Romantic Course + Anniversary Zuccotto Cake + Message Plate + Live Music (song request possible)

Pair course: 12,000 yen (tax included)

※Please note that we may not be able to fulfill your request depending on the song.

Mountain and Sea-themed Gastronomy Course + Anniversary Zuccotto Cake + Message Plate + Live Music (song request possible)

Pair course: 14,000 yen (tax included)

※Please note that we may not be able to fulfill your request depending on the song.

Special seasonal course + anniversary zuccotto cake + message plate + live music (song request possible)

※Please note that we may not be able to fulfill your request depending on the song.
Pair course: 18,000 yen (tax included)

[Cold appetizers]
Monkfish confit with vegetables and kiwi sauce

Monkfish caught on Awaji Island are marinated with herbs and oil and cooked at low temperature, served with fresh vegetables and special onion and kiwi sauce.

[Hot appetizers]
Taro and Pancetta served with fritto and fish roe
Taro and carrots cooked in bouillon (chicken broth).

[Soup]
Mushroom consommé with hot spring egg from Kitasaka

[Fish Cuisine]
Sea bream and shrimp mousse with shrimp soupe de poisson

Awaji sea bream is mixed with prawns, coated with vegetables, and steamed. The sauce is made with plenty of shrimp broth and cream.

[Palate cleanser]
Persimmon and Lemon Granite

A refreshing palate cleanser with the acidity of ripe persimmons and fresh lemon.

[Meat Dishes]
Roast beef of Awaji beef with poached lotus root, pumpkin puree, and basil sauce

Awaji beef is roasted at a low temperature for a long time. Enjoy it with lotus root steak in a slightly sweet sauce with pumpkin puree and basil.

[Dessert]
Seasonal Fruit and Ice Cream

Tartlet of seasonal fruits with custard. Please enjoy it with the chestnut ice cream.

[Cold appetizers]
Monkfish confit with vegetables and kiwi sauce

Monkfish caught on Awaji Island is marinated with herbs and oil and cooked at low temperature, served with fresh vegetables and special onion and kiwi sauce.

[Hot appetizers]
Taro and Pancetta served with fritto and fish roe
Taro and carrots cooked in bouillon (chicken broth).

[Soup]
Mushroom consommé with hot spring egg from Kitasaka

[Fish Cuisine]
Sea bream and shrimp mousse with shrimp soupe de poisson

Awaji sea bream is mixed with prawns, coated with vegetables, and steamed. The sauce is made with plenty of shrimp broth and cream.

[Palate cleanser]
Persimmon and Lemon Granite

A refreshing palate cleanser with the acidity of ripe persimmons and fresh lemon.

[Meat Dishes]
Roast beef of Awaji beef with poached lotus root, pumpkin puree, and basil sauce

Awaji beef is roasted at a low temperature for a long time. Enjoy it with lotus root steak in a slightly sweet sauce with pumpkin puree and basil.

[Dessert]
Seasonal Fruit and Ice Cream

Tartlet of seasonal fruits with custard. Please enjoy with the chestnut ice cream.

[Cold Appetizers]
Cold yellowtail marinated with Awaji Island oranges and yuzu radish sauce

Seasonal yellowtail, delicately marinated with the vibrant essence of Awaji Island oranges and an aromatic blend of herbs, undergoes a meticulous low-temperature cooking process. Accompanied by a sauce that harmonizes the zesty freshness of yuzu citrus with the subtle sweetness of daikon radish.

[Hot Appetizers]
Red Shrimp and Lentils in Custard Sauce

Lentils are cooked in sea bream broth and steamed with shrimp and egg dough.

[Soup]
Bisque of Chinese cabbage and oysters with chrysanthemum greens

[Fish Dishes]
Croquette of cold flatfish with kintoki carrot and red manganji sauce

Béchamel sauce with Awaji onions and porcini wraps around flatfish, crisply deep-fried with herbed breadcrumbs. Accompanied by a red sauce featuring kintoki carrots and Manganji red pepper.

[Palate cleanser]
Apple and honey granite

This granite is crafted by grating fresh apples and infused with the natural sweetness of honey.

[Meat Dishes]
Awaji beef loin with oyster soy sauce and sea urchin paste with burnt butter sauce, served with burdock fritters

Awaji beef loin boasts a rich and savory flavor profile. Paired with a sauce composed of charred butter, fond de veau, oyster soy sauce, and a touch of sea urchin paste.

[Dessert]
Strawberry tart with melon sorbet

Tartlet filled with seasonal strawberries and custard cream, served with melon sorbet.

Secret Appetizer

Cold Appetizers:
Carpaccio of Awaji three-year-old pufferfish with fugu fumet sauce and caviar.

Hot Appetizer:
Poached leg red prawns wrapped in prosciutto

Fish Dish:
Confit of sea robin with Awaji vegetables.
Tomato and Paprika with Estragon and Yuzu Sauce.


Tea and apple granite accented with Awaji lemon.

Meat Dish:
Awaji beef ragout with truffles and porcini mushroom cream sauce.

