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Awaji Wagyu Beef, Tororo Hitsumabushi and Bowl Shabu
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Eat octopus on a big island's charcoal-grilled dried octopus straw!
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Awajishima 3-year torafugu (fresh sea urchin) hot pot course - with excellent shirako and fresh sea urchin
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Awaji Island 3-year torafugu (pufferfish) Mifuku Nabe Course - Choice of blissful nabe
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Awaji Island 3-year torafugu (pufferfish) Mifuku nabe with milt broth
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Awajishima 3-year torafugu (blowfish) Mifuku nabe
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Fresh Spanish Mackerel Hanasaki Bowl
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Island nori bento - island Spanish mackerel & Nagori pike conger eel
Nagori hamo no soboro rice topped with a layer of island seaweed and rare island Spanish mackerel katsu (katsu is a rare fish cutlet) is a superb autumn/winter nori bento. -
raw Spanish mackerel hanasaki chahan
You can enjoy a bowl of raw Spanish mackerel in a hanasaki bowl and chahan (rice topped with rare Spanish mackerel chafing dish). -
3-year torafugu (blowfish) on a bed of rice
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