Zekkei Restaurant Uzunooka

Not only pike conger, 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 conger uni hot pot (uni soup, 6 pieces of pike conger, pike conger roe, half a spiny lobster, grilled octopus, grilled squid, island vegetables), pike conger sashimi, pike conger tempura, pike conger tataki (3 pieces), pike conger tempura, pike conger skin with vinegar, steamed island abalone with liver soy sauce, pike conger and island delicacies uni rice porridge.

A shabu-shabu hot pot featuring Awaji Island hamo. You can enjoy dipping the hamo meat into the flavorful broth that is infused with the essence of hamo. 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.

Sukiyaki made with steamed Awaji Zatamanegi onions, Awaji beef, and Awaji Island hamo, served with a sauce that has a refreshing sudachi aroma. The sweetness of the onions and the umami of the Awaji beef are enhanced by the salt sauce, creating a light and distinctive flavor. Finally, it is served on top of mixed onion rice, making it a salt sauce beef bowl!

A refreshing hamo (pike eel) 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', featuring 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.

We grilled a whole leg of fresh octopus from Awaji Island to make tataki. By making cuts and creating a zigzag pattern, it can be enjoyed tenderly. First, cut it to your preferred size and enjoy it with your choice of Tosa soy sauce, ponzu, or plum sauce. 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 preferred sauce and special dashi.

The 'Island Octopus Tataki Rice' features a whole Awaji Island fresh octopus leg grilled and prepared as tataki, now available for individual order. It is cut and scored to create a tender texture for easy eating. 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 twist. Enjoy the satisfying and bouncy texture to the fullest on this occasion.

[Limited Quantity!] The waters near Awaji Island have a fast current, which is why the octopus raised there has short, thick legs. In the waters near 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 the whole octopus yourself and enjoy it in 8 different ways of your choice: octopus sashimi / octopus sukiyaki / octopus marinated / octopus grilled over charcoal / octopus fried / 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 cook from the 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 make it tender. The tender boiled octopus is cut into chunks and served on top of rice made by the award-winning rice producer Mr. Kumekawa 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 finally 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. Fluffy and moist 'boiled shirasu'. Please enjoy it with grated daikon and soy sauce.

From the seasonal delicacies 'Hanazaki Bowl Series', the rare 'Golden Horse Mackerel' makes its appearance. Using a whole Numajima Golden Horse Mackerel, known for its rich fat and deep flavor. First, drizzle with a special sauce enhanced with condiments for a refreshing taste. The sharp spiciness of wasabi adds an accent, making it perfect with rice. Finally, top it with island eggs for an even richer experience.

You can enjoy a set of flower bloom rice bowl made with a whole golden horse mackerel from Numajima and tataki rice. The flower bloom rice bowl is served with a special sauce and rich egg. The tataki rice bowl is lightly flavored with horse mackerel dashi. 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 that seeps 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'.

This is battered sushi made with seasonal fish caught in the local Awaji Island, marinated in vinegar. 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 boiled red shrimp are marinated in vinegar and arranged on a vibrant battera. Since the shrimp alone can be somewhat bland, we add locally sourced shiitake mushrooms from Mori no Ki Farm between the rice layers to provide a delightful flavor accent.

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 hearty Katsu Tempura Rice Bowl, generously piled high with fresh red sea bream, conger eel, golden horse mackerel, red-legged shrimp, Japanese hairtail, and Spanish mackerel—all sourced directly from Habu Port on Awaji Island. *Contents may vary depending on availability. *Please ask our staff about the seafood selection 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 whitebait. The types of fish and prices may vary depending on the day's catch, so please ask the staff for details!

A satisfying meat bowl topped with Awaji beef steak, cutlet, and kelp. Enjoy the Awaji beef 'Uchihira' prepared in three ways: fried, grilled, and cured. We offer our customers an exquisite moment filled with breathtaking views and Awaji beef. *Please note that the contents may change depending on the availability of ingredients.

A luxurious meat hitsumabushi made with A5 rank Awaji Wagyu! First, enjoy the meat's flavor as it is. Next, change the taste 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 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 together harmoniously, allowing for a delicious experience.

The Awaji beef raised on the bountiful Awaji Island is characterized by its excellent meat quality, melt-in-your-mouth marbling, and deep flavor in the red meat. At the breathtaking restaurant Uzunoka, we carefully select and procure cuts of red meat with marbling. We season the beef with a blend of salt and spices from Awaji Island, 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 with a focus on quality in 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 in 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-kilometer 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 Uzunooka, 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 cyclists! 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 Awa-ichi 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 'Uzu no Oka' 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, so let's share it 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 fried baby octopus from Awaji Island, with tender and juicy meat.

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 selection of fish will vary 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 beef, and Awaji Island caciocavallo cheese. The rich milky flavor of caciocavallo enhances the sweetness of Awaji beef roast beef 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.

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

A curry that is 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. The texture is smooth, and the sweetness is subtle, offering a new sensation of 'pudding cream' that you must try at least once. This is an original cream puff that will make you say 'Mmm!' Note: This product is also available for takeout.

Enjoy it 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.

Sweet and sour flesh of island blueberries mixed with fresh sauce and served with shiratama, enjoy the sweetness and aroma!

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

The shiratama is perfectly combined with the sweet red bean paste from a long-established shop on the island and lightly sweetened soybean flour!

It is pure white yet tastes like coffee. A mysterious pudding. Made with Yamaiichi'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.

This smooth almond pudding made with Awaji Island milk is 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 with island eggs, Awaji Island milk, and fresh cream without heating. 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.