{"id":10816,"date":"2026-06-18T15:06:38","date_gmt":"2026-06-18T06:06:38","guid":{"rendered":"https:\/\/rest.uzunokuni.com\/?p=10816"},"modified":"2026-06-18T15:22:10","modified_gmt":"2026-06-18T06:22:10","slug":"%e3%80%90%e5%a4%8f%e9%b1%a7%e3%80%91%e6%b7%a1%e8%b7%af%e5%b3%b6%e3%81%ae%e5%a4%8f%e3%81%ae%e9%a2%a8%e7%89%a9%e8%a9%a9%e3%83%bb%e6%b7%a1%e8%b7%af%e5%b3%b6%e9%b1%a7%e3%83%a1%e3%83%8b%e3%83%a5%e3%83%bc","status":"publish","type":"post","link":"https:\/\/rest.uzunokuni.com\/en\/topics\/10816\/","title":{"rendered":"[Summer Pike-Perch] Awaji Island\u2019s summer tradition\u2014the Awaji Island pike-perch menu\u2014is back this year! Starts Friday, June 19, 2026! Uzu no Oka, the Restaurant with a Stunning View"},"content":{"rendered":"

A summer to luxuriously savor seasonal conger eel and the island\u2019s charms!<\/h2>\n\n\n\n
\"\"<\/figure>\n\n\n\n

At Uzuno-Oka, a restaurant with a spectacular view,Our original menu featuring Awaji Island hamo will go on sale starting Friday, June 19, 2026!<\/strong>This year, we\u2019ve put together a full lineup of dishes that let you enjoy Awaji Island hamo alongside the island\u2019s many charms!<\/p>\n\n\n\n

What Is Awaji Island Pike Perch!?<\/h2>\n\n\n\n
\"\"<\/figure>\n\n\n\n
\n

Awaji Island Hamo (Japanese conger eel)
Hyogo Prefecture boasts one of the largest catches of hamo in Japan. On Awaji Island, this traditional food is especially delicious from around June to September each year. The seabed in the waters near Numajima, the main fishing ground of Minami Awaji, is said to be dolorous and soft sand, and the skin on the belly is said to be thin and soft without abrasion. The Naruto Straits keep the meat tight, the fast currents supply fresh water to the seabed, and the abundance of crustaceans and fish that serve as bait help to nurture the meat quality, richness, and color of the hamo to its best quality. In particular, the hamo are caught one by one by longline fishing in the waters around Numajima, so there are few blemishes on the fish, which has earned them the brand name of \"hamo hamo (pike conger)! The hamo with a small head and plump body is highly valued by local chefs for its soft skin and rich fat.
https:\/\/www.city.minamiawaji.hyogo.jp\/soshiki\/shoku\/hamo.html<\/a><\/p>\n<\/blockquote>\n\n\n\n

This year, conger eel and Ise lobster take center stage!<\/h2>\n\n\n\n
\"\"<\/figure>\n\n\n\n

Awaji Island Pike Perch and Island Delicacies Sea Urchin Hot Pot 15,500 yen (tax included)<\/strong><\/p>\n\n\n\n

Contents
\u30fbSea Eel and Sea Urchin Hot Pot
\u3000(Sea urchin soup, 6 slices of conger eel, conger eel roe, half a spiny lobster,
\u3000 Grilled octopus, grilled squid, and island vegetables)
\u30fbShredded conger eel\u30fbConger eel tempura\u30fbSliced conger eel (3 slices)
\u30fbHamo Skin with Sprouted Vegetables in Vinegar\u30fbSteamed Island Abalone with Abalone Liver Soy Sauce
\u30fbRice Porridge with Sea Eel and Island-Grown Sea Urchin<\/p>\n\n\n\n

\"\"<\/figure>\n\n\n\n

This year, conger eel and Ise lobster take center stage! In addition to conger eel, the menu features a lavish selection of the island\u2019s finest delicacies, including Ise lobster, island abalone, and island octopus! The Ise lobster, with its firm, springy texture, is an absolute must-try!<\/p>\n\n\n\n

\"\"<\/figure>\n\n\n\n

Dip it in the rich sea urchin soup and enjoy it to your heart's content!<\/p>\n\n\n

\"\"Deputy Executive Chef Deguchi<\/span><\/div>
\n

Finish your meal with \u201csea urchin rice porridge,\u201d rich with the natural flavors of the ingredients!<\/p>\n<\/span><\/span><\/span><\/div><\/div><\/div><\/div>\n\n\n

Enjoy both the glazed and seared flavors all at once!<\/h2>\n\n\n\n
\"\"<\/figure>\n\n\n\n

Awaji Island Pike Perch with Glazed Tea Rice 4,500 yen (tax included)<\/strong><\/p>\n\n\n\n

Contents
\u30fbTwo-Color Pike-Eel Rice Bowl (Seared Pike-Eel and Glazed Pike-Eel)
\u30fbPike conger broth
\u30fbFresh sansho peppers\u30fbBonito flakes\u30fbGarnishes
\u30fbSouthwestern-style Sea Eel<\/p>\n\n\n\n

\"\"<\/figure>\n\n\n\n

First, please enjoy the seared conger eel with your favorite condiments. For the glazed conger eel, add bonito flakes, sansho peppercorns, and wasabi, then pour dashi over it to make ochazuke.<\/p>\n\n\n\n

\"\"<\/figure>\n\n\n\n

The rich aroma of bonito combined with the savory umami of chopped kelp makes this dish twice as delicious! Finish off your meal with some glazed tea rice, which leaves a light and gentle aftertaste.<\/p>\n\n\n\n

