Hiroshima Home Television Appare! Mature Fighters
Special feature on exquisite gourmet food that you want to eat one more time before you die.
Uzu no Oka Restaurant, the most popular lunch menu, "Uzu no Oka Kaisen Uni Shabu" was introduced!
It is worth coming to Awaji Island just to eat it. That is the Uzuno-oka Seafood Sea Urchin Shabu that we proudly recommend.
The new specialties of the Uzu-no-Oka Onaruto Bridge Memorial Hall, the Oppo Onion and Onion Catcher, were also introduced!
As always, Chef Fujimi, 42, of Uzu no Oka, a restaurant with a spectacular view, makes an appearance.
From mid-June to mid-October is the season for red sea urchin (hirata uni). Red sea urchin is rarer than black sea urchin and is said to have a richer flavor and larger meat.
Awaji Island's sea urchin, which grows on seaweed fed by the fast-flowing tides and rich in nutrients, is an exquisite product.
Yura sea urchin is more highly prized than Hokkaido sea urchin, and is only available at high-class restaurants in Tsukiji, Tokyo.
Our excellent raw sea urchin lunch menu uses raw sea urchin from Yura or Fukura fishing ports.
Seafood sashimi dipped in sea urchin soup. Sea bream in a golden dress, a nice expression!
Uzu no Oka Kaisen Uni Shabu has been introduced in many TV programs!
Summer! The Hamo Shabu course, featuring Awaji Island hamo (pike conger), which are in season right now, was also introduced!
Four courses of 3,000 yen, 4,000 yen, 5,000 yen, and 7,000 yen are available, all of which can be ordered without reservations.
Hamo Shabu Lunch Menu Using Bepin Hamo
The best part of the seafood sea urchin shabu is the sea urchin soup porridge at the end of the meal.
Chef Fujimi continues to explore new menu items that make the most of Awaji Island's ingredients.
To the program staff
Thank you very much for introducing us on this wonderful program!
