main menu- tax -

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.

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.

Golden horse mackerel" is a very popular Awaji Island brand horse mackerel. Commonly known as "kiaji," the horse mackerel caught around Nushima, a small island about 4 km offshore from Awaji Island, is characterized by its firm flesh and strong taste. The golden horse mackerel, which rarely appears on the market and has a high scarcity value, has an even stronger flavor and sweetness when left to rest, making it an excellent match with vinegared rice.

This luxurious collaboration course uses "Awaji Island hamo (conger eel)" and "Awaji Island sea urchin" grown in the rich waters of Awaji Island! Shabu-shabu hamo until the hamo is golden brown, you can enjoy the aroma and sweetness of the sea urchin and the light flavor of the hamo.

This course features not only hamo (pike conger eel), but also abalone, red shrimp, and octopus. After enjoying the shabu-shabu, it is stewed in a uni ya (bouillabaisse) style!

Thick hamo (conger eel) is shabu-shabu and dipped in aromatic sansho ponzu (Japanese pepper ponzu sauce). The hamo no soboro-meshi (hamo no soborome-meshi) is also delicious as chazuke (rice with hamo soup stock).

Hamo-suki" is a local dish of Awaji Island, in which hamo (conger eel) and onions from Awaji Island are simmered in a yosenabe-style broth. The sweetness of the Awaji Island hamo and onions blend perfectly with the broth. The dish is finished with Awaji Island hand-pulled hamo somen noodles with egg and hamo somen noodles with egg.