Thank you very much for visiting Uzu no Oka Restaurant with a spectacular view.
Sales will begin today!
Yuzu-sukiyaki (hot pot) course of back-season Spanish mackerel and Nagori hamo (Japanese conger eel) in Awaji Island.
I would like to introduce you to the following
The back-season Spanish mackerel, which has lost weight in the summer but has regained its fat and has a mouth-watering texture like medium fatty tuna.
The spawning is over and the fish are storing up nutrients in preparation for hibernation,
Nagori hamo (hamo conger) is a hamo that has a lot of fat and a rich flavor.
You can taste both of them at the same time.
The "Yuzu-sukiyaki Hamo Nabe Course" is a dish featuring back-season Spanish mackerel and hamo (Japanese conger eel) in Awaji Island!
First, put the vegetables in a pot,
When the broth comes to a boil, add the Spanish mackerel and hamo meat.
Serve dipped in beaten egg.
We recommend that the Spanish mackerel be slightly rare and the hamo not overcooked too much!
The dish is finished off with hamo somen with Awaji Island somen noodles!
(We also recommend pouring a beaten egg over the top to make it more like a Yanagawa-style dish.)
We also have seared Spanish mackerel, 3 kinds of tempura, and pike conger eel.
Please enjoy the food (^^)
