Spring Limited Course “Sakura En” at Uminoya in SEIKAIHA

From March 1st to May 31st, 2025, the spring limited course “Sakura En” will be offered at the Western restaurant Uminoya in the theater and restaurant SEIKAIHA on Awaji Island. It uses plenty of spring ingredients such as cherry blossom sea bream, a popular spring ingredient, and Awaji beef, a popular brand of beef from Awaji Island.

Spring Limited Course “Sakura En”

The main fish dish is a fragrant poiret that brings out the elegant flavor of cherry blossom sea bream, which is in season in spring, and is served with étuve, a stew of bittersweet spring wild vegetables. A special sauce with the scent of cherry blossoms creates an elegant aftertaste of spring.

The main meat dish is Awaji beef, which has a concentrated flavor, and is served with a confiture that brings out the sweetness of onions and tomatoes, giving it a deep flavor.

There are also masterpieces on the course that let you feel the breath of spring. For dessert, we have prepared “Cherry Blossom Mont Blanc and Spring Strawberry Mousse”, which has a gentle scent of cherry blossoms.

You can enjoy the colorful taste of spring, which combines seasonal ingredients from Awaji Island with the flavor of cherry blossoms.

• Offer period: March 1, 2025 to May 31, 2025
• Serving hours: Lunch 11:00-15:00 (last entry 13:50), dinner 17:00-21:00 (last entry 19:20)
• Provided fee: 8,500 yen
• Contents:
  Amuse/ Awaji Whitebait Brischetta
  Hors d’oeuvre/ cold cherry salmon, sakura shrimp flan, herb coloring
  Soup/ Awaji Ebisu sticky pork and spring cabbage soup
  Fish dishes/ Sakura sea bream poiré Spring wild vegetables ethube
  Palate cleanser/ rape blossom coolie lime foam
  Meat dishes/ Awaji beef gris served with Awaji vegetable confiture
  Dessert/ Cherry blossom Mont Blanc and spring strawberry mousse
  After-meal drinks/ coffee or tea

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