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Charcoal-grilled whole 3-year torafugu (blowfish). Each part of the blowfish is named after a part of beef. Please enjoy it slowly roasted over a charcoal fire.

The ultimate in luxury, this course is packed with the delicious taste of fugu (blowfish) and sea urchin! Contents Fugu tesa/ Milt/ Fugu sushi/ Sea urchin soup nabe (fugu meat, 2 kinds of fugu skin, milt, 1/3 raw sea urchin plate, lettuce, forest mushrooms)/ Fugu karaage/ Vinegared fugu/ Sea urchin porridge set

Awaji Island 3-year torafugu (blowfish) course!
【Contents】Tessa of fugu/ Grilled albacore/ Albacore ponzu/ Albacore soup nabe (fugu meat, 2 kinds of fugu skin, lettuce, morinoki shiitake mushroom, jus ponzu)/ Surimi of albacore/ Deep fried fugu/ Vinegared fugu/ Zosui set with albacore soup

This course is recommended for those who would like to leave some extra time to enjoy a la carte menus.
【Contents】Tessa of fugu/nabe with milt soup (fugu meat, 2 kinds of fugu skin, lettuce, morinoki shiitake mushroom, jus ponzu)/fugu karaage/vinegared fugu/porridge set with milt soup

Three-year torafugu (blowfish) course served in a Japanese-style broth made with local sake.
【Contents】Tessa of fugu/bowl of soup (fugu meat, 2 kinds of fugu skin, lettuce, morinoki shiitake mushroom, jus ponzu), Bifuku nabe porridge set (rice, condiments, Awaji free-range egg)

The "Katsu Bowl" is a bowl of fugu (puffer fish) cooked rare on the inside and crispy on the outside, topped with a bowl of rice cooked with fugu, and the "Katsu Bowl" is a bowl of Awaji beef cutlet, crispy on the outside and moist and tender on the inside, topped with a meringue. This is the perfect dish for those who want to eat both Awaji beef and fish!

The dish is cooked in a dashi broth full of the flavor that seeps out of the blowfish meat. First, you will enjoy a hearty bowl of fugu rice, and finish with a bowl of ochazuke (rice with green tea) in the special dashi broth. The elegant and gentle taste of fugu (puffer fish) becomes even more delicious with the second and third bowls! The "kamameshi lid," which is made to look like a roof tile, is made using exactly the same materials and processes as actual Awaji tiles at "Daiei Kiln" in Minami-Awaji City on Awaji Island, one of the three major tile production areas in Japan.

Mifuku nabe" is the standard main dish of Awaji Island 3-year torafugu! However, for those who want to enjoy fugu in a dish other than nabe this year, we recommend fugu no nami sushi, which can be eaten tesa-style. Squeeze soy sauce and sudachi (a Japanese citrus fruit) to taste, and enjoy the natural sweetness of the fugu meat.

The seasoning is kept simple so that you can enjoy the aroma of wheat that only fresh somen can offer. The soup is made from fugu (blowfish) ara, and is rich in flavor and elegance. Add fresh somen noodles and local vegetables such as lettuce and shiitake mushrooms to the soup, which is infused with the flavor of fugu, and simmer lightly before serving. It can also be served as fuguchiri tsukemen (noodles with fugu chiri sauce) by dipping it in the homemade ponzu sauce that comes with the dish. The fresh somen is the star of the dish!

The "Awaiichi" is a 150-km cycling course that circles the outer circumference of the island in a clockwise direction. Hyogo Prefecture is taking advantage of such high potential of Awaji Island as a cycling area to promote tourism through cycling. Of course, touring by motorcycle is also recommended. At Uzu no Oka, we support "Awaiichi" with all our might and encourage riders to aim for the goal of the tour! We made a curry for riders. The curry roux for this [Umi] Ver is a seafood curry combined with a sea bream soup made by slowly simmering the island's sea bream. It is served with seafood caught in various regions of the island. When you challenge Awaiichi, you may also enjoy visiting each fishing port where the ingredients for this curry were caught!

Awaji Island raw octopus legs are seared and tataki'd as a whole. The octopus leg is cut into a slit and bellows so that it can be served soft and tender. First, cut into desired size and serve with Tosa soy sauce, ponzu (Japanese sauce), ume sauce, or your favorite sauce. We also recommend the lemon wasabi with a squeeze of island lemon and wasabi. Finish off with "Tako-chazuke", which is octopus on rice topped with your choice of sauce and special dashi broth.
Huge! Island octopus tataki chahan 3,520 yen
Huge! Octopus skewers for take-out 2,160 yen

Awaji Island octopus is boiled in soup stock, soy sauce, sake, and sugar, and steamed for another hour to make it tender. The softened boiled octopus is cut into pieces and served on a bed of Awaji Island rice produced by Mr. Kumekawa, a rice contest winner.

