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New Menu! Island snapper rice!
Today, we would like to introduce "Island Sea Bream Rice," which has been on sale since November 20! Thinly sliced island sea bream meat and five-color wakame seaweed are thoroughly mixed with egg yolk and wasabi soy sauce in a bowl... -
Hamo Shabu (Hamo Hamo Shabu) of Awaji Island Bepin Hamo is available from June 1!
Hamo (conger eel) grown in the rich waters around Nushima in Minami-Awaji City, at the southernmost tip of Awaji Island, are plump but have small faces. They are called "Hamo no Bepin Hamo" because they are caught by longline fishing and have few scars on their bodies.... -
Feel the spring of Awaji Island with "Natural cherry sea bream in a pot of thick umami broth"!
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... -
Awaji Island's back-season Spanish Mackerel Yuzu Sukiyaki Hot Pot Course is now available!
Thank you very much for visiting Uzu no Oka Restaurant with a spectacular view. Awaji Island's Spanish mackerel is a fatty fish from October to winter. The largest fish grows to over 1 meter in length.... -
New Item on the Menu] Island Grilled Unigiri
Thank you very much for visiting Uzu no Oka Restaurant with a spectacular view. Many customers come to our restaurant in search of red sea urchins, which are rare even on Awaji Island. ... -
Uni no Dashimaki Tamago (Eggs wrapped in sea urchin broth)
Thank you very much for visiting Uzu no Oka Restaurant with a spectacular view. Starting today, we would like to introduce to you our new one-dish menu for this summer.... -
Preparation of Milt Soup
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....
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