All kinds of ingredients are in season in autumn, known in Japan as “the season of appetite.” Awaji Island, famous for its culinary culture, has long been called the “Land of Abundant Food”. This fall, on the west coast of Awaji Island, enjoy fish from the surrounding Seto Sea and other autumn delights including “Modori Hamo” (eel), “Matsutake” mushrooms, and locally grown figs.
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Recommended Autumn Ingredients of Awaji Island
Conger Eel (戻り鱧)
Conger eel is often associated with summer, but in the autumn, it becomes richer in flavor and is known as “Modori Hamo” or “returning pike conger.” The pike conger caught in the waters near Awaji Island is carefully harvested using methods like bottom trawling and longline fishing, ensuring it is free from blemishes. It has tender flesh with no bones or tough skin, and it is considered the finest pike conger, with a mild yet sweet taste.
Figs ( いちじく)
Figs cultivated in the mild climate of Awaji Island benefit from ample sunlight, which enhances their sweetness and aroma. The flesh of these figs is soft and offers a rich, delightful taste. One distinctive feature of Awaji Island’s figs is their larger size and intensified sweetness compared to those from elsewhere. Figs are known for their nutritional richness and are often referred to as the “fruit of longevity.” Their juicy flavor and the slight crunch make them a delicacy.
Matsutake Mushrooms (松茸)
The famous autumn delicacy, Matsutake mushrooms, needs no introduction. It’s a highly sought-after premium ingredient during the fall season. Enjoy the rich and distinctive aroma and the satisfying texture it offers. On the west coast of Awaji Island, you can savor meals that make the most of these characteristics by using an abundance of Awaji Island ingredients.
Auberge “French Forest” Anniversary Menu
This autumn, Auberge is celebrating its 2nd anniversary since its grand opening. As a token of our gratitude, we are offering an anniversary menu From September to November, featuring seasonal ingredients for each month. The regular price for this full-course meal is 16,000 yen, but during the anniversary celebration, you can enjoy it for a special price of 10,000 yen.
La Rose: November 20th to November 26th
- Marinated Akashi Octopus with Ume Plum Dressing and a Veil of Red Shiso
- Steamed Kinmedai (Golden Eye Snapper) in an Earthenware Pot with the Fragrance of Pine and Bamboo, Served with Seasonal Vegetables
- Roasted French Duck Breast with Trumpet Mushrooms and Chestnut Sauce
These dishes are included in a menu featuring a total of 6 to 8 courses.
The allure of French cuisine with a unique Awaji Island twist, using fresh ingredients sourced from Awaji Island, is a key highlight. Each of the three buildings offers full-course meals designed by different chefs, each with a distinct concept. It’s a secluded, accommodation-style auberge that prioritizes privacy.
| Name | Auberge “French Forest” |
|---|---|
| Address | 2593-8 Kusumoto Aza Banaka, Awaji City, Hyogo Pref. 656-2301 |
| TEL | La Rose 0799-70-6062 Prince Etoile 0799-70-6061 Grand Baobab 0799-70-6063 |
| Website | https://frenchnomori.jp/ |
| Reservations | https://frenchnomori.jp/reservation/ |
| Operation Hours | Lunch – 11:30~15:30 (Last Entry: 13:00) Dinner – 17:30~21:30 (Last Entry: 19:00) |
| Menu | A Full-Course Lunch ￥7,000～/ A Full-Course Dinner ￥10,000～ |
