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"Spicy and Savory Malatang with Island Octopus and Awaji Beef"—featuring plump, chewy island octopus and Awaji beef in a spicy malatang broth.

A vibrant flower-topped rice dish inspired by the “Awaji Flower Pilgrimage,” a tour of the flower pilgrimage sites on Awaji Island.

In addition to conger eel, you can indulge in a luxurious selection of the island’s finest seafood, including Ise lobster, island abalone, and island octopus.

A hamo shabu-shabu hot pot featuring hamo from Awaji Island. Enjoy the hamo by briefly dipping the fillets into the broth, which is infused with the fish’s rich umami flavor.

A tea-infused rice dish featuring two types of pike conger: seared and glazed. First, please enjoy the seared pike conger with your favorite condiments.

Enjoy sukiyaki made with Awaji-za onions, Awaji beef, and Awaji Island conger eel—all steamed to perfection—in a sukiyaki broth infused with the aroma of sudachi.