We promise to use only highest grade local Hotarujako (Acropoma japonicum) or seasonal fish for our handmade boiled fish-paste products and in case that no such fish is available we will refrain from production to ensure the consistency and quality of our Jakoten or Kamaboko. ※ Jakoten: Speciality of Uwajima made from small fish surimi fried in oil.
※ Kamaboko: Speciality of Uwajima made from flavoured surimi of white fish, kneaded and boiled into a paste.
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Among many things Uwajima Date clan’s old documents and armoury are exhibited here as well as wedding goods. In addition to the permanent...
Uwajima’s seventh generation Date Munetada has built this garden. Various types of bamboo, seasonal flowers, such as wisteria and irises ...
Italian cuisine carefully prepared from fresh and tasty selected local ingredients. Enjoy the our chef’s choice menu, from a reasonable p...