{"id":1252,"date":"2015-04-12T10:03:12","date_gmt":"2015-04-12T01:03:12","guid":{"rendered":"http:\/\/uzunokuni.sakura.ne.jp\/rest\/archives\/2015\/04\/topics-12100312.html"},"modified":"2015-04-12T10:03:12","modified_gmt":"2015-04-12T01:03:12","slug":"post-2015-04-12","status":"publish","type":"post","link":"https:\/\/rest.uzunokuni.com\/en\/topics\/1252\/","title":{"rendered":"Lunch Menu Popularity Ranking \u3010Total Period: March 30, 2015 - April 5, 2015"},"content":{"rendered":"<div class=\"oka_comment clearfix\">\nUzuno-oka Lunch Menu \"Top 10 Weekly Popularity Ranking\"!<br \/>\nThis week's colorful lineup is again centered around the excellent fresh sea urchin menu from Awaji Island.<br \/>\nThe island's umatama, a whole Awaji Island onion, ranked ninth on the list.<br \/>\nThis is a popular dish that can be shared and enjoyed. It is a dish that you should definitely order when you visit Uzuno-Oka Restaurant with a spectacular view.<br \/>\nOther items ranked in the list are \"Awaji Beef Akatoro-don\" and \"Awaji Island Beef Donburi,\" which offer a hearty taste of Awaji beef. Beef lovers should definitely try them!\n<\/div>\n<ul class=\"lunch_ranking\">\n<li class=\"rank1 clearfix\">\n<p class=\"left\">\n<img loading=\"lazy\" decoding=\"async\" class=\"lazy\" src=\"http:\/\/rest.uzunokuni.com\/images\/lazy_dammy.png\" data-original=\"http:\/\/rest.uzunokuni.com\/images\/ranking\/rank_unisyabu1.jpg\" width=\"200\" height=\"133\" alt=\"\u3046\u305a\u306e\u4e18\u6d77\u9bae\u3046\u306b\u3057\u3083\u3076\" \/><br \/>\n<img loading=\"lazy\" decoding=\"async\" class=\"lazy\" src=\"http:\/\/rest.uzunokuni.com\/images\/lazy_dammy.png\" data-original=\"http:\/\/rest.uzunokuni.com\/images\/ranking\/rank_unisyabu2.jpg\" width=\"200\" height=\"133\" alt=\"\u3046\u305a\u306e\u4e18\u6d77\u9bae\u3046\u306b\u3057\u3083\u3076\" \/>\n<\/p>\n<div class=\"right\">\n<h4><span>Uzu no Oka Kaisen Uni Shabu<\/span><\/h4>\n<p class=\"text\">Recommended lunch menu unique to Awaji Island!<br \/>\nUzu no Oka Kaisen Uni Shabu is a dish of fresh seafood shabu-shabu in a rich broth based on \"Awaji Island's exquisite fresh sea urchin\" from the Fukura Fishing Port in Minami Awaji City or the Yura Fishing Port in Sumoto City.<br \/>\nThe luxury of Awaji Island's gourmet food can be enjoyed in the luxury of the high-class nabe itself.<br \/>\nThe delicious sea urchin porridge at the end of the meal is a must-try.<\/p>\n<p class=\"buttun\"><a href=\"http:\/\/rest.uzunokuni.com\/en\/menu\/lunch.html\/#Uni_Shabu\"><img loading=\"lazy\" decoding=\"async\" src=\"http:\/\/rest.uzunokuni.com\/images\/ranking\/bt_detail.gif\" width=\"189\" height=\"26\" alt=\"\u3046\u305a\u306e\u4e18\u6d77\u9bae\u3046\u306b\u3057\u3083\u3076\u30e9\u30f3\u30c1\u30e1\u30cb\u30e5\u30fc\u306e\u8a73\u7d30\" \/><\/a><\/p>\n<\/div>\n<\/li>\n<li class=\"rank2 clearfix\">\n<p class=\"left\">\n<a href=\"http:\/\/rest.uzunokuni.com\/en\/menu\/lunch.html\/#Hitsu\"><img loading=\"lazy\" decoding=\"async\" class=\"lazy\" src=\"http:\/\/rest.uzunokuni.com\/images\/lazy_dammy.png\" data-original=\"http:\/\/rest.uzunokuni.com\/images\/ranking\/rank_hitsu1.jpg\" width=\"200\" height=\"133\" alt=\"\u65b0\u540d\u7269\uff01 \u6de1\u8def\u5cf6\u306e\u6d77\u9bae\u3072\u3064\u307e\u3076\u3057\" \/><br \/>\n<img