季節料理あらい

◆Appetizer◆

◆Boiled puffer fish◆

◆Fugu sashimi◆

Fugu meat is too elastic and difficult to chew when eaten as regular sashimi.

For this reason, the fish is cut into thin slices with a knife so that the fillet is visible through the skin, and then made into sashimi.

◆Fried puffer fish◆

When deep-frying, the fillets of pufferfish shrink, so they need to be cut into large pieces to achieve volume! Even though the fillets shrink, Arai's deep-frying is still satisfying!

◆Tetchiri◆

Fugu hotpot is also called "tetchiri" in the Kansai region, with "chiri" added, which refers to a hotpot of fish fillets.

Fugu hotpot is made by simmering fillets and bones of fugu in a clay pot along with vegetables in dashi broth.As a dipping sauce, try it with ponzu sauce, just like fugu sashimi!

◆Rice porridge◆

After finishing the hot pot, season the leftovers with salt and ponzu sauce, add rice and bring to a boil to make fugu porridge.

★The all-you-can-drink option also includes fin sake (one drink per person, and you can drink more if you like).(Glass exchange system)