Cadeau de la Mer / Hotel Anaga

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Messaggio del negozio

● Business hours●
[Lunch] 11:30 - 13:30 (LO) 15:00 (Close)
[Dinner] 17:30 - 19:30 (LO) 21:30 (Close)

▶ From March 1st until the day before We will be open by advance reservation system.
▶Please note that we may not be able to accommodate your seat request.
▶If you have more than 11 people, please contact us by phone.
▶If you have any food allergies or dietary restrictions, please let us know in advance.
▶Please note that discount plans and special price plans cannot be used in conjunction with other special discounts.
▶Please note that menu contents may change depending on purchasing status.
▶If you are late for more than 30 minutes after your reservation time without contacting us, your reservation may be automatically canceled.
▶Please be sure to contact us if you wish to change or cancel your reservation on the day.
▶If the phone number or email address you provided at the time of reservation is incorrect, your reservation may be canceled. Please be sure to enter a correct phone number and email address. *Cancellation policy: 30% 2 days before, 50% the day before, 100% on the day.

■About holidays■
*Hotel Anaga may also be closed on irregular holidays.
Please check the calendar of closed days. ◆ Hotel closing schedule ◆

Contact information (Hotel Anaga representative): 0799-39-1111
Reception hours: 9:00 - 20:00

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Enjoy the beauty of Awaji Island's blessings in each dish. Please enjoy the French cuisine unique to Hotel Anaga, which has been passed down since its founding.
◇Gourmand◇
○3 types of amuse bouche
○Naruto foot red shrimp and asparagus
○Tenfire-grilled gurnard with bittersweet rape blossoms
○“Specialite baked at 250℃ for 50 minutes” Grilled onion stuffed with abalone in a salt pot
○Awaji Wagyu fillet roti, pureed wild plants and vegetables
○The strawberries
○Citrus and vanilla panna cotta from Awaji Island
○small baked goods

A chef-recommended course consisting of 10 dishes prepared with seasonal ingredients gathered from the island, including Awaji beef sirloin as the main dish and the specialty ``Salt-grilled abalone''.
◇Dégustation◇
○Three types of amuse bouche
○3 year old grilled tiger puffer fish and spring vegetable risotto
○Tempero grilled gurnard with bittersweet rape blossoms
○“Specialty baked at 250℃ for 50 minutes” Salted onion stuffed with abalone Grilled
○ Awaji beef sirloin roti Wild vegetables and vegetable puree
○ The strawberry
○ Awaji Island citrus and vanilla panna cotta
○ Small baked sweets

In addition to ``grilled abalone in a salt pot'' and 5 kinds of seafood gargouille, you can enjoy lobster and Awaji beef fillet in a hearty, classic style.
◇ANAGA Classique◇
○3 types of amuse bouche
○Seafood gargouille
○Ise lobster civet
○“Specialty grilled at 250℃ for 50 minutes” Grilled onion stuffed with wild abalone in salt pot
○Awaji beef・Fillet roti, pureed wild plants and vegetables
○The strawberries
○Awaji Island citrus and vanilla panna cotta
○Small baked sweets

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If you have any food allergies, please let us know.

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