Menu

A luxurious sukiyaki hot pot featuring thick slices of Awaji Island’s off-season Spanish mackerel, rich in fresh, fatty flavor. Start by enjoying its rich flavor with plenty of vegetables—such as Awaji Island onions—dipped in free-range eggs from the island. If you add pickled plums to taste, the flavor will take on a refreshing twist. The thick-cut and vinegar-marinated Spanish mackerel can also be enjoyed as sashimi. Please take this opportunity to savor Awaji Island’s off-season Spanish mackerel both in a sukiyaki hot pot and as sashimi.

In the fall, Spanish mackerel builds up fat in preparation for winter, giving it a flavor similar to that of medium-fatty tuna. Served in a vibrant “hanazaki” bowl, this raw Spanish mackerel—cut into a lattice pattern—offers a taste you can only enjoy when it’s fresh. Start by drizzling it with our special soy sauce and savoring the rich fat of the mackerel paired with the refreshing taste of shibazuke pickles. Finally, top it with an island egg to enjoy its rich, deep flavor.

The head of Spanish mackerel, a rare part of the fish that is not easily found in the market, is boldly split open, sprinkled with salt, and grilled to perfection. The crispy and fragrant skin and the fine texture of the kama (kama meat) are inevitably addictive! The brain (the top of the head) is packed with meat and has a rich flavor. Please take this opportunity to enjoy the flavor-packed Spanish mackerel kabuto.

You can enjoy a bowl of fresh Spanish mackerel Hanasaki Bowl and a bowl of chahan (rice topped with rare Spanish mackerel chafing dish). The bright Hanasaki Bowl is served with special soy sauce and thick island egg, and the Nakafoshi Bowl is served as chahan with special dashi broth. You can enjoy rare Awaji Island Spanish mackerel.

We’ve marinated seasonal fish caught right here on Awaji Island in vinegar to make battara sushi. Be sure to savor the delicious flavor of this seasonal fish, which is rich in the finest fat.

“Spicy and Savory Mala Hot Pot with Island Octopus and Awaji Beef” features plump, chewy island octopus and Awaji beef served in a spicy mala broth. This hot pot blends the numbing aroma of Sichuan pepper and the fiery heat of doubanjiang with rich umami, sweetness, and depth of flavor. Adding grated onions from Awaji Island lends the broth a deeper richness. For an extra kick, you can add Sichuan peppercorns or Chaotian chili peppers to your preferred level of heat. Top a bowl of rice with island octopus, Awaji beef, and an egg for an exquisite tamago-kake-gohan (rice topped with raw egg). You can also enjoy ramen to finish off the meal by adding noodles to the flavorful broth!

Awaji Island (roasted) nori seaweed, Awaji Island rice (sushi rice) made by a rice contest winner, and our most popular "Tako no Tataki" octopus! The combination of the seared octopus and the sushi rice is exquisite! The more you chew, the more the flavor of the octopus spreads in your mouth.

A snack dock popular with both children and adults has joined the "Island Octopus Series" popular at the restaurant with a spectacular view! The name of the snack is "American Dogu of Island Octopus". The octopus legs are sliced and roasted, wrapped in sweet dough, and deep-fried. The crispy outer layer of the dough and the plump octopus are the distinguishing characteristics of this snack.

Limited quantity!
Because of the fast tides in the waters around Awaji Island, the octopus grown there has short, thick legs. The waters around Awaji Island are teeming with small crabs and shrimps that serve as food for the octopus. The octopus that grows large after eating plenty of these shrimp and crabs is made into flavorful "shiwara-boshi" dried octopus.

In this dish, customers cut a whole octopus by themselves and eat it in eight different ways.
Octopus sashimi, octopus sukiyaki, marinated octopus, char-grilled octopus, deep-fried octopus, octopus tempura

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!

The "Island Octopus Tataki Chahan," a whole fresh Awaji Island octopus leg seared and tatakied, is now available as a stand-alone item. The octopus is sliced and bellied so that it can be served soft and tender. Tasty with your choice of sauce: Tosa soy sauce, ponzu (Japanese citrus juice), ume sauce, or chili sauce. We also recommend the lemon wasabi with a squeeze of island lemon and wasabi. We hope you will take this opportunity to enjoy the mouth-watering plumpness of the fish.
Huge! Tataki (octopus) 3,300 yen

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 3,960 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 hearty beef bowl topped with Awaji beef steak, cutlet, and kombu-cured beef. Enjoy Awaji beef “Uchihira” prepared three different ways: deep-fried, seared, and kombu-cured. We invite you to experience a truly exquisite moment, filled with breathtaking views and Awaji Beef. *Menu items are subject to change depending on availability.

This curry gratin features a whole roasted Awaji Island onion as the star ingredient. Enjoy our unique blend of melt-in-your-mouth cheese, ground Awaji beef, and Awaji Island onions, all infused with a spicy kick and a rich, deep flavor. Be sure to enjoy it while it’s piping hot, along with the cheese that stretches and melts. It comes with a sliced salad of sweet Awaji Island onions!

Luxurious meat hitsujimabushi made with Awaji Wagyu A5 rank meat! First, let the meat taste as it is. Next, add our homemade special sauce and a pickled egg to change the flavor. Finish with a bowl of ochazuke with "special soup stock yam" or "special Japanese soup stock" made of nutritious yams! You can enjoy Awaji Wagyu to the fullest. Awaji Wagyu beef ribeye is served in a bowl of shabu-shabu with special Japanese soup stock. Enjoy it with the crunchy texture of carrots and burdocks. The meat is gradually cooked in the hot broth, so please enjoy it at your favorite timing. You will enjoy both the melt-in-your-mouth rare meat and the crunchy texture of the carrots and burdocks.

Slow-cooked low-temperature Awaji beef cutlet with special sauce is served in a katsu sandwich! Enjoy the rich flavor of the lean meat!

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.

*Please note that sales are suspended when fresh sea urchin is not in stock.
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, 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).

*Please note that sales are suspended when fresh sea urchin is not in stock.
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.

*Please note that sales are suspended when fresh sea urchin is not in stock.
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.

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 raw shirasu is served first with special sauce, and then with warm special broth. The "Guts" portion contains 1.5 times the amount of rice and fresh shirasu!

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!

Try the delicious, fatty and tender sea bream from Awaji Island the way you like it. Sashimi of sea bream (two kinds: skinned and pine bark) and island wakame seaweed, topped with special soy sauce and wasabi, served over 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.