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Namul (fresh onion and wakame seaweed)
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Soup with whole onions
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Fuk Fuk Fuk Fuk Fuk Fuk Fuk Fuk Fuk Fuk Fuk Fuk Fuk Fuk Fuk Fuk Fuk Fuk Fuk Fuk Fuk Fuk Fuk Fuk Fuk Fuk Fuk Fuk Fuk Fuk Fuk Fuk
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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. -
Tempura of Awajishima onion
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Awaji Island Jidako Tempura
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Awaji beef kombujime
Awaji beef is kombujime (kelp-frozen beef). Enjoy the saltiness and flavor of the kelp first as it is, then with wasabi or ponzu. -
Island salad and roast beef
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multi-tiered food cooked on the island
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