{"id":1214,"date":"2015-01-24T14:10:35","date_gmt":"2015-01-24T05:10:35","guid":{"rendered":"http:\/\/uzunokuni.sakura.ne.jp\/rest\/archives\/2015\/01\/topics-24141035.html"},"modified":"2015-01-24T14:10:35","modified_gmt":"2015-01-24T05:10:35","slug":"post-2015-01-24","status":"publish","type":"post","link":"https:\/\/rest.uzunokuni.com\/en\/topics\/1214\/","title":{"rendered":"Our exquisite specialties were introduced on TV!"},"content":{"rendered":"

Thank you very much for visiting Uzu no Oka Restaurant with a spectacular view.
\nOn Friday, January 23, 2015, in the \"Friday Relay Saturdays and Sundays Go!\" section of the Asahi Broadcasting Corporation's news program \"Cast-CAST.
\nOur exquisite specialties were introduced on TV!
\nOnce again, here is a description of the dishes featured in the broadcast.
\n\"\u6de1\u8def\u5cf6\uff13\u5e74\u3068\u3089\u3075\u3050\u7f8e\u798f\u934b\uff08\u307f\u3075\u304f\u306a\u3079\uff09\"
\nAwaji Island 3-year torafugu mifuku nabe (with fugu zosui) 5,000 yen (excluding tax) course<\/strong>
\n\"\u30dd\u30f3\u9162\u30b8\u30e5\u30ec\"
\nA new nabe suggestion. This is the homemade ponzu jelly introduced in the program. You can enjoy tecchichi and homemade ponzu jus wrapped in lettuce.
\n\"\u3075\u3050\u96d1\u708a\"
\nZosui (rice porridge) is served to finish the meal.
\nWe also offer the \"Awajishima 3-year torafugu mifuku nabe (with fugu zosui) 6,000 yen (excluding tax) course, which comes with grilled fugu.
\n\"\u3046\u305a\u306e\u4e18\u6d77\u9bae\u3046\u306b\u3057\u3083\u3076\"
\nUzu no Oka Kaisen Uni Shabu 3,800 yen (excluding tax)<\/strong>
\n\"\u3046\u305a\u306e\u4e18\u6d77\u9bae\u3046\u306b\u3057\u3083\u3076\"
\nThis is the excellent sea urchin shabu shabu, which is fresh seafood shabu shabu in a rich broth based on \"Awaji Island's exquisite fresh sea urchin,\" to the surprise of the performers in the studio.
\n\"\u3046\u305a\u306e\u4e18\u6d77\u9bae\u3046\u306b\u3057\u3083\u3076\"
\nThis dish can also be finished by adding rice and condiments to the sea urchin soup for a delicious uni zosui (sea urchin porridge).
\n\"\u6de1\u8def\u5cf6\u7d76\u54c1\u751f\u3046\u306b\u306e\u6d77\u9bae\u3072\u3064\u307e\u3076\u3057\"
\nAwaji Island's exquisite fresh sea urchin seafood hittemabushi 3,000 yen (excluding tax)<\/strong>
\nThe first cup is the taste of seafood as chirashizushi.
\n\"\u6de1\u8def\u5cf6\u7d76\u54c1\u751f\u3046\u306b\u306e\u6d77\u9bae\u3072\u3064\u307e\u3076\u3057\"
\nFor the second bowl, take fresh sea urchin on a small plate and mix it with Awaji Island soy sauce to make a \"special fresh sea urchin soy sauce,\" which is then sprinkled over the entire hibi to enjoy the rich taste and aroma of the sea urchin.
\n\"\u6de1\u8def\u5cf6\u7d76\u54c1\u751f\u3046\u306b\u306e\u6d77\u9bae\u3072\u3064\u307e\u3076\u3057\"
\nThe third bowl is topped with yakumi (condiments) and dashi (Japanese soup stock) and served with ochazuke (rice with green tea) to finish.
\nWe have received many inquiries since the broadcast.
\nWe look forward to your inquiries and visits.
\nUzu no Oka Restaurant with a spectacular view
\nAddress: 936-3, Fukura Hei, Minami-Awaji, Hyogo 656-0503, Japan
\nPhone: 0799-52-2888 FAX: 0799-52-0489<\/p>","protected":false},"excerpt":{"rendered":"

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