A new type of sea urchin shabu shabu is now available: Awaji beef shabu shabu shabu in Uzuno-oka's special sea urchin broth. We offer three carefully selected types of meat: loin, lean meat, and haneshita.
It can also be topped with an additional "Island Tomato & Cheese" for 550 yen (tax included). The rich sea urchin soup becomes a light Italian-style soup! Finish with cheese risotto-style rice porridge.

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.
It can also be topped with an additional "Island Tomato & Cheese" for 550 yen (tax included). The rich sea urchin soup becomes a light Italian-style soup! Finish with cheese risotto-style rice porridge.

*Because of the unbeatable price, quantities will be limited. *Orders will be taken on a first-come, first-served basis, with a maximum of one meal per couple. Awaji Island's exquisite raw sea urchin riceThe "exquisite raw sea urchin rice" from Awaji Island is made by using a whole luxurious sea urchin plate. The moment you put it in your mouth, the rich raw sea urchin melts and its aroma spreads, creating an unforgettable taste. It is rich enough to eat as it is, but if you dip it in a little Awaji Island salt, the rich raw sea urchin becomes even richer! This is the chef's recommendation.

Seasonal seafood and more! Kaisen Hitsumabushi with fresh sea urchin from Awaji Island. 1/3 of a sea urchin plate is used. First, pour wasabi soy sauce over the seafood as a bowl of rice, then mix fresh sea urchin with Awaji Island soy sauce to make "special fresh sea urchin soy sauce" and sprinkle it over the entire dish to enjoy the rich taste and aroma of fresh sea urchin. Finally, the rice and fish are placed in a bowl, topped with a special fish miso paste, and dashi (Japanese soup stock) is poured over the rice to finish with the fish miso chazuke.

The 16th Creative Cooking Contest Grand Prize Winner
Awaji Island has been serving foodstuffs to the imperial family since ancient times as the "Land of Goshoku". The island's bounty, which has been passed down to the present day, is Awaji Island's exquisite fresh sea urchin, Awaji beef, island eggs, and rice, all presented to our customers in the best flavor balance ratio as a mixed rice dish. The shining golden color and flavorful ratio of the finest ingredients are truly the "golden ratio of the island! The richness and sweetness of the egg yolk and raw sea urchin intertwine with the deep-flavored Awaji beef, creating an indescribably rich flavor that spreads in your mouth!

Gourmet Uzumi no Sachi GourmetParticipation Menu!
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 serve seafood and seashore products caught during the day's fishing throughout the four seasons, using our own discerning eyes. The fish is served with locally brewed mild Senzan soy sauce, Awaji Island rice produced by Kumekawa, a rice contest winner, and miso soup made in a fisherman's town with locally brewed country miso that goes well with the fish, and a great view! We hope you will enjoy our superb menu, which focuses on local ingredients (side dishes, rice, and soup) to give you a taste of Awaji Island in its entirety.

Fresh shirasu quickly boiled in a kettle. We provide "fresh kama-age shirasu" by direct delivery, which is made by immediately kettle-frying shirasu caught at Fukura Port in Minami-Awaji, at a factory located near the port. Kama-age Shirasu" is fluffy, moist, and soft. Please enjoy it with grated daikon radish and soy sauce.

Gourmet Uzumi no Sachi GourmetParticipation Menu!
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 serve seafood and seashore products caught during the day's fishing throughout the four seasons, using our own discerning eyes. The fish is served with locally brewed mild Senzan soy sauce, Awaji Island rice produced by Kumekawa, a rice contest winner, and miso soup made in a fisherman's town with locally brewed country miso that goes well with the fish, and a great view! We hope you will enjoy our superb menu, which focuses on local ingredients (side dishes, rice, and soup) to give you a taste of Awaji Island in its entirety.

The "Awaiichi" is a 150-km cycling course that circles the outer circumference of the island in a clockwise direction. Hyogo Prefecture is taking advantage of such high potential of Awaji Island as a cycling area to promote tourism through cycling. Of course, touring by motorcycle is also recommended. At Uzu no Oka, we support "Awaiichi" with all our might and encourage riders to aim for the goal of the tour! We made a curry for riders. The curry roux for this [Umi] Ver is a seafood curry combined with a sea bream soup made by slowly simmering the island's sea bream. It is served with seafood caught in various regions of the island. When you challenge Awaiichi, you may also enjoy visiting each fishing port where the ingredients for this curry were caught!

