Zekkei Restaurant Uzunooka

A luxurious seafood bowl filled with red shrimp, abalone, octopus, eel, sea bream, and Spanish mackerel from Awaji Island. You can enjoy the seafood from the 'Miketsukuni' which has been offering ingredients to the imperial court to your heart's content. *Please note that the contents may change depending on the availability of ingredients.

A satisfying meat bowl topped with Awaji beef steak, cutlet, and kelp. You can enjoy Awaji beef to your heart's content with three different cooking methods: fried, grilled, and more! *Please note that the contents may change depending on the availability of ingredients.

A true octopus rice bowl using true octopus from Awaji Island, topped with fried octopus, grilled octopus, and tender simmered octopus. Please enjoy the flavors of the three types of octopus with ponzu sauce.

A seafood cutlet rice bowl topped with cutlets of conger eel from Awaji Island, golden horse mackerel, and Spanish mackerel. Please enjoy it with ponzu sauce and sauce to your liking!

A seasonal rice bowl featuring three different ways to enjoy the summer delicacy, eel from Awaji Island. Please enjoy the eel tempura, eel lightly boiled, and simmered eel with rice, accompanied by Tosa soy sauce and tempura dipping sauce.

A luxurious Awaji Island beef bowl topped with roasted beef, chashu, and simmered beef. Please enjoy the rich flavor of the meat drizzled with special steak sauce.

A rice bowl featuring Awaji Island sea bream, known for its firm and plump texture, beautifully presented in a wave pattern. You can enjoy the fresh, grilled, and kelp-cured sea bream with refreshing red onion.

A superb three-color rice bowl featuring fresh, boiled, and chirimen sansho shirasu from Awaji Island. You can fully enjoy the shirasu from Awaji Island. Please pour Tosa soy sauce over the fresh shirasu before enjoying.

A rice bowl featuring fresh, grilled, and sushi-style Sawara from Awaji Island. Among them, the fresh Sawara, cherished as the island's fisherman's meal, is exquisite! Enjoy the melting texture and refined sweetness!

A curry bowl made using a paste of onions from Awaji Island, finished with a flavor that combines sweetness and spiciness. Enjoy it with a whole roasted onion!

The Otta Curry Bowl Jr is finished with a 'mild' flavor for easy eating. With a stunning view of the Naruto Strait right in front of you, please enjoy a meal with your whole family!

A popular item in the scenic restaurant, we have prepared large octopus tataki skewered for easy walking consumption.

A popular dish in the scenic restaurant, featuring octopus tataki served on a skewer! You can enjoy it while walking around, with Awaji Island sea salt and lemon to add as you like.

A fried dish made from seasonal local fish, carefully fried at a low temperature of 160°C to 180°C to lock in the flavor. Enjoy the crispy texture of freshly fried fish and the flaky texture of the flesh. Seasoned with seaweed salt and sudachi to your preference.

A popular snack dog that has joined the 'Island Octopus Series' at the scenic restaurant, loved by both children and adults! Each one is carefully cut to make it easy to eat!

An American dog made with a rare Ebisu Mochi pork sausage, nurtured by feeding on high-carb banana chips, resulting in exquisite fat, aroma, and flavor.

This is a katsu made from the Awaji beef cut called Uchi Hira, slowly cooked at low temperature, generously topped with a special sauce. Enjoy the rich flavor of the red meat!

Carefully selected large-sized red shrimp from Awaji Island, made into kushi katsu! This skewer is addictive with the delicious flavor of shrimp and a crispy texture.

A skewer with the crunchy texture of abalone and the concentrated flavor of the sea! A superb skewer where the richness of butter and the savory soy sauce intertwine.

Skewers of Awaji beef marinated in kombu, bringing out the rich flavor of the meat! The burst of umami and tender texture in your mouth is truly exquisite!

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 'premium fresh uni from Awaji Island' in which you can dip fresh seafood. The finishing touch is a delicious uni rice porridge that is exquisite. 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 Awaji beef is 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 'Island Tomato & Cheese for 550 yen (tax included)' as a topping. The rich sea urchin soup transforms into a light Italian-style soup! Finally, it concludes with a cheesy risotto-style 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 the minerals and abundant plankton that flow down 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, rice from the award-winning Kumekawa, and a countryside miso soup made with local fish that perfectly complements the dish, along with a stunning 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!

The surface of the Awaji Island Sakura Masu is grilled with slits in a lattice pattern, concentrating its flavor. The slits allow the sakura soy sauce seasoning to penetrate more easily, making it look as if flowers have bloomed. The rich free-range island eggs enhance the moderate fat of the Sakura Masu and the aroma of the grilling. Please enjoy it together with a small bowl made with Awaji beef and Awaji Island new onions.

