{"id":10973,"date":"2026-08-01T11:58:57","date_gmt":"2026-08-01T02:58:57","guid":{"rendered":"https:\/\/rest.uzunokuni.com\/?p=10973"},"modified":"2026-08-01T16:06:11","modified_gmt":"2026-08-01T07:06:11","slug":"%e3%80%90%e7%94%9f%e7%94%a3%e8%80%85%e7%b4%b9%e4%bb%8b%e3%80%91%e3%80%8c%e6%b7%a1%e8%b7%af%e5%b3%b6%e9%b1%a7%e3%80%8d%e3%81%a8%e3%80%8c%e6%b7%a1%e8%b7%af%e5%b3%b63%e5%b9%b4%e3%81%a8%e3%82%89%e3%81%b5","status":"publish","type":"post","link":"https:\/\/rest.uzunokuni.com\/en\/topics\/10973\/","title":{"rendered":"[Producer Profile] Hashizume Suisan: Carefully Processing and Delivering \u201cAwaji Island Sea Grouper\u201d and \u201cAwaji Island 3-Year-Old Tiger Pufferfish\u201d \u2014 Uzu no Oka, a Restaurant with Spectacular Views"},"content":{"rendered":"

We process and sell fresh fish from Awaji Island!<\/h2>\n\n\n\n
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They deliver \"Awaji Island Hamo\" and \"Awaji Island 3-Year-Old Tiger Pufferfish\" to the scenic restaurant Uzunooka.Located in the Fukura district of Minami-Awaji CityHashizume Fresh Fish Co., Ltd.<\/strong>Let me introduce it!<\/span><\/p>\n\n\n\n

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Hashizume Fresh Fish is a fresh fish wholesaler and processor with a history of over 30 years. Focusing primarily on the abundant seafood caught in the waters off Awaji Island, the company supports the region\u2019s seafood distribution industry, with each purchase exceeding 1 metric ton and daily sales sometimes surpassing 200 kg.<\/p>\n\n\n\n

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Although we originally engaged in aquaculture, we now specialize primarily in the procurement, processing, and sale of \u201cAwaji Island Sea Grouper\u201d and \u201cAwaji Island 3-Year-Old Tiger Pufferfish.\u201d During peak processing periods, we quickly and carefully prepare more than 150 to 200 conger eels per day using a combination of machinery\u2014such as deboning machines\u2014and skilled manual labor. The fish we source undergo strict sorting before being shipped to markets off the island, such as Tokyo. We also deliver them directly to tourist facilities and hotels on the island\u2014even as few as a single fish at a time\u2014after performing careful primary processing, such as deboning. Furthermore, the company conducts online sales through its e-commerce site to individual customers and those off the island, shipping sashimi and shabu-shabu sets nationwide.<\/p>\n\n\n\n

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We are also extremely committed to quality control, and we take particular care to strictly manage the water temperature in our tanks. Since an outbreak of disease in a tank would require us to completely replace the entire volume of seawater, we implement disease prevention measures to ensure that the fish are always shipped in optimal condition, free from stress.<\/p>\n\n\n\n

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In particular, the hamo fishing industry is highly susceptible to fluctuations in fishing conditions\u2014not only due to poor catches caused by weather or typhoons, but also because freshness is greatly influenced by how well the fish take the hook. Mr. Katayama, the company\u2019s representative, also informed us that procuring hamo in the first half of 2026 is proving challenging. \u201cWhile hamo catches tend to be bountiful in a typical year, the current situation for 2026 is that landings of the larger sizes\u2014which our clients demand most\u2014are low. Since each restaurant has its own specified size standards, \u2018size selection\u2019 is the most critical aspect of procurement. Generally, larger sizes have a richer flavor, but their bones also become thicker; conversely, if they\u2019re too large, the bones become too hard, reducing their commercial value (demand), so precise size management is essential.\u201d<\/p>\n\n\n\n

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The business environment for Hashizume Fresh Fish is becoming increasingly challenging year by year, due to factors such as fluctuations in catch volumes caused by weather conditions, rising management costs, and higher purchase prices resulting from the recent surge in fuel costs and other expenses. However, Mr. Katayama is looking to the future and approaching his business with a positive attitude.
\"Going forward, we will strengthen our primary and secondary processing capabilities\u2014including rapid-freezing technology\u2014and strive to build a business model that can flexibly adapt to diversifying customer needs and shifting market demands. We will continue to work hard so that as many people as possible can enjoy the seafood of Awaji Island!\"<\/p>\n\n\n\n

Hashizume Fresh Fish<\/span><\/strong>
Address: 1-21 Fukura Hei, Minami-Awaji City, Hyogo Prefecture 656-0503
Phone Number: 0799-52-2587
Official website:https:\/\/hashizume-sengyo.com\/<\/a><\/p>\n\n\n\n

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This summer, be sure to visit the scenic restaurant Uzunooka and savor dishes featuring Awaji Island conger eel from Hashizume Fresh Fish.
The entire staff looks forward to serving you!<\/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":"

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