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Shio-chanko, where you can enjoy fresh seafood caught off the coast of Awaji Island along with Awaji Island somen noodles. It features a light, savory salt-based broth that gently brings out the natural flavors of the ingredients; the rich umami of seafood caught in the waters off Awaji Island (such as white shrimp and true octopus); and the mild saltiness of Awaji Island seaweed salt.

Exclusive to the Autumn Manpuku Rice Festival! This is sure to leave you feeling completely full! It’s a super-sized roast beef bowl—enough for about six people! Start by enjoying the roast beef bowl along with a whole roasted onion.

This curry gratin features a whole roasted onion from Awaji Island as its star ingredient. Enjoy our unique blend of melt-in-your-mouth cheese, minced Awaji beef, and Awaji Island onions, all complemented by a spicy kick and a rich, deep flavor.

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

In the fall, Spanish mackerel stores fat in preparation for winter, giving it a flavor similar to that of medium-fatty tuna. Served in a vibrant “hanazaki-wan” bowl, this raw Spanish mackerel—cut into a lattice pattern—is a delicacy that can only be enjoyed when it’s fresh. Start by drizzling it with our special soy sauce and savor the rich fat of the mackerel paired with the refreshing taste of shibazuke pickles.

"Kabuto-yaki" is made by boldly splitting open the head of a Spanish mackerel—a rare cut that’s hard to find in the market—sprinkling it with salt, and grilling it. The crispy, aromatic skin and the fine-grained flesh of the jaw are sure to be addictive! The top of the head is packed with flesh and has a rich, intense flavor.

You can enjoy a bowl of raw Spanish mackerel in a hanasaki bowl and chahan (rice topped with rare Spanish mackerel chafing dish).