Thank you very much for visiting Uzu no Oka, a restaurant with a spectacular view.
Awaji Island's Spanish mackerel is fatty from around October through winter.
The largest Spanish mackerels grow to over 1 meter in length, and are more fatty than spring Spanish mackerels.
The "Awaji Island Ura-Season Spanish Mackerel Yuzu Sukiyaki Nabe Course," a course meal using such "Ura-Season Spanish Mackerel" from Awaji Island, started yesterday.
The fresh, tender, melt-in-your-mouth fatty Spanish mackerel is served in a sweet and spicy yuzu-scented broth! You can also enjoy the mildly back-season Spanish Mackerel with beaten egg, if you like.
Please enjoy the "Awaji Island's Back Season Spanish Mackerel Yuzu Sukiyaki Hot Pot Course," which concludes with "Spanish Mackerel Chahan," a local dish of Awaji Island, topped with rice topped with pickled Spanish Mackerel and dashi broth.
The entire staff looks forward to welcoming you.
