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Awaji Beef Akatoro-don (served with yolk soy sauce)
Awaji beef raised on Awaji Island, rich in nature, is characterized by its meaty texture, melt-in-your-mouth sashi and lean meat with a deep flavor. At Uzunooka Restaurant, we carefully select and purchase red meat parts with sashi. The beef is seasoned with a blend of Awaji Island salt and spices, then slowly roasted in a low-temperature oven to create a special roast beef. The rice is made from Mr. Kumekawa's rice, a rice contest winner who is particular about the climate, soil, and water of Awaji Island. The soy sauce for the yolk is a combination of Kitasaka Tamago, produced by Kitasaka Chicken Farm, and Senzan Soy Sauce, produced by Hata Gumi Honten, which is an integrated soy sauce production company located at the foot of Mount Yuzuruha in Awaji Island. Please try the Awaji beef akatoro donburi, with its addictive accent of grated wasabi.
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Awajishima Bepin Hamo Suki-Nabe 4,500 yen (excluding tax) course
The BEPPIN Hamo Sukiyaki Hot Pot Course, which went on sale on June 3, ranks in the top 10. 3,000 yen course, plus tempura and sashimi. Only a local restaurant can serve fresh sashimi. The fresh sashimi is only available at local restaurants, so we enjoyed the sweetness of the hamo. The tempura was a delight with its crispy batter and the fluffy texture of the hamo.
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Awajishima Shirasu no Juhachoban (Ohako) Meshi (rice with Awaji Island Shirasu)
Awaji Island Shirasu is mainly caught from Japanese anchovies, which are white in color and considered the highest quality, and carefully selected and processed at a processing plant near a local fishing port to maintain freshness.
Awaji Island's fresh shirasu, fluffy kama-age shirasu, and elegantly cooked chirimen-jako (dried young sardines) are the three major specialties of Awaji Island.
Awaji Island Shirasu Sanmai at Uzu no Oka, a restaurant with a spectacular view! Please enjoy the "Shirasu-don", a bowl of rice topped with a bowl of shirasu (baby sardines), which is called "ohako" in Japanese. -
The superb view sashimi stage Where do you go after climbing these stairs?
A version in which the raw sea urchin in the seventh tier was replaced with boiled Awajishima Bepin Hamo (pike conger), 2,000 yen (excluding tax), was in the top 10.
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.
Lunch Menu Popularity Ranking [Total Period: July 13, 2015 - July 19, 2015

Uzuno-oka Lunch Menu "Top 10 Weekly Popularity Ranking"!
The 4,500 yen and 5,500 yen Awaji Island hamo suki-nabe courses made the top 10. Fresh shirasu (baby sardines) and Awaji beef, which are regulars on the ranking list, also ranked in the top 10. Fresh sea urchins and Spanish mackerel tend to be in short supply this time of year. Even so, we are able to offer a wide variety of dishes, including the Hamo (conger eel) course, for our customers to enjoy. This reminds us of the depth of the ingredients of Awaji Island.