Awaji Island was once known as Miketsukuni, the ancient imperial larder. We source the best ingredients of the day from the island’s producers and fishing ports.
Seafood tossed by the tides of the Naruto Strait. Vegetables grown in Awaji Island’s rich soil. Each one carries the character of the land and the care of those who produce it.
What matters to us is knowing who grew each ingredient, where, and how. Trusted producers bring us the best of each season, and we judge each ingredient’s character as we turn it into a dish.
Flavors unique to this land cannot be created by culinary skill alone. Knowing where an ingredient was raised is an essential part of cooking.
That is why Anaga’s menu changes with the seasons. Even if you visit in the same season, the ingredients and dishes you encounter will differ a little each time. Awaji Island on that day, in that season, on a single plate. That is our approach to food.
Awaji Island, once known as Miketsukuni, is a treasure trove of seafood and produce. Vegetables, fish, meat and rice: we look on the island first. Seasonal ingredients from our producers go into our cooking while they are fresh, so each plate reflects the richness of Awaji Island just as it is.
We visit farm stands across Awaji Island and buy from producers we trust. We judge the season and quality, order what we need in advance and buy directly. Treating each ingredient with care leads to dishes that bring out the very best of it.
We rearrange the menu around the ingredients: cherry sea bream in spring, hamo (daggertooth pike conger) in summer, autumn sea bream in fall, and three-year-aged tiger pufferfish in winter. The seasons are our best recipe.
From breakfast to the evening course: the main ingredients on our menu and the people who produce them.
Eggs from hens raised free-range have yolks with real richness. In the “Gyokou” Kaiseki-zen, these eggs are at the heart of the morning meal.
Kinuhikari rice grown in the island’s water and soil. Cooked to a glossy finish, it is both the foundation and the star of a Japanese breakfast.
Roasted fillet, and sirloin with black garlic sauce. The island’s own brand of beef forms the high point of our evening course.
Naruto sea bream, hamo, ashiaka shrimp and three-year-aged tiger pufferfish. Fish raised in fast tidal currents have firm flesh and rich flavor.
The star of our signature dish, Abalone-stuffed onion baked in a salt crust. Roasting brings out its sweetness: the island’s best-known ingredient.
Not just the ingredients, but the tableware too comes from the island. A dish is complete only when handcrafted pieces are part of the scene.
| Ingredient | Spring 3–5 | Summer 6–8 | Autumn 9–10 | Winter 11–2 | Featured in |
|---|---|---|---|---|---|
| Cherry sea bream / Naruto sea bream | ● | Spring Japanese-French Fusion Course / year-round | |||
| Hamo (daggertooth pike conger) | ● | ● | Summer Japanese-French Fusion Course | ||
| Autumn sea bream / ashiaka shrimp | ● | Autumn Harvest Course | |||
| Awaji Island three-year-aged tiger pufferfish | ● | Winter Japanese-French Fusion Course | |||
| Awaji Island onion | ● | ● | Dressing / year-round | ||
| Awaji Beef | ● | ● | ● | ● | Roast / sirloin |
| Abalone | ● | ● | ● | Steak / risotto |
* Seasons may shift depending on catches and harvests. The menu changes with each day’s ingredients.
Awajishima Shunsai-bin (online shop) delivers direct from the source. Bring seasonal flavors such as a hamo hot pot set to your table at home, and relive the memories of your trip.
Online Shop →From the producer to our kitchen by the shortest route. We look forward to your reservation.
Check Availability & Reservations
Reservations by phone 0799-39-1111 (8:00–22:00)* The booking pages are displayed in Japanese.