Because of the fast currents in the waters around Awaji Island, the octopus grown there has short, thick legs. The large octopus is then dried in a flavorful "shiwara-boshi" style.
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The well-known island lemon squash has been made into a drink that can be enjoyed with cherry blossoms only in spring. This drink has a fresh spring aroma and the refreshing sweetness of island lemon, with cherry blossom petals dancing in the air.
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Enjoy the original taste of the ingredients, which are packed with the flavor of fish.
Fish is full of nutrients throughout its body from head to tail. It is rich in protein, vitamins, and essential minerals.
Fatty cherry salmon is served in a light one-pot dish with vitamin C-rich lemon and grated daikon (Japanese radish), which is effective in regulating intestinal functions.
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The surface of Awajishima cherry salmon with lattice-shaped slits is seared to concentrate the flavor. Please enjoy the moderate fat of the trout and the savory aroma of the seared fish.
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Shabu-shabu with fresh seafood in a rich broth based on "Awaji Island's exquisite fresh sea urchin".
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Notice
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Now is the Season! Introducing an original menu of Awaji Island cherry salmon, a seasonal fish in spring!
Our limited menu of Awaji Island cherry salmon is available again this year! Now at Uzuno-oka, a restaurant with a spectacular view... -
Uzuno-no-oka Restaurant" was introduced in "Jalan Spring Best View Ranking"!
Gourmet food in a popular sightseeing spot that you can't miss! Jalan Spring Best View Ranking: "Restaurant Uz... -
Awaji Island Fresh Spanish Mackerel Bowl" was featured in Travel Yomiuri Ohanami Train!
Enjoy Spring with "Raw" Fisherman's Cuisine in the area of production Travel Yomiuri Hanami Train with a spectacular view Restaurant Uz...
Closed on Tuesdays
Temporarily open if the regular holiday falls on a national holiday
*Maintenance closed for 3 days in mid-December.
*Closed on December 31 and January 1 every year.
To Our Valuable Customers
We offer a relaxing location (with a spectacular view) where you can feel the great outdoors, local ingredients that allow you to feel close to the producers of Awaji Island, and dishes that bring out the best of their charms. We aim to be a "restaurant that lives with Awaji Island," a space where you can live with the blessings of nature on Awaji Island, and we hope that many people in Awaji Island and other prefectures will experience the whole of Awaji Island.
Awaji Island Ingredients
Awaji Island benefited from the bounty of the rich sea and land, and from ancient times until the Heian period (794-1185), as one of the Miketsukuni, the island paid tribute to the imperial family and court with food (supplementary food other than grains), mainly products of sea water.
Even today, Awaji Island's food self-sufficiency rate is over 100%, and the island is truly a treasure trove of food, blessed by its fishing, farming, and stockbreeding industries. Thanks to the producers who continue to protect the food of Awaji Island, we are able to serve delicious dishes to our customers today.
Creative cuisine using rich island ingredients
Many menus make use of ingredients from Awaji Island.
Please try to conquer them all.
