Chef Kota Ono, who loves his hometown of Awaji Island, has been appointed as the "Food Tourism Ambassador" by the mayor of Awaji City. He focuses on bringing out the exquisite flavors of local ingredients such as conger eel, onions, swordfish, sea eel, blue crab, and Kurobuta beef. I visit to enjoy the seasonal ingredients that change throughout the year!Awaji Island, nurtured by the swift currents of the Akashi Strait to the north and the Naruto Strait to the south, produces delicious fish with a firm texture, perfect for athletes. Some representative seasonal fish include:Spring: Akashi sea bream, sakura masu (cherry salmon), and fresh shirasu (whitebait)Summer: Conger eel, red sea urchin from Yura, and octopusAutumn: Spanish mackerel, red sea bream, and Ise lobsterWinter: Three-year-old tiger pufferfish and Densuke eelAmazingly, an incredible variety of seafood comes together here!I highly recommend Ono, where you can enjoy the treasure trove of ingredients from Awaji Island throughout the seasons.Today's menu: JPY 48,000Lotus leaf, jelly, shrimp, white clam, bozu goroshi, and okra tatakiMiyagi, first bonito, salt tatakiAwaji Island, swordfish, charcoal-grilled, sanshoAwaji Island, sea eel, fresh sanshoLocal dish: Conger eel hot pot, Awaji Island blue crab, risotto, cheese, crab misoTenryu River, young sweetfish, tempuraAwaji Island, conger eel, onions, shiitake mushroomsNanban-zuke (sweet and sour marinated fish), yellow chives, white leeks, asatsuki (Japanese chives), fried sweetfishTokushima's soft-shelled turtle, friedKurobuta beef, grilled with sauce, charcoal salt, fresh pepperAwaji Island, seaweed, chirimen sanshoGold Rush clay pot riceAwaji Island Chinese soba, junsai (water shield)Hayashi curry riceAwaji Island milk panna cottaKonpeito (sugar candy)MatchaOther drinks
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