Today's dish is from the "Awaji Island Hamo Shabu Course",
4,500 yen course!
First, in a broth full of hamo (conger eel) flavor,
When the vegetables are added and the broth comes to a boil
Awaji Island hamo (pike conger) shabu-shabu,
Serve with dashi soy sauce or ume plum paste.
Hamo no soboro rice is served as it is,
You can finish off the meal with "Hamo Chazuke" in the Uzu-no-oka style, which is served with hamo shabu dashi broth!
The 4,500 yen course is in addition to
"Hamo no osashimi" (hamo sashimi)
"Hamo Katsu" (hamo cutlet)
You can enjoy the following! (^^)!
The hamo sashimi is a rare treat because it is made with fresh hamo (pike conger) directly from the fishing port.
It is a staff favorite!
The hamo cutlet is crispy on the outside and fluffy on the inside and served with grated ponzu (Japanese sauce made from grated ponzu citrus juice) for a refreshing taste!
We will be offering a "Hamo Shabu Course" featuring Awajishima hamo (pike conger), which will be in season from now on.
Please try it at our restaurant.
