The word for spring in fish is Spanish mackerel.
Spanish mackerel, as the name suggests, is a fish that is in season in spring,
In fact, fish are in season twice a year!
Autumn and winter are the second season for Spanish mackerel,
The fat returns to the meat that lost weight in the summer, and it has a crispy yet sweet taste,
It melts in the mouth like medium fatty tuna.
Such "back-season Spanish mackerel" is available at the restaurant with a great view,
With the "Ura-Season Spanish Mackerel Yuzu Sukiyaki Hot Pot Course," a limited menu only available during this season.
You can enjoy it.
After first having vegetables and tofu stewed in a yuzu-scented sweet and spicy broth,
Ura-season Spanish mackerel is served half-cooked and dipped in beaten egg.
The Saikyo-yaki Spanish Mackerel has the aroma of savory Saikyo-miso, which enhances the flavor of the Spanish Mackerel,
It is a dish that is sure to be enjoyed with rice!
Seared Spanish mackerel is served with a squeeze of sudachi (Japanese citrus fruit) and Awaji Island salt, if desired.
The "Ura-shun Spanish Mackerel Yuzu-sukiyaki Nabe Course" can be enjoyed only during this season,
It will be on sale until the end of this month,
Please enjoy the food.
