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Sukiyaki / Shabu-shabu Spots in Awaji Island Area

Area

  • Kawacho
    Accommodations / Hot Spring
    Hyogo Sumoto-shi Goshikicho Tsushimanzai 409
    "This ryokan inn with a hot spring bathhouse and restaurant has been in business for over 120 years. The inn's restaurant serves choice cuisine primarily made with fresh, seasonal fish and octopus caught off of Awaji Island's Nishiura coast. Octopus from Nishiura eats an abundance of prey, resulting in meat that is packed with flavor and which is renowned for growing more flavorful the more you chew it. You can also enjoy ""horakuyaki"" here, a local Awaji dish said to date back to the Nara period when the ama female divers of the Mihara area would broil seafood outside on heated stones; consisting of seafood cooked in an earthenware pot, it explodes with seafood aromas the moment you open the lid. The restaurant's summertime Awaji daggertooth pike conger is also renowned and has a chewy texture that is addicting."
    Kawacho image
Hyogo Awaji Island
Gourmet / Alcohol Japanese Food Sukiyaki / Shabu-shabu

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Hyogo prefecture stretches from the north coast to the south coast on the western end of the popular Kansai region, encompassing verdant mountains, urban beaches, and fantastic historical sights. The prefecture’s main attractions lie along the south coast at Kobe, the prefectural capital, a pretty harbor city best known for its production of the renowned Kobe beef, and Himeji, the home of Himeji Castle, one of the country’s most beautifully preserved feudal castles, perched magically atop a hill.

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