Lunch Menu Popularity Ranking [Total Period: March 16, 2015 - March 22, 2015

March 26, 2015

Hello! The weather is getting warmer.
This week's "Top 10 Weekly Popularity Ranking" of the lunch menu at Uzuno-oka, a restaurant with a spectacular view!
The lineup has also changed completely, with a rich variety of faces.
In addition to 3-year torafugu, Awaji Island is rich in other ingredients.
You can feel the depth of Awaji Island's blessings.
As of today, the Awaji Island 3-year Torafugu menu for this season is no longer available.
Thank you very much for your patronage.
The next one is scheduled for November 2015. Please look forward to the next Awaji Island 3-year torafugu.

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.
Will it become a new specialty of Awaji Island? 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!
Will it become a new specialty of Awaji Island? 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".
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.
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".
The superb view sashimi stage Where do you go after climbing these stairs?

The Sashimi Stage offers a superb view of Awaji Island's seasonal seafood in each of the seven stages.
Awaji Island's fish and shellfish are nourished by the minerals and plankton that flow in with rainwater from the mountains of Awaji Island, and are fatty and well-fed.
We purchase and offer seafood and seashore products directly from the catch of the day throughout the four seasons.
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. Octopuses living in rocky areas feed on seaweed and have a distinctive smell, but the "sandy octopus" living in the sand off the coast of Aman in Minami-Awaji feeds on crustaceans such as shrimp, crabs, and shellfish, so it has no smell and the more you bite it, the more delicious the crustacean flavor overflows.
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.