(Western) soup- TAG -

The "Hamo Shabu Course" is a course of "Hamo Shabu with Fresh Sea Urchin", where you will enjoy a rich broth made from fresh sea urchin and a hamo (garden eel) from Awaji Island! First, dip the hamo in the sea urchin soup...

Sea bream come to the shallows from March to June to spawn. Their bodies are decorated with a lovely speckled pattern that resembles cherry blossom petals that bloom with the arrival of spring...

Thank you very much for visiting Uzu no Oka Restaurant with a spectacular view. The season of "Awaji Island 3-year Torafugu Bifuku Nabe" has come again this year. The "Mifuku Nabe" is a pot dish of Awajishima 3-year torafugu ...

Thank you very much for visiting Uzuno-oka, a restaurant with a spectacular view. Today, the Mainichi Broadcasting System "Chichin Puipui Pui" (Chichin Puipui) will air a program called "I wish I could go to Awaji Island 3...

Thank you very much for visiting Uzu no Oka Restaurant with a spectacular view. Today, we would like to introduce you to the preparation of the albacore soup used in our Awaji Island 3-year torafugu (blowfish) dish, which is in season right now....

Thank you very much for visiting Uzu no Oka Restaurant with a spectacular view. The Awaji Island 3-year torafugu (blowfish) hot pot course, which was enjoyed by many customers last season, has finally started....

Thank you very much for visiting Uzu no Oka Restaurant with a spectacular view. We are pleased to offer "Awaji Island Seafood Sea Urchin Shabu" for our valued customers....

Thank you very much for visiting Uzu no Oka Restaurant with a spectacular view. We are always looking forward to serving you at our restaurant....