Lunch Menu Popularity Ranking [Total Period: June 15, 2015 - June 21, 2015

June 24, 2015

Uzuno-oka Lunch Menu "Top 10 Weekly Popularity Ranking"!
The Awaji Island hamo (hamo conger) suki-nabe course, which went on sale on June 3, ranked high on the list. Awaji Island's hamo (pike conger) is said to become even more delicious after the rainy season. Please enjoy the Awajishima Bepin Hamo Suki-Nabe, which can only be enjoyed in summer.

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.
Awaji Island Fresh Shirasu Aji-meguri-don (Bowl of rice topped with a bowl of fresh shirasu)

Fresh raw shirasu is served first with special sauce, and then with warm special broth to finish off the dish.
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".
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.
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.
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".
Awajishima Shirasu no Juhachoban (Ohako) Meshi (rice with Awaji Island Shirasu)

Awaji Island Shirasu is mainly caught from Japanese anchovies, which are white in color and considered the highest quality, and carefully selected and processed at a processing plant near a local fishing port to maintain freshness.
Awaji Island's fresh shirasu, fluffy kama-age shirasu, and elegantly cooked chirimen-jako (dried young sardines) are the three major specialties of Awaji Island.
Awaji Island Shirasu Sanmai at Uzu no Oka, a restaurant with a spectacular view! Please enjoy the "Shirasu-don", a bowl of rice topped with a bowl of shirasu (baby sardines), which is called "ohako" in Japanese.
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 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.
Awajishima Bepin Hamo Suki-Nabe 4,500 yen (excluding tax) course

The BEPPIN Hamo Sukiyaki Hot Pot Course, which went on sale on June 3, ranks in the top 10. 3,000 yen course, plus tempura and sashimi. Only a local restaurant can serve fresh sashimi. The fresh sashimi is only available at local restaurants, so we enjoyed the sweetness of the hamo. The tempura was a delight with its crispy batter and the fluffy texture of the hamo.