{"id":11152,"date":"2026-09-23T11:58:52","date_gmt":"2026-09-23T02:58:52","guid":{"rendered":"https:\/\/rest.uzunokuni.com\/?p=11152"},"modified":"2026-09-23T12:28:54","modified_gmt":"2026-09-23T03:28:54","slug":"%e3%80%90%e7%a7%8b%e3%81%ae%e6%97%ac%e3%80%912026%e5%b9%b4%e6%b7%a1%e8%b7%af%e5%b3%b6%e8%a3%8f%e6%97%ac%e3%82%b5%e3%83%af%e3%83%a9%e3%83%a1%e3%83%8b%e3%83%a5%e3%83%bc%e3%82%b9%e3%82%bf%e3%83%bc","status":"publish","type":"post","link":"https:\/\/rest.uzunokuni.com\/en\/topics\/11152\/","title":{"rendered":"[Fall Seasonal Special] The 2026 Awaji Island \u201cOff-Season\u201d Spanish Mackerel Menu Is Now Available!! Uzu no Oka, the Restaurant with a Stunning View"},"content":{"rendered":"

Exceptionally fatty! Now is the best time to enjoy off-season Spanish mackerel!<\/h2>\n\n\n\n
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At Uzunooka, the restaurant with breathtaking views, the \"Off-Season Spanish Mackerel\" menu will be available starting Thursday, September 24, 2026!<\/span>
Of course, this is a flavor you can only enjoy during this season! We also offer a selection of exquisite dishes featuring rare fresh Spanish mackerel!<\/p>\n\n\n\n

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Off-Season Spanish Mackerel from Awaji Island \u00b7 Fresh Spanish Mackerel<\/strong><\/figcaption><\/figure>\n<\/div>\n\n\n\n
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The peak season for Spanish mackerel on Awaji Island is from spring to fall. Autumn Spanish mackerel is called \u201cKansawara,\u201d and its flesh\u2014which has built up fat in preparation for winter and rivals even the richest cuts of tuna\u2014delights even the most discerning gourmets. \u201cRaw Spanish mackerel\u201d is also known for spoiling very quickly. Until now, only people in fishing villages had the opportunity to eat it. However, driven by our desire for more people to experience the deliciousness of fresh raw Spanish mackerel, our restaurant has developed an original raw Spanish mackerel menu.<\/p>\n<\/div>\n<\/div>\n\n\n\n

I love this melt-in-your-mouth Spanish mackerel dish that really captures the essence of fall<\/h2>\n\n\n\n
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Off-Season Spanish Mackerel Sukiyaki Hot Pot 4,400 yen (tax included)<\/strong><\/p>\n\n\n\n

Menu Contents<\/span><\/strong>
Sawara Sukiyaki Hot Pot: 7 thick slices of sawara, 2 slices of vinegar-marinated sawara, free-range eggs from the island, and vegetables from the island
\u30fbPickled plums\u30fbSudachi\u30fbWasabi<\/p>\n\n\n\n

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This sukiyaki hot pot lets you indulge in thick slices of fresh, fatty Awaji Island off-season Spanish mackerel.<\/p>\n\n\n\n

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First, enjoy the rich flavor by dipping the dish in free-range eggs from the island, along with plenty of vegetables, such as onions from Awaji Island. If you add pickled plums to taste, it will give the dish a refreshing twist.<\/p>\n\n\n\n

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Thick slices of Spanish mackerel and vinegar-marinated Spanish mackerel can also be enjoyed as sashimi. Please take this opportunity to savor Awaji Island\u2019s off-season Spanish mackerel in a sukiyaki hot pot and as sashimi.<\/p>\n\n\n\n

Thick-fleshed fresh Spanish mackerel blooming brightly.<\/h2>\n\n\n\n
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Off-Season Spanish Mackerel in Hanasaki Bowl: 3,300 yen (tax included)<\/strong><\/p>\n\n\n\n

In the fall, Spanish mackerel builds up fat in preparation for winter, giving it a flavor similar to that of medium-fatty tuna. Enjoy 150 grams of thick-cut Spanish mackerel\u2014so fresh it can be eaten raw\u2014served in a vibrant, lattice-patterned Hanasaki bowl.<\/p>\n\n\n\n

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First, drizzle it with our special soy sauce and enjoy the rich flavor of the Spanish mackerel combined with the refreshing taste of the shibazuke pickles.<\/p>\n\n\n\n

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Finally, top it with an island egg to enjoy its rich flavor.<\/p>\n\n\n\n

Autumn breeze, fresh Spanish mackerel.<\/strong>Indulge in luxury<\/strong><\/h2>\n\n\n\n
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Off-Season Spanish Mackerel with Hanasaki Tea Rice: 3,960 yen (tax included)<\/strong><\/p>\n\n\n\n

Hanasaki-don, a bowl of rice topped with a generous 150g thick slice of fresh Spanish mackerel, and chahan (rice cooked over rice) topped with rare Spanish mackerel chubu.<\/p>\n\n\n\n

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The vibrant Hanasaki-don is served with special soy sauce and thick island egg, while the Nakafoshi-don is served as chahan with special dashi broth. You can enjoy rare Awaji Island Spanish mackerel.<\/p>\n\n\n\n

The most dynamic and impressive! A powerful Spanish mackerel kabuto-yaki (broiled).<\/h2>\n\n\n\n
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Grilled Spanish mackerel kabuto 1,980 yen (tax included) *Sales scheduled to begin on October 1 (Wed.)<\/strong><\/p>\n\n\n\n

The head of Spanish mackerel, a rare part of the fish that is not easily found in the market, is boldly split open, sprinkled with salt, and grilled to perfection. The crispy, savory skin and fine-grained kama meat are inevitably addictive.<\/p>\n\n\n\n

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The brain (the top of the head) is packed with meat and has a rich flavor. Please take this opportunity to enjoy \"Spanish Mackerel Kabuto,\" which is packed with flavor.<\/p>\n\n\n\n

This fall of 2026, be sure to come to Uzunooka, the restaurant with breathtaking views, and savor our off-season Spanish mackerel menu!<\/strong>
Our entire staff sincerely looks forward to welcoming you!<\/p>\n\n\n\n

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