Homemade Bread

Dessert:
Chocolate mousse and red fruits

After Dinner Beverage:
Coffee or tea

Small Pastries:
Enjoy three kinds of small pastries at the end.

Secret Appetizer

Cold Appetizers:
Carpaccio of Awaji three-year-old pufferfish with fugu fumet sauce and caviar.

Hot Appetizer:
Poached leg red prawns wrapped in prosciutto

Fish Dish:
Confit of sea robin with Awaji vegetables.
Tomato and Paprika with Estragon and Yuzu Sauce.

Tea and apple granite accented with Awaji lemon.

Meat Dish:
Awaji beef ragout with truffles and porcini mushroom cream sauce.

Homemade Bread

Dessert:
Chocolate mousse and red fruits

After Dinner Beverage:
Coffee or tea

Small Pastries:
Enjoy three kinds of small pastries at the end.

Secret Appetizer

Cold Appetizers:
Carpaccio of Awaji three-year-old pufferfish with fugu fumet sauce and caviar.

Hot Appetizer:
Poached leg red prawns wrapped in prosciutto

Fish Dish:
Confit of sea robin with Awaji vegetables.
Tomato and Paprika with Estragon and Yuzu Sauce.


Tea and apple granite accented with Awaji lemon.

Meat Dish:
Awaji beef filet with foie gras confit and Madeira sauce

Homemade Bread

Dessert:
Chocolate mousse and red fruits

After Dinner Beverage:
Coffee or tea

Small Pastries:
Enjoy three kinds of small pastries at the end.

Secret Appetizer

Cold Appetizers:
Carpaccio of Awaji three-year-old pufferfish with fugu fumet sauce and caviar.

Hot Appetizer:
Poached leg red prawns wrapped in prosciutto

Fish Dish:
Confit of sea robin with Awaji vegetables.
Tomato and Paprika with Estragon and Yuzu Sauce.


Tea and apple granite accented with Awaji lemon.

Meat Dish:
Awaji beef filet with foie gras confit and Madeira sauce

Homemade Bread

Dessert:
Chocolate mousse and red fruits

After Dinner Beverage:
Coffee or tea

Small Pastries:
Enjoy three kinds of small pastries at the end.

Mr. American Melody + Christmas Course Set

Mr. American Melody + Christmas Course Set

[Cold appetizers]
Monkfish confit with vegetables and kiwi sauce

Monkfish caught on Awaji Island are marinated with herbs and oil and cooked at low temperature, served with fresh vegetables and special onion and kiwi sauce.

[Hot appetizers]
Taro and Pancetta served with fritto and fish roe
Taro and carrots cooked in bouillon (chicken broth).

[Soup]
Mushroom consommé with hot spring egg from Kitasaka

[Fish Cuisine]
Sea bream and shrimp mousse with shrimp soupe de poisson

Awaji sea bream is mixed with prawns, coated with vegetables, and steamed. The sauce is made with plenty of shrimp broth and cream.

[Palate cleanser]
Persimmon and Lemon Granite

A refreshing palate cleanser with the acidity of ripe persimmons and fresh lemon.

[Meat Dishes]
Roast beef of Awaji beef with poached lotus root, pumpkin puree, and basil sauce

Awaji beef is roasted at a low temperature for a long time. Enjoy it with lotus root steak in a slightly sweet sauce with pumpkin puree and basil.

[Dessert]
Seasonal Fruit and Ice Cream

Tartlet of seasonal fruits with custard. Please enjoy it with the chestnut ice cream.

Mr. American Melody + Christmas Course Set

Mr. American Melody + Christmas Course Set

<Salad>
Classic salad

<Soup>
Awaji Onion and Lobster Bisque Soup

<Choice of Main Course>
1) Classic Hamburg Steak & Fried Shrimp
2) Poached sea bream with butter and Awaji onions
3) Awaji Beef Cutlet (+1000 yen)

<Rice or Bread>
Rice or homemade bread (with homemade seaweed salt butter)

<Choice of dessert>
Classic Pudding or Seasonal Fruit Dessert

<After dinner drink>
Coffee or Tea

<Salad>
Classic salad

<Soup>
Awaji Onion and Lobster Bisque Soup

<Choice of Main Course>
1) Classic Hamburg Steak & Fried Shrimp
2) Poached sea bream with butter and Awaji onions
3) Awaji Beef Cutlet (+1000 yen)

<Rice or Bread>
Rice or homemade bread (with homemade seaweed salt butter)

<Choice of dessert>
Classic Pudding or Seasonal Fruit Dessert

<After dinner drink>
Coffee or Tea

[Cold appetizers]
Marinated seasonal vegetables Carpaccio of fresh fish

[Hot appetizers]
Sauteed foie gras with grilled tomato and mashed potatoes

[Fish dishes]
Steamed sea bream with mushroom sauce

[Meat dish]
Sautéed Awaji beef loin with mustard

Homemade bread with homemade salt butter

[Dessert]
Coffee or Tea

<Salad>
Classic salad

<Soup>
Awaji Onion and Lobster Bisque Soup

<Choice of Main Course>
1) Classic Hamburg Steak & Fried Shrimp
2) Poached sea bream with butter and Awaji onions
3) Awaji Beef Cutlet (+1000 yen)