loading=\"lazy\" decoding=\"async\" class=\"lazy\" src=\"http:\/\/rest.uzunokuni.com\/images\/lazy_dammy.png\" data-original=\"http:\/\/rest.uzunokuni.com\/images\/ranking\/rank_hitsu2.jpg\" width=\"200\" height=\"133\" alt=\"\u65b0\u540d\u7269\uff01 \u6de1\u8def\u5cf6\u306e\u6d77\u9bae\u3072\u3064\u307e\u3076\u3057\" \/><br \/>\n<\/a>\n<\/p>\n<div class=\"right\">\n<h4><span>Will it become a new specialty of Awaji Island? Awaji Island Seafood Hitsumabushi<\/span><\/h4>\n<p class=\"text\">Returned to No. 1 ranking!<br \/>\nA new type of seafood hitsu-mabushi that can be enjoyed in three stages: chirashi-zushi, hitsu-mabushi, and chazuke.<br \/>\nThis is our popular menu!<\/p>\n<p class=\"buttun\"><a href=\"http:\/\/rest.uzunokuni.com\/en\/menu\/lunch.html\/#Hitsu\"><img loading=\"lazy\" decoding=\"async\" src=\"http:\/\/rest.uzunokuni.com\/images\/ranking\/bt_detail.gif\" width=\"189\" height=\"26\" alt=\"\u6de1\u8def\u5cf6\u306e\u65b0\u540d\u7269\u306b\u306a\u308b\u304b\uff01\uff1f \u6de1\u8def\u5cf6\u306e\u6d77\u9bae\u3072\u3064\u307e\u3076\u3057\u30e9\u30f3\u30c1\u30e1\u30cb\u30e5\u30fc\u306e\u8a73\u7d30\" \/><\/a><\/p>\n<\/div>\n<\/li>\n<li class=\"rank3 clearfix\">\n<p class=\"left\">\n<img loading=\"lazy\" decoding=\"async\" class=\"lazy\" src=\"http:\/\/rest.uzunokuni.com\/images\/lazy_dammy.png\" data-original=\"http:\/\/rest.uzunokuni.com\/images\/ranking\/rank_unihitsu1.jpg\" width=\"200\" height=\"133\" alt=\"\u6de1\u8def\u5cf6\u7d76\u54c1\u751f\u3046\u306b\u306e\u6d77\u9bae\u3072\u3064\u307e\u3076\u3057\" \/><br \/>\n<img loading=\"lazy\" decoding=\"async\" class=\"lazy\" src=\"http:\/\/rest.uzunokuni.com\/images\/lazy_dammy.png\" data-original=\"http:\/\/rest.uzunokuni.com\/images\/ranking\/rank_unihitsu2.jpg\" width=\"200\" height=\"133\" alt=\"\u6de1\u8def\u5cf6\u7d76\u54c1\u751f\u3046\u306b\u306e\u6d77\u9bae\u3072\u3064\u307e\u3076\u3057\" \/>\n<\/p>\n<div class=\"right\">\n<h4><span>Will it become a new specialty of Awaji Island? Awaji Island's exquisite fresh sea urchin seafood hittemabushi<\/span><\/h4>\n<p class=\"text\">Awaji Island's exquisite raw sea urchin, \"Awaji Island's exquisite raw sea urchin seafood hittemabushi\" uses 1\/3 of a sea urchin board, which is purchased from the Fukura Fishing Port in Minami Awaji City or the Yura Fishing Port in Sumoto City.<br \/>\nAwaji Island's \"Gokujo Nama Unimeshi,\" a luxurious whole sea urchin plate.<br \/>\nThe large, rich raw sea urchin melts in your mouth, spreading an aroma that you will never forget once you have tasted it.<br \/>\nDip a little Awaji Island salt in the sea salt and the rich raw sea urchin becomes even richer! This is the chef's recommendation.<br \/>\nFinally, top with yakumi (condiments), pour in the hot special soup stock, and finish with \"excellent fresh sea urchin chazuke\".<\/p>\n<p class=\"buttun\"><a href=\"http:\/\/rest.uzunokuni.com\/en\/menu\/lunch.html\/#Unihitsu\"><img loading=\"lazy\" decoding=\"async\" src=\"http:\/\/rest.uzunokuni.com\/images\/ranking\/bt_detail.gif\" width=\"189\" height=\"26\" alt=\"\u6de1\u8def\u5cf6\u7d76\u54c1\u751f\u3046\u306b\u306e\u6d77\u9bae\u3072\u3064\u307e\u3076\u3057\u30e9\u30f3\u30c1\u30e1\u30cb\u30e5\u30fc\u306e\u8a73\u7d30\" \/><\/a><\/p>\n<\/div>\n<\/li>\n<li class=\"rank4 clearfix\">\n<p class=\"left\">\n<a