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

First! First place winner!
A new specialty! Awaji Island Seafood Hitsumabushi

At last, at long last, we are in first place.
Will it become a new specialty of Awaji Island...?
A new type of seafood hitsu-mabushi that can be enjoyed in three stages: chirashi-zushi, hitsu-mabushi, and chazuke.

Uzu no Oka Kaisen Uni Shabu

Recommended lunch menu unique to Awaji Island!
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.

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 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.

Bowl of rice topped with freshwater fish and shinko soup

The "sea bream fishing," the fish that heralds spring on Awaji Island, will open on Thursday, February 26, 2015!
Fresh "sea bream" landed at Fukura Port in Minami-Awaji City is kettle fried at a processing plant right next to the port! We buy them directly from there and put them on rice! Please try the "ikanago donburi", a precious spring specialty that can only be enjoyed at this time of the year.

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 kobachi (small bowls of cooked food)!

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.

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.

rice cooked in a pot with chili peppers

Local octopus from Minami-Awaji is softened and simmered into takomeshi. There is a reason why octopus is so delicious! From June to November, fishermen in the Aman area of Minami-Awaji City wholesale only to our restaurant the "sandy octopus," a brand name octopus from Minami-Awaji. The octopus living in rocky areas has a distinctive smell because it feeds on seaweed, but the "sandy octopus" living in the sand offshore of Aman in Minami Awaji feeds on crustaceans such as shrimp, crabs, and shellfish, so it has no smell. Awaji octopus caught in the waters around Awaji Island may be used except during the months of June through November.