Farmhouse Restaurant Hal Sansan
農家レストラン 陽・燦燦
| อา | จ | อ | พ | พฤ | ศ | ส |
|---|---|---|---|---|---|---|
18 | 19 | 20 | 21 | 22 | 23 | 24 |
25 | 26 | 27 | 28 | 29 | 30 | 31 |
11/1 | 2 | 3 | 4 | 5 | 6 | 7 |
8 | 9 | 10 | 11 | 12 | 13 | 14 |
ข้อมูลล่าสุด
ร้านอาหารเกษตรกรที่สามารถเพลิดเพลินกับความอุดมสมบูรณ์ของเกาะอาวะจิ
จุดแนะนำ
คะแนน
รีวิว
เมนู
A special lemonade made with lemons from Hiraoka Farm, a citrus farm that has been in operation for over 65 years on Awaji Island (no preservatives used). It has a refreshing lemon aroma and acidity. Can also be served hot with hot water.
The spiciness of ginger is delicious. A homemade ginger ale overflowing with spice. The exquisite balance of spiciness and sweetness is addictive. Can be served hot or with hot water.
A hot tea drink made with syrup from 'Sweet Ripe Figs' grown in our own farm on Awaji Island, without the use of pesticides or chemical fertilizers during the cultivation period. The moderate sweetness of the figs and the elegant aroma of the black tea are addictive.
Yamakara Cola uses a nutrient-rich sweet sake (amakōji) that is referred to as 'the drip you drink.' It contains the blessings of four mountains: bamboo charcoal, yuzu, rice, and ginger. The ginger is organic.
Our most popular No.1 tiramisu made with plenty of Awaji Island milk. A proud dish of ours that pays attention to detail, featuring bamboo charcoal sablé cookies resembling field sand for a textural accent. A scoop full of satisfaction. Enjoy it with seasonal fruits♪
You can enjoy the dessert offered in the course meal as a single item. Please check the separate menu at the restaurant for the day's offerings.
We will prepare a dessert plate with a celebratory message for an additional 500 yen on top of the course fee, according to your request. Please include your desired message when making your reservation. *This is only available for customers who have reserved a course. *The contents of the dessert will be at our discretion. *Reservation is required. *Not eligible for various discounts.
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