href=\"http:\/\/rest.uzunokuni.com\/en\/menu\/lunch.html\/#AkatoroDon\"><br \/>\n<img loading=\"lazy\" decoding=\"async\" class=\"lazy\" src=\"http:\/\/rest.uzunokuni.com\/images\/lazy_dammy.png\" data-original=\"http:\/\/rest.uzunokuni.com\/images\/ranking\/rank_akatorodon1.jpg\" width=\"200\" height=\"133\" alt=\"\u6de1\u8def\u725b\u306e\u8d64\u30c8\u30ed\u4e3c\uff08\u9ec4\u8eab\u91a4\u6cb9\u3067\u3069\u3046\u305e\uff09\" \/><br \/>\n<\/a>\n<\/p>\n<div class=\"right\">\n<h4><span>Awaji Beef Akatoro-don (served with yolk soy sauce)<\/span><\/h4>\n<p class=\"text\">Awaji beef raised on Awaji Island, rich in nature, is characterized by its meaty texture, melt-in-your-mouth sashi and lean meat with a deep flavor. At Uzunooka Restaurant, we carefully select and purchase red meat parts with sashi. The beef is seasoned with a blend of Awaji Island salt and spices, then slowly roasted in a low-temperature oven to create a special roast beef. The rice is made from Mr. Kumekawa's rice, a rice contest winner who is particular about the climate, soil, and water of Awaji Island. The soy sauce for the yolk is a combination of Kitasaka Tamago, produced by Kitasaka Chicken Farm, and Senzan Soy Sauce, produced by Hata Gumi Honten, which is an integrated soy sauce production company located at the foot of Mount Yuzuruha in Awaji Island. Please try the Awaji beef akatoro donburi, with its addictive accent of grated wasabi.<\/p>\n<p class=\"buttun\"><a href=\"http:\/\/rest.uzunokuni.com\/en\/menu\/lunch.html\/#AkatoroDon\"><img loading=\"lazy\" decoding=\"async\" src=\"http:\/\/rest.uzunokuni.com\/images\/ranking\/bt_detail.gif\" width=\"189\" height=\"26\" alt=\"\u6de1\u8def\u725b\u306e\u8d64\u30c8\u30ed\u4e3c\u30e9\u30f3\u30c1\u30e1\u30cb\u30e5\u30fc\u306e\u8a73\u7d30\" \/><\/a><\/p>\n<\/div>\n<\/li>\n<li class=\"rank5 clearfix\">\n<p class=\"left\"><img loading=\"lazy\" decoding=\"async\" class=\"lazy\" src=\"http:\/\/rest.uzunokuni.com\/images\/lazy_dammy.png\" data-original=\"http:\/\/rest.uzunokuni.com\/images\/ranking\/rank_taitya1.jpg\" width=\"200\" height=\"133\" alt=\"\u9bdb\u306e\u3060\u3057\u8336\u6f2c\u3051\" \/><br \/>\n<img loading=\"lazy\" decoding=\"async\" class=\"lazy\" src=\"http:\/\/rest.uzunokuni.com\/images\/lazy_dammy.png\" data-original=\"http:\/\/rest.uzunokuni.com\/images\/ranking\/rank_taitya2.jpg\" width=\"200\" height=\"133\" alt=\"\u9bdb\u306e\u3060\u3057\u8336\u6f2c\u3051\" \/><\/p>\n<div class=\"right\">\n<h4><span>Sea bream in dashi chadzuke<\/span><\/h4>\n<p class=\"text\">When it comes to dashi chazuke, this is it! Fresh sea bream from the Seto Inland Sea is dipped in soy sauce and served over hot rice. Of course, we use sea bream that can also be served as sashimi.<\/p>\n<p class=\"buttun\"><a href=\"http:\/\/rest.uzunokuni.com\/en\/menu\/lunch.html\/#Tyaduke\"><img loading=\"lazy\" decoding=\"async\" src=\"http:\/\/rest.uzunokuni.com\/images\/ranking\/bt_detail.gif\" width=\"189\" height=\"26\" alt=\"\u9bdb\u306e\u3060\u3057\u8336\u6f2c\u3051\u30e9\u30f3\u30c1\u30e1\u30cb\u30e5\u30fc\u306e\u8a73\u7d30\" \/><\/a><\/p>\n<\/div>\n<\/li>\n<li class=\"rank6 clearfix\">\n<p class=\"left\">\n<a href=\"http:\/\/rest.uzunokuni.com\/en\/menu\/lunch.html\/#Gyudon\"><br \/>\n<img loading=\"lazy\" decoding=\"async\" class=\"lazy\" src=\"http:\/\/rest.uzunokuni.com\/images\/lazy_dammy.png\" data-original=\"http:\/\/rest.uzunokuni.com\/images\/ranking\/rank_gyudon.jpg\" width=\"200\" height=\"133\" alt=\"\u6de1\u8def\u5cf6\u725b\u4e3c ?