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Awaji Mitsuki
淡路美月
¥22,500
¥22,500
Japanese
656-2401 Iwaya, 2942-39 2F, Awaji, Hyogo(5.9km from 霞ヶ丘)View map
By Hisato Nakahigashi of Miyamasou
The age-old food culture of Awaji Island. We re-examine its abundant offerings and present a new style of “seaweed-based cuisine” refined with a modern touch.
Featured menu
light moon
◆ Menu ◆
First serving: Sun-dried white fig, pomegranate kanten jelly, thinly sliced Iberico pork, pumpkin seed milk, maca powder, pink pepper
Second serving: Iwaya horse mackerel sashimi, myoga ginger, green shiso, fresh ginger, sesame oil
Third serving:
Skewers: Egg yolk marinated in miso, steamed abalone marinated in miso, young sansho leaves
Small bowl: Kyoto Manju eggplant marinated in nanban-style sauce
Deep-fried red shrimp rolled in sushi rice
New-season taro, Mitarashi kudzu sauce
Igisu tofu, yuzu miso, grated yuzu zest
Sweet cape gooseberry
Simmered dish: Awaji sea bream, Naruto wakame kudzu tofu, young sansho leaves
Steamed dish: Akou grouper steamed with sea water, reduced sauce, whole grain mustard
Grilled dish: Awaji pork fillet confit, myoga ginger, grilled with a sansho berry sauce
Simmered dish: Manganji peppers, ki-kosho, pufferfish, gently braised in oil
Final course: Barley rice, Awaji Sakura Masu with leaf wasabi namerou, kombu, Kyoto Hanase shibazuke pickles
Dessert: Naruto Kintoki sweet potato, Awaji lemon jelly, pear and persimmon marinated in local honey, pineapple foam, calendula
Tea Sweets: Mugwort warabi mochi, brown sugar syrup, mint aroma
First serving: Sun-dried white fig, pomegranate kanten jelly, thinly sliced Iberico pork, pumpkin seed milk, maca powder, pink pepper
Second serving: Iwaya horse mackerel sashimi, myoga ginger, green shiso, fresh ginger, sesame oil
Third serving:
Skewers: Egg yolk marinated in miso, steamed abalone marinated in miso, young sansho leaves
Small bowl: Kyoto Manju eggplant marinated in nanban-style sauce
Deep-fried red shrimp rolled in sushi rice
New-season taro, Mitarashi kudzu sauce
Igisu tofu, yuzu miso, grated yuzu zest
Sweet cape gooseberry
Simmered dish: Awaji sea bream, Naruto wakame kudzu tofu, young sansho leaves
Steamed dish: Akou grouper steamed with sea water, reduced sauce, whole grain mustard
Grilled dish: Awaji pork fillet confit, myoga ginger, grilled with a sansho berry sauce
Simmered dish: Manganji peppers, ki-kosho, pufferfish, gently braised in oil
Final course: Barley rice, Awaji Sakura Masu with leaf wasabi namerou, kombu, Kyoto Hanase shibazuke pickles
Dessert: Naruto Kintoki sweet potato, Awaji lemon jelly, pear and persimmon marinated in local honey, pineapple foam, calendula
Tea Sweets: Mugwort warabi mochi, brown sugar syrup, mint aroma
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Kaigetsu
◆ Menu ◆
First serving:
Sun-dried White Fig, Pomegranate Kanten Jelly, Thinly Sliced Iberico Pork, Pumpkin Seed Milk, Maca Powder, Pink Pepper
Appetizer:
Iwaya Horse Mackerel Sashimi, Myoga Ginger, Green Shiso, Fresh Ginger, Sesame Oil
Eight-course platter:
Skewer: Egg Yolk Marinated in Miso, Steamed Abalone Marinated in Miso, Sansho Leaves
Small bowl: Kyoto Manju Eggplant Nanban-style Pickle
Deep-fried Red-leg Shrimp Maki Sushi
New-season Taro, Mitarashi Kudzu Sauce
Igisu Tofu, Yuzu Miso, Grated Yuzu Zest
Sweet Cape Gooseberry
Simmered dish:
Awaji Sea Bream, Naruto Wakame Kudzu Tofu, Sansho Leaves
Steamed dish:
