UZU NO OKA's Awaji Island 3-year torafugu course was featured in Winter Pia (Kansai edition).
Raised carefully for three years in the Naruto Straits, torafugu is about twice as large as normal and has a deliciously firm flesh!
This restaurant with a spectacular view is popular for its cuisine using seasonal Awaji Island ingredients such as baby sardines, sea bream, sea urchin, and hamo. The winter menu features Awaji Island 3-year torafugu (blowfish). In addition to reasonably priced course meals featuring fugu nabe (blowfish hot pot), the restaurant also offers a wide variety of a la carte dishes such as karaage and tesa (fish cakes).
Dear Editorial Staff
Thank you very much for introducing us in your wonderful magazine!
