Grand Prize winner of the 17th Creative Cooking Contest
Sukishabu with grated oni and Japanese pepper
3,300 yentax included (e.g. price)
Awaji beef raised in the Sumoto and Goshiki areas of Awaji Island is characterized by its meaty texture, mouthwatering tannin, and lean meat with a deep flavor. The meat used in this menu is carefully selected Awaji beef "rib roast" from a butcher store "MEAT29" in Minami Awaji City.
The meat is shabu-shabu in a sukiyaki-style broth richly flavored with sansho (Japanese pepper) and served as sukiyaki, with a generous amount of grated oni (devil's tongue) mixed in with the meat. The final dish is a surprisingly impactful change in the way you eat it! You will be surprised at the impact of this change in eating style.