A Luxurious Treat in Every Bite! Shabu-shabu with Flavor-Packed Sea Eel<\/h2>\n\n\n\n
\"\"<\/figure>\n\n\n\n

Awaji Island Pike Perch Shabu-Shabu Hot Pot 6,600 yen (tax included)<\/strong><\/p>\n\n\n\n

\u30fbShabu-shabu Hot Pot with Sea Eel (6 slices of sea eel, sea eel roe, and island vegetables)
\u30fbSliced conger eel (2 slices)
\u30fbPike conger tempura
\u30fbRice with Shredded Sea Eel<\/p>\n\n\n\n

\"\"<\/figure>\n\n\n\n

A hamo shabu-shabu hot pot featuring hamo from Awaji Island. Enjoy the hamo by briefly dipping the fillets into the broth, which is infused with the fish\u2019s rich umami flavor.<\/p>\n\n\n\n

\"\"<\/figure>\n\n\n\n

The hamo flake rice included in the set is delicious on its own, or you can pour dashi over it to create \u201csoboro cha-meshi,\u201d where the gentle, savory aroma fills your mouth. This lineup lets you fully enjoy hamo.<\/p>\n\n\n

\"\"TANIIKE Assistant Manager<\/span><\/div>
\n

Our annual \"Hamo Shabu\" special has been revamped! You can now enjoy Awaji Island hamo in dishes like minced fish rice and small side dishes!<\/p>\n<\/span><\/span><\/span><\/div><\/div><\/div><\/div>\n\n\n

Awaji Island Pike Perch Specialties Menu<\/h2>\n\n\n\n
\n
\n
\"\"
Hamo Sukiyaki ~Served with Somen Noodles~<\/figcaption><\/figure>\n<\/div>\n\n\n\n
\n
\"\"
Hamo Tempura<\/figcaption><\/figure>\n<\/div>\n\n\n\n
\n
\"\"
Southwestern-Style Pickled Pike Conger<\/figcaption><\/figure>\n<\/div>\n<\/div>\n\n\n\n
\n
\n
\"\"
Pike conger nigiri (2 pieces)<\/figcaption><\/figure>\n<\/div>\n\n\n\n
\n
\"\"
Hamo Slices (Large) or (Small)<\/figcaption><\/figure>\n<\/div>\n\n\n\n
\n
\"\"
Hamo Sashimi\u2014Raw and Lightly Seared\u2014<\/figcaption><\/figure>\n<\/div>\n<\/div>\n\n\n\n

This summer, please enjoy the Hamo (Japanese conger eel) menu at Uzuno-oka, a restaurant with a spectacular view.<\/strong>
In addition to the conger eel dishes,At Uzuno-Oka, a restaurant with a spectacular view<\/span>, over 80 original menu items<\/span><\/strong>We haveWow!<\/strong>The entire staff looks forward to serving you!<\/strong><\/p>\n\n\n\n

Uzuno-oka Restaurant with a spectacular view Store Guide<\/h2>\n\n\n\n
\n
\n
\"\"<\/figure>\n<\/div>\n\n\n\n
\n

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":"

\u65ec\u306e\u9c67\u3068\u5cf6\u306e\u9b45\u529b\u3092\u8d05\u6ca2\u306b\u582a\u80fd\u3059\u308b\u590f\uff01 \u7d76\u666f\u30ec\u30b9\u30c8\u30e9\u30f3 \u3046\u305a\u306e\u4e18\u3067\u306f\u3001\u6de1\u8def\u5cf6\u9c67\uff08\u306f\u3082\uff09\u3092\u4f7f\u3063\u305f\u30aa\u30ea\u30b8\u30ca\u30eb\u30e1\u30cb\u30e5\u30fc\u304c2026\u5e746\u670819\u65e5(\u91d1)\u3088\u308a\u8ca9\u58f2\u30b9\u30bf\u30fc\u30c8\u3057\u307e\u3059\uff01\u4eca\u5e74\u306f\u5cf6\u306e\u9b45\u529b\u3068\u5171\u306b\u6de1\u8def\u5cf6\u9c67\u304c\u5473\u308f\u3048\u308b\u30e1\u30cb\u30e5\u30fc\u304c\u52e2\u63c3\u3044\u3057\u307e […]<\/p>","protected":false},"author":1,"featured_media":10719,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"swell_btn_cv_data":"","footnotes":""},"categories":[392,1,96,8],"tags":[29,7,38,170],"class_list":["post-10816","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-sns","category-topics","category-hamo","category-gyokai","tag-29","tag-7","tag-38","tag-170"],"acf":[],"_links":{"self":[{"href":"https:\/\/rest.uzunokuni.com\/en\/wp-json\/wp\/v2\/posts\/10816","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=10816"}],"version-history":[{"count":15,"href":"https:\/\/rest.uzunokuni.com\/en\/wp-json\/wp\/v2\/posts\/10816\/revisions"}],"predecessor-version":[{"id":10834,"href":"https:\/\/rest.uzunokuni.com\/en\/wp-json\/wp\/v2\/posts\/10816\/revisions\/10834"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/rest.uzunokuni.com\/en\/wp-json\/wp\/v2\/media\/10719"}],"wp:attachment":[{"href":"https:\/\/rest.uzunokuni.com\/en\/wp-json\/wp\/v2\/media?parent=10816"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/rest.uzunokuni.com\/en\/wp-json\/wp\/v2\/categories?post=10816"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/rest.uzunokuni.com\/en\/wp-json\/wp\/v2\/tags?post=10816"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}