daikon radish and frying it in oil.

Chicken tempura

It goes perfectly with Sanuki udon noodles and is a local dish loved by locals.

Shodoshima tsukudani

This is tsukudani cooked on Shodoshima using soy sauce produced on the island. We have two types of tsukudani available: shiso wakame tsukudani and chili oil wood ear mushroom tsukudani.

Cold olive-fed pork salad

Olive Pork is a brand of pork from Kagawa that is raised on olive feed. It has a rich red meat flavor and a light, sweet fat.

Lettuce teppai

Teppai is a dish of vegetables and other ingredients tossed in a vinegared miso sauce made from Sanuki white miso. Teppai, made with lettuce and "chikka" (a local dialect), is a taste of home cooking in Seisan region. Give it a try.