Zekkei Restaurant Uzunooka

Not only pike eel, but also luxurious island delicacies such as spiny lobster, island abalone, and island octopus can be enjoyed. Among them, the plump spiny lobster is exquisite! Please enjoy it dipped in the rich uni soup. [Contents] Pike eel uni hot pot (uni soup, 6 pieces of pike eel, pike eel roe, half a spiny lobster, grilled octopus, grilled squid, island vegetables), pike eel sashimi, pike eel tempura, pike eel tataki (3 pieces), pike eel tempura, pike eel skin with vinegar, island steamed abalone with liver soy sauce, pike eel and island delicacies uni rice porridge.

A shabu-shabu hot pot featuring Awaji Island hamo. You can enjoy dipping the hamo into the flavorful broth, which is infused with the essence of the fish. The accompanying hamo soboro rice is delicious whether eaten as is or transformed into 'soboro chahan' by pouring the broth over it, allowing the savory aroma to gently spread in your mouth. This is a lineup that allows you to fully enjoy hamo. [Contents] Hamo shabu hot pot (6 pieces of hamo, hamo roe, island vegetables), hamo sashimi (2 pieces), hamo tempura, hamo soboro rice.

A rice dish featuring two types of pike eel: grilled and glazed. First, enjoy the grilled pike eel with your choice of condiments. The glazed pike eel is served with bonito flakes, fresh sansho pepper, and wasabi, topped with broth to make a tea rice. The deep aroma of bonito combined with the umami of shredded kelp enhances the flavor! This is a gentle and delightful glazed rice dish. [Contents] - Two-color pike eel bowl (grilled pike eel and glazed pike eel), pike eel broth, fresh sansho pepper, bonito flakes, condiments, and pike eel nanban.

A refreshing hamo marinated in a tangy sauce. A perfect dish for hot days.

A small size perfect for those who want to enjoy a little conger eel. Please enjoy it with plum paste or vinegar miso.

When it comes to hamo dishes, the representative is hamo no otoshi (blanched). Please enjoy it with a refreshing plum paste or vinegar miso.

This dish features sashimi made from raw sea eel with the bones removed, and grilled sea eel with a lightly seared skin, allowing you to enjoy two different flavors.

This is tempura of fluffy fried conger eel and summer vegetables. Please enjoy it with tempura dipping sauce or island salt.

Enjoy two types of eel sushi: one with thinly sliced eel and the other grilled. You can savor seasonal eel in a convenient sushi form.

A local dish from Awaji Island, 'Hamo Suki,' features conger eel and onions from the region simmered in a sweet and spicy broth reminiscent of a hot pot. The umami of the conger eel and the sweetness of the onions blend perfectly.

The 'Uzunoka Hill Seafood Uni Shabu' is a luxurious hot pot that allows you to indulge in the seasonal flavors of Awaji Island, featuring a rich soup made from 'exquisite fresh uni from Awaji Island' in which you can dip fresh seafood. The finishing touch is a delicious uni rice porridge that is simply outstanding. Additionally, you can add 'Island Tomato & Cheese for 550 yen (tax included)' as a topping. The rich uni soup transforms into a light Italian-style soup! Finally, it concludes with a cheese risotto-style porridge.

This is a new type of sea urchin shabu shabu where you enjoy Awaji beef cooked in a special sea urchin soup from Uzuno Hill. We offer three carefully selected types of meat: [Loin, Lean, and Haneshita]. Additionally, you can add a topping of 'Island Tomato & Cheese for 550 yen (tax included)'. The rich sea urchin soup transforms into a light Italian-style soup! Finally, we finish with a risotto-style rice porridge.

Due to the exceptional price, this dish is limited in quantity. It is available on a first-come, first-served basis, with a limit of one order per group. The exquisite fresh sea urchin rice from Awaji Island uses a whole luxurious piece of sea urchin. The moment it enters your mouth, the rich fresh sea urchin melts and the aroma spreads, creating an unforgettable taste. While it is delicious on its own, adding just a little bit of Awaji Island salt enhances the richness of the fresh sea urchin even more! This is the chef's recommended way to enjoy it.

