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The surface of Awajishima cherry salmon with lattice-shaped slits is seared to concentrate the flavor. The slits make it easier for the Sakura Soy Sauce seasoning to penetrate the fish, and it looks like a flower has bloomed. The rich island free-range eggs complement the moderate fat of the cherry salmon and the savory flavor of the seared fish. Please enjoy it with a small bowl of Awaji beef and fresh onions from Awaji Island.

A bold bowl of rice topped with a thick noodle-like cut of cherry salmon seasoned with yukke sauce and rolled in rice! The top layer of Awaji beef and egg yolk from a free-range egg on the island are combined to create a rich flavor. To top it all off, the island octopus dipped in a salty sauce is poured over the rice. Enjoy it with a bowl of cherry salmon milk soup and marinated colorful vegetables.

Not "mazesoba" but "mazemasu of sakura-masu," which is a mixture of sakura-masu cut like thin noodles, Awaji beef miso, slices of fresh onion from Awaji Island, chopped nori, and egg yolk from a free-range egg on the island! Please enjoy it while mixing the sauce at the bottom. Finish with "Mazemasu Gohan" (rice topped with mazemasu).

By cutting a rare piece of Awaji Wagyu A5-rank beef in a grid pattern, the special sauce is firmly entwined in the bowl, giving the Hanasaki Masutoro-don a rich and mouth-watering flavor. Enjoy to your heart's content the thickly sliced, tender Awaji Wagyu beef, cherry salmon, homemade yukaye (yukke) with Awaji beef, and rich island egg, tossed with rice.

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.

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.

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).

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.

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.

Spanish mackerel in the fall has a fatty taste like chutoro (medium fatty tuna), as it stores fat in its body for the winter. Because it is fresh, fresh Spanish mackerel is cut into a lattice pattern and served in a bright hanasaki bowl. First, pour the special soy sauce over the mackerel and enjoy the crisp taste of the mackerel fat and shibazuke pickles. Finally, pour the island egg over the top for a rich flavor.

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.

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

The leg red prawns from Minami Awaji are vinegared and rolled thinly with Awaji Island laver and Kumekawa-san's Awaji Island rice (vinegared rice). Please enjoy the flavor of the leg red prawn which is comparable to tiger prawn with fragrant laver.

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 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.