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Lunch Menu Popularity Ranking 【Total Period: January 25, 2015 - January 31, 2015

Popularity Ranking BEST10
This week we started our "Top 10 Weekly Popularity Ranking" of the lunch menu at Uzuno-oka, a restaurant with a spectacular view!
This week, as in the previous week, the top ranking was dominated by three menus introduced on the ABC Asahi Broadcasting System cast.
Among them, this week's No. 1 dish, "Kaisen Uni Shabu," which lavishly uses "Awaji Island's exquisite fresh sea urchin," is an original lunch menu only available at our restaurant, and is a popular dish that we hope you will try at least once.


  • Uzu no Oka Kaisen Uni Shabu

    It was introduced as "too good to eat" on "Ohayo Asahi" and was also introduced on the Asahi Broadcasting Corporation cast! and was also introduced on the Asahi Broadcasting Corporation's "Ohayo Asahi" program!
    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.


  • Awajishima 3-year torafugu Bifuku nabe (with fugu zosui) 5,000 yen (excluding tax) course

    New tecchiri using Awaji Island 3-year torafugu! Mifuku-nabe (Mifuku hot pot).
    Awaji Island's 3-year torafugu is carefully raised only from domestic fry over a period of three years. The meat is a masterpiece of torafugu, with its firm flesh, rich flavor, crunchiness, and richness, all of which are different from those of other fugu.
    This popular 5,000 yen course includes 3 pieces of tessa.


  • Awaji Island's exquisite fresh sea urchin seafood hittemabushi

    Awaji Island's finest fresh sea urchin Hitsumabushi using 1/3 of a sea urchin board, fresh sea urchin from Fukura or Yura Fishing Port on Awaji Island.
    Awaji Island's "Gokujo Nama Unimeshi," a luxurious whole sea urchin plate.
    The large, rich raw sea urchin melts in your mouth, spreading an aroma that you will never forget once you have tasted it.
    Dip a little Awaji Island salt in the sea salt and the rich raw sea urchin becomes even richer! This is the chef's recommendation.
    Finally, top with yakumi (condiments), pour in the hot special soup stock, and finish with "excellent fresh sea urchin chazuke".

  • A new specialty! Awaji Island Seafood Hitsumabushi

    A new type of Kaisen Hitsumabushi that can be enjoyed on three levels: Chirashizushi, Hitsumabushi, and Ochazuke (rice with green tea). It is a hot-selling lunch menu item with high expectations!

  • Awajishima 3-year torafugu Bifuku nabe (with fugu zosui) 6,000 yen (excluding tax) course

    New tecchiri using Awaji Island 3-year torafugu! Mifuku-nabe (Mifuku hot pot).
    Fugu nabe, 3 kinds of small bowls of cooked food, 2 nigiri sushi of fugu, 3 pieces of tessa, 2 pieces of fugu karaage, grilled fugu, fugu zosui set, and full course of dessert.

  • Awaji Island's exquisite fresh sea urchin rice

    Awaji Island's "Superior Raw Sea Urchin Meishi" is a luxurious whole sea urchin plate of the finest raw sea urchin purchased from Fukura or Yura fishing ports on Awaji Island.
    The large, rich raw sea urchin melts in your mouth, spreading an aroma that you will never forget once you have tasted it.
    Dip a little Awaji Island salt in the sea salt and the rich raw sea urchin becomes even richer! This is the chef's recommendation.
    Finally, top with yakumi (condiments), pour in the hot special soup stock, and finish with "excellent fresh sea urchin chazuke".

  • Awajishima 3-year torafugu nabe (with fugu zosui) 3,000 yen (excluding tax) course

    Fugu nabe (fugu hot pot), 2 pieces of nigiri sushi, fugu zosui set, and 3 kinds of kobachi (small bowls of cooked food). Recommended for an introduction to fugu cuisine.

  • Awajishima 3-year torafugu nabe (with fugu zosui) 4,000 yen (excluding tax) course

    Add 2 pieces of Fugu Karaage to the 3000 yen course.

  • Awaji Island anago meshi

    Anago (conger eel) caught on Awaji Island are at their most delicious from early summer to autumn, when they are about to spawn and their appetites are at their peak. Please try our anago-meshi, which is lightly simmered in a special broth to make it soft and tender.

  • The best of Awaji beef! Kunugiza Beef Red Toro Sushi

    Red tenderloin meat from Kunugiza Ranch on Awaji Island is served with Uzu no Oka's special aged roast beef.
    Please try "Kunugiza Beef Red Toro Sushi", the highest peak of Awaji Beef! Please try "Kunugiza Beef Akatoro Sushi".

Popularity Ranking BEST10

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