A hearty bowl featuring Sakura Masu cut like thick noodles, seasoned with Yukke sauce, wrapped around rice! Topped with Awaji beef namero and the yolk of free-range island eggs for a rich flavor. The finishing touch is island octopus marinated in salt sauce. Enjoy it with Sakura Masu milk soup and marinated colorful vegetables.

Enjoy the 'mix' of cherry salmon cut like thin noodles, Awaji beef miso, slices of new onions from Awaji Island, chopped seaweed, and the yolk of free-range island eggs! Please mix well with the sauce at the bottom while eating. Finish with 'mix rice' at the end.

The Hanazaki Masutoro Don features rare cuts of Awaji Wagyu A5 grade beef, cut in a lattice pattern, allowing the special sauce to thoroughly coat it, resulting in a rich flavor and satisfying texture. Enjoy the thick, tender Awaji Wagyu mixed with cherry salmon and homemade yukke, along with rich island eggs, all combined with rice for your complete enjoyment.

The surface of Awaji Island Sakura Masu is lightly seared and marinated in a special sauce, resulting in a flavorful aburi zuke. It suppresses the fat and fishy smell, making it recommended even for those who are not fond of sashimi.

Awaji Island cherry salmon and seasonal spring vegetables seasoned with sweet and spicy sauce and wasabi soy sauce. This is a dish that can only be enjoyed at this time.

An exquisite sashimi of Awaji Island cherry salmon that allows you to enjoy the umami of the raw fish and the aroma of the seared version. You can enjoy this seasonal fish sashimi in two different ways that can only be tasted now.

Cold tofu combined with the rich flavor of Awaji Island cherry salmon sashimi and new onions. The refreshing tofu made in Minami Awaji City, Fukura area, enhances the taste of the cherry salmon with olive oil.

This is a sashimi of Sakura Masu with good fat content and a light flavor.

Please enjoy the savory flavor of the lightly grilled skin and flesh.

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 stuffed new onion filled 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 Ebisu Mochi pork sausage, which is nurtured with exquisite fat, aroma, and umami. Please enjoy the stuffed new onion lunch that allows you to savor both red and white sauces!

We grilled a whole leg of fresh octopus from Awaji Island and prepared it as tataki. By making cuts and creating a zigzag pattern, it can be enjoyed tenderly. First, cut it into your preferred size and enjoy it with Tosa soy sauce, ponzu, or plum sauce, whichever sauce you prefer. 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 Octopus Tataki Rice' features a whole Awaji Island fresh octopus leg that is grilled and prepared as tataki, now available for individual order. It is cut and scored to create a tender texture for easy eating. You can choose your favorite sauce from Tosa soy sauce, ponzu, plum sauce, or chili sauce. We also recommend squeezing island lemon and serving it with wasabi for a lemon wasabi experience. Enjoy the satisfying and bouncy texture to the fullest on this occasion.

[Limited Quantity!] The waters near Awaji Island have a fast current, which results in the local octopus having short, thick legs. The waters around Awaji Island are home to many small crabs and shrimp that serve as food for the octopus. These octopuses grow large by eating plenty of these, and we have prepared them as 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 / 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 availability, the number of servings per 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 rice competition winner Mr. Kumekawa, 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 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. The fluffy and moist 'boiled shirasu'. Please enjoy it with grated daikon and soy sauce.

In autumn, Sawara accumulates fat in preparation for winter, resulting in a flavor reminiscent of medium fatty tuna. Enjoy the vibrant flower bowl made with freshly cut Sawara in a lattice pattern. First, drizzle with special soy sauce and savor the rich fat of the Sawara paired with the refreshing taste of shiba-zuke pickles. Finally, adding island eggs enhances the rich flavor.

You can enjoy the Hanazaki bowl of fresh Sawara and rice topped with rare Sawara meat. The vibrant Hanazaki bowl is served with special soy sauce and rich island eggs, while the meat bowl is served as rice with special broth. You can savor the rare Awaji Island Sawara.

The flavor of the vinegared rice, which absorbs the fat of Awaji beef, matches perfectly with the umami that seeps from the kelp! 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 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!

Fresh sea bream, yellowtail, golden horse mackerel, red leg prawns, Spanish mackerels, and hairtail are all served in a hearty, hearty katsu-ten-jyu (fried fish cake). The contents may vary depending on the availability of ingredients. Please ask our staff for 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 with flounder, rockfish, sea bass, small horse mackerel, shizu (fish), mackerel, gizzard shad, and flathead. The types of fish and prices may vary depending on the day's supply, so please ask the staff for details!

