On the day off in December, we held a winter cooking workshop. At Naoshima Ryokan ROKA, we change our menu each season to reflect the ingredients of the Seto Inland Sea that are in season. The ingredients from the sea and the mountains, the seasonings that enhance their flavor, and the cooking methods used to prepare them. As the environment surrounding the ingredients changes, they also change little by little. Our staff members have deepened their culinary knowledge by checking each dish with their own eyes and taste buds.
Manager Ichikawa, who also serves as a chef, shared with the audience the precautions to be taken when serving the food to customers, as well as suggestions on how to make the food even more delicious.
Each staff member also writes down what they learn and notice in the distributed cooking materials and creates his or her own manual.
The moment when our customers say “delicious” is an irreplaceable moment for us. We will continue to strive to provide the best possible hospitality to our guests.