Dinner courses made
with seasonal ingredients.

Japanese spiny lobster, wild abalone, and Awaji Beef fillet.
Carefully selected ingredients, prepared with classical French technique.
We study each ingredient, judge the cooking with precision, and draw out its character on the plate.
French cuisine rooted in tradition, as interpreted by Anaga today.

• Amuse-Bouche
• Gargouillou of the sea with Setouchi seafood
• Civet of Japanese spiny lobster
• Wild abalone specialty
• Rôti of Awaji Beef fillet
• Kiwi and elderflower
• Tiramisu with Awaji Island blueberries
• Petits fours

Generous use of the island’s finest ingredients, including Awaji Beef and seasonal “Uzu no Sachi” seafood from the Naruto whirlpools.
A full course that captures the flavors of Awaji Island, turning the bounty of each season into beautiful dishes.

• Marinated autumn sea bream and eggplant
• Seared yellowtail with yuzu vinaigrette
• Oven-roasted Spanish mackerel with beet and carrot condiment
• Abalone specialty
• Awaji Beef sirloin with truffle sauce
• Kiwi and elderflower
• Tiramisu with Awaji Island blueberries
• Petits fours

Starring spring sea bream and Awaji Island cherry salmon, the “Uzu no Sachi” of the Naruto Strait,
this seasonal course brings Japanese delicacy and Western composition into harmony.

• Starter: Paupiette of spring sea bream and rapeseed blossoms
• Sashimi: House-smoked Awaji Island cherry salmon and spring sea bream carpaccio
• Grilled: Oven-roasted spring sea bream with spring shellfish nage
• Fried: Saikyo miso-marinated cherry salmon wrapped in shiso
• Rice: Rice porridge with abalone, nameko mushrooms, and wakame
• Meat: Roast Awaji Wagyu and bamboo shoots with pickled beet and wasabi
• Sweet: Anmitsu

Starring hamo (daggertooth pike conger), the signature seasonal flavor of Awaji Island from early to high summer,
each dish layers Japanese delicacy with Western expression for a cool yet deep experience.

• Starter: Abalone and sea jelly with chilled eggplant purée soup
• Sashimi: Thinly sliced hamo
• Fried: Fried hamo with lemon eggplant
• Warm dish: Seared hamo with couscous
• Rice porridge: Hamo and molokhia rice porridge
• Meat: Roast Awaji Wagyu with wasabi
• Sweet: Melon soup and vanilla panna cotta

Starring the finest seasonal ingredients, including autumn sea bream, ashiaka shrimp, and golden hamo,
an autumn story that brings the harvest of sea and land to the plate.

• Starter: Awaji Wagyu and junsai water shield with herbs
• Sashimi: Autumn sea bream and ashiaka shrimp
• Fish: Hamo and matsutake dobin-mushi (clear soup in a teapot)
• Fried: Fried stonefish
• Rice porridge: Bigfin reef squid ink porridge
• Abalone: Wild abalone steak with mushrooms
• Sweet: Japanese confections

Awaji Island three-year-aged tiger pufferfish, raised in the island’s natural waters.
Its delicate, deep umami is paired with the structured beauty of French cuisine, telling the story of a winter landscape.

• Starter: Chawanmushi (savory egg custard)
• Sashimi: Thinly sliced fugu and blanched skin
• Fried: Fried fugu collar
• Fish: Simmered fugu head
• Grilled: Rare fugu meunière
• Rice porridge: Fugu broth risotto
• Sweet: Japanese confections

A good-value set that lets little ones enjoy a bit of everything.

• Corn potage soup
• Fluffy omurice with homemade tomato sauce
• Braised hamburger steak and fried shrimp combo with warm vegetables and French fries
• Vanilla and chocolate ice cream
• Juice

• Corn potage soup with popcorn ¥700
• Fluffy omurice with homemade tomato sauce ¥1,400
• Chewy spaghetti with Awaji Beef Bolognese ¥2,200
• Fried ashiaka shrimp (with rice or bread) ¥2,700
• Tender braised hamburger steak (with rice or bread) ¥2,000