Lunch Menu Popularity Ranking 【Total Period: February 23, 2015 - March 1, 2015

Uzu no Oka Kaisen Uni Shabu

Number one for five consecutive weeks...an undeniable favorite!
An exquisite lunch menu unique to Awaji Island!
Uzu no Oka Kaisen Uni Shabu is a dish of fresh seafood shabu-shabu in a rich broth based on "Awaji Island's exquisite fresh sea urchin" from the Fukura Fishing Port in Minami Awaji City or the Yura Fishing Port in Sumoto City.
The luxury of Awaji Island's gourmet food can be enjoyed in the luxury of the high-class nabe itself.
The delicious sea urchin porridge at the end of the meal is a must-try.

Awaji Island 4-year torafugu mifuku nabe (with fugu zosui) 6,500 yen (excluding tax) course

A special mifuku nabe using the rare Awaji Island 4-year torafugu, which is a 3-year torafugu that has been raised for another year.
Limited quantity available while supplies last.

Please take this opportunity to try the taste of Awaji Island 4-year torafugu.

Awaji Island's exquisite fresh sea urchin seafood hittemabushi

Awaji Island's exquisite raw sea urchin, "Awaji Island's exquisite raw sea urchin seafood hittemabushi" uses 1/3 of a sea urchin board, which is purchased from the Fukura Fishing Port in Minami Awaji City or the Yura Fishing Port in Sumoto City.
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

This is a new type of Kaisen Hitsumabushi that can be enjoyed in three stages: chirashizushi, hitsumabushi, and chazuke (rice with green tea). In fact, it is our most popular menu item, and is second only to "Uzunooka Kaisen Uni Shabu," which is No. 1 in terms of number of units sold!

Awaji Island's exquisite fresh sea urchin rice

Awaji Island's "Gokujo Nama Unimeshi" is a luxurious whole sea urchin plate of exquisite fresh sea urchin purchased from the Fukura Fishing Port in Minami-Awaji City or the Yura Fishing Port in Sumoto City.
The large, rich raw sea urchin melts in your mouth, spreading an aroma that you will never forget once you have tasted it.
Dip the raw sea urchin in a little Awaji Island salt, and the richness of the 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".

The best of Awaji beef! Kunugiza beef Akatoro-don (served with yolk soy sauce)

Kunugiza beef from Awaji beef raised at Kunugiza Ranch, which is integrated from production to sales in the rich nature of Awaji Island. We made Uzumi-no-oka's special aged roast beef with red tenderloin from Kunugiza Ranch, which proudly produces only unripe cows (virgin cows) that are surprisingly tender and melt in your mouth with their deep red meat and tender fatty texture. The rice is made from rice produced by Kumekawa-san, a rice contest winner who is particular about the climate, soil, and water of Awaji Island, and the yolk soy sauce is made from Kitasaka egg from Kitasaka Chicken Farm, which is raised on Awaji Island with a focus on semi-domestic chickens, and Senzan soy sauce from Hata-gumi Honten, which is an integrated soy sauce producer at the foot of the Yuzuruwa mountain range in Awaji Island. Please try the Awaji Island Kunugiza Beef Akatoro-don with the special yolk soy sauce.

Awajishima 3-year torafugu nabe (with fugu zosui) 3,000 yen (excluding tax) course

Fugu nabe, 2 pieces of nigiri sushi, fugu zosui set, and 3 kinds of small bowls of cooked food.
What does 3-year torafugu from Awaji Island taste like? Want to try it for yourself! Recommended for those who have no experience with fugu!

The superb view sashimi stage Where do you go after climbing 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 3-year torafugu mifuku 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.
The popular 5,000 yen course includes 3 pieces of tessa. The 6,000 yen course with grilled fugu is also recommended.

Awajishima 3-year torafugu nabe (with fugu zosui) 4,000 yen (excluding tax) course

This popular course includes fugu nabe, two pieces of nigiri sushi, fugu zosui set, three kinds of kobachi (small bowls of cooked food), and deep-fried fugu!