The lobster removal of a ban from Tokushima!
One dish of the recommendation
A period: From the middle of September, 2021 to November 30
South Tokushima. The natural pantry that dynamic nature full of changes brings up a great variety of ingredients. A lobster proud of above all clear popularity. Fishing is available in the middle of September and sweetness and the Ise lobster which is distinguished for the cracking down on of the body reach the golden age in October and November, and is shipped to the home Ise district. Please thoroughly enjoy muscular good-quality Ise lobster skittishly at this opportunity. The nutrient which is good for Asta xanthine, chitosan, beauty and health including taurine is plentiful!
You have a choice between the recipe of three kinds of French dishes of katsuiseikairo.
One article of 4,300 yen
・Attach jelly of the poshie sudachi of katsuiseikairo
・Griller saffron source of katsuiseikairo
・Fragrance of the champagne steamed sudachi of katsuiseikairo
A muscular texture and the sweetness that melts away. Please thoroughly enjoy the original taste of the lobster. The head makes miso soup, and please thoroughly enjoy exquisite stock.
katsuiseikairo whole three kinds
Please prefer a favorite recipe to sashimi or tempura or prawns roasted in the shell. It is people or puts out regional sudachi and salt made by burning seaweed, and please thoroughly enjoy Ise lobster dishes by various how to eat. The head makes miso soup and is eatable.
katsuiseikairo whole grilled whole fish
I have it is dynamic and bake seafood of the seasonal time by a charcoal fire. Even if the fried vertical burning hot sea foods post nothing; a particular taste. The subtle taste and fragrance of the tide become the best seasoning. I put specially made sauce if you like and can have you enjoy it as prawns roasted in the shell.