Matsuha Sushi

◆Appetizer◆Hamo Yubiki (lightly boiled eel)◆Hamo Soup Hot Pot◆Hamo Tempura◆Hamo Grilled Salad◆Hamo Sushi Roll◆Hamo Clear Soup◆Fruits

◆ Small bowl ◆ Hamo boiled lightly ◆ Hamo hot pot ◆ Hamo tempura ◆ Hamo minced rice ◆ Pickles ◆ Red miso soup ◆ Dessert

Appetizer / Hamo Sashimi / Hamo Blanched / Hamo Hot Pot / Fruits

A rice bowl topped with plenty of fresh sardines, mixed with herbs like perilla leaves, green onions, and myoga, along with a raw egg on top, all drizzled with our special sauce. It's so delicious that you won't be able to stop eating it! Comes with salad and red miso soup.

Awaji Island raw whitebait bowl, Awaji Island Spanish mackerel bowl, Awaji Island beef bowl, salad, red miso soup, pickles, includes dessert

Featured in the 'All-Around Awaji Island Delicious Food Exploration Team'! A selection of carefully crafted sushi and a chef's choice course using fresh fish of the day, mini onion somen, assorted sashimi, Awaji beef grilled on a hot plate, seasonal tempura, sea bream carpaccio, chawanmushi, nigiri sushi, red miso soup, and dessert. *The menu may change daily. There are also courses available for 6,050 yen and 7,150 yen.

Grilled turban shell, assorted sashimi, carpaccio, tempura, chawanmushi, nigiri sushi, red miso soup, dessert

Please enjoy high-quality Awaji beef in a shabu-shabu style. This course is full of Awaji's delights. - Awaji beef shabu-shabu - Tai carpaccio - Anago tempura - Nigiri sushi - Onion somen - Red miso soup - Dessert

Half of the rice is topped with our specialty anago sushi, and the other half is topped with beef bowl. Enjoy the fluffy anago and the tender, juicy Awaji beef at the same time. Please enjoy this new signature dish from Awaji Island.

On top of rice, we placed anago (conger eel) and next to it, a generous serving of beef bowl. The portion is 1.5 times that of the regular 'Anago Beef Bowl', making it very filling.

The second dish of Awaji Island noodles features sea urchin, a representative of the bounty of the sea. Fresh sea urchin raised in the waters of Awaji is generously placed on top and mixed with the moist Awaji hand-stretched noodles. During the summer, we use the highly praised sea urchin from Yura, allowing you to enjoy Awaji sea urchin noodles.

A serious dish from Matsuba Sushi! 'Luxurious Course of Grilled Awaji Beef with Sea Urchin and Sea Urchin Shabu'... 6,300 yen (excluding tax). Enjoy the fresh sea bream, natural conger eel, and Awaji Island sea urchin, all shabu-shabu style in a soup made from fresh sea urchin caught in the waters around Awaji Island! Furthermore!! You can also enjoy the pride of Awaji Island, Awaji Beef!! Delight in the luxurious combination of Awaji Beef and fresh sea urchin to your heart's content. ==== <Meal Contents> ================== - Sea Urchin Shabu Pot - Vegetables (Lettuce, Cabbage, Mitsuba) - Seafood Preparation (Sea Urchin, Sea Bream, etc.) - Awaji Beef (with Awaji Onion and Awaji Island Sea Urchin) - Sea Urchin Rice Porridge (with condiments) - Pickles ============================ Be sure to savor it♪

Sea urchin shabu pot, small bowl, sashimi (sea urchin, sea bream, conger eel), vegetables (lettuce, cabbage, mitsuba), sea urchin rice porridge (with wasabi and seaweed added)

The ultimate Awaji Island noodle has been born from the rich blessings of the sea and mountains, along with 160 years of tradition in Awaji hand-stretched noodles. The traditional method of making Awaji hand-stretched noodles results in noodles that are 38 centimeters long, compared to the usual 19 centimeters for regular somen. They are about twice as thick, boasting a unique chewy texture and smooth finish. The highly praised Awaji Island special beef bowl uses Awaji beef sirloin and sweet onions from Awaji. By combining these ingredients with Awaji hand-stretched noodles, we have created a completely new dish called Awaji beef noodle. It has a lighter texture than beef bowl and can be enjoyed smoothly even after eating sushi.

Somen noodles made with powdered onions that have been roasted to a golden color, a specialty of Awaji Island. It boasts a smooth texture. We prepare it fresh upon order. A large serving is available for 750 yen.

Please enjoy the special jumbo red miso nigiri served on authentic Awaji tiles, featuring carefully selected fish from Awaji Island.

