Soul Foods that make the most of the island's ingredients!
Uzuno-oka, a restaurant with a spectacular view" was featured in the latest edition of Mapuru Awaji Island`27!
Onaruto Bridge Memorial Hall
Restaurant on the second floor. Enjoy a relaxing meal while overlooking the Naruto Straits and the Shikoku mountain range. The restaurant boasts dishes that use an abundance of seafood from Awaji Island. In an effort to make local ingredients even tastier, the restaurant offers a series of dishes that cannot be found anywhere else, such as dishes using sea urchin, cherry salmon, and Spanish mackerel produced on Awaji Island.Uzu-no-oka seafood sea urchin shabu 5,380 yen and up
Uni-shabu" is a dish in which fresh seafood skewers are dipped in a thick, rich broth based on fresh sea urchin from Awaji Island. The zosui, or rice porridge, is also an impressive experience.Awaji Island cherry salmon and cherry sea bream in island lemon hot pot course: 4,400 yen
(Prices and details are subject to change)
Awaji Island cherry salmon and Awaji Island cherry sea bream, which herald spring on Awaji Island, are served in a nabe that is refreshing in taste and appearance, using Awaji Island lemons. The final dish is nyumen, which is a type of hot somen noodle produced in Awaji Island.Awaji beef roast beef bowl 1,760 yen
Underneath the special roast beef made with sashi red meat is a bowl of roasted Awaji onions. Not only the meat, eggs, and rice, but also the salt and soy sauce are made with island ingredients.Spanish mackerel in full bloom in season
Raw Spanish Mackerel Hanasaki Bowl - 3,300 yen
A bright bowl of fresh Spanish mackerel cut into a lattice pattern. First, it is served with a splash of special soy sauce for a refreshing taste, and finally, the rich flavor can be enjoyed by pouring the island egg over the top.
Available from: Early July to November (confirmation required)
Dear Editorial Staff
Thank you very much for introducing us in your wonderful magazine!
