Today, sales began on September 19,
We would like to introduce "Awaji Island Ura-Season Spanish Mackerel, Island Yuzu Sukiyaki Hot Pot Course".
The word for spring in fish is Spanish mackerel.
As its name suggests, Spanish mackerel is in season in spring.
However, fish are in season twice a year,
Fall and winter are the second season for Spanish mackerel!
The fat returns to the meat that lost weight in the summer, and there is a crisp yet sweet taste.
The fresher the fish, the more tender it is and the more it melts in the mouth like medium fatty tuna,
That is "Ura-shun Spanish Mackerel"!
At Restaurant Uzu no Oka, you can enjoy such "Ura-shun Spanish Mackerel" with a spectacular view,
Awaji Island Ura-Season Spanish Mackerel, Island Yuzu Sukiyaki Hot Pot Course
Nigiri-zushi with back-season Spanish mackerel
"Melting sashimi of back-season Spanish mackerel."
The three types of products will be available in the following three categories!
Among them, "Awaji Island Ura-Season Spanish Mackerel Island Yuzu Sukiyaki Nabe Course" is the most popular.
Spanish Mackerel in Island Yuzu Sukiyaki Nabe
Seared Spanish mackerel
grilled Spanish mackerel
Deep-fried autumn vegetables
Hinohikari (variety of rice)
This is a luxurious course that includes a set of the following! (^^)!
The island yuzu sukiyaki hot pot has a sweet and spicy broth that enhances the sweetness of the Spanish mackerel!
It is recommended that Spanish mackerel be eaten half raw!
The back-season Spanish mackerel that can be tasted only at this time of year,
We hope you enjoy it!
