Winter only! Awaji Island 3-year torafugu menu is available again this year!
At Uzuno-Oka, a restaurant with a spectacular view,The 2025 Awaji Island 3-year torafugu menu is now available from November 13, 2025 (Thursday)!We introduce our original and limited-time Awaji Island 3-year torafugu menu, which is only available at our restaurant!
Awaji Pufferfish
Awajishima 3-year torafugu" grown in Fukura Bay, Minami-Awaji City, has the lowest water temperature of any fish farm in Japan, and is cultured near Naruto Strait, where the tides are the fastest in Japan. Generally, cultured pufferfish are shipped after their second year, but the "Awajishima 3-year torafugu" that is raised for one year longer grows nearly twice as long as the second year, and the milt is also larger.
Citation:https://www.awajishima-kanko.jp/awaji/torafugu/
Luxurious taste of "jewel of the sea" albacore in rich sea urchin soup
Awajishima 3-year torafugu (fresh sea urchin) hot pot course - with excellent shirako and fresh sea urchin 15,400 yen (without raw sea urchin ver.) 13,200 yen (tax included)
This is the ultimate in luxury nabe with the concentrated flavor of Awaji Island 3-year torafugu (blowfish) and sea urchin from Awaji Island!
【Contents】Tessa of fugu (10 slices, 30g)/Seared fugu (2 slices, 16g)/Uni soup pot (160g fugu ara and meat, 2 kinds of skin, lettuce, forest mushrooms, island tofu)/Fugu karaage (60g) / 1/3 raw uni plate (black uni) / Uni porridge (island seaweed)
Elegant and rich albacore broth overflowing with flavor
Awaji Island 3-year torafugu (pufferfish) Mifuku nabe course - Choice of blissful nabe - 17,600 yen (tax included)
Awaji Island 3-year torafugu (pufferfish) is a pot dish of albacore that can be enjoyed to the fullest!
[Contents]Fugu tessa (10 slices, 30g, milt ponzu 5g)/Grilled fugu (60g) and grilled milt (40g) / Milt soup pot* earthenware pot for 1 person (160g fugu ara and meat, 2 kinds of skin, lettuce, forest mushrooms, island tofu, julipon) / Fugu tessa with grated vinegar / Milt surashi (30g) / Fugu kara deep-fried fugu (60g)/porridge with milt soup stock (island seaweed, free-range egg)
The classic Bifuku nabe with albacore broth
Awaji Island 3-year torafugu (pufferfish) Mifuku nabe with milt broth 11,000 yen (tax included)
This nabe is recommended for those who want to leave some extra time to enjoy a la carte menu items!
【Contents】Tessa of fugu (10 slices, 30g) / Milt soup pot (160g fugu ara and meat, 2 kinds of skin, lettuce, morinoki shiitake mushroom, island tofu, julienne ponzu) / Deep fried fugu (60g) / Milt soup porridge (island seaweed, free-range egg)
3-year torafugu set in Japanese broth with local sake
Awajishima 3-year torafugu (pufferfish) Mifuku nabe 7,700 yen (tax included)
Awaji Island 3-year torafugu (blowfish) in homemade Japanese soup stock!
Fugu tessa (10 slices, 30g) / Mifuku nabe (160g fugu ara and meat, 2 kinds of skin, lettuce, morinoki shiitake mushroom, island tofu, julienne ponzu) / Fugu zosui (island seaweed, free-range egg)
Awajishima 3-year tigerA selection of exquisite sashimi to savor the taste of fugu (blowfish).
3-year torafugu no nokkeshizakari 4,400 yen (tax included)
Awajishima 3-year torafugu (blowfish), raised slowly over a period of three years, is served on a luxurious plate.A sumptuous platter of fugu sashimi consisting of thickly sliced fugu meat topped with tepi (outer skin), tooto-umi (inner skin), and meat and skin. The fugu meat is cut into thick slices to give a direct taste of its delicious flavor and elastic texture. Each of the three types of pufferfish skin has a different texture and taste, allowing you to fully appreciate the deliciousness of 3-year torafugu!
Phantom fresh somen noodles.With seasonal delicacies
Awajishima fresh somen - Awajishima 3-year torafugu - 4,400 yen (tax included)
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 a little fresh somen noodles, lettuce, shiitake mushrooms, and other local vegetables to the broth, which is infused with the flavor of fugu, simmer gently, and enjoy as is.It can also be served as fuguchiri-style dipping noodles by dipping it in the included homemade ponzu sauce. Nama Somen is the star of the dish!
Store Locations
Many other dishes using Awaji Island 3-year torafugu (blowfish) are available at Uzuno-Oka Restaurant with a spectacular view!
andAwaji Island 3-year torafugu menu without reservations, all exclusive to our restaurant!It is!
The entire staff looks forward to serving you!
Uzuno-oka Restaurant
Business hours: 10:00-15:30 (~15:00 order stop)
*If a large number of customers are still waiting after the closing time, we may close the registration earlier than scheduled.
Closed: Tuesday
Closed on 12/31 and 1/1
*Please check our website for information on busy periods.
Phone number: 0799-52-2888
Address: 2F Onaruto Bridge Memorial Hall, Uzuno-oka, 936-3, Fukura-Hei, Minami-Awaji, Hyogo 656-0503, Japan
Free parking: 200 cars, 10 cycle stands Bus parking must be reserved in advance
INSTAGRAM:@zekkei_restaurant_uzunooka
X:@uzunokuni_awaji
