炉ばた焼 由良

Using fish from the Seto Inland Sea centered around Akashi and Awaji Island, as well as vegetables and mushrooms from Hyogo Prefecture. Based on local production for local consumption, the menu is structured to match the blessings of each season. In autumn, mushrooms are grilled on skewers, and everything is served as 'robatayaki.' Because we carefully select only the best ingredients, the taste is a once-in-a-lifetime experience. Please enjoy a dish that allows you to feel the breath of the production area.