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We have prepared a special plan where you can enjoy a full course meal made with plenty of Awajishima 3-year-old tiger pufferfish, a branded ingredient that has been carefully grown over a period of three years in the lush natural surroundings of Awaji Island, Miketsukuni.

Tiger pufferfish are usually shipped after two years, but in Awaji Island, they are raised one year longer, for a total of three years, with great care. By doing so, the fish are exposed to rough seas for a long time, and are fed plenty of high-quality food such as wild sand lance, which gives them firmer flesh than regular pufferfish, a plump texture, and a rich flavor that deepens the more you chew them.
The strong umami of the "Awajishima 3-year-old tiger pufferfish" becomes plump and soft when heated, allowing you to enjoy a different kind of deliciousness. This full course meal allows you to enjoy the "Awajishima 3-year-old tiger pufferfish" in a variety of ways, including sashimi, deep-fried, and tetchiri, which includes plenty of the rare "Awajishima 3-year-old tiger pufferfish" milt. Please give it a try.

This year, we are also offering a new course where sommeliers will pair each dish with carefully selected local sake.

To further enhance your enjoyment of the three-year-old tiger pufferfish course, we offer a lineup of drinks that will bring out the best in the flavor of the pufferfish as the course progresses, starting with a rich, pure rice sake from Awaji Island's proud Sennenichi Brewery, followed by Chiyonoen, with its refreshing mouthfeel, and Kuni-Umi no Shizuku, with its exquisite balance of umami and aftertaste. To conclude the course, we offer "Kosoki no Biju Bunzo 2009," a "sake to savor the passage of time" that has been aged for over 10 years. As a final drink, this gold medal-winning, long-aged plum wine, with its refreshing flavor of ripe plums and its almond-like sweetness and deep flavor, will gracefully wrap up the lingering aftertaste of the course.

*Please note that the alcohol brands may be subject to change depending on the availability of supplies.

【menu】
1. Salad with XNUMX-year-old tiger pufferfish skin

This is a luxurious dish that spreads the delicious flavor of firm, fatty 3-year-old tiger pufferfish. With one bite, the crunchy texture of the pufferfish skin and the exquisite acidity fill your mouth, followed by a deep umami flavor. This is a masterpiece that allows you to enjoy the delicate flavor and rich aroma of the bounty of the sea of ​​Awaji Island.

2. Three-year-old tiger pufferfish sashimi
It has a translucent white color and a subtle, lustrous shine. When you put it in your mouth, it dissolves softly and spreads, leaving a strong umami aftertaste. You can enjoy this masterpiece that has been carefully prepared by a skilled chef so that you can fully experience the umami.

3. Deep-fried XNUMX-year-old tiger pufferfish

The outside is crispy and fragrant, while the inside is soft and fluffy. When you put it in your mouth, the crispy batter and the rich flavor of the three-year-old tiger pufferfish spread throughout your mouth. The fragrant aroma of the freshly fried pufferfish and the sweetness of the pufferfish combine to stimulate your appetite.

4. Lightly steamed milt of XNUMX-year-old tiger pufferfish
The precious soft roe is the fattiest part of the fugu, with a smooth and creamy texture. It is carefully steamed by skilled artisans to bring out the full flavor of the fugu. It is silky smooth and has a refined flavor that lingers on your tongue, making you look forward to the next bite. The natural sweetness and subtle umami of the soft roe slowly spreads throughout your mouth, making it an exquisite dish.

～Main～
5. Three-year-old tiger puffer fish hotpot
The pot is generously filled with three-year-old tiger pufferfish milt, and the addition of pufferfish meat and bones spreads the original flavor of pufferfish throughout the pot, allowing you to enjoy a harmony of layered flavors.

For the final course, you can enjoy rice porridge made with three-year-old tiger pufferfish, which is made with sweet Ayuhara rice from Awaji Island in a soup rich in dashi and collagen.The dish can be finished off with a refreshing Awaji Island seaweed salt and ponzu sauce.

～Dessert～
6. Homemade warabimochi and seasonal sorbet

This planBook onlineAvailable from here.

*Contents may change depending on procurement conditions, etc.

■ Accommodation Benefits ■

1. Free drinks available in the room (original champagne, local beer, soft drinks) *Contents are subject to change.

■ Meals ■
<Dinner> Enjoy a full course meal made with plenty of Awajishima 3-year-old tiger pufferfish, a branded ingredient that has been carefully grown over a period of three years in the lush natural surroundings of Awaji Island, Miketsukuni.

<Breakfast> Under the supervision of Chef Haruyuki Yamashita, Hyogo Prefecture's Food Advisor, you can enjoy dishes that focus on ingredients from Awaji Island, a treasure trove of food that has long been known as "Miketsukuni" and has supplied ingredients to the Imperial Court. The highlight of the accommodation, breakfast, begins with Grand Chariot's "Morning Starter Meal," followed by grilled fish from the Seto Inland Sea and the specialty "Awaji Dashimaki Tamago" (rolled egg with broth) with freshly cooked Awaji Island rice.

■Bath■
All rooms are equipped with cypress baths, allowing you to relax with the refreshing scent of cypress.

■Notes■
If you have any allergies, please let us know at least 3 days in advance.
・If you would like to change to a child's meal, please let us know at least 3 days in advance.
If you are coming by car, please park in Hyogo Prefectural Awajishima Park Nijigen no Mori Parking Lot F.
・Up to 0 children aged 3-1 years old may share existing beds with their parents per room. Children aged 2 years and over will be counted towards the accommodation capacity.