Lunch Menu Popularity Ranking 【Total Period: February 1, 2015 - February 8, 2015

February 11, 2015

Uzuno-oka Lunch Menu "Top 10 Weekly Popularity Ranking"!
This week, as in the previous week, the top three dishes in the ranking are "Uzuno-oka Kaisen Uni Shabu," "Awaji Island 3-year torafugu Mifuku Nabe 5,000 yen course," and "Awaji Island exquisite fresh sea urchin Kaisen Hitsumabushi," which were introduced on TV broadcast.
Uzu no Oka Kaisen Uni Shabu is a sumptuous dish using "exquisite fresh sea urchin" procured from the Fukura Fishing Port in Minami Awaji City or the Yura Fishing Port in Sumoto City on Awaji Island.
This menu is so popular that not a day goes by without a phone call.
The Awaji Island 3-year torafugu (blowfish) hot pot course, which is in its peak season, is also highly recommended and highly satisfying.
And this week, the Spectacular Sashimi Stage is ranked No. 9. This visually pleasing dish uses fresh seafood from the waters around Awaji Island.

Uzu no Oka Kaisen Uni Shabu

It was introduced as "too good to eat" on "Ohayo Asahi" and was also introduced on the Asahi Broadcasting Corporation cast! and was also introduced on the Asahi Broadcasting Corporation's "Ohayo Asahi" program!
The "Uzunooka Kaisen Uni Shabu," which is fresh seafood shabu-shabu in a rich broth based on "Awaji Island's best fresh sea urchin," is a luxury nabe that allows you to enjoy the season of Awaji Island in a luxurious way. The delicious sea urchin porridge at the end of the meal is a must-try.
Awajishima 3-year torafugu Bifuku nabe (with fugu zosui) 5,000 yen (excluding tax) course

New tecchiri using Awaji Island 3-year torafugu! Mifuku-nabe (Mifuku hot pot).
Awaji Island's 3-year torafugu is carefully raised only from domestic fry over a period of three years. The meat is a masterpiece of torafugu, with its firm flesh, rich flavor, crunchiness, and richness, all of which are different from those of other fugu.
This popular 5,000 yen course includes 3 pieces of tessa.
Awaji Island's exquisite fresh sea urchin seafood hittemabushi

Awaji Island's finest fresh sea urchin Hitsumabushi using 1/3 of a sea urchin board, fresh sea urchin from Fukura or Yura Fishing Port on Awaji Island.
Awaji Island's "Gokujo Nama Unimeshi," a luxurious whole sea urchin plate.
The large, rich raw sea urchin melts in your mouth, spreading an aroma that you will never forget once you have tasted it.
Dip a little Awaji Island salt in the sea salt and the rich raw sea urchin becomes even richer! This is the chef's recommendation.
Finally, top with yakumi (condiments), pour in the hot special soup stock, and finish with "excellent fresh sea urchin chazuke".
A new specialty! Awaji Island Seafood Hitsumabushi

A new type of Kaisen Hitsumabushi that can be enjoyed on three levels: Chirashizushi, Hitsumabushi, and Ochazuke (rice with green tea). It is a hot-selling lunch menu item with high expectations!
Awajishima 3-year torafugu Bifuku nabe (with fugu zosui) 6,000 yen (excluding tax) course

New tecchiri using Awaji Island 3-year torafugu! Mifuku-nabe (Mifuku hot pot).
Fugu nabe, 3 kinds of small bowls of cooked food, 2 nigiri sushi of fugu, 3 pieces of tessa, 2 pieces of fugu karaage, grilled fugu, fugu zosui set, and full course of dessert.
Awajishima 3-year torafugu nabe (with fugu zosui) 3,000 yen (excluding tax) course

Fugu nabe (fugu hot pot), 2 pieces of nigiri sushi, fugu zosui set, and 3 kinds of kobachi (small bowls of cooked food). Recommended for an introduction to fugu cuisine.
Awaji Island's exquisite fresh sea urchin rice

Awaji Island's "Superior Raw Sea Urchin Meishi" is a luxurious whole sea urchin plate of the finest raw sea urchin purchased from Fukura or Yura fishing ports on Awaji Island.
The large, rich raw sea urchin melts in your mouth, spreading an aroma that you will never forget once you have tasted it.
Dip a little Awaji Island salt in the sea salt and the rich raw sea urchin becomes even richer! This is the chef's recommendation.
Finally, top with yakumi (condiments), pour in the hot special soup stock, and finish with "excellent fresh sea urchin chazuke".
Awajishima 3-year torafugu nabe (with fugu zosui) 4,000 yen (excluding tax) course

Add 2 pieces of Fugu Karaage to the 3000 yen course.
The superb view sashimi stage ? Where are you going up these stairs ?

The Sashimi Stage offers a superb view of Awaji Island's seasonal seafood in each of the seven stages.
Awaji Island's fish and shellfish are nourished by the minerals and plankton that flow in with rainwater from the mountains of Awaji Island, and are fatty and well-fed.
We purchase and offer seafood and seashore products directly from the catch of the day throughout the four seasons.
Awaji Island anago meshi

Anago (conger eel) caught on Awaji Island are at their most delicious from early summer to autumn, when they are about to spawn and their appetites are at their peak. Please try our anago-meshi, which is lightly simmered in a special broth to make it soft and tender.