Awaji Island is located as if it’s connecting Honshu with Shikoku!
Along with its magnificent natural environment, the island is a treasure house of ingredients that include abundant seafood and high-quality agricultural produce such as its representative onions.
Hotel Anaga, an auberge located on a hilltop with a view over the Naruto straits, is a resort hotel that allows visitors to enjoy the delicacies of Awaji Island in the form of genuine French cuisine.
The person displaying his considerable ability at restaurant Cadeau de la Mer, the hotel’s main restaurant, is general head chef Tadaaki Nakano.
Chef Nakano, who too has been charmed by Awaji Island’s ingredients, considers a “connection with the producers” a matter for which the upmost care is essential.
In particular, he often visit’s Toyoda farm which is where the restaurant purchases around 80% of the vegetables it uses. According to chef, “Even among Awaji-grown vegetables, the vegetables grown by Mr. Toyoda are especially rich in flavor, they have a good strong flavor.”
Mr. Toyoda has the complete trust of chef, and every year receives orders for and grows as many as 100 different kinds of special vegetables used in French cooking.
Including the fresh fruit of the sea procured from the nearby harbor, the best ingredients of Awaji Island are gathered together at Cadeau de la Mer.
The cuisine prepared by chef Nakano is surprisingly delicate and colorful: “By matching up the fruit of the sea well with the bounty of the land, one can make the taste of both even better.”
During our visit, we had “Awaji-san no umi no sachi to yama no sachi no sarada” (‘Salad with Awaji-grown fruit of the sea and bounty of the land’).
On top of onions, cauliflower and lots of other vegetables, there is a colorful assortment of sea bream, puffer fish, oval squid, octopus and shrimp.
The two sauce varieties are exquisite. These red and white sauces are actually made by roasting Awaji Island’s white and red onions!
For your next holiday, how about a full course of Awaji Island delicacies while enjoying a splendid view?
HOTEL ANAGALocation: Anaga, Minamiawaji city, Hyogo prefecture
Business hours (as of the hotel’s website on April 20th http://www.hotelanaga.com/restaurants/cadeaudelamer.html): Breakfast 7.00 – 10.00, A la carte 10.00-15.30, Lunch 11.30-14.00, Dinner 17.30-21.00
Courses start from JPY9504
http://www.hotelanaga.com/english/index.html (English)Setouchi Finder Photo-writer: Daisuke Chiba
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Daisuke Chiba / Photo-writer I was born in 1985 in Miyoshi City, Tokushima Prefecture, and now live in Tokushima City. After graduating university, I worked at a publishing company as an editor for various mooks, and in April 2014 I went freelance. I work as a photographer, copy-writer and editor, but also do product development and other stuff as well. If anyone needs me, I can do anything! Except, in spite of my being from Tokushima, dancing - I’m really bad at dancing Awa Odori!
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