Nigiri, Nabe Udon, Salad

Thick rolled sushi filled with grilled anago and plump shrimp

Generous selection of premium nigiri with overflowing salmon roe, served with jumbo red miso soup

Chirashi, Nabe Udon, Salad

A popular menu item featuring a whole grilled live anago placed on top of seafood chirashi, served with a jumbo red miso soup.

Enjoy seasonal nigiri such as sea urchin, sea bream, octopus, turban shell, abalone, and conger eel.

The fresh anago used in dishes like the crunchy sashimi, Yanagawa-style hot pot, and teriyaki is rich in fat and absolutely delicious. Additionally, the anago box sushi and anago stick sushi, made with anago grilled in a secret sauce with over 70 years of tradition, are long-running hit menu items.

Small bowl Anago Bento with red miso soup

Sushi, tempura, salad, freshly made tofu hot pot, red miso soup, dessert

Assorted tempura, small bowl, chawanmushi, rice, red miso soup, dessert

Assorted sashimi, small bowl, chawanmushi, rice, red miso soup, dessert

A set featuring anago (conger eel) and chobo soup, Matsuba's recommended menu includes anago tempura, anago Yanagawa-style hot pot, anago box sushi, chobo soup, salad, and dessert.

This is a soup eaten by a person who has become a mother when a baby is born. The ingredients include 'dango' made from rice flour to promote good milk production, 'sasage' to expel bad old blood and toxins from the body, and 'zuiki', which is the dried stem of taro root, wishing for blessings of children. It has a color similar to zenzai at first glance, but it is a miso soup flavored with dashi made from dried sardines. After the baby's shrine visit, it is served to relatives and neighbors during the 'Hiawase' (name announcement) event.

There is also a course available for 7,150 yen.

Please enjoy the generous shabu-shabu of Awaji eel, sea bream, and red sea urchin.

A super luxurious course featuring shabu-shabu with sea urchin and grilled Awaji beef topped with red sea urchin! Enjoy shabu-shabu with Awaji's conger eel, sea bream, and red sea urchin. You can also enjoy vegetables with shabu-shabu, and finish with a sea urchin rice porridge made with the broth! It's the best!! Additionally, the Awaji beef is lightly grilled on a hot plate and served with red sea urchin on top. The collaboration of high-quality Awaji beef and red sea urchin is the best, filling your mouth with sweetness and umami. Enjoy the luxurious red sea urchin and Awaji beef.

This is a luxurious red sea urchin rice bowl made with a whole plate of red sea urchin. First, enjoy it as is. Next, with seaweed salt. Then, please enjoy it with wasabi and special soy sauce. It's a bowl filled with happiness. Price: Market price

This is a sushi made with large, completely additive-free red sea urchin from Awaji Island, so big that it can be shaped like a gunkan maki with just one piece. The moment it enters your mouth, it melts deliciously! Awaji Island in summer is a treasure trove of high-quality ingredients like conger eel, anago, and sea urchin.

Awaji Uni Noodle, born alongside Awaji Beef Noodle, is a collaboration of the highest quality handmade noodles produced by the Awaji region and the rich sea nurtured Awaji sea urchin.

Red sea urchin from Yura, Awaji Island, without additives and not processed with ammonium sulfate. This sea urchin plate is packed with fresh red sea urchin harvested from the sea of Yura by Katsuhiko Kawakita, the president of the Yura Divers Association, known for his expertise in sea urchin collection. The rich and sweet red sea urchin spreads softly in your mouth. Price: Market price

◆Aperitif ◆Fugu Skin Ponzu ◆Fugu Sashimi ◆Fugu Hot Pot ◆Fried Fugu ◆Fugu Salad ◆Chawanmushi ◆Zosui ◆Fruits

◆Appetizer ◆Sashimi ◆Grilled Fugu ◆Tessa ◆Fried Fugu ◆Milt ◆Collagen Balls ◆Rice Porridge ◆Pickles ◆Fruits

The luxury of using local fresh sea urchin both as broth and ingredients. When you dip Sakura Masu in the broth made with melted sea urchin, the rich sweetness is doubled. Additionally, the tomatoes used as ingredients serve as a hidden flavor. Their acidity tightens the overall taste of the hot pot. Since the flavor of Sakura Masu varies by part, we offer both the fatty belly and the lighter back part, so please try comparing them. ◆ Uni Shabu Hot Pot ◆ Small Dish ◆ Sakura Masu Sashimi ◆ Vegetables ◆ Uni Rice Porridge (with seaweed, green onions, and wasabi) ◆ Pickles

This is a bowl luxuriously made with cherry salmon!