Fish and shellfish from Awaji Island, raised on minerals and abundant plankton flowing from the mountains with rainwater. Throughout the seasons, we carefully select and directly procure seafood and coastal items caught that day. The fish is paired with locally brewed mellow Senzan soy sauce, and the rice from Awaji Island made by award-winning rice producer Kume-kawa, along with a rustic miso soup made with local miso that complements the fish. And the breathtaking view!! Please enjoy this exquisite menu that focuses on local ingredients (side dishes, rice, soup) that allow you to fully savor Awaji Island. *If fresh shirasu is unavailable, it will be replaced with boiled shirasu or similar.

A selection of slightly luxurious obanzai dishes. For customers who want to try various seasonal seafood and Awaji beef but can't eat a lot, we have created an adult version of the kids' wife lunch!

Steamed new onions shaped like flowers and Awaji beef, cooked in a sukiyaki style with a salt sauce infused with sudachi citrus. The sweetness of the new onions and the umami of the Awaji beef are enhanced by the salt sauce, resulting in a light flavor. For the finale, it's served over mixed rice with new onions, creating a salt sauce beef bowl!

A new onion stuffed with plenty of Awaji beef, enjoyed with two types of sauce. Finished with a tomato sauce that has a perfect balance of acidity and sweetness, and a rich cream sauce. Additionally, garnished with rare Awaji Island Ebisu Mochi pork sausage, which is nurtured with exquisite fat, aroma, and umami. Please enjoy the New Onion Stuffed Meat Lunch that allows you to savor both red and white sauces!

We grilled a whole leg of fresh octopus from Awaji Island to make tataki. By making cuts and creating a pleated texture, it can be enjoyed tenderly. First, cut it into your preferred size and enjoy it with Tosa soy sauce, ponzu, or plum sauce, whichever you like. Squeezing island lemon and adding wasabi for lemon wasabi is also recommended. Finally, please finish with 'Octopus Chazuke' by placing the octopus on rice and drizzling it with your favorite sauce and special dashi.

The 'Island's Octopus Tataki Rice' features a whole grilled leg of fresh octopus from Awaji Island, which can now be ordered as a single item. It is cut and scored to make it tender and easy to eat. You can choose your favorite sauce from Tosa soy sauce, ponzu, plum sauce, or chili sauce. We also recommend squeezing island lemon and adding wasabi for a lemon wasabi flavor. Enjoy the satisfying and bouncy texture to the fullest on this occasion.

[Limited Quantity!] The waters near Awaji Island have fast currents, which is why the octopus grown there has short, thick legs. In the waters around Awaji Island, there are many small crabs and shrimp that serve as food for the octopus. We have made the octopus, which has grown large by eating plenty of these, into a flavorful 'dried octopus.' In this dish, you will cut a whole octopus yourself and enjoy it in 8 different ways of your choice: octopus sashimi / octopus sukiyaki / octopus marinated / grilled octopus / fried octopus / octopus tempura. *'Octopus Tile Rice' (1 serving) and 'Octopus Stone Rice' (1 serving) can be added for an extra 550 yen each. *The tile rice takes about 25 minutes to prepare as it is cooked from rice. *Depending on the supply situation, the number of servings available in a day may change.

We simmered octopus from Awaji Island in broth, soy sauce, sake, and sugar, and then steamed it for an additional hour to achieve tenderness. The soft boiled octopus is cut into chunks and served over rice made by Mr. Kume-kawa, a rice competition award winner, using rice from Awaji Island. Please enjoy this Awaji octopus rice.

(Regular serving) 1,870 yen (Large serving) 2,420 yen Enjoy fresh raw sardines first with our special sauce, and then pour warm special broth over it for a tea rice style dish. The large serving has 1.5 times the rice and raw sardines!