Akou Grouper Steamed in Sea Water, Reduced Sauce, Whole Grain Mustard
Grilled dish:
Awaji Pork Fillet Confit, Myoga Ginger, Grilled with Sansho Berry Sauce
Simmered dish:
Manganji Pepper, Ki-Kosho, Pufferfish, Oil-Braised
Final course:
Barley Rice, Awaji Sakura Masu and Leaf Wasabi Namerou, Kombu, Kyoto Hanase Shibazuke Pickles
Fruit dessert:
Naruto Kintoki Sweet Potato, Awaji Lemon Jelly, Pear and Persimmon Marinated in Local Honey, Pineapple Foam, Calendula
Sweet:
Mugwort Warabi Mochi, Sweet Red Bean Paste, Black Soybean and Wheat Flour Topping
First serving:
Sun-dried White Fig, Pomegranate Kanten Jelly, Thinly Sliced Iberico Pork, Pumpkin Seed Milk, Maca Powder, Pink Pepper
Appetizer:
Iwaya Horse Mackerel Sashimi, Myoga Ginger, Green Shiso, Fresh Ginger, Sesame Oil
Eight-course platter:
Skewer: Egg Yolk Marinated in Miso, Steamed Abalone Marinated in Miso, Sansho Leaves
Small bowl: Kyoto Manju Eggplant Nanban-style Pickle
Deep-fried Red-leg Shrimp Maki Sushi
New-season Taro, Mitarashi Kudzu Sauce
Igisu Tofu, Yuzu Miso, Grated Yuzu Zest
Sweet Cape Gooseberry
Simmered dish:
Awaji Sea Bream, Naruto Wakame Kudzu Tofu, Sansho Leaves
Steamed dish:
Akou Grouper Steamed in Sea Water, Reduced Sauce, Whole Grain Mustard
Grilled dish:
Awaji Pork Fillet Confit, Myoga Ginger, Grilled with Sansho Berry Sauce
Simmered dish:
Manganji Pepper, Ki-Kosho, Pufferfish, Oil-Braised
Final course:
Barley Rice, Awaji Sakura Masu and Leaf Wasabi Namerou, Kombu, Kyoto Hanase Shibazuke Pickles
Fruit dessert:
Naruto Kintoki Sweet Potato, Awaji Lemon Jelly, Pear and Persimmon Marinated in Local Honey, Pineapple Foam, Calendula
Sweet:
Mugwort Warabi Mochi, Sweet Red Bean Paste, Black Soybean and Wheat Flour Topping
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Mitsuki
◆ Menu ◆
First serving:
Sun-dried White Fig, Pomegranate Kanten Jelly, Thinly Sliced Iberico Pork
Pumpkin Seed Milk, Maca Powder, Pink Pepper
Appetizer:
Iwaya Horse Mackerel Sashimi, Myoga Ginger, Green Shiso, Soy Sauce, Sesame Oil
Eight-course platter:
Deep-fried Red-leg Shrimp Maki Sushi
Skewer: Egg Yolk Marinated in Miso, Steamed Abalone Marinated in Miso, Sansho Leaves
Small bowl: Kyoto Manju Eggplant Nanban-style Pickle
New-season Taro, Mitarashi Kudzu Sauce
Igisu Tofu, Yuzu Miso, Grated Yuzu Zest
Sweet Cape Gooseberry
Simmered dish:
Awaji Sea Bream, Naruto Wakame Kudzu Tofu, Sansho Leaves
Featured dish:
Ise Lobster, Tamogi Mushroom, Ise Lobster Bisque, Edamame Chirashi
Steamed dish:
Akou Grouper Steamed in Sea Water, Reduced Sauce, Whole Grain Mustard
Fried dish:
Pike Conger, Fried Buckwheat Groats
Palate cleanser:
Makuwa Melon with Green Ume Plum Dressing
Grilled dish:
Awaji Pork Fillet Confit, Myoga Ginger, Grilled with Sansho Berry Sauce
Final course:
Barley Rice, Awaji Sakura Masu and Leaf Wasabi Namerou, Kombu
Fruit dessert:
Naruto Kintoki Sweet Potato, Lemon Jelly, Pear and Pineapple Foam, Persimmon
Local Honey, Calendula
sweets:
Mugwort Warabi Mochi, Brown Sugar Syrup, Mint Aroma
First serving:
Sun-dried White Fig, Pomegranate Kanten Jelly, Thinly Sliced Iberico Pork
Pumpkin Seed Milk, Maca Powder, Pink Pepper
Appetizer:
Iwaya Horse Mackerel Sashimi, Myoga Ginger, Green Shiso, Soy Sauce, Sesame Oil
Eight-course platter:
Deep-fried Red-leg Shrimp Maki Sushi
Skewer: Egg Yolk Marinated in Miso, Steamed Abalone Marinated in Miso, Sansho Leaves
Small bowl: Kyoto Manju Eggplant Nanban-style Pickle
New-season Taro, Mitarashi Kudzu Sauce
