Minami-Awaji Onsen Awajishima Kaijo Hotel

□□□━〜・・・ □　Summer Conger Eel Kaiseki Course ~ Natural Conger Eel from Numashima! Conger Eel Kaiseki Course Plan Now is the season! Conger eel is a summer delicacy on Awaji Island. Conger eel is an essential ingredient for the Tenjin Festival in Osaka and the Gion Festival in Kyoto. We have prepared a kaiseki course meal featuring our pride and joy, conger eel, made with natural conger eel from the waters off Numashima, Awaji Island, which is also used in Kyoto restaurants! At this time of year, the flesh of the conger eel is fat and especially delicious, so please enjoy this kaiseki course meal made with plenty of seasonal conger eel! ■Meals■ For dinner, we will have the "basic conger eel kaiseki course" made with conger eel from the waters off Numashima, Awaji Island. [Dinner] 1. Appetizer - Seasonal three-item platter 2. Sashimi - Parboiled conger eel 3. Side dish - Grilled conger eel salad 4. Steamed conger eel chawanmushi 5. Main dish - Conger eel sukiyaki hotpot with somen noodles 6. Fried dish - Conger eel and Awaji vegetable tempura 7. Soup - Conger eel soup with kudzu 8. Rice - Awaji rice 9. Pickles - Three-item platter 10. Fruit - Seasonal [Breakfast] A typical Awaji Island inn breakfast, using locally produced ingredients as much as possible. ●Dinner: When making your reservation, please select your preferred room type for "in-room dining" or "restaurant dining". ●Breakfast: Prepared in the dining area on the second floor. *The menu is an example. *If you make a reservation for 6 or more people, a private room will be provided. ■Exclusive to our hotel! Private fishing pier■ We provide fishing sets (fee required) with a guarantee even if you come empty-handed ◎We can cook the fish you catch for dinner (fee required) ■Rooms■ All rooms have ocean views! You can enjoy the sunset over Fukura Bay and the ocean right in front of you. When making a reservation, please choose a room according to the number of people and pu

□□□━〜・・・ □　Summer Conger Eel Kaiseki Course ~ Natural Conger Eel from Numashima! Conger Eel Kaiseki Course Plan Now is the season! Conger eel is a summer delicacy on Awaji Island. Conger eel is an essential ingredient for the Tenjin Festival in Osaka and the Gion Festival in Kyoto. We have prepared a kaiseki course meal featuring our pride and joy, conger eel, made with natural conger eel from the waters off Numashima, Awaji Island, which is also used in Kyoto restaurants! At this time of year, the flesh of the conger eel is fat and especially delicious, so please enjoy this kaiseki course meal made with plenty of seasonal conger eel! ■Meals■ For dinner, we will have the "basic conger eel kaiseki course" made with conger eel from the waters off Numashima, Awaji Island. [Dinner] 1. Appetizer - Seasonal three-item platter 2. Sashimi - Parboiled conger eel 3. Side dish - Grilled conger eel salad 4. Steamed conger eel chawanmushi 5. Main dish - Conger eel sukiyaki hotpot with somen noodles 6. Fried dish - Conger eel and Awaji vegetable tempura 7. Soup - Conger eel soup with kudzu 8. Rice - Awaji rice 9. Pickles - Three-item platter 10. Fruit - Seasonal [Breakfast] A typical Awaji Island inn breakfast, using locally produced ingredients as much as possible. ●Dinner: When making your reservation, please select your preferred room type for "in-room dining" or "restaurant dining". ●Breakfast: Prepared in the dining area on the second floor. *The menu is an example. *If you make a reservation for 6 or more people, a private room will be provided. ■Exclusive to our hotel! Private fishing pier■ We provide fishing sets (fee required) with a guarantee even if you come empty-handed ◎We can cook the fish you catch for dinner (fee required) ■Rooms■ All rooms have ocean views! You can enjoy the sunset over Fukura Bay and the ocean right in front of you. When making a reservation, please choose a room according to the number of people and pu

□□□━〜・・・ □　Summer Conger Eel Kaiseki Course ~ Natural Conger Eel from Numashima! Conger Eel Kaiseki Course Plan Now is the season! Conger eel is a summer delicacy on Awaji Island. Conger eel is an essential ingredient for the Tenjin Festival in Osaka and the Gion Festival in Kyoto. We have prepared a kaiseki course meal featuring our pride and joy, conger eel, made with natural conger eel from the waters off Numashima, Awaji Island, which is also used in Kyoto restaurants! At this time of year, the flesh of the conger eel is fat and especially delicious, so please enjoy this kaiseki course meal made with plenty of seasonal conger eel! ■Meals■ For dinner, we will have the "basic conger eel kaiseki course" made with conger eel from the waters off Numashima, Awaji Island. [Dinner] 1. Appetizer - Seasonal three-item platter 2. Sashimi - Parboiled conger eel 3. Side dish - Grilled conger eel salad 4. Steamed conger eel chawanmushi 5. Main dish - Conger eel sukiyaki hotpot with somen noodles 6. Fried dish - Conger eel and Awaji vegetable tempura 7. Soup - Conger eel soup with kudzu 8. Rice - Awaji rice 9. Pickles - Three-item platter 10. Fruit - Seasonal [Breakfast] A typical Awaji Island inn breakfast, using locally produced ingredients as much as possible. ●Dinner: When making your reservation, please select your preferred room type for "in-room dining" or "restaurant dining". ●Breakfast: Prepared in the dining area on the second floor. *The menu is an example. *If you make a reservation for 6 or more people, a private room will be provided. ■Exclusive to our hotel! Private fishing pier■ We provide fishing sets (fee required) with a guarantee even if you come empty-handed ◎We can cook the fish you catch for dinner (fee required) ■Rooms■ All rooms have ocean views! You can enjoy the sunset over Fukura Bay and the ocean right in front of you. When making a reservation, please choose a room according to the number of people and pu