Fresh shirasu was quickly boiled in a pot. The fluffy and moist 'boiled shirasu'. Please enjoy it with grated daikon and soy sauce.

Introducing the rare 'Golden Horse Mackerel' from the 'Hanazaki Bowl Series' that showcases seasonal delicacies. This dish features a whole Numajima Golden Horse Mackerel, known for its rich fat content and deep umami flavor. Start by drizzling it with a special sauce enhanced with aromatic condiments for a refreshing taste. The sharp spiciness of wasabi adds an accent that pairs well with rice. Finally, top it off with island eggs for an even richer experience.

You can enjoy a set of flower rice bowl made with a whole golden horse mackerel from Numajima and tataki rice. The flower rice bowl is served with a special sauce and rich egg. The tataki rice bowl is lightly flavored with horse mackerel broth. Please also enjoy the 'Horse Mackerel Wrapped in Kombu' which has a gentle kombu flavor.

The vinegared rice absorbs the fat of Awaji beef, and the umami seeping from the kelp matches perfectly! Since it is beef, we do not use raw ingredients for the battera, but instead prepare it as steamed sushi. Please enjoy our original 'Meat Battera'.

We have prepared seasonal fish caught in the local Awaji Island, marinated in vinegar and made into battered sushi. Please enjoy the exquisite taste of the seasonal fish with rich fat.

At our restaurant, the chef personally visits the Habuh fishing port in Minami Awaji City to select only the finest red shrimp. The beautifully red boiled shrimp is marinated in vinegar and laid out on a vibrant battera. Since the shrimp alone can be somewhat bland in flavor, we add locally sourced shiitake mushrooms from Mori no Ki Farm between the rice layers to provide a delightful accent to the taste.

You can enjoy delicious fish caught at the local fishing port as either a 'Simmered Fish Set Meal' or a 'Grilled Fish Set Meal'. *The contents may vary depending on the supply situation. *Please ask the staff about seafood and prices!

A generous serving of fresh sea bream, conger eel, golden horse mackerel, red shrimp, sand smelt, and ribbonfish, directly sourced from Habuk Port on Awaji Island, beautifully presented in a tempura box that is visually impressive and hearty. *Contents may vary depending on availability. *Please ask the staff about seafood and prices!

Enjoy the rich flavor of the fish, packed with the essence of the ingredients. The fish is nutritious from head to tail, containing plenty of protein, vitamins, and essential minerals. [Contents] Two types of today's local fried fish, Awaji beef marinated in kelp, local fish in sweet vinegar, rice, pickles, miso soup, ponzu sauce with myoga and grated daikon, soy sauce mayonnaise flounder, rockfish, sea bass, small horse mackerel, shizu (fish), mackerel, gizzard shad, and flathead. The types of fish and prices may change depending on the day's supply, so please ask the staff for details!

A luxurious meat hitsumabushi made with Awaji Wagyu A5 rank beef! First, enjoy the pure taste of the meat. Next, change the flavor by adding our homemade special sauce and a marinated egg. Finish with a rice porridge topped with nutritious yam 'special dashi tororo' or 'special Japanese-style dashi'! You can fully savor Awaji Wagyu. The Awaji Wagyu ribeye is served with special Japanese-style dashi for bowl shabu. Enjoy the crunchy texture of carrots and burdock. The bowl shabu gradually cooks the meat in hot dashi, so enjoy it at your preferred timing. You can enjoy both the melting rare meat and the crunchy texture of the carrots and burdock.

By turning the high-quality Awaji beef into steak, we bring out the natural sweetness and umami of the meat. The sauce is a special onion sauce made by slowly sautéing Awaji Island onions, crafted to pair well with steak, fluffy white rice, and hitsumabushi, using the sweetness of vegetables. When enjoyed together with rice, the strong sweetness of the Awaji beef's fat, the umami of the onion sauce's soy sauce, and the mild sweetness of the rice blend harmoniously, allowing for a delicious experience.

