A single leg of fresh octopus from the island is seared and tataki'd into a bowl of chahan!
Island Octopus Tataki Chahan" was introduced in the March 2024 issue of KOBECCO, a monthly magazine!
The menu features sand octopus, fresh sea urchin, cherry sea bream, and other seasonal fish from the island, as well as Awaji beef, and the "Island Octopus Tataki Chahan", a raw octopus leg seared and tataki'd on SNS, is a must-try!
Enjoy octopus with a variety of tare (soy sauce, island lemon, plum sauce, etc.) and finish with tako-chazuke, a dish of octopus in a special broth.
Dear Editorial Staff
Thank you very much for introducing us in your wonderful magazine!
