You can taste Hanasaki-don, a bowl of rice topped with fresh Spanish mackerel and chahan (rice cooked on a bed of rice) topped with rare Spanish mackerel chafing.

Nagori hamo no soboro rice topped with a layer of island seaweed and rare island Spanish mackerel katsu (katsu is a rare fish cutlet) is a superb autumn/winter nori bento.

Shabu-shabu using seasonal autumn fish, "Ura-shun Spanish Mackerel" and "Island Red Snapper". The Spanish mackerel and sea bream are shabu-shabu in an elegant broth made from the arabesque of the red sea bream, and the remaining broth is used to make dashi chazuke.

Because of the fast currents in the waters around Awaji Island, the octopus grown there has short, thick legs. The large octopus is then dried in a flavorful "shiwara-boshi" style.

This course features not only hamo (pike conger eel) but also abalone, red shrimp, and octopus.
After enjoying shabu-shabu, it is boiled and served in a uni ya (bouillabaisse) base style!

Enjoy the original taste of the ingredients, which are packed with the flavor of fish.
Fish is full of nutrients throughout its body from head to tail. It is rich in protein, vitamins, and essential minerals.

Shabu-shabu with fresh seafood in a rich broth based on "Awaji Island's exquisite fresh sea urchin".