Lunch Menu Popularity Ranking 【Total Period: February 9, 2015 - February 15, 2015

February 18, 2015

Uzuno-oka Lunch Menu "Top 10 Weekly Popularity Ranking"!
This week's No. 1 ranking is still the popular "Uzunooka Kaisen Uni Shabu" (sea urchin shabu).
Second place went to the Awaji Island 3-year torafugu (blowfish) Mifuku-nabe 5,000 yen course, which is in its peak season now.
And in third place, "New Specialty! Awaji Island's Kaisen Hitsumabushi" has emerged.
The highlight is the "Limited quantity special Mifuku-nabe," which will go on sale on February 12 (Thursday)! Special Mifuku Nabe" using rare Awaji Island 4-year torafugu (blowfish).
How good does a 4 year old taste have to be...? Please take this opportunity to taste it.
In addition, Awaji Island's famous Awaji beef Akatoro-don and Awaji Island beef bowls are also in the top 10.
At Uzuno-oka Restaurant, you can enjoy not only seafood from Awaji Island, but also beef, vegetables, and rice.

Uzu no Oka Kaisen Uni Shabu

It's popular after all! A recommended lunch menu that will satisfy even the most demanding gourmet customers with a taste of Awaji Island's unique flavors!
Uzu no Oka Kaisen Uni Shabu is a dish of fresh seafood shabu-shabu in a rich broth based on "Awaji Island's exquisite fresh sea urchin" from the Fukura Fishing Port in Minami Awaji City or the Yura Fishing Port in Sumoto City.
The sumptuous nabe itself is a luxurious way to enjoy Awaji Island's gourmet delights. The delicious sea urchin porridge at the end of the meal is a must-try.
Awaji Island 3-year torafugu mifuku 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.
The popular 5,000 yen course includes 3 pieces of tessa. The 6,000 yen course with grilled fugu is also recommended.
A new specialty! Awaji Island Seafood Hitsumabushi

This is a new type of Kaisen Hitsumabushi that can be enjoyed in three stages: chirashizushi, hitsumabushi, and chazuke (rice with green tea). In fact, it is our most popular menu item, and is second only to "Uzunooka Kaisen Uni Shabu," which is No. 1 in terms of number of units sold!
Awaji Island 4-year torafugu mifuku nabe (with fugu zosui) 5,500 yen (excluding tax) course

A special mifuku nabe made with rare Awajishima 4-year torafugu (blowfish), which is raised for one more year after the 3-year torafugu.
Limited quantity available while supplies last.
Please take this opportunity to try the taste of Awaji Island 4-year torafugu.
Awaji Island's exquisite fresh sea urchin seafood hittemabushi

Awaji Island's exquisite raw sea urchin, "Awaji Island's exquisite raw sea urchin seafood hittemabushi" uses 1/3 of a sea urchin board, which is purchased from the Fukura Fishing Port in Minami Awaji City or the Yura Fishing Port in Sumoto City.
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".
Awajishima 3-year torafugu nabe (with fugu zosui) 3,000 yen (excluding tax) course

Fugu nabe, 2 pieces of nigiri sushi, fugu zosui set, and 3 kinds of small bowls of cooked food.
What does 3-year torafugu from Awaji Island taste like? Want to try it for yourself! Recommended for those who have no experience with fugu!
The best of Awaji beef! Kunugiza beef Akatoro-don (served with yolk soy sauce)

Kunugiza beef from Awaji beef raised at Kunugiza Ranch, which is integrated from production to sales in the rich nature of Awaji Island. We made Uzumi-no-oka's special aged roast beef with red tenderloin from Kunugiza Ranch, which proudly produces only unripe cows (virgin cows) that are surprisingly tender and melt in your mouth with their deep red meat and tender fatty texture. The rice is made from rice produced by Kumekawa-san, a rice contest winner who is particular about the climate, soil, and water of Awaji Island, and the yolk soy sauce is made from Kitasaka egg from Kitasaka Chicken Farm, which is raised on Awaji Island with a focus on semi-domestic chickens, and Senzan soy sauce from Hata-gumi Honten, which is an integrated soy sauce producer at the foot of the Yuzuruwa mountain range in Awaji Island. Please try the Awaji Island Kunugiza Beef Akatoro-don with the special yolk soy sauce.
Awaji Island's exquisite fresh sea urchin rice

Awaji Island's "Gokujo Nama Unimeshi" is a luxurious whole sea urchin plate of exquisite fresh sea urchin purchased from the Fukura Fishing Port in Minami-Awaji City or the Yura Fishing Port in Sumoto City.
The large, rich raw sea urchin melts in your mouth, spreading an aroma that you will never forget once you have tasted it.
Dip the raw sea urchin in a little Awaji Island salt, and the richness of the 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".
Awaji Island 4-year torafugu mifuku nabe (with fugu zosui) 6,500 yen (excluding tax) course

A special mifuku nabe using the rare Awaji Island 4-year torafugu, which is a 3-year torafugu that has been raised for another year.
Limited quantity available while supplies last.
Please take this opportunity to try the taste of Awaji Island 4-year torafugu.
The highest peak of Awaji beef! Awaji Island beef bowl of Kunugiza Gyu (Kunugiza beef)

Awajishima Beef Bowl Project Menu" using Awaji Island's famous beef, onion and rice ingredients
Awaji Island Kunugiza beef, which is lean with a good amount of sashi, is served in a beef bowl with Awaji Island onions and special soup stock. The tender meat, richness and flavor of Kunugiza beef, the highest grade of Awaji beef, is unique to this dish. Enjoy the two different flavors of stewed and sliced Awajishima onions in this hearty bowl of rice topped with beef.