Meal

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.
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