Ryokan Onomichi Nishiyama (operated by Setouchi Ryokan Co., Ltd.), located in Onomichi City, Hiroshima Prefecture, where sea breezes and history intersect, will fully renew its culinary concept starting in July 2026 and launch "Onomichi Gastronomy." We will revive the spirit of "Saen," a place of social gathering where literary figures and wealthy merchants once interacted through tea ceremonies, and offer an "experience to savor the unique memories of the land" that goes beyond mere accommodation. Constructing a Narrative with European Techniques At Onomichi Nishiyama, we have moved beyond the traditional French cuisine we have offered until now to construct a new "local gastronomy" using free-thinking and European culinary techniques. We have reconstructed the context of "history, trade, preservation, and fermentation" that the port town of Onomichi has experienced into dishes, pursuing not just the arrangement of high-quality ingredients, but the inevitability of "having a reason to eat here," creating a one-of-a-kind narrative. "Three Terroirs" Dissecting Onomichi's DNA At the foundation of our cuisine lie three elements that shape Onomichi's unique character. 1. Marine Terroir: Local fish nurtured by the fast-flowing currents of the Seto Inland Sea. From star seafood like scorpionfish and red sea bream to accent ingredients like sardine and octopus, we condense the richness of this archipelago into a single dish. 2. Agricultural Terroir: Lemons and hassaku oranges ripened by the sun on the slopes of the islands. Their sharp acidity and fragrance accentuate the contours of our sauces, creating a deep lingering taste. 3. Historical and Cultural Terroir: The wisdom of "preservation and brewing" passed down by our predecessors, such as "Onomichi Miso" founded in 1582, and the kelp and dried fish brought by the Kitamaebune trading ships, imbue our dishes with layered umami. Six detached houses with 8 rooms offering privacy, and 3 rooms in the main building embodying