RESRAURANT

Cadeau de la Mer
【dinner-menu】

Named for its ‘Gifts from the Sea’
this French restaurant presents the finest of locally-sourced ingredients from Awaji Island under a superb vista of sky and sea.
Groups and families welcome.

dinner time 17:30~20:30(L.O.)
ANAGA Classic ※Reservation up to the day before
Chef’s specialty to discover the new taste of Awaji Island

◇ANAGA Classic

・Cutlass fish and cucumber stuffed in Sudachi,
 Venison and pork seekh kebab
 Cold squid ink tagliatini
・Seafood salad Gargouillou style
・In honor of La Rochelle, Ise-ebi lobster civet
・Onion farci stuffed with abalone,
 mushrooms and parsley sauce
・Roasted Awaji beef filet and truffle sauce
 Served with sautéed autumn seasonal vegetables
・Japanese pear roasted for 3 hours and vanilla ice cream
・Persimmon marinated in lime juice
 and mint and island milk panna cotta
・Assorted tiny sweets
 23,000 JPY


Dégustation
We use seasonal ingredients and offer them in the chef’s recommended cooking methods and styles.
◇Dégustation

・Cutlass fish and cucumber stuffed in Sudachi,
 Venison and pork seekh kebab
 Cold squid ink tagliatini
・Red sea bream ham on top of a derivate eggplant,
 flavored with garlic chives
・Fire-grilled pomfret,
 a harmony of sourness, spices, and herbs
・Onion farci stuffed with abalone,
 mushrooms and parsley sauce
・Roasted Awaji beef sirloin and truffle sauce
 Served with sautéed autumn seasonal vegetables
・Japanese pear roasted for 3 hours
 and vanilla ice cream
・Persimmon marinated in lime juice
 and mint and island milk panna cotta
・Assorted tiny sweets
 18,000 JPY


Gourmand
Anaga-style blessings of Awaji Island that value materials, It is a course that you can enjoy luxuriously.
◇Gourmand

・Cutlass fish and cucumber stuffed in Sudachi,
 Venison and pork seekh kebab
 Cold squid ink tagliatini
・Red sea bream ham on top of a derivate eggplant,
 flavored with garlic chives
・Fire-grilled pomfret,
 a harmony of sourness, spices, and herbs
・Onion farci stuffed with abalone,
 mushrooms and parsley sauce
・Roasted Awaji wagyu and truffle sauce
 Served with sautéed autumn seasonal vegetables
・Japanese pear roasted for 3 hours
 and vanilla ice cream
・Persimmon marinated in lime juice
 and mint and island milk panna cotta
 15,000 JPY


※ALL PRICES INCLUDE SERVICE CHARGE AND CONSUMPTION TAX.
※IF YOU HAVE ANY FOOD ALLERGIES OR INTOLERANCES, PLEASE DO NOT HESITATE TO CONTACT THE RESTAURANT SERVICE STAFFS.
※THE RICE USED IN THIS RESTAURANT IS ALL FROM JAPAN