<Rice or Bread>
Rice or homemade bread (with homemade seaweed salt butter)

<Choice of dessert>
Classic Pudding or Seasonal Fruit Dessert

<After dinner drink>
Coffee or Tea

＜Cold appetizers＞
Marinated seasonal vegetables Carpaccio of fresh fish

＜Hot appetizers＞
Sauteed foie gras with grilled tomato and mashed potatoes

＜Fish dishes＞
Steamed sea bream with mushroom sauce

＜Meat dish＞
Sautéed Awaji beef loin with mustard

Homemade bread with homemade salt butter

＜Dessert＞
Coffee or Tea

*The price includes a lunch buffet, a full-course dinner and all the drinks (including alcohol) you would like as well as other events described on the website.
*Please register and purchase a ticket at SEIKAIHA – Naminoritei when you arrive.
*Dress code: semi-formal or formal

[Date and Time]
June~October, 2023
Every Friday

[Time]
Doors open and meals: 18:00
Concert: 18:45

[Fee]
4,500 yen (tax included) *Including meal and music charge

[Music]
The concert will be performed by young musicians who have graduated from famous music academies in Japan and abroad.
Part 1: My Fair Lady
Part 2: Masterpieces Gala Concert

-Set Contents-
Welcome sparkling wine
Cake of your choice
Coffee, tea, soft drinks (refill free)

[Date and Time]
June~October, 2023
Every Friday

[Time]
Doors open and meals: 18:00
Concert: 18:45

[Price]
8,250 yen (tax included)

[Music]
The concert will be performed by young musicians who have graduated from famous music academies in Japan and abroad.
Part 1: Musicals & Operas
Part 2: Gala Concert of Masterpieces

[Course Contents]

1) Appetizers
Carpaccio of smoked bonito with black garlic sauce
Slices of smoked bonito served with Awaji Island's vegetables and black garlic sauce.

2) Soup
Potage of potatoes with refreshing green pea puree

3) Main Plate
※Fish dish
Smoked sea bream with summer vegetables and ravigotte sauce marinated and lightly smoked sea bream grilled in butter and served with a sauce made from summer vegetables and vinegar.

※Meat Dishes
Awaji beef and eggplant with red miso sauce and pumpkin puree

※Dessert
Seasonal fruit dessert

[Date and Time]
November~December, 2023
Every Friday

[Date and Time]
Doors open and meals: 18:00
Concert: 18:45

[Fee]
4,500 yen (tax included) *Including meal and music charge

[Music]
The concert will be performed by young musicians who have graduated from famous music academies in Japan and abroad.
Part 1: Musicals & Operas
Part 2: Gala Concert of Masterpieces

-Set Contents-
Welcome sparkling wine
Cake of your choice
Coffee, tea, soft drinks (refill free)

[Date and Time]
November~December, 2023
Every Friday

[Time]
Doors open and meals: 18:00
Concert: 18:45

[Fee]
8,250 yen (tax included)

[Music]
The concert will be performed by young musicians who have graduated from famous music academies in Japan and abroad.
Part 1: Musicals & Operas
Part 2: Gala Concert of Masterpieces

[Course Contents]

1) Appetizers
Hirame carpaccio with plum and basil sauce

2) Soup
Potage of Awaji sea bream and onions with garlic toast on top.

Potage made with sea bream and herbs, plenty of onions and cream, served with garlic toast.

3) Main Plate
<Fish Dishes>
Spanish Mackerel Fritter Escabeche-style
Fried Spanish mackerel with fat, marinated with Awaji Island's vegetables and sauce.

<Meat Dishes>
Roast beef with puree and mushroom cream sauce
Awaji beef thighs are slow-cooked at low temperature. Served with a colorful puree and a mushroom gravy cream sauce.

<Dessert>
Apple compote and Awaji rice in cream sauce with peanut custard sauce

[Date and Time]
November~December, 2023
Every Friday

[Time]
Doors open and meals: 18:00
Concert: 18:45

[Fee]
8,250 yen (tax included)

[Music]
The concert will be performed by young musicians who have graduated from famous music academies in Japan and abroad.
Part 1: Musicals & Operas
Part 2: Gala Concert of Masterpieces

[Course Contents]

1) Appetizers
Hirame carpaccio with plum and basil sauce

2) Soup
Potage of Awaji sea bream and onions with garlic toast on top.

Potage made with sea bream and herbs, plenty of onions and cream, served with garlic toast.

3) Main Plate
<Fish Dishes>
Spanish Mackerel Fritter Escabeche-style
Fried Spanish mackerel with fat, marinated with Awaji Island's vegetables and sauce.

<Meat Dishes>
Roast beef with puree and mushroom cream sauce
Awaji beef thighs are slow-cooked at low temperature. Served with a colorful puree and a mushroom gravy cream sauce.

<Dessert>
Apple compote and Awaji rice in cream sauce with peanut custard sauce