Tamagoyas no Takoyaki

A red-brick restaurant that uses a cotton mill in the Taisho period, where the high stairwell of about 14m is romantic. What I want to pay attention to here is a two-layer specialty beef bowl made of Awaji beef rose and specialty meat thick-Awaji onion stewed softly, and lavishly covered with super-high loin to finish.

Featuring seafood caught at Yura Port, the premium nigiri sushi topped with 9 types of ingredients including sea urchin, sea bream, octopus, conger eel, and turban shell (served with red miso soup) is priced at 3,245 yen. The full course of conger eel hot pot using live conger eel from the waters around Awaji Island and the famous Awaji Island onions (available from May to September) is 9,350 yen per person, and the full course of three-year-old tiger pufferfish hot pot (available from November to February) is 9,900 yen per person, both are popular. You can also enjoy a la carte dishes such as grilled giant shrimp, simmered sea bream, and grilled horse mackerel.

The art of cooking glows, and you can eat the super nuduru. It is a boiled noodle with a faint scent of Sudachi, and in the cold winter, the body seems to warm from the core. Haisin-don and Anagoten-don are also popular with tourists. In summer, it is also famous for its hakimo cuisine, and in winter, the Awaji Island brand's three-year Tori Fugu cuisine. Tempura Nudor 990 yen, raw shirusadon 990 yen.