Awasel
泡貝
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A luxurious encounter of wine and oysters
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Perfect for anniversaries! This course is packed with a "sinful menu" that is typical of Awagai♪ The vitality of raw oysters directly from the region and the delicious flavor of Jamon Serrano cut from the raw wood. A plate of seafood wrapped in crispy part-filo and carrot rapé. Beef filet, foie gras, and truffles, a main dish that lives up to its name of reward! Furthermore, the "linguine with sea urchin" is a dreamy and comforting experience. Please enjoy a happy dining experience that will naturally bring a smile to your face. This dish is often chosen for special occasions with loved ones. (A message can be prepared with a chocolate letter plate for an additional charge.)
Meat on the bone is a source of energy! It is an energy-charged menu for those who are ready to go the extra mile. Oysters are fresh oysters directly shipped from the place of production. Served with seared red prawns full of sweetness. Chef Awagai's specialty terrine is prepared with Kyoto duck. It reaffirms the deliciousness of duck. The main dish is a Japanese duck thigh with bone! Please bite into it wildly! In a typical bubble shell pasta style, the final pasta was squid ink pasta using scallops with shells, full of seafood flavor. The tomato sauce base gives it a gentle squid ink feel. The black teeth are fun to play with too! About 70 kinds of wines by the bottle and by the glass! Non-alcoholic drinks are also available.
This is a recommended course packed with popular standard menu items. Starting with an assortment of appetizers including raw oysters of course, the ever-popular "Scherchi". The main dish is the extremely delicious Jyoshu barley pork from the northern Kanto region. Pasta is our specialty: Neapolitan Taso! Please enjoy the unique taste of Awagai. Let's heal today and boost our immunity and vitality for tomorrow!
A table that begins with raw oysters and Champagne." For such a creative restaurant with an Italian taste, the bubbly shellfish is a must! Seafood is where expectations are high♪ Then let's feature it! You can enjoy carrot rapé, the best pickles in Japan, raw oysters, and the very popular special smoked salmon. Grilled swordfish and pasta with sea urchin cream sauce! This is the best course to enjoy Awagai-ness and wine.
I want to eat curry. These voices came together to create this dish. What kind of curry is unique to Awagai? Let's go with a doria, since it is a creative Italian dish! It is baked in the oven with a lot of cheese. It takes about 25 minutes to bake, so we start baking 10 minutes before your reservation.
This is a super easy short course. A simple plan of assorted appetizers and shellfish dishes. You can start your meal with our typical menu, which can be said to be "the way to go" at our restaurant, Depending on your mood and hunger on the day, you may choose to add a meat dish or pasta dish from the a la carte menu. You can also add meat or pasta dishes from the a la carte menu!
The contents and prices may vary depending on the season and supply.
At 'Aobai', a creative cuisine restaurant that starts with champagne and fresh oysters, please enjoy our fresh oysters first. We offer high-quality, carefully selected fresh oysters sourced directly from the production area all year round. Consume live minerals. With an excellent taste that is both flavorful and nutritious, it's like a nutritious drink you can eat! (As this is a market price item, please check the blackboard on the day of your visit.)
A classic of shellfish! A combo of steamed various shellfish and French fries. While you often see dishes like sake-steamed clams and buckets of mussels, 'Shell & Chips' allows you to enjoy both bivalves and gastropods together, making it a great deal! Please dip the French fries into the soup like bread and enjoy. It's sure to enhance your wine experience! A must-try basic menu item. (Serves 1-2 people)
We always have Spanish Jamón Serrano in stock. This is a high-quality prosciutto aged for 24 months. Enjoy the harmony of flavorful prosciutto, buffalo mozzarella, seasonal fruits, and fresh pepper. As the name of the restaurant suggests, it is the essence of 'Awacel.' The pairing with wine is also 'Awacel.' We named it 'Prosciutto Parfait' for its visually stunning appearance.
Although not widely known, the chef at Bubble Shell highly recommends the delicious local chicken 'Shiretoko Chicken.' The thigh meat, along with Kyoto duck liver and gizzards, is carefully marinated and wrapped in raw bacon with carrots and burdock, then baked in a water bath in the oven. Enjoy it with green mustard and mosto cotto as a sauce. We also have a similar dish, [Rabbit Terrine] (1,780). The terrine made with Hungarian rabbit has a stronger meat flavor than chicken, making it equally appealing. This dish is gaining popularity, especially since it is the Year of the Rabbit.
Here is a pasta that fulfills the feeling of 'I love uni.' Fresh linguine coated in uni cream sauce topped with fresh uni. The sweet joy of uni spreads throughout your mouth. Yes, this is no longer just a category of pasta; it is 【Happiness】. A satisfying final dish.
Contents and prices may vary depending on supply.
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