The Awaji beef raised on the bountiful Awaji Island is characterized by its high-quality meat, tender marbling, and rich flavor in the red meat. At the stunning restaurant Uzunoka, we carefully select cuts of red meat with marbling. We blend Awaji Island salt and spices into the beef for flavor, then slow-roast it in a low-temperature oven to create our special roast beef. The rice is from Mr. Kusekawa, a rice competition winner who is particular about the climate, soil, and water of Awaji Island. The egg yolk comes from Kitazaka Farm, which raises semi-domestic chickens on Awaji Island. For the soy sauce, we use Senzan Soy Sauce from Hata Group, which is produced consistently from raw materials at the foot of the Yuzuruha Mountain range on Awaji Island. Please enjoy the Awaji Beef Roast Beef Bowl, accented with a spicy seven-spice blend that is addictive.

“Awai-ichi” is a 150-km cycling route that circles the island clockwise. In Hyogo Prefecture, we’re leveraging Awaji Island’s high potential as a cycling destination to promote tourism through cycling. Of course, motorcycle touring is also highly recommended. Here at Uzu no Oka, we’re wholeheartedly cheering on the Awai-chi—and to encourage riders to aim for “O-tama Onion” as their finish line, we’ve created a special curry just for them! This “Sea” version of our curry sauce is combined with a sea bream broth made by slowly simmering the bones of the island’s sea bream, resulting in a delicious seafood curry. We serve it alongside seafood caught in various regions across the island. When you take on the Awaichi challenge, visiting the fishing ports where the ingredients for this curry were caught might just become one of the highlights of your trip! *Please note that the specific seafood included may vary depending on daily catch availability.

Delicious curry starts with delicious 'Awaji Island onions.' The Whirlpool Tide World Heritage Curry allows you to choose from three types of Awaji Island specialty roux (Awaji Island Curry, Awaji Island Onion Curry, Awaji Island Shirasu Curry). You can also order a half & half with two types of roux. The breathtaking restaurant Uzunokita is working towards the registration of the 'Whirlpool Tide' as a World Heritage site.

Enjoy the rich flavor of sea bream from Awaji Island, which is fatty and has tender flesh, prepared in your preferred style. Try the sea bream sashimi (two types: skinless and matsukawa style) with island wakame, mixed with special soy sauce and wasabi, served over hot rice as 'sea bream donburi.' For the plated 'sea bream donburi,' add an egg yolk for a tamago kake gohan style. Finally, enjoy the sea bream topped with special sesame sauce and pour sea bream broth over it for sesame sea bream chazuke.

A limited-time noodle dish that allows you to fully appreciate the deliciousness of Awaji chicken. The soup is based on chicken broth balanced perfectly with homemade shio salt. It enhances the flavor of the local somen noodles from Fukura, Minami Awaji City. The thick and nutritious thigh meat of Awaji chicken is coated with homemade sauce and sudachi citrus. It has a robust flavor while being refreshingly light. It's so delicious that you might find yourself exclaiming 'Chiki Shio!'? Be sure to try this noodle dish at least once.

◆Award-winning dish from the Awaji Island Creative Cuisine Contest◆ Slowly steamed and baked with olive oil and blended salt. This popular menu item won the Excellence Award at the 11th Awaji Island Creative Cuisine Contest, perfect for sharing with everyone!

Sweet and thick Awaji Island onion tempura!! The sweetness is enhanced by frying and applying heat. Enjoy the freshly fried, crispy Awaji Island tempura as is, and then try it with some island salt for an even better experience.

This is tempura made from soft and juicy baby octopus sourced from Awaji Island.

By slowly roasting whole onions from Awaji Island in the oven, we achieve a creamy texture. Enjoy this eatable onion soup by breaking apart the soft new onions that can be easily separated with chopsticks, while mixing them with the onion soup.

This is a sashimi platter made with fresh fish caught in the waters near Awaji Island. The fish will be carefully selected daily based on the catch, so please check with the staff.

