Thank you very much for visiting Uzu no Oka, a restaurant with a spectacular view.
Today, sales will begin tomorrow, June 1,
I would like to introduce you to the "Awaji Island Hamo Shabu Course" (^^)!
Hamo (conger eel) grown in the rich waters around Nushima in Minami-Awaji City, the southernmost part of Awaji Island,
The body is plump but with a small face!
And because they are caught by longline fishing, they are called "Bepin Hamo" (pike conger) because they have few scars.
It is also rich in chondroitin, calcium, and vitamin A,
Skin beautifying and anti-aging effects can be expected.
The "Bepin Hamo" (pike conger) is one of Awaji Island's most popular luxury foods.
At the spectacular Uzu no Oka restaurant,
As "Awaji Island hamo shabu course with hamo (pike conger)
We offer three courses!
First, "Hamo Shabu of Awaji Island hamo (pike conger), 3,500 yen course".
This course is,
one-pot dish: hamo shabu
Hors-d'oeuvre Awajishima somen noodles
vinegared hamo cucumber
Meal: rice with hamo no soboro
This course offers the following
The second was the "Awajishima hamo shabu of hamo (pike conger), 4,500 yen course.
This course is in addition to the 3,500 yen course.
sashimi of hamo
fried hamo cutlet
This course includes a set of
And third,
The "Superb Menu! Awajishima Bepin Hamo Hamo Shabu (Hamo Hamo Shabu with fresh sea urchin) 6,500 yen course"!
The hamo shabu-shabu course with the best fresh sea urchin is available,
Awaji Island's best fresh sea urchin soup and Awaji Island's hamo (garden eel) can be served together.
It is a superb menu!
First, dip the hamo into the sea urchin broth, then shabu-shabu-shabu the hamo to a golden color and enjoy.
Shabu-shabu, or shabu-shabu with raw sea urchin, is another luxurious way to eat sea urchin!
Finally, rice and condiments are added to the sea urchin soup,
The dish is finished with "excellent fresh sea urchin porridge" full of flavor!
The "Awaji Island Hamo No Shabu Course" is a dish that features hamo (pike conger) dishes,
No reservations are required!
We hope you will enjoy the rich taste of hamo (conger eel) and its plump meat in the hamo shabu-shabu style.
