青海波　海の舎

[Amuse-bouche] Awaji whitebait brisket

Made with a generous amount of fresh whitebait from Awaji Island, the sweetness of the Awaji vegetable jam and the saltiness of the caviar are exquisitely intertwined.A light yet deep flavorful dish.

[Appetizer] Chilled Awaji cherry salmon, cherry shrimp flan, and herb garnish

Sakura trout from Awaji is gently marinated in fragrant yuzu and sweet mandarin juice to create a refreshing flavor.The sauce uses Awaji vegetables with a cherry blossom flavor.

[Soup] Awaji Ebisu Mochi Pork and Spring Cabbage Soup

Spring cabbage is slowly simmered to create a smooth, mild-tasting soup.The soup is enhanced with roasted Ebisu Mochi Pork, a brand of pork that Awaji Island is proud of.By slowly cooking it at a low temperature, we have been able to maximize the pork's natural sweetness while still achieving a fine, moist texture.

[Fish dish] Pan-fried Sakura-daikon with spring wild vegetable etoupée

Awaji Sakuradai is cooked until it is crispy and fragrant on the outside and moist on the inside, bringing out the delicious flavor.The elegant sweetness and delicate flavor unique to cherry sea bream will make you feel the arrival of spring.It is served with a spring dish of wild vegetable etouffee.The sauce is beurre blanc sauce.

Homemade bread

[Palate cleanser] Rape blossom coulis with lime foam

We have created a smooth coulis using rape blossoms, a symbol of spring, resulting in a dish with a subtle bitterness and gentle sweetness.It is topped with a fluffy layer of fresh lime foam, adding a light acidity and aroma.The refreshing taste of the citrus blends beautifully with the bittersweetness of the rape blossoms, leaving your mouth feeling refreshed.

[Meat dish] Grilled Awaji beef with Awaji vegetable confiture

Awaji beef prepared into a fragrant grilled dish.The meat is cooked to perfection to bring out its natural flavor and sweetness.It is accompanied by a jam made from seasonal Awaji Island vegetables that have been slowly simmered to bring out their sweetness and richness.Enjoy this gorgeous and deeply flavorful main dish with a carefully simmered red wine sauce.

[Dessert] Mont Blanc with cherry blossom bean paste and Awaji spring strawberry mousse

The special bean paste, infused with the flavor of cherry blossoms, is made into a smooth Mont Blanc cream, expressing a gentle sweetness and rich fragrance.It is accompanied by a mousse made with a generous amount of Awaji Island spring strawberries.It has a light texture that spreads the sweet and sour taste and freshness of strawberries, and is a perfect match for the cherry blossom Mont Blanc.

Coffee or Tea