{"id":10120,"date":"2025-12-26T12:04:57","date_gmt":"2025-12-26T03:04:57","guid":{"rendered":"https:\/\/rest.uzunokuni.com\/?p=10120"},"modified":"2025-12-26T12:53:19","modified_gmt":"2025-12-26T03:53:19","slug":"%e3%80%90%e3%81%b5%e3%81%90%e3%83%a9%e3%83%b3%e3%83%81%e3%80%91%e5%86%ac%e5%ad%a3%e9%99%90%e5%ae%9a%ef%bc%81%e6%b7%a1%e8%b7%af%e5%b3%b63%e5%b9%b4%e3%81%a8%e3%82%89%e3%81%b5%e3%81%90-%e7%99%bd%e5%ad%90","status":"publish","type":"post","link":"https:\/\/rest.uzunokuni.com\/en\/topics\/10120\/","title":{"rendered":"Fugu Lunch] Winter only! Awajishima 3-year Torafugu Milt Festival is now being held!"},"content":{"rendered":"

A \"jewel of the sea\" to be savored while enjoying the spectacular view!<\/h2>\n\n\n\n
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Uuzu no Oka, a restaurant with a spectacular view, will hold a winter-only event from December 26, 2026! We are holding the \"Awaji Island 3-year Torafugu Winter Milt Festival\"! The fish is plump, creamy, and full of flavor! Here is a menu that allows you to fully enjoy the rich and tasty Awaji Island 3-year torafugu milt.<\/p>\n\n\n\n

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Awaji Pufferfish<\/strong>
Awajishima 3-year torafugu\" grown in Fukura Bay, Minami-Awaji City, has the lowest water temperature of any fish farm in Japan, and is cultured near Naruto Strait, where the tides are the fastest in Japan. Generally, cultured pufferfish are shipped after their second year, but the \"Awajishima 3-year torafugu\" that is raised for one year longer grows nearly twice as long as the second year, and the milt is also larger.
Citation:https:\/\/www.awajishima-kanko.jp\/awaji\/torafugu\/<\/a><\/em><\/p>\n<\/blockquote>\n\n\n\n

The sweetness of the albacore and the aroma of the seaweed are exquisite.<\/strong><\/h2>\n\n\n\n
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Three-year torafugu grilled albacore - with island seaweed - 3,520 yen (tax included)<\/strong><\/p>\n\n\n\n

Three-year torafugu albacore with a rich and creamy flavor,It is served lightly with salt and sudachi or ponzu (Japanese citrus juice)!<\/span><\/p>\n\n\n\n

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This season, we recommend wrapping grilled albacore in aromatic seaweed!<\/p>\n\n\n\n

The delicious taste of fugu soaks through with the broth.<\/strong><\/h2>\n\n\n\n
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Steamed 3-year torafugu chabinmushi 3,520 yen (tax included)<\/strong>
This is an earthenware steamed dish with albacore, puffer fish meat, local ingredient \"Morinoki shiitake mushrooms\" and aromatic vegetables.<\/span><\/p>\n\n\n\n

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You will enjoy the aroma of the fragrantly seared fugu fin, the gentle aroma of shiitake mushrooms, and the broth with the fugu's delicious flavor.<\/p>\n\n\n\n

More aromatic albacore<\/h2>\n\n\n\n
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Three-year torafugu milt butter 3,850 yen (tax included)<\/strong>
The raw shirako and onions are grilled in butter and then the shirako soy sauce is added.<\/p>\n\n\n\n

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The savory aroma of butter and soy sauce whets the appetite!<\/span><\/p>\n\n\n\n

Taste the sweetness of onions and the flavor of milt.<\/h2>\n\n\n\n
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Steamed three-year torafugu with sake-marinated milt<\/strong>\u30003,850 yen (tax included)<\/strong>
Awaji Island onions, fugu meat, and albacore are generously scattered in this sake-steamed dish.Please enjoy the luxurious ingredients of Awaji Island with a refreshing ponzu (Japanese sauce made from ponzu citrus juice).<\/span><\/p>\n\n\n\n

