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Dried island octopus with a straw. Eat the octopus!
Because of the fast currents in the waters around Awaji Island, the octopus grown there has short, thick legs. The large octopus is then dried in a flavorful "shiwara-boshi" style. -
Awaji Island Hamo (Japanese conger eel) and sea urchin hot pot course
This course features not only hamo (pike conger eel), but also abalone, red shrimp, and octopus. After enjoying the shabu-shabu, it is stewed in a uni ya (bouillabaisse) style! -
Awaji Island Hamo no Kogane Aji Sai Chahan
We have created the "aji-sai-don" by combining the beautiful "aji" (color) of pike conger eel, which is the summer fish of Awaji Island, and shibazuke (a type of pickles made with hamo conger eel). The acidity of the Shibazuke enhances the seasonal tastes of both "hamo" (pike conger eel) and "horse mackerel". -
Uzu no Oka Kaisen Uni Shabu [Black Sea Urchin
Shabu-shabu with fresh seafood in a rich broth based on "Awaji Island's exquisite fresh sea urchin".
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