高槻・活ふぐ専門店　二代目　ふぐ義

■ Wild conger eel hotpot

~When you quickly dip the deboned conger eel in broth, a soft white flower blooms.

The secret broth goes extremely well with the sweet onions from Awaji Island.~

■ Conger eel jelly

~ Seasonal conger eel eggs are chilled and solidified in gelatin flavored with dashi.~

■ Vinegared

~The appetizing flavors of conger eel skin, cucumber, fresh wakame seaweed, and bonito flakes are complemented by our homemade Tosa vinegar~

■ Wild conger eel (plum flesh, vinegared miso)

~A dish that will make you feel cool during this hot season.Quickly blanch in water and then immediately drop into ice water to lock in the flavor.The beautiful white flowers are the result of the skill of the artisans.

■ Grilled and frosted conger eel

Searing the surface of the skin enhances its sweetness, while the inside is rare and tastes like sashimi, while the skin is fragrant and full of the delicious flavor of the conger eel.~

■Fried conger eel (with yuzu flavor)

~ Crispy fried to pack in the flavor.Please enjoy with [Yuzu Salt].It's a crispy and delicious dish.~

■Hamo sushi (2 pieces)

~The key flavor of this sushi is the rich sauce made from grilled conger eel bones, giving it a sweet and savory taste.~

■ Hiyamugi (cooked noodles)

The delicious flavor of the conger eel and the sweetness of the onions that permeate the hotpot make for an exquisite final dish of noodles served with a rich broth.~

■ Dessert (Yuzu sorbet)

~A refreshing sorbet with yuzu pulp~