Our main dining room,
overlooking the strait.
Awaji Island ingredients, prepared with French technique and a Japanese sensibility.
Cuisine that lets
the ingredients shine.
The deep flavor of carefully grown vegetables. Fish made firm and rich by the fast tides. The bold character of Awaji Beef. Our first priority is to let each ingredient’s natural flavor come through, finished with French technique and a Japanese sensibility.
Our tableware comes from the hands of island artisans. The bounty of the land and its local craftsmanship meet on a single plate.
Three Meals Overlooking the Strait
The same table offers an entirely different view at breakfast, lunch, and dinner.
“Gyokou” Kaiseki-zen
Served in a dining room where the morning sun colors the strait, our Japanese kaiseki-style breakfast celebrates Awaji, Miketsukuni, the ancient imperial larder. Generous local ingredients with a touch of Western flavor make the start of your day a highlight of your trip.
View Breakfast Menu →A Course in the Midday Light
Seasonal island ingredients, enjoyed in the brightest hours of the day. A leisurely lunch as you watch ships pass through the strait. Non-staying guests are also welcome (for groups of 6 or more, reservations required at least 10 days in advance).
View Lunch Menu → Download the Group Lunch Guide (PDF) →Innovative Course
An evening course of innovative French-Japanese cuisine, composed from the day’s finest ingredients. From amuse-bouche to dessert, each plate brings a scene of the island to life. We are also happy to help you plan a special celebration.
View Dinner Menu →From One Evening’s Course
We choose the finest ingredients of each season
and compose each dish around them.
That is why no two visits bring the same plate. Enjoy Anaga’s cuisine,
found only on that day, in that season.
Amuse-Bouche
Amuse-boucheA Dish from One Evening
Awajishima CuisineOven-roasted Spanish mackerel
Awajishima CuisineEarl Grey Crème Brûlée
Crème brûléeWine pairings and bottles chosen by our sommelier to complement your course.
A wine pairing designed to harmonize with your meal,
and our sommelier’s “Bottle of the Month.”
Wine PairingWine Pairing
Our wine pairing begins with an aperitif.
Rather than focusing only on region or label, our sommelier considers how each wine suits each dish,
while also listening for small hints in conversation with you.
Every glass is chosen for that day’s cuisine, and for you.
ChampagneGersande Lefèvre Blanc de Noirs Grand Cru Extra Brut
N.V. Gersende Lefevre Grand Cru Extra Brut Blanc de Noirs
Made from grapes grown on old-vine plots in Verzenay, with an average vine age of 60 to 65 years. Rich aromas of yellow fruit and candied orange. True to its faintly pink hue, the palate is sharply defined and focused, with red fruit notes of cherry and berry and a hint of tannin.
With breadth, depth, complexity, and firm minerality, it is the ideal expression of a Blanc de Noirs. A wine with a gentle warmth that invites you to relax during the cooler months.
InformationHours & Information
| Breakfast | 07:00–10:00 (L.O. 09:30) |
| Lunch | 11:30–15:00 (L.O. 13:30 / reservations required) |
| Dinner | First seating 17:30 / Second seating 19:00 (two seatings) |
| Location | Main Building, 1F *Please check the hotel schedule for closing days |
| Reservations | Online (TableCheck) or by phone at 0799-39-1111 |
After dinner, simply return to your room.
When you stay with us, you can enjoy your wine without worrying about the trip home.