Meal

Awaji Beef Mountain and Sea Tomato Sukiyaki made with carefully selected top-grade Awaji Beef, raw sea urchin from Awaji Island, and mineral-rich onions from Awaji Island. Our facility only uses the highest-grade Awaji Beef, of which only about 150 head are certified per year, and which meet various standards. We use fresh vegetables sourced from affiliated farmers. A pot is filled with plenty of vegetables, which are then dehydrated to create a pot that condenses the natural flavor of the vegetables. Add Awaji Beef to the pot and enjoy with our special sauce. This course allows you to enjoy the natural flavor of the meat along with shiny, sweet rice from Awaji Island.

*Contents may change depending on procurement conditions, etc.

You can enjoy the highest grade Awaji beef in a special broth made from bonito and kelp. This course uses the highest grade Awaji beef, which meets various standards and is certified by only about 150 carefully selected cattle per year, and allows you to enjoy seasonal mushrooms and fresh vegetables to your heart's content.

*Contents may change depending on procurement conditions, etc.

Enjoy the "Superb Awaji Beef Barbecue" featuring high-quality, vibrantly marbled Awaji Beef as the main dish, along with fresh seafood and vegetables grown in the mineral-rich soil of Awaji Island. This course provides 200g of the highest AXNUMX-ranked Awaji Beef per person. You will be very satisfied with the meal.

*Please note that in the event of rain or strong winds, or if rain or strong winds are forecast as of 9:XNUMX AM on the day, the menu will be changed to "Awaji Beef Sankai Tomato Sukiyaki."

*Contents may change depending on procurement conditions, etc.

This sukiyaki hotpot is made with the lavish use of Awaji Island's specialties. This is a superb dish that allows you to savour the natural Sakuradai, which has firm flesh from being rubbed against the whirlpools and has a light, fatty texture.
The course is served with a refreshing dashi broth made from bonito and kelp. For the final dish, we offer hand-pulled somen noodles from Awaji Island, served in a dashi broth packed with umami.

*Contents may change depending on procurement conditions, etc.
※The photograph is an image

Only available in the summer, we will be serving Awaji Island conger eel sukiyaki as a full course meal.

At Numashima in Awaji Island, the local specialty "golden conger eel" is carefully caught one by one.

The soft seabed sand provides the perfect environment for conger eels, and the abundance of food means you can enjoy the best nutritional value.

Please enjoy golden conger eel, packed with the charm of Awaji Island.

■Course content■ *The photo is for illustrative purposes only.
～Appetizer～

1. Golden Conger Eel Skin Salad
2. Golden conger eel and wild red sea bream sashimi
3. Golden Conger Eel Tempura
4. Lightly steamed golden conger eel
～Main～
5. Golden Conger Eel Sukiyaki
～Dessert～
6. Homemade warabimochi and seasonal sorbet

*Contents may change depending on procurement conditions, etc.

Red sea bream can be caught all year round in Awaji Island, but red sea bream caught in autumn before winter is also called "momiji-tai" (maple leaf red sea bream) and is said to be the most delicious due to its high fat content. Its beautiful color and appearance have a history of being presented to the Emperor in four eras from the Taisho era to the Reiwa era. This is a luxurious dish that allows you to enjoy wild red sea bream, characterized by its firm flesh from being rubbed by the whirlpools and its light fat. The red sea bream sukiyaki is served with a refreshing blend of bonito and kelp broth. To finish off the meal, we offer hand-pulled somen noodles from Awaji Island, served in a broth full of umami.

*Contents may change depending on procurement conditions, etc.
※The photograph is an image

Awajishima conger eel sukiyaki is available only in autumn.

At Numashima in Awaji Island, the local specialty "golden conger eel" is carefully caught one by one.

The soft seabed sand provides the perfect environment for conger eels, and the abundance of food means you can enjoy the best nutritional value.

Please enjoy golden conger eel, packed with the charm of Awaji Island.

*Contents may change depending on procurement conditions, etc.

This dish uses plenty of "Awajishima 3-year-old tiger pufferfish," a branded ingredient from Awaji Island that has been carefully raised over a period of three years. 3-year-old tiger pufferfish are raised for a long time in rough seas, so their flesh is firmer than regular pufferfish, with a plump texture and a rich flavor that deepens the more you chew it. In addition, by adding heat, the flesh becomes plump and soft, allowing you to enjoy a different kind of deliciousness. In this course, you can also enjoy plenty of rare "3-year-old tiger pufferfish milt." At the end of the meal, you can enjoy pufferfish rice porridge packed with the delicious flavor of pufferfish.

*Contents may change depending on procurement conditions, etc.

This dish uses a generous 1875L bottle of Awaji Island's local sake "Sennenichi" from Sennenichi Brewery, and is served with the alcohol evaporated. This dish is also recommended for those who don't like alcohol. The sweetness and umami of the shabu-shabu made from wild red sea bream raised in rapids and the chewy Akashi octopus go perfectly together. For the final course, we offer rice porridge in a broth that is full of seafood flavor. It can be enjoyed refreshingly with Awaji Island seaweed salt and ponzu sauce. Sennenichi Brewery is a historic sake brewery founded in XNUMX that produces sake that is particular about the "taste of Awaji Island" using rice and water grown in the soil and water of Awaji Island.
*If selected, an additional fee of 1 yen (tax and service charge included) will be charged per person.
*Some ingredients may be subject to change depending on availability.

A special soup made by combining sea urchin with a special dashi stock made from bonito and kelp. This course allows you to enjoy seafood such as wild red sea bream caught in the "daytime net fishing" of Awaji Setouchi, Akashi octopus, shrimp, and other seafood together with sea urchin. At the end of the meal, we offer "sea urchin rice porridge" packed with the deliciousness of seafood.
*If selected, an additional fee of 1 yen (tax and service charge included) will be charged per person.
*Contents may change depending on procurement conditions, etc.

Enjoy the "Superb Awaji Beef BBQ" with high-quality, vividly marbled "Awaji Beef" as the main dish, as well as fresh seafood and vegetables grown in the mineral-rich soil of Awaji Island. At MIYABI, we offer the highest A200 rank Awaji Beef Sirloin, which is usually 5g, as 100g of the legendary Chateaubriand and 100g of Sirloin. Of the 150-200 carefully selected Awaji Beef heads per year, only 3-5% are Chateaubriand. It is lean meat with a fine fat content, and is of a quality that will satisfy you with confidence. And at the BBQ, you can enjoy the exquisite cuisine of Awaji Island to your heart's content while gazing at the magnificent scenery that is characteristic of Awaji Island.
*If selected, an additional fee of 1 yen (tax and service charge included) will be charged per person.
*Please note that in the event of rain or strong winds, or if rain or strong winds are forecast as of 9:XNUMX AM on the day, the menu will be changed to "Awaji Beef Sankai Tomato Sukiyaki."
*Contents may change depending on procurement conditions, etc.

The main plate features four different dishes from Awaji Island.
Our loin ham is made with our own Awaji Island pork, our scrambled eggs are made with Awaji Island eggs, and our own tomato ketchup with lots of onions.
We offer exquisite dishes that showcase the chef's skill, using carefully selected ingredients and handmade preparations.

*Menu contents may change depending on the day.
*If you wish to use this service, please let us know at least 3 days before your stay.