IKOI Japanese Cuisine - Awaji

I visited for lunch. The three-tiered seafood bento was a little expensive at 2500 yen, but it was convincing. It's colorful and you can enjoy it even if you look at it. The interior was fashionable and there were many women and couples. You can refill the rice freely, so your stomach will be bloated. I think that those who eat small meals will be full without having to refill. I was satisfied with the dessert and coffee.

I visited for lunch with an entrusted course of 5500 yen. All the dishes I had were very delicious in a very fashionable atmosphere. Perhaps because of the season, there are many dishes that use pike conger, and I received a lot of delicious fish and meat little by little. It seems to be orthodox, and sometimes there are unique variations, but it was also delicious. I would love to visit you again.

Visited on a windy day. It is a shop with a nice appearance on the side of the rough sea of ​​Shiranami. Inside view of a large window where you can feel the warmth of wood. Nice staff. I got kaiseki. 6050 yen including tax. There are many items, one item at a time, and there are also very polite and rare materials, and there is a series of cheers. There is Awaji beef. Shirako's tempura, the liver of Kawahagi. An elegant fruit dessert suitable for occupancy. It's a very calm shop.

I ordered lunch for the Omakase course First of all, all the creative dishes take time and effort, and I like the fact that they do not rely too much on soy sauce or salt and compete with the taste of soup stock. First of all, one item is the creative dish of Spanish mackerel. It contained ginkgo, lily root and kelp, and it tasted like a gentle kelp stock and was delicious. The two items are Mongouika and Kawahagi sashimi. I had you add the liver of Kawahagi and ponzu sauce. The three items are snow crab soup. The soup stock of snow crab and kelp soup stock was effective and delicious, and it was also good that it was served with king trumpet mushrooms, shimeji mushrooms, and trefoil. The four items, Awaji beef steak, were cut to a size that was easy to eat and were baked in rare. Eat with a little wasabi and salt. It was exquisite with a softness that melted in the mouth. It was just the right amount of 5 slices. The Awaji onions that accompany the steak are also very sweet and delicious, and the freshly cut bonito flakes applied to the onions are also savory and appetizing. Five items are pickled mackerel. This was also my favorite dish and the sesame flavor was good. This is the first time for me to have six items of cod milt. If you like delicacies, you might like it ... it didn't suit you a little ... The seven items were simmered duck and turnips, and the size of the simmered turnips was easy to eat. The turnips did not crumble and matched the kelp soup stock. The eight items that are the final closing are rice cooked with Spanish mackerel and red soup stock. The mackerel was so refreshing that it was mistaken for a mackerel, and it wasn't persistent. The dessert after the meal was panna cotta with pears and strawberries. It was a very satisfying course meal. I would like to visit again.