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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.

We have created the "aji-sai-don" by combining the beautiful "aji" (color) of pike conger eel, which is the summer fish of Awaji Island, and shibazuke (a type of pickles made with hamo conger eel). The acidity of the Shibazuke enhances the seasonal tastes of both "hamo" (pike conger eel) and "horse mackerel".

The surface of Awajishima cherry salmon with lattice-shaped slits is seared to concentrate the flavor. Please enjoy the moderate fat of the trout and the savory aroma of the seared fish.

Awaji Island raw octopus legs are seared and tataki'd.

Awaji Island raw octopus legs are seared and tataki'd.

A new type of sea urchin shabu shabu is now available: Awaji beef shabu shabu shabu in Uzuno-oka's special sea urchin soup. We offer three carefully selected types of meat, including loin, lean meat, tongue, haneshita, and karubi.

Shabu-shabu with fresh seafood in a rich broth based on "Awaji Island's exquisite fresh sea urchin".

Awaji Island's "Exquisite Raw Sea Urchin Rice" using a whole luxurious sea urchin plate.

The 16th Creative Cooking Contest Grand Prize Winner
Awaji Island has been serving foodstuffs to the imperial family since ancient times as the "Land of Goshoku". The island's bounty, which has been passed down to the present day, is Awaji Island's exquisite fresh sea urchin, Awaji beef, island eggs, and rice, all presented to our customers as mixed rice with the best possible flavor balance ratio.