Because of the fast currents in the waters around Awaji Island, the octopus grown there has short, thick legs. The large octopus is then dried in a flavorful "shiwara-boshi" style.
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This course features not only hamo (pike conger eel) but also abalone, red shrimp, and octopus.
After enjoying shabu-shabu, it is boiled and served in a uni ya (bouillabaisse) base style!
We have created the "aji-sai-don" by combining the beautiful "aji" (color) of pike conger eel, which is the summer fish of Awaji Island, and shibazuke (a type of pickles made with hamo conger eel). The acidity of the Shibazuke enhances the seasonal tastes of both "hamo" (pike conger eel) and "horse mackerel".
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Shabu-shabu with fresh seafood in a rich broth based on "Awaji Island's exquisite fresh sea urchin".
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Notice
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Summer Only] The season of Awaji Island Hamo (Japanese conger eel) will start on June 2 (Mon.)! The summer season, Awaji Island Hamo (Japanese conger eel) menu will be available again this year!
At Uzuno-oka, a restaurant with a spectacular view, an original menu using Awaji Island hamo... -
Yomiuri TV's Kansai Joho Net ten featured "Dried Octopus on the island, Eat the Octopus! was introduced on Yomiuri TV's Kansai Joho Netten!
Yomiuri TV's Kansai Joho Net ten, "Island Dried Octopus, Eat the Octopus! ... -
Limited time only until the end of May! Two kinds of luxury! The new cherry salmon Hanasaki-Don is now available!
We are pleased to introduce two new luxurious Hanasaki-don (rice bowl) dishes made with Awaji Island cherry salmon! ...
Closed on Tuesdays
*No reservations
Temporarily open if the regular holiday falls on a national holiday
*Maintenance closed for 3 days in mid-December.
*Closed on December 31 and January 1 every year.
To Our Valuable Customers
We offer a relaxing location (with a spectacular view) where you can feel the great outdoors, local ingredients that allow you to feel close to the producers of Awaji Island, and dishes that bring out the best of their charms. We aim to be a "restaurant that lives with Awaji Island," a space where you can live with the blessings of nature on Awaji Island, and we hope that many people in Awaji Island and other prefectures will experience the whole of Awaji Island.
Awaji Island Ingredients
Awaji Island benefited from the bounty of the rich sea and land, and from ancient times until the Heian period (794-1185), as one of the Miketsukuni, the island paid tribute to the imperial family and court with food (supplementary food other than grains), mainly products of sea water.
Even today, Awaji Island's food self-sufficiency rate is over 100%, and the island is truly a treasure trove of food, blessed by its fishing, farming, and stockbreeding industries. Thanks to the producers who continue to protect the food of Awaji Island, we are able to serve delicious dishes to our customers today.
Creative cuisine using rich island ingredients
Many menus make use of ingredients from Awaji Island.
Please try to conquer them all.
