Back-of-the-season Spanish mackerel menu is available again this year!
UZU, the restaurant with a spectacular view, has started offering a limited menu featuring Ura-Season Spanish Mackerel for one month from October 3 (Thu) to November 7 (Thu), 2024. We are pleased to introduce our fresh and fatty Spanish Mackerel menu again this year!
- Back Season Spanish Mackerel on Awaji Island
Spanish mackerel, like yellowtail, is famous as a "success fish. In the Goshiki area of Sumoto City on Awaji Island, fresh Spanish mackerel sashimi and tataki have long graced the tables of fishermen. The season for Spanish mackerel on Awaji Island is from spring to fall. Springtime Spanish mackerel is very special when eaten with mako (roe) and shirako (milt). The autumn Spanish mackerel is called "cold Spanish mackerel," and its fatty flesh, which is as good as toro (fatty tuna) in preparation for winter, is called "Ura-shun Spanish mackerel," and is a hit with gourmets. At Uzuno-oka, a restaurant with a spectacular view, you can enjoy a seasonal menu featuring Spanish mackerel from Awaji Island.
Sea urchin hot pot course with back-season Spanish mackerel, red sea bream and lobster from Awaji Island
This course features fatty Spanish mackerel, fresh Ebisu sea bream, and half a lobster served in a rich special sea urchin broth. This luxurious and exquisite nabe is filled with the aroma and sweetness of lobster and sea urchin.8,800 yen (tax included)
First, the lobsters are stewed in a special sea urchin broth, and then the Spanish mackerel and sea bream are also served in the delicious lobster broth (the Spanish mackerel tastes better when it is a little rare).
Finally, rice is added to the remaining broth to make zosui. The dish is finished off with "excellent sea urchin porridge," which is full of the flavor of lobster and Spanish mackerel, garnished with seaweed and wasabi.
Awaji Island Back Season Spanish Mackerel Sukiyaki Course
This sukiyaki course features the "fish sukiyaki" favored by the locals of Fukura, served with back-season Spanish mackerel. Free-range eggs raised in the nature of Awaji Island are dipped in the broth and dipped in the Spanish mackerel.4,840 yen (tax included)
First, add onions and other vegetables and grilled tofu to the pot in the broth and bring to a boil. Add Spanish mackerel meat and serve (Spanish mackerel can be served slightly rare or boiled).
After enjoying sukiyaki, Awajishima nudoro is added to the broth, which is infused with the flavor of Spanish mackerel and onions (Awajishima nudoro is also good dipped in egg).
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)
Finally.
In addition to the back-season Spanish mackerel menu, Uzu no Oka Restaurant offers a lunch menu that can only be found at this restaurant.The entire staff looks forward to serving you!
INSTAGRAM:@zekkei_restaurant_uzunooka
