Oh-SOBAR

This Japanese course features seasonal flavors in a rich and colorful manner. Beginning with three kinds of appetizers, you can enjoy not only aromatic Nihachi Soba, but also Konnyaku Soba, Akamoku Soba, and a different type of Soba kneaded with long-life grass. For the main course, please enjoy kakiage (deep-fried fish cakes) made with onions from Awaji Island. To top off the meal, enjoy a homemade sweet that changes with the seasons.

This is a Japanese course that is richly decorated with seasonal flavors. Beginning with five kinds of appetizers, you can enjoy not only aromatic nihachi-soba, but also konnyaku-soba, akamoku (red spiderwort), and a variety of soba noodles kneaded with chomeiso (long-life grass). The main course is a crispy tempura of shrimp, conger eel, white fish wrapped with shiso and seasonal vegetables. To top off the meal, enjoy the handmade sweet snacks that change seasonally.

This is a Japanese course that is richly decorated with seasonal flavors. Beginning with five kinds of appetizers, you can enjoy not only aromatic nihachi-soba, but also konnyaku-soba, akamoku (red spiderwort), and a variety of soba noodles kneaded with chomeiso (long-life grass). The main course is a crispy tempura of shrimp, conger eel, white fish wrapped with shiso and seasonal vegetables. To top off the meal, enjoy the handmade sweet snacks that change seasonally.

This elaborate kaiseki course offers a taste of Awaji Island's bounty and the changing seasons. First, five kinds of appetizers with a little bit of seasonal ingredients are served to start off the meal. The soup is followed by a clear soup made with seasonal fish cake, which gives the dish a gentle and deep flavor. Zori is a dish that shows the freshness and skill of the chef. The middle dish of the eight-sun set menu features Awaji onion buns with tortoiseshell bean paste, mini Japanese croquettes, and a seasonal menu using seasonal ingredients, offering a diverse harmony of flavors, aromas, and textures. For the main course, you can enjoy the delicious Awaji beef. Finish your meal with a choice of two types of soba noodles: the refreshing Nihachi Soba or the flavorful Soba of the day.

This is a Japanese course that is richly decorated with seasonal flavors. Beginning with five kinds of appetizers, you can enjoy not only aromatic nihachi-soba, but also konnyaku-soba and other types of soba kneaded with akamoku and chomei-so. The main course is a crispy tempura of shrimp, conger eel, white fish wrapped with shiso and seasonal vegetables. To top off the meal, enjoy the handmade sweet snacks that change seasonally.

This Japanese course features seasonal flavors in a rich and colorful manner. Beginning with three kinds of appetizers, you can enjoy not only the aromatic Nihachi Soba, but also Konnyaku Soba, Akamoku Soba, and Chomei Soba kneaded with long-life grass. The main course is a crispy tempura of shrimp, conger eel, white fish wrapped with shiso and seasonal vegetables. To top it all off, enjoy the handmade sweet snacks that change seasonally.

This elaborate kaiseki course offers a taste of Awaji Island's bounty and the changing seasons. First, five kinds of appetizers with a little bit of seasonal ingredients are served to start off the meal. The soup is followed by a clear soup made with seasonal fish cake, which gives the dish a gentle and deep flavor. Zori is a dish that shows the freshness and skill of the chef. The middle dish of the eight-sun set menu features Awaji onion buns with tortoiseshell bean paste, mini Japanese croquettes, and a seasonal menu using seasonal ingredients, offering a diverse harmony of flavors, aromas, and textures. For the main course, you can enjoy the delicious Awaji beef. Finish the meal with a choice of two types of soba noodles: the refreshing Nihachi Soba or the flavorful Soba of the day.