Lunch Menu Popularity Ranking 【Total Period: February 16, 2015-February 22, 2015

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 luxury of Awaji Island's gourmet food can be enjoyed in the luxury of the high-class nabe itself.
The delicious sea urchin porridge at the end of the meal is a must-try.

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 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.

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 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.

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

This popular course includes fugu nabe, two pieces of nigiri sushi, fugu zosui set, three kinds of kobachi (small bowls of cooked food), and deep-fried fugu!

Awaji Island 3-year torafugu mifuku nabe (with fugu zosui) 6,000 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.

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!

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".