{"id":10372,"date":"2026-03-12T18:24:28","date_gmt":"2026-03-12T09:24:28","guid":{"rendered":"https:\/\/rest.uzunokuni.com\/?p=10372"},"modified":"2026-03-12T18:24:50","modified_gmt":"2026-03-12T09:24:50","slug":"%e3%80%90%e3%81%a4%e3%81%84%e3%81%ab%e8%a7%a3%e7%a6%81%e3%80%91%e5%bd%93%e5%ba%97%e9%99%90%e5%ae%9a%ef%bc%81%e6%96%b0%e7%8e%89%e3%83%a1%e3%83%8b%e3%83%a5%e3%83%bc%e7%b6%9a%e3%80%85%e7%99%bb%e5%a0%b4","status":"publish","type":"post","link":"https:\/\/rest.uzunokuni.com\/en\/topics\/10372\/","title":{"rendered":"Finally, the ban has been lifted! New items on the menu!"},"content":{"rendered":"

Spring has arrived with its delicious new balls!<\/h2>\n\n\n\n
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At Uzuno-Oka, a restaurant with a spectacular view,Spring Shindama Festival<\/a>The new onion menu from Awaji Island is now available ahead of the<\/p>\n\n\n\n

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Fresh onions from Awaji Island<\/strong>
Awaji Island onions grown in the mild climate and climate unique to the Seto Inland Sea are famous throughout Japan for their \"sweetness, softness, and freshness. Fresh onions, which are in season from late March to May, are an extremely sweet and lush spring delicacy. Because they are soft and have little pungency, they are excellent sliced raw in salads or steamed whole in the microwave. They have a high water content and a higher sugar content than most onions.<\/p>\n<\/div>\n<\/div>\n\n\n\n

Stuffed with thick sweet new onions in a red and white sauce!<\/h2>\n\n\n\n
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Lunch of stuffed fresh onions - red and white - 2,860 yen (tax included)<\/strong>
Stuffed with fresh onions stuffed with plenty of Awaji beef, which can be enjoyed in two different sauces!<\/p>\n\n\n\n

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It is finished with a tomato sauce with exquisite acidity and sweetness and a rich cream sauce. It is also garnished with sausage and colorful Awajishima Ebisumochi pork, a rare breed nurtured for its superb fat, aroma, and flavor. Please enjoy this lunch of meat stuffed with new onions with both red and white sauces!<\/p>\n\n\n\n

Lightly salted sukiyaki with fresh onion blossoms<\/h2>\n\n\n\n
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Hanasaki salt sukiyaki set with fresh onions 2,750 yen (tax included)<\/strong>
Fresh onions steamed like flowers and Awaji beef are sukiyaki with a sudachi-scented salt sauce!<\/p>\n\n\n\n

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The salt sauce enhances the sweetness of the fresh onions and the flavor of the Awaji beef, giving it a light and refreshing taste. Finish with a bowl of beef topped with mixed rice with fresh onions and salt sauce!
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At Uzuno-Oka, a restaurant with a spectacular view,New menu items using fresh onions from Awaji Island are scheduled to appear one after another!<\/span><\/strong>Please look forward to it!<\/p>\n\n\n\n

Uzuno-oka Restaurant with a spectacular view Store Guide<\/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>
INSTAGRAM:@uzunokuni_zekkei<\/a><\/strong>
X:@uzunokuni_awaji<\/a><\/strong><\/p>\n<\/div>\n<\/div>","protected":false},"excerpt":{"rendered":"

Spring has come, the time for tasty new onions! Uuzu no Oka, a restaurant with a spectacular view, has started selling a menu of Awaji Island fresh onions ahead of the spring shindama festival! Awaji Island OnionsAwaji Island onions grown in the mild climate and climate unique to the Seto Inland Sea are \"sweet, soft, and mi [...]...<\/p>","protected":false},"author":1,"featured_media":10296,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"swell_btn_cv_data":"","footnotes":""},"categories":[392,1],"tags":[],"class_list":["post-10372","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-sns","category-topics"],"acf":[],"_links":{"self":[{"href":"https:\/\/rest.uzunokuni.com\/en\/wp-json\/wp\/v2\/posts\/10372","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=10372"}],"version-history":[{"count":5,"href":"https:\/\/rest.uzunokuni.com\/en\/wp-json\/wp\/v2\/posts\/10372\/revisions"}],"predecessor-version":[{"id":10378,"href":"https:\/\/rest.uzunokuni.com\/en\/wp-json\/wp\/v2\/posts\/10372\/revisions\/10378"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/rest.uzunokuni.com\/en\/wp-json\/wp\/v2\/media\/10296"}],"wp:attachment":[{"href":"https:\/\/rest.uzunokuni.com\/en\/wp-json\/wp\/v2\/media?parent=10372"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/rest.uzunokuni.com\/en\/wp-json\/wp\/v2\/categories?post=10372"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/rest.uzunokuni.com\/en\/wp-json\/wp\/v2\/tags?post=10372"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}