Igisu Tofu, Yuzu Miso, Grated Yuzu Zest
Sweet Cape Gooseberry
Simmered dish:
Awaji Sea Bream, Naruto Wakame Kudzu Tofu, Sansho Leaves
Featured dish:
Ise Lobster, Tamogi Mushroom, Ise Lobster Bisque, Edamame Chirashi
Steamed dish:
Akou Grouper Steamed in Sea Water, Reduced Sauce, Whole Grain Mustard
Fried dish:
Pike Conger, Fried Buckwheat Groats
Palate cleanser:
Makuwa Melon with Green Ume Plum Dressing
Grilled dish:
Awaji Pork Fillet Confit, Myoga Ginger, Grilled with Sansho Berry Sauce
Final course:
Barley Rice, Awaji Sakura Masu and Leaf Wasabi Namerou, Kombu
Fruit dessert:
Naruto Kintoki Sweet Potato, Lemon Jelly, Pear and Pineapple Foam, Persimmon
Local Honey, Calendula
sweets:
Mugwort Warabi Mochi, Brown Sugar Syrup, Mint Aroma
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light moon
◆ Menu ◆
First serving: Sun-dried white fig, pomegranate kanten jelly, thinly sliced Iberico pork, pumpkin seed milk, maca powder, pink pepper
Second serving: Iwaya horse mackerel sashimi, myoga ginger, green shiso, fresh ginger, sesame oil
Third serving:
Skewers: Egg yolk marinated in miso, steamed abalone marinated in miso, young sansho leaves
Small bowl: Kyoto Manju eggplant marinated in nanban-style sauce
Deep-fried red shrimp rolled in sushi rice
New-season taro, Mitarashi kudzu sauce
Igisu tofu, yuzu miso, grated yuzu zest
Sweet cape gooseberry
Simmered dish: Awaji sea bream, Naruto wakame kudzu tofu, young sansho leaves
Steamed dish: Akou grouper steamed with sea water, reduced sauce, whole grain mustard
Grilled dish: Awaji pork fillet confit, myoga ginger, grilled with a sansho berry sauce
Simmered dish: Manganji peppers, ki-kosho, pufferfish, gently braised in oil
Final course: Barley rice, Awaji Sakura Masu with leaf wasabi namerou, kombu, Kyoto Hanase shibazuke pickles
Dessert: Naruto Kintoki sweet potato, Awaji lemon jelly, pear and persimmon marinated in local honey, pineapple foam, calendula
Tea Sweets: Mugwort warabi mochi, brown sugar syrup, mint aroma
First serving: Sun-dried white fig, pomegranate kanten jelly, thinly sliced Iberico pork, pumpkin seed milk, maca powder, pink pepper
Second serving: Iwaya horse mackerel sashimi, myoga ginger, green shiso, fresh ginger, sesame oil
Third serving:
Skewers: Egg yolk marinated in miso, steamed abalone marinated in miso, young sansho leaves
Small bowl: Kyoto Manju eggplant marinated in nanban-style sauce
Deep-fried red shrimp rolled in sushi rice
New-season taro, Mitarashi kudzu sauce
Igisu tofu, yuzu miso, grated yuzu zest
Sweet cape gooseberry
Simmered dish: Awaji sea bream, Naruto wakame kudzu tofu, young sansho leaves
Steamed dish: Akou grouper steamed with sea water, reduced sauce, whole grain mustard
Grilled dish: Awaji pork fillet confit, myoga ginger, grilled with a sansho berry sauce
Simmered dish: Manganji peppers, ki-kosho, pufferfish, gently braised in oil
Final course: Barley rice, Awaji Sakura Masu with leaf wasabi namerou, kombu, Kyoto Hanase shibazuke pickles
Dessert: Naruto Kintoki sweet potato, Awaji lemon jelly, pear and persimmon marinated in local honey, pineapple foam, calendula
Tea Sweets: Mugwort warabi mochi, brown sugar syrup, mint aroma
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Categories
Table seating
Counter seats
Private room
Directions
Address
656-2401 Iwaya, 2942-39 2F, Awaji, Hyogo
Closest station
霞ヶ丘 (5.9km)Cuisine
Japanese
Website
https://thepasona.com/Phone
0799-72-3500