A journey to taste the luxurious taste of Awajishima three-year-old tiger pufferfish | A story that begins with a journey. | [Official] Kamenoi Hotel | Hot springs hotel with locations nationwide

The warm climate, the openness of the island,
A unique selection of delicacies to fascinate visitors
Awaji Island, Hyogo, Awajishima in the Seto Inland Sea.
Among them, the one that has been attracting attention in recent years is
This is 3-year-old tiger pufferfish Awajishima.
Firm flesh with rich flavor and melt-in-your-mouth soft milt.
To enjoy the luxurious taste,
Now, let's get ready for our trip.

Fugu has been loved for a long time.
Awajishima is getting excited right now

Fugu has long been a favorite in Japan since the Jomon period.
Yamaguchi Kobayashi Issa, a haiku poet of the Edo period (1603-1867), wrote "At night I know the taste of fugu at 50," and "Don't let him see that you don't eat fugu." Hirobumi Ito, the first prime minister of Japan, praised fugu, saying "This is delicious. Recently, farmed fugu, which is no less tasty than wild fugu, has appeared on the market, and Awajishima has been gaining momentum.

The tides of the Naruto Straits have an influence,
It tastes better

Aquaculture of "Awajishima three-year-old tiger pufferfish" began on Awajishima about 40 years ago.
The farm is located on the south side of Awajishima, in Fukura Port, facing the Naruto Strait, which has the fastest tidal currents in Japan. By growing the fish to a size of 1.2 to 1.8 kg over a period of three years in mineral-rich natural fishing grounds, the fish develop a firm texture and rich flavor that rivals wild fish. After three years of farming, the survival rate of fugu drops and there is a high possibility that they will not be able to be shipped, but Awajishima Island has improved its farming techniques and succeeded in stabilizing the quality. It has eventually become a farmed fugu brand.

There are many ways to taste it.
The best time to eat it is from November

The season for Awajishima three-year-old tiger pufferfish is from November to February. If you visit Awajishima during this time, try the classic sashimi, tetsuna. The thinly sliced flesh has a crunchy texture, and the more you chew it, the more flavor it releases. Also, during the cold season, you'll want to warm yourself up with tetchiri. This has a bouncy texture and the umami-filled broth is irresistible. Just thinking about pufferfish porridge and creamy grilled milt made with that broth will make you hungry.

Miketsukuni, Awajishima
Lots of luxurious ingredients

Awajishima is a miketsukuni (land of food) along with Wakasa (Fukui) and Shima (Mie). From ancient times to the Heian period, the region offered marine products to the Imperial Court. Even today, the region remains a treasure trove of foodstuffs, and onions with high sugar content are well known throughout the country. Awaji beef, which is said to be the root of Matsuzaka beef and Kobe beef, is beautifully marbled and has an elegant sweetness and flavor. Awajishima Hamo (Japanese conger eel) produced in Awaji is dedicated to Yasaka Shrine in time for the Gion Festival in Kyoto, and an annual event called "Hamo Michu," in which people parade around carrying a tub filled with hamo, is held every year.
Hamo is in season in the summer, but the rich flavor of hamo can be tasted until about November, and in the fall, Spanish mackerel (Spanish mackerel), which is a springtime signature fish, is also landed. Other Awajishima offerings include octopus, sea urchin, sea bream, lobster, Awajishima cherry salmon, whitebait, and a wide variety of other ingredients. Why not visit each season and enjoy the seasonal flavors?

Recommended Hotel

Recommended hotels

By a contemporary master craftsman
Thinly sliced fugu and
Overlooking the Harima Sea
Enjoy a blissful time at Hot springs

KAMENOI HOTEL AWAJISHIMA

Making Setouchi ingredients even more delicious with outstanding techniques

"Awajishima three-year-old tiger pufferfish" can be eaten at many hotels and restaurants on the island, but we recommend KAMENOI HOTEL AWAJISHIMA. Chef Sadao Sakamoto, who was awarded the "Outstanding Craftsman (Contemporary Master Craftsman)" in 2023, uses knife techniques to make the firm and elastic pufferfish delicious and easy to eat, and serves it sliced so thinly that you can see through to the plate underneath. In addition to the classic pufferfish dishes, there are also original menus such as "Three-year-old tiger pufferfish grilled with Japanese pepper salt and olive oil" and "Three-year-old tiger pufferfish milt with egg-cured fish," which is fluffy milt seasoned with Awajishima onion consommé. You will be able to enjoy the pufferfish until the very end without getting bored.

[Extreme Kaiseki Course] Recommended by our modern master chef, who uses 3-year-old tiger pufferfish Awajishima!

Sadao Sakamoto Head Chef

Both the rooms and the large public bath are filled with relaxation.

Before or after your fugu meal, you can relax in your room and large public bath, which overlooks the Harima Sea. Check in early in the evening and watch the sun set over the ocean from your room, or enjoy the ocean view while soaking in Hot springs the next morning. The grand panorama that stretches out to Shodoshima and the Ieshima Islands will surely make all your daily fatigue disappear. Please enjoy a blissful time at KAMENOI HOTEL AWAJISHIMA.

Nearby Spots

Nearby spots

Feel the depth of history that continues from ancient times,
Explore the stylish West Coast

Awajishima is the birthplace of ancient Japan. It is said that Izanagi-no-Mikoto and Izanami-no-Mikoto landed on Onokoro Island, became husband and wife, and performed the ceremony to create the country, which became Awajishima, and later gave birth to the land of Japan. If you visit Izanagi Shrine, the oldest shrine in Japan that enshrines the two gods Izanagi-no-Mikoto and Izanami-no-Mikoto, you will feel the passage of time and be purified in both body and mind.
Then, let's go back to the present day and head to the West Coast. There are complexes using abandoned schools, cafes renovated from old houses, specialty restaurants, theme parks, and more. Awajishima offers a wide variety of ways to enjoy yourself, from the world of the Kojiki and Nihon Shoki to fashionable modern spots.

Awaji Flower Gallery

A prefectural park where flowers bloom with the Akashi Strait and Osaka Bay in the background. Cosmos bloom from mid-October to early November, and stock blooms from mid-November to winter. About 15 minutes by car from the hotel.

Whirlpool Cruise

Cruise for about an hour through the Naruto Strait, where the world's largest whirlpools occur. It's a spectacular sight as you pass close to the whirlpools. It's about a 45-minute drive from the hotel (to Fukura Port).

Nijigennomori

A theme park where you can experience the two-dimensional world of anime and games. There are plenty of activities for both children and adults to enjoy using their bodies. It is about 20 minutes by car from the hotel.

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