IKOI japanesecuisine

This course focuses on handmade dishes using the best of Awaji Island's seasonal ingredients.

Awaji beef sirloin and tiger prawns are served as the main dish, making this a higher grade course.

Using carefully selected seasonal ingredients from Awaji Island, this course is a luxurious way to enjoy the ingredients of Awaji Island. Reservations are required for this course due to availability.

For reservations made after 3:00 p.m. on the same day, please call us. Please contact us before 3:00 p.m. to change the number of people or courses on the same day. Please make a reservation with only the number of people who will eat the food at the time of reservation.

Awaji beef is used for the appetizer, beef tataki, soup, sirloin steak, and simmered dishes, all of which are beef-based courses. The photo is for illustrative purposes only.

This luxurious shabu-shabu course uses 200g of Awaji beef loin per person!

The main course is a steak of Awaji Beef Champion Beef (limited quantity). Abalone steak can be added as an option.

This is a one-pot course using Kawachi duck.

The course includes the luxury of using one 3-year torafugu from Awaji, which has spent 3 years growing up.