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The Yomiuri Shimbun | The 17th Creative Cooking Contest, Grand Prize Winner (Chef Mori) was introduced.
The 17th Creative Cuisine Contest, Grand Prize Winner (Chef Mori) was featured in the Yomiuri Shimbun on Wednesday, February 20, 2019. Creative Cuisine, Mr. Mori's Grand Prize, "Island Gohan" Awaji... -
Kobe Shimbun | Introducing the 17th Creative Cooking Contest! (The chef and executive chef of Uzuno-oka, a restaurant with a spectacular view, won both the Grand Prize and the Excellence Award.)
The 17th Creative Cooking Contest was introduced in the Kobe Shimbun on Wednesday, February 20, 2019. Competing for the hospitality and taste of the island, the "Creative Cooking" contest is a competition of ideas for dishes using Awaji Island ingredients.... -
UZU NO OKA's seafood sea urchin shabu-shabu was featured in FONTE.
UZU NO OKA's seafood sea urchin shabu-shabu was featured in "Cars, Fun, and Nets Toyota HYOGO: FONTE". Hyogo is a nabe kingdom! Shabu-shabu is a dish that is a ... -
UZU NO OKA's Awaji Island 3-year torafugu course was featured in Winter Pia (Kansai edition).
The Awaji Island 3-year torafugu (blowfish) course at Uuzu no Oka, a restaurant with a spectacular view, was introduced in Winter Pia (Kansai edition). The torafugu, carefully raised for three years in the Naruto Straits, is about twice the size of a normal blowfish, and its meat is tight... -
Uzuno-oka New Year's Ake-ome Kaisen-don (seafood rice bowl) was featured in "Jaran Winter Special Edition! (Kansai, Chugoku/Shikoku) featured Uzu no Oka New Year's Akeomeme Kaisen Don (fresh seafood bowl) at Uzu no Oka Restaurant with a spectacular view.
Uzuno-oka New Year's Ake-ome Kaisen-don (seafood rice bowl) was featured in "Jaran Winter Special Edition! (Kansai, Chugoku/Shikoku) featured Uzu no Oka New Year's Ake-ome Kaisen Don at Uzu no Oka Restaurant with a spectacular view. The menu features sea bream, sea urchin, and torafugu (blowfish)! The gorgeous ingredients of the island... -
Sankei News｜The activities of "AWAJI Future Explorers," in which the executive chef of Uzuno-Oka, a restaurant with a spectacular view, served as an instructor, were introduced.
The "AWAJI Future Explorers," a class for elementary and junior high school students to try their hand at developing new products using Awaji Island milk, a specialty of the island, was held again this year at a community center in Minami Awaji... -
Uzun-no-oka Kaisen-Uni-Shabu (fresh sea urchin shabu) was featured in "Jaran", a special feature on seafood menus.
Uzun-no-oka Kaisen-Uni-Shabu was introduced in Jalan (Kansai, Chugoku/Shikoku), featuring seafood menu of your dreams. The mild and rich flavor is appealing. Sea urchin shabu shabu! The finest black sea urchin from Awaji Island... -
Jalan" featured our 3-year torafugu (blowfish) Mifuku nabe in a special feature on the fascination with the dynamic gourmet culture of seafood lunch! 3-year torafugu (blowfish) Mifuku nabe was introduced in the "Enchanted by the dynamic gourmet culture" feature.
Jalan (Kansai, Chugoku/Shikoku), "Impressive Experience at Seafood Lunch! 3-year torafugu (blowfish) Mifuku nabe was introduced in the "Enchanted by the dynamic gourmet culture" feature. Awaji Island's 3-year torafugu (pufferfish) is a local nabe... -
Uzu-no-oka Kaisen-Uni-Shabu was introduced in "Jaran", a popular feature on scenic drives.
Uzuno-oka Kaisen-Uni-Shabu featured in Jalan (Kansai, Chugoku/Shikoku), the hottest spot for scenic drives. Cross the Akashi Kaikyo Bridge and you will find yourself in a gastronomic paradise! The sea, flowers, and other exquisite... -
Uzuno-oka, a restaurant with a spectacular view, was introduced in Jalan (Kansai, Chugoku/Shikoku).
Uzunooka Restaurant with a spectacular view was featured in Jalan (Kansai, Chugoku/Shikoku). Luxury lunch with a beautiful view and delicious food recommended for adult couples. Enjoy the view of Onaruto Bridge and the Awaji...
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