Enjoy albacore at your leisure!<\/h2>\n\n\n\n
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3-year torafugu milt sake<\/strong>\u30001,100 yen (tax included)<\/strong>
A slightly unusual, creamy Japanese-style cocktail made with fugu (blowfish) milt, which is in season now, and sake. This is a sake that can only be enjoyed now, mixed with surimi grated albacore and hot sake.<\/p>\n\n\n\n

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Three-year torafugu surimi (surimi of three-year torafugu)<\/strong> 1,430 yen (tax included)<\/strong><\/p>\n\n\n\n

Only milt from 3-year torafugu (blowfish) is used in this surinagashi. The rich milt paste is combined with soy milk to create a mild and creamy Japanese-style milt potage.

Awajishima 3-year torafugu milt menu is available without reservation, all exclusive to our restaurant.<\/span>The menu is a lunch menu of<\/strong>

Uzuno-oka Restaurant also offers many other original menus!
The entire staff looks forward to serving you!<\/p>\n\n\n\n

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Click here for menu list<\/a><\/div>\n<\/div>\n\n\n\n

Store Locations<\/h2>\n\n\n\n
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Uzuno-oka Restaurant<\/strong>
Business hours: 10:00-15:30 (~15:00 order stop)<\/strong>
*If a large number of customers are still waiting after the closing time, we may close the registration earlier than scheduled.
Closed: Tuesday<\/strong>
Closed on 12\/31 and 1\/1
Phone number: 0799-52-2888<\/strong>
Address: 2F Onaruto Bridge Memorial Hall, Uzuno-oka, 936-3, Fukura-Hei, Minami-Awaji, Hyogo 656-0503, Japan<\/strong>
Free parking: 200 cars, 10 cycle stands Bus parking must be reserved in advance<\/strong><\/p>\n<\/div>\n<\/div>\n\n\n\n

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<\/p>","protected":false},"excerpt":{"rendered":"

A \"Jewel of the Sea\" to be savored while enjoying a spectacular view! Uuzu no Oka, a restaurant with a spectacular view, will hold a winter-only event from December 26, 2026! Awaji Island 3-year Torafugu (blowfish) Winter Milt Festival\" will be held from December 26, 2026! The fish is plump, creamy, and full of flavor! And the rich flavor of Awajishima 3-year torafugu milt [...].<\/p>","protected":false},"author":1,"featured_media":10106,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"swell_btn_cv_data":"","footnotes":""},"categories":[392,1,33],"tags":[],"class_list":["post-10120","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-sns","category-topics","category-torafugu"],"acf":[],"_links":{"self":[{"href":"https:\/\/rest.uzunokuni.com\/en\/wp-json\/wp\/v2\/posts\/10120","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/rest.uzunokuni.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/rest.uzunokuni.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/rest.uzunokuni.com\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/rest.uzunokuni.com\/en\/wp-json\/wp\/v2\/comments?post=10120"}],"version-history":[{"count":13,"href":"https:\/\/rest.uzunokuni.com\/en\/wp-json\/wp\/v2\/posts\/10120\/revisions"}],"predecessor-version":[{"id":10136,"href":"https:\/\/rest.uzunokuni.com\/en\/wp-json\/wp\/v2\/posts\/10120\/revisions\/10136"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/rest.uzunokuni.com\/en\/wp-json\/wp\/v2\/media\/10106"}],"wp:attachment":[{"href":"https:\/\/rest.uzunokuni.com\/en\/wp-json\/wp\/v2\/media?parent=10120"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/rest.uzunokuni.com\/en\/wp-json\/wp\/v2\/categories?post=10120"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/rest.uzunokuni.com\/en\/wp-json\/wp\/v2\/tags?post=10120"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}