Uzuno-oka, a restaurant with a spectacular view, was introduced in the July issue of Jalan.
Uzuno-oka Restaurant
Enjoy creative cuisine with a view of the Onaruto Bridge.
The restaurant on the second floor of the Uzu-no-Oka Onaruto Bridge Memorial Hall is well known for its creative cuisine using local ingredients, and the first floor has a store selling local products and a photo spot with a giant onion sculpture!
■ Awajishima Bepin Hamo (Japanese garden eel)
The best time to eat hamo is during the rainy season, when the meat is fattened up with nutrients!
Hamo (pike conger) raised in the waters around Nushima, a remote island in Minami-Awaji, have plump bodies and small faces! The summer hamo, which grows in the water of the rainy season, is said to be even firmer!
Awajishima red sea urchin
Red sea urchin, which Yura brings from Fukura's fishing port, is a rare and high-end product with a small catch!
Red sea urchin, which grows on seaweed from the nutrient-rich waters of the Minami Awaji Sea, is caught in small quantities and is highly prized by gourmets for its exceptional taste among the many types of sea urchin available.
Dear Editorial Staff
Thank you very much for introducing us in your wonderful magazine!
