Lunch Menu Popularity Ranking [Total Period: April 6, 2015 - April 12, 2015

April 19, 2015

Uzuno-oka Lunch Menu "Top 10 Weekly Popularity Ranking"!
This week's colorful lineup is again centered around the excellent fresh sea urchin menu from Awaji Island.
The island's umatama, a whole Awaji Island onion, ranked seventh on the list.
This is a popular dish that can be shared and enjoyed. It is a dish that you should definitely order when you visit Uzuno-Oka Restaurant with a spectacular view.
Other items ranked in the list are "Awaji Beef Akatoro-don" and "Awaji Island Beef Donburi," which offer a hearty taste of Awaji beef. Beef lovers should definitely try them!

Uzu no Oka Kaisen Uni Shabu

Recommended 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.
Will it become a new specialty of Awaji Island? 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".
Will it become a new specialty of Awaji Island? Awaji Island Seafood Hitsumabushi

Returned to No. 1 ranking!
A new type of seafood hitsu-mabushi that can be enjoyed in three stages: chirashi-zushi, hitsu-mabushi, and chazuke.
This is our popular menu!
Awaji Beef Akatoro-don (served with yolk soy sauce)

Awaji beef raised on Awaji Island, rich in nature, is characterized by its meaty texture, melt-in-your-mouth sashi and lean meat with a deep flavor. At Uzunooka Restaurant, we carefully select and purchase red meat parts with sashi. The beef is seasoned with a blend of Awaji Island salt and spices, then slowly roasted in a low-temperature oven to create a special roast beef. The rice is made from Mr. Kumekawa's rice, a rice contest winner who is particular about the climate, soil, and water of Awaji Island. The soy sauce for the yolk is a combination of Kitasaka Tamago, produced by Kitasaka Chicken Farm, and Senzan Soy Sauce, produced by Hata Gumi Honten, which is an integrated soy sauce production company located at the foot of Mount Yuzuruha in Awaji Island. Please try the Awaji beef akatoro donburi, with its addictive accent of grated wasabi.
Awaji Island Beef Bowl Enjoy the entirety of the island's "deliciousness"!

Awaji Island's famous "beef," "onion," and "rice" ingredients are used.
Awaji Island Beef Bowl Project Menu The Royal Road
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.
Awaji Island onion" with Awaji beef miso

Awaji Island is also known for its "Awaji Island onions.
We want you to taste it at its sweetness, tenderness, and best.
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".
Spilt rice with kama-age shirasu

We provide "fresh, fluffy, moist, and tender kama-age shirasu" by direct delivery, which is made by immediately kettling shirasu caught at Fukura Port in Minami-Awaji.
Awajishima fresh Spanish mackerel on rice

Fresh Spanish mackerel landed on Awaji Island, where Spanish mackerel fishing has been prosperous since ancient times. The Awajishima fresh Spanish mackerel is especially fatty in the fall, winter, and spring, and boasts a medium fatty tuna-like flesh.