Dining

Breakfast is included in all bookings.
Breakfast at ‘seppa’ consists of kake udon and dodomese, a local specialty, both courtesy of Ichimonji Udon.
The udon is made from fukuhonoka, a type of wheat flour found almost uniquely in Okayama Prefecture, grown and stone-ground in-house by Ichimonji Udon. A whole-grain flour, the stone-milling process gives it its distinct but subtle flavour and aroma, pairing perfectly with the clear, clean, flavourful dashi broth.
Dodomose is the definition of ‘local cuisine’. Said to be the origin of bara-zushi, this hearty dish developed in what is now the Fukuoka area of Setouchi City and consists of rice steamed with thinly sliced root vegetables, dashi stock, and unrefined doboroku sake, giving it a slightly sour, refreshing flavour, reminiscent of sushi rice. This dish defines the rustic yet satisfying food culture of Osafune.
Developed for us by Bizen City-based chef and spice researcher Hinuma Noriko, we welcome you to try adding some of our original black sesame spice blend to the kake udon.

Please note: The udon and dodomese are provided frozen. Please heat and prepare them to your liking.

By reservation only, enjoy a taste of the region with a seasonal hotpot, combining fish, hand-selected for us by Sakanaya Kinoshita, with Ichimonji Udon’s own dashi broth and an abundant selection of local produce.
All the fish featured in our hotpots is prepared for us by chef Kinoshita Yūji, owner of Sakanaya Kinoshita, a specialty fishmonger based in Setouchi City’s Ushimado seafront neighbourhood. With a focus on the Seto Inland Sea, chef Yūji selects for us the best of the season from around Japan to provide you with fish that is at the peak of freshness and flavour. His fish also forming the base of Ichimonji Udon’s own dashi broth, every element is a reflection of the region’s food culture. Eating at ‘seppa’ provides guests with a true taste of the region’s food culture, the result of Setouchi’s abundance of natural blessings and expert local knowledge.

Please note: We use seasonal produce for our hotpot. The photo is of our spring menu, featuring kochi (flathead), and mackerel meat and roe.