Meal

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.
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