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Back Season Spanish Mackerel Salt Tataki
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Comparison of 3-year torafugu
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Three-year torafugu fin sucker
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3-year torafugu fin sake
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Seared three-year torafugu sushi
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Tessa of 3-year torafugu
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Thinly sliced island octopus
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Awaji Island Onion" Island's Umatama
～Awaji Beef with Miso -
Soup with whole onions
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A dish of today's fried whole local fish [take out].
Seasonal local fish is deep-fried slowly at a low temperature of 160℃～180℃ to lock in the flavor. You can enjoy the crunchy texture of the freshly fried fish and the tender texture of the meat. Seasoned with your choice of salt and sudachi.
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