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 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.

The Awaji beef raised in the Sumoto and Goshiki regions of Awaji Island is characterized by its excellent meat quality, tender marbling, and rich flavor in the red meat. The meat used in this menu is carefully selected ribeye from the butcher shop 'MEAT29' in Minami Awaji City. It is served in a sukiyaki-style broth with the fragrant fresh sansho, where you can dip the meat and mix it with plenty of spicy grated daikon, enjoying it like sukiyaki. At Uzunooka, we offer this dish as 'Sukiyaki Shabu.' For the finale, we have a surprising twist with Mapo Tofu! You will definitely be amazed by this impactful change in how to enjoy the dish.

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 excellent meat quality, tender marbling, and rich flavor in the red meat. At the breathtaking restaurant Uzunoka, we carefully select cuts of red meat with marbling. We blend Awaji Island salt and spices into the beef for flavoring, then slowly roast it in a low-temperature oven to create our special roast beef. The rice is from Mr. Kumezawa, 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.

The "Awaiichi" is a 150-km cycling course that circles the outer circumference of the island in a clockwise direction. Hyogo Prefecture is taking advantage of such high potential of Awaji Island as a cycling area to promote tourism through cycling. Of course, touring by motorcycle is also recommended. At Uzu no Oka, we support "Awaiichi" with all our might and encourage riders to aim for the goal of the tour! We made a curry for riders. The curry roux for this [Umi] Ver is a seafood curry combined with a sea bream soup made by slowly simmering the island's sea bream. It is served with seafood caught in various regions of the island. When you challenge Awaiichi, you may also enjoy visiting the fishing ports where the ingredients for this curry are caught! Seafood items may vary depending on the day's catch.

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.

◆Award-winning dish from the Awaji Island Creative Cuisine Contest◆ Slowly steamed and baked with olive oil and blended salt. Share this popular menu item that won the Excellence Award at the 11th Awaji Island Creative Cuisine Contest!

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 it is, and then try it with some island salt for an even better experience.

The sweet and juicy onions are in season now. We grilled them with a small amount of olive oil to retain their flavor. The coating is crispy and fragrant, while the onions are very soft and juicy!

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 of Awaji beef wrapped in kombu. First, enjoy the natural saltiness and umami of the kombu, 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 the caciocavallo enhances the sweetness of the 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 to taste.

We have piled up new onion tempura in a tower on the stand! First, enjoy the sweetness of the new onion as it is, and then you can customize it to your liking! You can change the flavor with tempura dipping sauce, ponzu, tomato sauce, or seaweed salt! You can enjoy it with these flavor variations! 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 from seaweed!

Grilled katsu made with sweet onions. It was grilled to lock in the umami. The coating is crispy and fragrant, and the onions are very soft and juicy!

Furofuki onion is a recommended dish that you should enjoy starting from this spring season 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, mixed with sesame oil, grated garlic, and salt. Adding seaweed provides 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.

Roast beef specially made from Uzunokita, seasoned with island salt and spices, and slowly roasted.

Cooked with dashi, soy sauce, sake, and sugar, then steamed to achieve tenderness.

This is sashimi of seasonal Sawara that melts in your mouth, similar to medium fatty tuna.

This is a tataki of Ura Shun Sawara that has been grilled to a fragrant finish. Please enjoy it with island salt.

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 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 go 'Mummum!' *This product is also available for takeout.

The 'Shiratama Treasure Box' offers a new way to enjoy island ingredients and shiratama. The shiratama dumplings made by 'Kan'on' from Awaji Island are gentle on the body, made without preservatives or artificial coloring. The shiratama, based on natural materials, pairs perfectly with any sauce. You can enjoy the treasure box of Awaji Island's ingredients with your choice of classic mitarashi sauce or strawberry sauce.

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

Served with rich and sweet-sour homemade strawberry sauce and fruit pieces on the island's shiratama.

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 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 a deliciousness that is addictive.

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 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.

We topped a smooth and rich pudding made with Awaji Island milk and Kitazaka eggs with vibrant island strawberries that have a moderate acidity (the variety changes depending on the season).

A creamy and pleasantly aftertasting pure white pudding made by combining rare ginjo sake lees from the local sake brewery 'Tobijin Shuzou' with the pudding base. The gentle sweetness of the pudding base pairs very well with the included island honey, enhancing the flavor of the sake lees. *Although the alcohol has evaporated during the cooking process, those who are sensitive to the smell of alcohol are advised to refrain from consuming this dish.