Our chef himself goes to the Dojo Fishing Port (Habu) in Minami-Awaji City to purchase only carefully selected leg red prawns. The beautiful reddish-brown boiled leg red prawns are then vinegared and covered all over with a brightly colored battera. Since the shrimp alone has a rather bland taste, shiitake mushrooms from local Morinoki Farm are placed between the rice to add a nice accent to the flavor.

Try Awaji Island's delicious sea bream in your favorite way. You can choose from either natural sea bream with a firm and elastic texture or cultured sea bream with a lot of fat and soft flesh. Sashimi of sea bream (two kinds: skinned and pine bark) and island wakame seaweed are dipped in special soy sauce and wasabi, and served on hot rice in a "tai-don" (sea bream rice bowl). Serve the "tai-don" with egg yolk and rice topped with egg. Finish off with a bowl of "tai-don" topped with tai dressed with special sesame sauce and served with tai dashi broth.

The "Awaiichi" is a 150-km cycling course that circles the outer circumference of the island in a clockwise direction. Hyogo Prefecture is taking advantage of such high potential of Awaji Island as a cycling area to promote tourism through cycling. Of course, touring by motorcycle is also recommended. At Uzu no Oka, we support "Awaiichi" with all our might and encourage riders to aim for the goal of the tour! We made a curry for riders. This "Yama" ver curry uses Awaji Island onion paste to create a curry roux that is spicy but also has the sweetness of onions. Awajishima Ebisu Mochi pork is cooked at a low temperature to slow cook the meat, then grilled with garlic chips to create a cartoon-like "cartoon meat"! Crispy on the outside, moist and juicy on the inside. Please enjoy it by biting into it with gusto.

A new type of sea urchin shabu shabu is now available: Awaji beef shabu shabu shabu in Uzuno-oka's special sea urchin broth. We offer three carefully selected types of meat: loin, lean meat, and haneshita.
It can also be topped with an additional "Island Tomato & Cheese" for 550 yen (tax included). The rich sea urchin soup becomes a light Italian-style soup! Finish with cheese risotto-style rice porridge.

The flavor from the kelp is matched with the vinegar rice that has absorbed the fat from the Awaji beef! Because it is beef, it is made into a steamed sushi instead of a raw material battera. Please try our original "Meat Battera".

Awaji beef raised in the Sumoto and Goshiki areas of Awaji Island is characterized by its meaty texture, mouthwatering tannin, and lean meat with a deep flavor. The meat used in this menu is carefully selected Awaji beef "rib roast" from a butcher store "MEAT29" in Minami Awaji City. The meat is shabu-shabu in a sukiyaki-style broth richly flavored with sansho (Japanese pepper) and served as sukiyaki, with a generous amount of grated oni (devil's tongue) mixed in with the meat. The final dish is a surprisingly impactful change in the way you eat it! You will be surprised at the impact of this change in eating style.

Awaji beef, which is of excellent meat quality, is made into steaks to bring out the original sweetness and flavor of the meat. The sauce is a special onion sauce made by slowly frying Awaji Island onions and using the sweetness of the vegetables to go well with steak, fluffy white rice, and hittomabushi. When served with rice, the sweet "fat" of the Awaji beef, the "umami" of the soy sauce in the onion sauce, and the mild "sugar" of the rice blend together in a well-balanced manner for a delicious meal.

Awaji beef raised on Awaji Island, rich in nature, is characterized by its meaty texture, melt-in-your-mouth tannins, 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 topping is a rich egg yolk produced in Awaji Island. The soy sauce sauce is made from Senzan soy sauce produced by Hata-gumi Honten, a soy sauce manufacturer located at the foot of the Tsuruha Mountains on Awaji Island. Please try the roast beef bowl with Awaji beef, which has an addictive accent of shichimi (seven spices).

Fresh Spanish mackerel landed on Awaji Island, where Spanish mackerel fishing has long been popular.
The Awajishima fresh Spanish mackerel is especially fatty in the fall, winter, and spring, and boasts a medium fatty flesh.

Seasonal fish harvested on Awaji Island is vinegared and made into BATTERA SUSHI. Please enjoy the taste of the best fatty fish of the season. Sushi only available as a stand-alone item (2 servings)...3,780 yen