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At the Uzu-no-oka Onaruto Bridge Memorial Hall, beautiful hydrangeas bloom during the rainy season. 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, with aji and shibazuke (pickles). The acidity of the shibazuke enhances the seasonal tastes of both the hamo (conger eel) and the horse mackerel. The hamo and golden aji are also served as a topping for the "hamo dashi chahan" (rice with hamo soup).

At the Uzu-no-oka Onaruto Bridge Memorial Hall, beautiful hydrangeas bloom during the rainy season. 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, with aji and shibazuke (pickles). The acidity of the shibazuke enhances the seasonal tastes of both the hamo (conger eel) and the horse mackerel. The hamo and golden aji are also served as a topping for the "hamo dashi chahan" (rice with hamo soup).

On top of the vinegared rice with red vinegar, boiled hamo roe is prepared, and on top of that, a checkered pattern of grilled hamo with white sauce and grilled hamo with soy sauce sauce is arranged. The seasonal hamo and condiments are a perfect match, and the deliciousness of the dish spreads with every bite. After all, you can't go wrong with "Inari-san"!

A luxurious collaboration course using "Awaji Island Hamo (Japanese conger eel)" and "Awaji Island sea urchin" grown in the rich waters of Awaji Island!
Shabu-shabu (hamo eel) is served until the hamo is golden brown, allowing you to enjoy the aroma and sweetness of the sea urchin and the light flavor of the hamo.
Contents
Hamo Uni Nabe (sea urchin soup, 6 slices of hamo, hamo roe, onion, mitsuba, forest mushrooms)/ Hamo no Ito Sashimi / Tempura of hamo and island vegetables / Hamo no Ochiri / Vinegared hamo skin and cucumber / Excellent Uni Zosui

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!
Finish with an excellent sea urchin porridge full of flavor.
Contents
Hamo sea urchin hot pot (sea urchin soup, 6 slices of hamo, leg red shrimp, seared octopus, onion, mitsuba, forest mushrooms)/ 3 hamo delicacies (hamo roe, hamo liver, hamo float) / hamo sashimi, thin slices of island octopus/ Island delicacies tempura/ Island steamed abalone with soy sauce for the liver/ Hamo no tidashi/ Vinegared hamo pit/ Vinegared hamo peel and cucumber/ Excellent sea urchin porridge with island delicacies

肉厚の鱧をしゃぶしゃぶし、香り豊かな山椒ポン酢につけていただきます。
鱧のそぼろめしは、鱧のお出汁をかけてお茶漬けにしても美味しくいただけます。
Contents
鱧しゃぶ（鱧6切、鱧の子、玉ねぎ、三つ葉、森の木しいたけ） 、つけダレ（梅肉、山椒ポン酢）/鱧の糸造り/鱧と島野菜の天ぷら/鱧の落とし/鱧皮と胡瓜の酢の物/鱧のそぼろめし※〆は鱧しゃぶ出汁でお茶漬け！

Hamo-suki" is a local dish of Awaji Island, in which hamo (conger eel) and onions from Awaji Island are simmered in a yose-nabe style broth. The sweetness of the Awaji Island hamo and onions blend perfectly with the broth.
The final dish is Awaji Island hand-pulled hamo somen noodles with egg and hamo somen noodles with egg.
Contents
Hamo no sukiyaki (6 slices of hamo, hamo roe, onion, mitsuba, morinoki shiitake mushrooms) / hamo no itozukuri / tempura of hamo and island vegetables / hamo no tare / vinegared hamo skin and cucumber / Awaji rice / Awaji Island hand-pulled somen noodles

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, seared octopus, marinated octopus, octopus chili, octopus balls, 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!

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 3,520 yen
Huge! Octopus skewers for take-out 2,160 yen

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! Takita (Octopus) 2,970 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 luxurious collaboration course using "Awaji Island Hamo (Japanese conger eel)" and "Awaji Island sea urchin" grown in the rich waters of Awaji Island!
Shabu-shabu (hamo eel) is served until the hamo is golden brown, allowing you to enjoy the aroma and sweetness of the sea urchin and the light flavor of the hamo.
Contents
Hamo Uni Nabe (sea urchin soup, 6 slices of hamo, hamo roe, onion, mitsuba, forest mushrooms)/ Hamo no Ito Sashimi / Tempura of hamo and island vegetables / Hamo no Ochiri / Vinegared hamo skin and cucumber / Excellent Uni Zosui

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!
Finish with an excellent sea urchin porridge full of flavor.
Contents
Hamo sea urchin hot pot (sea urchin soup, 6 slices of hamo, leg red shrimp, seared octopus, onion, mitsuba, forest mushrooms)/ 3 hamo delicacies (hamo roe, hamo liver, hamo float) / hamo sashimi, thin slices of island octopus/ Island delicacies tempura/ Island steamed abalone with soy sauce for the liver/ Hamo no tidashi/ Vinegared hamo pit/ Vinegared hamo peel and cucumber/ Excellent sea urchin porridge with island delicacies

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.

The 16th Creative Cooking Contest Grand Prize Winner
Awaji Island has been serving foodstuffs to the imperial family since ancient times as the "Land of Goshoku". The island's bounty, which has been passed down to the present day, is Awaji Island's exquisite fresh sea urchin, Awaji beef, island eggs, and rice, all presented to our customers in the best flavor balance ratio as a mixed rice dish. The shining golden color and flavorful ratio of the finest ingredients are truly the "golden ratio of the island! The richness and sweetness of the egg yolk and raw sea urchin intertwine with the deep-flavored Awaji beef, creating an indescribably rich flavor that spreads in your mouth!

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!

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 Awaji Island's delicious sea bream in your favorite way. You can choose from either natural sea bream with a firm and elastic texture or cultured sea bream with a lot of fat and soft flesh. Sashimi of sea bream (two kinds: skinned and pine bark) and island wakame seaweed are dipped in special soy sauce and wasabi, and served on 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.

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 raised in the Sumoto and Goshiki areas of Awaji Island is characterized by its meaty texture, mouthwatering tannin, and lean meat with a deep flavor. The meat used in this menu is carefully selected Awaji beef "rib roast" from a butcher store "MEAT29" in Minami Awaji City. The meat is shabu-shabu in a sukiyaki-style broth richly flavored with sansho (Japanese pepper) and served as sukiyaki, with a generous amount of grated oni (devil's tongue) mixed in with the meat. The final dish is a surprisingly impactful change in the way you eat it! You will be surprised at the impact of this change in eating style.

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).

Fresh Spanish mackerel landed on Awaji Island, where Spanish mackerel fishing has long been popular.
The Awajishima fresh Spanish mackerel is especially fatty in the fall, winter, and spring, and boasts a medium fatty flesh.