[Meets Regional] Now is the time to go. Awajishima 3-year torafugu (blowfish) and fresh sea urchin course were introduced in Kobe.

The main attraction is a new winter specialty.
The number of people aiming for the southern tip of the island is rapidly increasing!

Awaji Island is a heaven of foodstuffs in every direction, from onions to hamo (eel) and Awaji beef, but surprisingly, winter specialties have been absent for a long time. Then a new star appeared: Awaji Island 3-year torafugu (blowfish). As the name suggests, it is cultivated for three years, one year longer than the usual tiger puffer. The longer the fish is raised, the larger it becomes (more than 1.2 kilograms!). The meat is thick and the more you chew it, the more delicious it tastes, and the puffer fish skin is full of collagen, and the albacore is also very hearty, making it an exceptionally satisfying dish.

Luxurious fugu and sea urchin hot pot available on the same day
Restaurant with a spectacular view, Uzuno-oka

At the restaurant on the second floor of the Uzu-no-Oka Onaruto Bridge Memorial Museum, well-known for its onion objet d'art, you can enjoy Awaji Island 3-year torafugu (blowfish) in a pot by yourself, without a reservation.
The creamy, thick broth in which the milt is melted into the soup is appealing enough, but this winter, a new version with fresh sea urchin is being introduced. Sea Urchin Soup
The taste of the puffer fish and the richness of the sea urchin are further enhanced by cooking the puffer fish in the rice with the sea urchin. The deliciousness of the puffer fish and the sea urchin is fully appreciated in the Zosui (rice with rice porridge) at the end of the meal!

The Awajishima 3-year torafugu and exquisite fresh sea urchin course in the photo is priced at 12,100 yen. The set includes fugu sea urchin soup nabe with albacore, raw sea urchin, and lettuce, as well as fugu tessa, fugu nigiri, deep-fried fugu, grilled fugu, and more. The Awajishima 3-year torafugu Bifuku nabe course is also available at 6,600 yen, 9,350 yen, and other more casual courses.

Dear Editorial Staff
Thank you very much for introducing us in your wonderful magazine!