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Shabu-shabu using seasonal autumn fish, "Ura-shun Spanish Mackerel" and "Island Red Snapper". The Spanish mackerel and sea bream are shabu-shabu in an elegant broth made from the arabesque of the red sea bream, and the remaining broth is used to make dashi chazuke.

Nagori hamo no soboro rice topped with a layer of island seaweed and rare island Spanish mackerel katsu (katsu is a rare fish cutlet) is a superb autumn/winter nori bento.

You can enjoy a bowl of raw Spanish mackerel in a hanasaki bowl and chahan (rice topped with rare Spanish mackerel chafing dish).

Because of the fast currents in the waters around Awaji Island, the octopus grown there has short, thick legs. The large octopus is then dried in a flavorful "shiwara-boshi" style.

A variety of luxurious obanzai. For customers who want to eat a variety of foods such as seasonal seafood and Awaji beef, but can't eat a large quantity, we have created a lunch for adults!

The "Awaiichi" is a 150-km cycling course that circles the outer circumference of the island in a clockwise direction. At Uzu no Oka, we support the "Awaichi" with all our might and encourage the riders to aim for the goal at the onion! We made curry for the riders.

The "Awaiichi" is a 150-km cycling course that circles the outer circumference of the island in a clockwise direction. At Uzu no Oka, we support the "Awaichi" with all our might and encourage the riders to aim for the goal at the onion! We made curry for the riders.

Enjoy the original taste of the ingredients, which are packed with the flavor of fish.
Fish is full of nutrients throughout its body from head to tail. It is rich in protein, vitamins, and essential minerals.