You can enjoy local fish dishes with ingenuity!
Uzuno-no-oka Restaurant" was introduced on Coop Station!
Awaji Island 3-year torafugu (blowfish) Mifuku nabe course" for 7,700 yen. At the end of the course, you can enjoy zosui (rice porridge) with Awaji free-range eggs. Try the jus ponzu on lettuce and fugu," says a staff member.
The trick is to put the ara and bony parts into the pot as soon as possible. Awaji lettuce is also delicious. Enjoy the plump meat with julienne ponzu. The 3-year torafugu karaage (large), seasoned with local sennsan soy sauce, is 3,300 yen. 3-year torafugu seared sushi is 2,580 yen, with thickly sliced fugu and sushi rice made with sennsan soy sauce and local kikko-vinegars. Hire-shu (sake) 660 yen. There are also many a la carte items on the menu.
A view of the Naruto Straits from the plaza in front of the building. The bright and open interior of the restaurant. Onaruto Bridge is right in front of you.
Opened on the second floor of the Uzu no Oka Onaruto Bridge Memorial Hall on a hilltop overlooking the bridge in 1985, when the Onaruto Bridge opened to traffic, and renovated in 2017. It is well known as a restaurant where you can enjoy creative seasonal cuisine using ingredients from Awaji Island, one of the "Goshoku Kuni" (food-producing countries), with a spectacular view of the sea.
Awaji Island 3-year torafugu (blowfish) is the star ingredient here in winter. It is also nice to know that you can order the local gourmet "Mifuku nabe" using this fugu from a minimum order of one person. The dish is delicious and faithfully follows the "Seven Articles of Mifuku Nabe," including the use of local lettuce, rice or somen noodles, and local sake, as well as fugu skin as one of the nabe ingredients! There is also a nabe with "Shirako Dashi," which is a soup stock infused with shirako, making the experience even more enjoyable.
Dear Editorial Staff
Thank you very much for introducing us in your wonderful magazine!