This is a sashimi platter made with fresh fish caught in the waters near Awaji Island. The fish will be carefully selected daily based on the catch, so please check with the staff.

A dish featuring Awaji beef wrapped in kombu. Enjoy the natural saltiness and umami of the kombu first, then savor it with wasabi or ponzu.

A combination of Awaji Island vegetables, Awaji beef roast, and Awaji Island caciocavallo cheese. The rich milky flavor of caciocavallo enhances the sweetness of the Awaji beef roast and Awaji Island vegetables.

The octopus is sliced thinly to retain a moderate chewiness, and the flavor seeps out with each bite. It can be enjoyed with plum paste as per your preference.

We have piled up tempura of new onions in a tower on the stand! First, enjoy the sweetness of the new onions as they are, and then you can customize it to your liking! You can change the flavor with tempura sauce, ponzu, tomato sauce, or seaweed salt! You can enjoy it with these flavor changes! Sharing is also OK!

Onion rings wrapped in spiral-cut chikuwa, known as New Onion Isobe Ring! A tempura that looks like a cute donut! Enjoy it with tempura sauce or table salt!

Grilled katsu made with sweet onions. It is fried to perfection without losing its flavor. The coating is crispy and fragrant, while the onion is very soft and juicy!

Furofuki onion is a recommended dish that you should enjoy starting from early spring when new onions begin to appear. When you insert chopsticks into the fluffy cooked furofuki onion, the broth it has absorbed overflows, making it juicy and actually tender. Please fully enjoy the fresh sweetness of the new onion with 'karashi vinegar miso' and 'dengaku miso'.

This is a namul made with sliced new onions and island seaweed, seasoned with sesame oil, grated garlic, and salt. The addition of seaweed adds a textural accent, and the aroma of sesame oil and garlic enhances your appetite!

Sliced new onions are exposed to air without rinsing in water, allowing nutrients to remain while reducing the sharpness to a moderate level. This is a simple yet delicious new onion sliced salad.

This is a cute-looking pizza made with carefully selected ingredients and original sauce from the Awaji Island pizza specialty shop 'Tomaton'.

A curry very popular among children

It's delicious with a chewy texture

We have packed a generous amount of creamy custard from the popular series 'Island Pudding' into a choux pastry. Please try the new sensation of 'pudding cream' with a smooth texture and moderate sweetness. This is an original cream puff that will make you exclaim 'Mumumu!' *This product is also available for takeout.

Enjoy it drizzled with a sweet and salty classic Mitarashi sauce that has a soy sauce aroma.

A dish where the slightly bitter matcha sauce and the sweetness of azuki beans enhance the flavor of the shiratama.

Collaboration of 'Japanese' Shiratama and 'Western' chocolate! Soft textured Shiratama served with rich chocolate sauce.

Enjoy the sweet and sour flesh of island blueberries mixed with fresh sauce and Shiratama, savoring the sweetness and aroma!

Refreshing shiratama with homemade shima lemon jelly. Accented with the gentle sweetness of island honey.

The shiratama is exquisite with a mildly sweet soybean flour combined with the special sweet red bean paste from a long-established shop on the island!

It is pure white yet tastes like coffee. A mysterious pudding. Made with Yamaiti's free-range egg whites, Awaji Island milk, and Fuku Cafe roasted coffee. The elegant aroma of coffee and the melt-in-your-mouth, wobbly texture create an addictive deliciousness.

A smooth almond pudding made with Awaji Island milk, layered with refreshing Awaji Island lemon juice that has a tangy flavor. It has a clean aftertaste! You can enjoy the perfect balance of acidity by drizzling the included island honey on top.

A fresh pudding made without heating, using fresh island eggs, Awaji Island milk, and fresh cream. As you eat, adding lemon juice enhances the fresh rare flavor! Please enjoy it in your preferred way.

This smooth and rich pudding is made with Awaji Island milk and Kitazaka eggs, combined with rich blueberries from the Awaji Island Umamawari area.