\u5cf6\u306e\u3046\u307e\u3044\uff01\u3092\u4e38\u3054\u3068\u3069\u3046\u305e?\" \/><br \/>\n<\/a>\n<\/p>\n<div class=\"right\">\n<h4><span>Awaji Island Beef Bowl Enjoy the entirety of the island's \"deliciousness\"!<\/span><\/h4>\n<p class=\"text\">Awaji Island's famous \"beef,\" \"onion,\" and \"rice\" ingredients are used.<br \/>\nAwaji Island Beef Bowl Project Menu The Royal Road\n<\/p>\n<p class=\"buttun\"><a href=\"http:\/\/rest.uzunokuni.com\/en\/menu\/lunch.html\/#Gyudon\"><img loading=\"lazy\" decoding=\"async\" src=\"http:\/\/rest.uzunokuni.com\/images\/ranking\/bt_detail.gif\" width=\"189\" height=\"26\" alt=\"\u30e9\u30f3\u30c1\u30e1\u30cb\u30e5\u30fc\u306e\u8a73\u7d30\" \/><\/a><\/p>\n<\/div>\n<\/li>\n<li class=\"rank7 clearfix\">\n<p class=\"left\"><img loading=\"lazy\" decoding=\"async\" class=\"lazy\" src=\"http:\/\/rest.uzunokuni.com\/images\/lazy_dammy.png\" data-original=\"http:\/\/rest.uzunokuni.com\/images\/ranking\/rank_unimeshi1.jpg\" width=\"200\" height=\"133\" alt=\"\u6de1\u8def\u5cf6\u306e\u7d76\u54c1\u751f\u3046\u306b\u3081\u3057\" \/><\/p>\n<div class=\"right\">\n<h4><span>Awaji Island's exquisite fresh sea urchin rice<\/span><\/h4>\n<p class=\"text\">Awaji Island's \"Gokujo Nama Unimeshi\" is a luxurious whole sea urchin plate of exquisite fresh sea urchin purchased from the Fukura Fishing Port in Minami-Awaji City or the Yura Fishing Port in Sumoto City.<br \/>\nThe large, rich raw sea urchin melts in your mouth, spreading an aroma that you will never forget once you have tasted it.<br \/>\nDip the raw sea urchin in a little Awaji Island salt, and the richness of the sea urchin becomes even richer! This is the chef's recommendation.<br \/>\nFinally, top with yakumi (condiments), pour in the hot special soup stock, and finish with \"excellent fresh sea urchin chazuke\".<\/p>\n<p class=\"buttun\"><a href=\"http:\/\/rest.uzunokuni.com\/en\/menu\/lunch.html\/#Usnimeshi\"><img loading=\"lazy\" decoding=\"async\" src=\"http:\/\/rest.uzunokuni.com\/images\/ranking\/bt_detail.gif\" width=\"189\" height=\"26\" alt=\"\u6de1\u8def\u5cf6\u306e\u7d76\u54c1\u751f\u3046\u306b\u3081\u3057\u30e9\u30f3\u30c1\u30e1\u30cb\u30e5\u30fc\u306e\u8a73\u7d30\" \/><\/a><\/p>\n<\/div>\n<\/li>\n<li class=\"rank8 clearfix\">\n<p class=\"left\"><img loading=\"lazy\" decoding=\"async\" class=\"lazy\" src=\"http:\/\/rest.uzunokuni.com\/images\/lazy_dammy.png\" data-original=\"http:\/\/rest.uzunokuni.com\/images\/ranking\/rank_umatama.jpg\" width=\"200\" height=\"133\" alt=\"\u300c\u6de1\u8def\u5cf6\u305f\u307e\u306d\u304e\u300d\u5cf6\u306e\u3046\u307e\u7389?\u6de1\u8def\u725b\u8089\u307f\u305d\u6dfb\u3048?\" \/><\/p>\n<div class=\"right\">\n<h4><span>Awaji Island onion\" with Awaji beef miso<\/span><\/h4>\n<p class=\"text\">Awaji Island is also known for its \"Awaji Island onions.<br \/>\nWe want you to taste it at its sweetness, tenderness, and best.<\/p>\n<p class=\"buttun\"><a href=\"http:\/\/rest.uzunokuni.com\/en\/menu\/lunch.html\/#AnagoGozen\"><img loading=\"lazy\" decoding=\"async\" src=\"http:\/\/rest.uzunokuni.com\/images\/ranking\/bt_detail.gif\" width=\"189\" height=\"26\" alt=\"\u300c\u6de1\u8def\u5cf6\u305f\u307e\u306d\u304e\u300d\u5cf6\u306e\u3046\u307e\u7389?