Uminoya

We use fresh seafood from Awaji Island that is delivered daily.

Our chef will provide high-quality ingredients sourced on the day, changing daily.

This is a classic style salad that was served at Western-style restaurants during the Showa era.

We offer a soup made with seasonal ingredients from Awaji Island.

Slowly sautéed Awaji Island onions for 2 hours, combined with consomme soup. Topped with sliced bread and Gruyere cheese to finish. This is a specialty of Aomiha Umi no Ya, so please enjoy.

This is a proud product of Seihaiha Umi no Ya, recreated and arranged from a recipe of the Imperial Hotel from 70 years ago. By mixing custard dough and pudding dough, it creates a retro texture. The caramel sauce is blended with wasanbon syrup, spreading a gentle sweetness in the mouth and leaving a lingering aftertaste. Please enjoy the sweet, full-bodied flavor.

We use natural sea bream caught in Awaji Island. The outside is crispy, while the inside is fluffy. Please enjoy this pan-seared sea bream at least once.

This is a satisfying shrimp fry made with large shrimp used lavishly.

This is a masterpiece made with minced Awaji beef and Awaji pork that has been ground twice, resulting in a juicy finish.

The hamburger made from a blend of twice-ground Awaji beef and Awaji island pork has a satisfying texture and rich flavor. The seasoning for the ebi fry uses a puree of Awaji island onions and garlic.

Tender Awaji pork finished with a special demi-glace sauce made with red wine and ketchup.

Excess fat and sinew are removed, cut thick, and finished medium rare. The sauce is placed under the meat, so please mix it to your liking when enjoying.

A luxurious dish featuring carefully selected Awaji beef loin, grilled to juicy perfection, bursting with flavor. Enjoy the sweetness of the melting fat and its deep richness in your mouth.

The tender and elegant red meat of Awaji beef filet has been carefully grilled. It is low in fat and healthy, while the natural flavor of the meat stands out in this exquisite dish.

Our chef will provide good ingredients sourced on the day, changing daily.

This is an omurice where Awaji beef is placed on a base of ketchup rice, topped with an egg as if a lady is wearing a dress. It is generously served with a tomato-flavored demi-glace sauce.

This is a luxurious pilaf filled with plenty of Awaji Island onions and tender beef fillet. It is flavored with a sauce blended from homemade garlic soy sauce and demi-glace sauce.

We use plenty of seafood from Awaji Island.

Since the spices are ground in a stone mortar from India, you can enjoy the aroma of the spices. It features a spiciness that lingers afterwards. Please enjoy it together with the chunks of Awaji beef.

This is a dish made with plenty of seafood from Awaji Island.

The nostalgic taste of Retro Curry has a gentle flavor with a hint of sweetness. The creamy roux, which brings out the umami of the ingredients, perfectly blends with the rice.

This is a doria made with plenty of seafood from Awaji.

This is a gratin made with plenty of seafood from Awaji.

A refreshing and juicy Zucotto cake lavishly made with a variety of seasonal fruits. This dish perfectly matches the sweetness of the fruits with the light cream.

A visually stunning Zucotto cake filled with fluffy sponge and plenty of sweet and sour strawberries. Enjoy the harmony of strawberry aroma and gentle cream that spreads throughout your mouth.

This is a proud product of Seihaiha Umi no Ya, recreated and arranged from a recipe of the Imperial Hotel from 70 years ago. By mixing custard dough and pudding dough, it creates a retro texture. The caramel sauce is blended with wasanbon syrup, spreading a gentle sweetness in the mouth and leaving a lingering aftertaste. Please enjoy the sweet, full-bodied flavor.

A luxurious pudding a la mode topped with colorful fruits and cream, featuring a traditional firm pudding. Both visually and in taste, it is a splendid and somewhat nostalgic reward dessert.