青海波　海の舎

[Amuse-bouche]: Various mushrooms wrapped in pie, baked with prosciutto and fig jam

Autumnal mushrooms are wrapped in truffle-flavored pie and baked.Enjoy it with sweet fig jam and Italian prosciutto.

[Appetizer]: Awaji leg red shrimp with herbs, taro and burdock salad

This dish features Awaji leg-red shrimp decorated with a variety of herbs and flowers.Enjoy the texture of taro and burdock with the flavor of Awaji lemon.

[Soup]: Sweet potato potage soup

This potage soup is made with Awaji onions and fluffy Naruto Kintoki potatoes.

[Fish dish]: Breaded Awaji seasonal fish and conger eel with Awaji tomato sauce

This dish is made with fresh seasonal fish delivered that day and Awaji conger eel, grilled until fragrant with herbs and breadcrumbs.Enjoy it with tomato sauce made with the delicious flavor of gourmet tomatoes from Awaji and seafood stock.

[Palate cleanser]: Kyoho grape granita

A palate cleanser granita made with Kyoho grapes that have a well-balanced sweetness and acidity.

[Meat dish]: Beef fillet steak, lotus root and lily root croquettes, black pepper sauce

Awaji beef fillet steak is served with lotus root, lily root simmered in Awaji chicken broth and potato croquettes.Enjoy with black pepper sauce.

[Dessert]: Mont Blanc and chestnut ice cream

A plate of Mont Blanc and ice cream made with seasonal chestnuts.Enjoy the aroma of white chocolate.

[After-meal drinks] Coffee/tea