Ura-shun Sawara x Nagori Hamo (conger eel) x Sea urchin hot pot course
Red sea bream and yuzu favorite hot pot course
Limited time 9/29-10/31!
One-pot course of sea urchin hot pot with back-season Spanish mackerel, red sea bream, and Nagori hamo (Japanese conger eel) from Awaji Island.
When the sea urchin broth boils, the fish fillets are cut a little thicker.
Lightly shabu-shabu with sea bream, Spanish mackerel, and pike conger.
The slightly rarer the better, the more you will enjoy the texture.
The raw sea urchin is scooped out with a bamboo ladle, and then shabu-shabu is served with a little sea urchin broth.
Serve it on top of rice as a bowl of sea urchin.
Finally, add rice to the sea urchin broth and garnish with condiments, and finish with sea urchin porridge.
Yuzu sukiyaki hot pot course of back-season Spanish mackerel and red sea bream from Awaji Island.
Put onion in broth with yuzu and let it simmer for a minute.
Also include the meat of Spanish mackerel and sea bream.
(Spanish mackerel should be slightly rare and not overcooked to enjoy its texture.)
Serve dipped in beaten egg.
The broth is infused with the flavor of Spanish mackerel, sea bream, and onions.
Awaji Island somen noodles are added. with a light hamo somen.
Finish the dish by pouring the remaining beaten egg over the top, if you like.
It is also recommended to serve it with kaki-tama somen noodles.
Other menu items incorporating back-season Spanish mackerel are also available.
Fresh Spanish mackerel chahan
Seared Spanish mackerel and marinated onions.
Japanese Spanish mackerel sashimi.
Please come and try back-season Spanish mackerel for a limited time only!
Please come to Uzu no Oka, a restaurant with a spectacular view.
We look forward to serving you!
