The most delicious time of the year is the peak of the season.
Fish generally have two "seasons. The tastiest season is from September to December, before wintering over, when the fish is more fatty in preparation for the cold weather. This period is calledWe call it "Kyokushun" with the connotation of "the ultimate in season.Uzunooka Restaurant is currently holding the "Extreme Seasonal Fair," featuring carefully selected marine products that are in their peak season, and carefully utilizing the flavors of the ingredients! Here are some of the best seasonal dishes that can only be enjoyed until the real winter season arrives.
Uzumi no Sachi Zekkei Houraku Ware
Using sea urchins landed at Dojo Port in the Nada district of Minami-Awaji CityThe dish is made into "Hourakuyaki," a local dish of Awaji Island. Simple seasoning that makes the most of ingredients such as salt and kelp.You will enjoy the taste of the fish itself as it grows up in the currents of the Seto Inland Sea.5,940 yen (tax included)
Extremely Seasonal Grilled Conger Skewer
Island conger eel is skewered, slowly grilled with a special sauce, and then skewered in one easy-to-eat piece.
Repeat the process of marinating the conger eel in the sauce until the fat of the conger eel and the sauce are perfectly combined.The fluffy texture and savory flavor of the freshly baked product will whet your appetite.2,200 yen (tax included)
Seasonal Anago Meshi - Do you have anago today? ~ (Japanese only)
The soft texture and savory flavor of ultra-seasonal conger eel is irresistible.Mini urayaki bowl of conger eel" and "Mini tempura bowl of conger eel and island vegetables". These are two great dishes that allow you to taste two different flavors in one small bowl.Market value 2,970 yen (tax included)
Stewed conger eel in a fluffy broth
Anago (conger eel) cooked fluffy in dashi (Japanese soup stock) melts in the mouth.First, taste it as it is, then pour the special sweet sauce over it. 2,200 yen (tax included)
- Awaji Island conger eel
The conger eel is caught year-round in the fishing grounds of Awaji Island, and its tasty conger eel is nurtured in a calm habitat rich in minerals that flow from the mountains. Especially from early summer to autumn, when they are about to spawn, the anago have a voracious appetite, eat abundant food, and store up nutrients.
Vinegared vinegared back-season Spanish mackerel and kobujime (red sea bream)
Vinegared fresh back-season Spanish mackerel and kombu-majime (kombu-majime) red sea bream.
Vinegared fish has a firm texture with the skin seared to a savory perfection. Kombujime (kelp-jime) has a deep flavor from the kelp. 1,870 yen (tax included)
Back Season Spanish Mackerel Salt Tataki
Spanish Mackerel seared to perfection, sprinkled with island salt, and blended into a salted tataki. Please enjoy it with a squeeze of sudachi (Japanese citrus fruit) for a refreshing taste. Served with ponzu (Japanese citrus juice) to taste. 1,870 yen (tax included)
Rare cutlet of back-season Spanish mackerel
Thick Spanish mackerel is crispy on the outside and moist and rare on the inside. First served with wasabi soy sauce and ponzu (Japanese citrus juice), and then with shibazuke tartar sauce for a refreshing taste. 1,980 yen (tax included)
Awajishima fresh Spanish mackerel on rice
Fresh Spanish mackerel landed on Awaji Island, where Spanish mackerel fishing has long been popular.
The Awajishima fresh Spanish mackerel is especially fatty in the fall, winter, and spring, and boasts a medium fatty flesh.
island tai meshi
Two types of sea bream sashimi (skinned and pine bark) and island wakame seaweed are dipped in special soy sauce and wasabi, and served over hot rice in a "tai-don" (sea bream bowl).
Serve the "tai-don" with egg yolk on top, like rice topped with egg. Finally, top with the sea bream dressed with a special sesame sauce and serve with sesame sea bream chazuke, a bowl of sea bream soup stock. Try the sea bream full of the flavor of Awaji Island in your favorite way. 2,530 yen (tax included)
Thick Island Spanish Mackerel Battera Sushi
Seasonal fish harvested on Awaji Island is vinegared and made into BATTERA SUSHI. Please try the delicious taste of the best fatty seasonal fish. 4,400 yen (tax included) / Single item 3,300 yen (tax included)
Sushi only, take-out available (2 servings)...3,780 yen (tax included)
Red sea bream with sudachi red bean paste
A dish of plump, steamed sea bream meat topped with sudachi-scented sudachi red bean paste for a refined taste. 1,540 yen (tax included)
Deep-fried red sea bream with salt kama
A rare part of the sea bream, kama, is dipped in island salt and deep fried to a crispy, savory salt. The meat is plump and fatty, making it a very satisfying dish. 1,100 yen (tax included)
Comparison of sashimi of Ebisu sea bream and Awaji sea bream
The "Ebisu sea bream," which has stored much fat to prepare for the cold weather, and the "Awaji sea bream," which has the sweetness and crunchiness of the sea bream itself. Enjoy the difference in taste. 1,870 yen (tax included)
Finally.
In addition to the extremely seasonal fair, Uzu no Oka Restaurant offers a lunch menu that can only be found at our restaurant.The entire staff looks forward to serving you!
INSTAGRAM:@zekkei_restaurant_uzunooka
