Annually, the West Coast restaurants of Awaji Island host the Strawberry Fair, a delightful celebration of the beloved fruit. In honor of Valentine’s Day on February 14th, talented chefs create exciting new dishes using Awaji Island’s strawberries. Ristorante Scuola has confirmed the return of the Strawberry Fair on January 2nd, 2024. This promises a nice fusion of Italian cuisine and Awaji Island’s renowned strawberries, celebrated for their sweetness and impressive size.
Italian Cuisine Combined with Awaji Island’s Strawberry During the Strawberry Fair
Ristorante Scola, an Italian restaurant on the 2nd floor of Nojima Scuola, focuses on Italian Cuisine using local ingredients from Awaji Island. Their limited-time special menu highlights Awaji Island strawberries, renowned for their sweetness and impressive size. The combination of Italian cuisine from Ristorante Scuola and strawberries thrives on simplicity, allowing the natural flavors of quality ingredients to shine in a harmonious culinary experience.
Try the Time-Limited Menu!
The strawberries used in the dishes are sourced from Nakata Farm in Sumoto City on Awaji Island, and all other ingredients, including meat, fish, and vegetables, are exclusively from Awaji.
Caprese with Strawberries and Mozzarella Cheese
Price: 1,100 yen
Turnip Oil Pasta with Strawberries and Rosmarinus Herb
Price: 1,650 yen
Awaji Sea Bream with Strawberries
Price: 1,980 yen
Awaji Beef Tagliata with Strawberry and Balsamic Sauce
Price: 4,400 yen
Strawberry Tart with Strawberry Ice Cream
Price: 880 yen
About Ristorante Scuola
Ristorante Scuola, overseen by Masayuki Okuda, a renowned chef selected as one of the “World’s top 1000 Chefs”, embodies the concept of local production for local consumption. Ristorante Scuola offers an Italian dining experience, showcasing the richness of Awaji-produced vegetables, seafood, and beef. Guests can savor exquisite Italian course meals while enjoying panoramic views of the Harimanada Sea. The restaurant occasionally features live music, adding a special touch to the dining experience.