\u6de1\u8def\u725b\u8089\u307f\u305d\u6dfb\u3048?\u30e9\u30f3\u30c1\u30e1\u30cb\u30e5\u30fc\u306e\u8a73\u7d30\" \/><\/a><\/p>\n<\/div>\n<\/li>\n<li class=\"rank9 clearfix\">\n<p class=\"left\"><img loading=\"lazy\" decoding=\"async\" class=\"lazy\" src=\"http:\/\/rest.uzunokuni.com\/images\/lazy_dammy.png\" data-original=\"http:\/\/rest.uzunokuni.com\/images\/ranking\/rank_zekkei.jpg\" width=\"200\" height=\"133\" alt=\"\" \/><\/p>\n<div class=\"right\">\n<h4><span>The superb view sashimi stage Where do you go after climbing these stairs?<\/span><\/h4>\n<p class=\"text\">The Sashimi Stage offers a superb view of Awaji Island's seasonal seafood in each of the seven stages.<br \/>\nAwaji Island's fish and shellfish are nourished by the minerals and plankton that flow in with rainwater from the mountains of Awaji Island, and are fatty and well-fed.<br \/>\nWe purchase and offer seafood and seashore products directly from the catch of the day throughout the four seasons.\n<\/p>\n<p class=\"buttun\"><a href=\"http:\/\/rest.uzunokuni.com\/en\/menu\/lunch.html\/#Zekkei\"><img loading=\"lazy\" decoding=\"async\" src=\"http:\/\/rest.uzunokuni.com\/images\/ranking\/bt_detail.gif\" width=\"189\" height=\"26\" alt=\"\" \/><\/a><\/p>\n<\/div>\n<\/li>\n<li class=\"rank10 clearfix\">\n<p class=\"left\"><img loading=\"lazy\" decoding=\"async\" class=\"lazy\" src=\"http:\/\/rest.uzunokuni.com\/images\/lazy_dammy.png\" data-original=\"http:\/\/rest.uzunokuni.com\/images\/ranking\/rank_anagomeshi1.jpg\" width=\"200\" height=\"133\" alt=\"\u6de1\u8def\u5cf6\u306e\u3042\u306a\u3054\u3081\u3057\" \/><\/p>\n<div class=\"right\">\n<h4><span>Awaji Island anago meshi<\/span><\/h4>\n<p class=\"text\">Anago (conger eel) caught on Awaji Island are at their most delicious from early summer to autumn, when they are about to spawn and their appetites are at their peak. Please try our anago-meshi, which is lightly simmered in a special broth to make it soft and tender.\n<\/p>\n<p class=\"buttun\"><a href=\"http:\/\/rest.uzunokuni.com\/en\/menu\/lunch.html\/#AnagoMeshi\"><img loading=\"lazy\" decoding=\"async\" src=\"http:\/\/rest.uzunokuni.com\/images\/ranking\/bt_detail.gif\" width=\"189\" height=\"26\" alt=\"\u6de1\u8def\u5cf6\u306e\u3042\u306a\u3054\u3081\u3057\u30e9\u30f3\u30c1\u30e1\u30cb\u30e5\u30fc\u306e\u8a73\u7d30\" \/><\/a><\/p>\n<\/div>\n<\/li>\n<\/ul>","protected":false},"excerpt":{"rendered":"<p>Uuzu no Oka Lunch Menu \"Top 10 Weekly Popularity Ranking\"! This week, we have another colorful lineup of fresh sea urchin dishes from Awaji Island. The \"Awaji Island Umatama,\" a whole Awaji Island onion, was ranked 9th [...].<\/p>","protected":false},"author":1,"featured_media":1253,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"swell_btn_cv_data":"","footnotes":""},"categories":[75],"tags":[],"class_list":["post-1252","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-ranking"],"acf":[],"_links":{"self":[{"href":"https:\/\/rest.uzunokuni.com\/en\/wp-json\/wp\/v2\/posts\/1252","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=1252"}],"version-history":[{"count":0,"href":"https:\/\/rest.uzunokuni.com\/en\/wp-json\/wp\/v2\/posts\/1252\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/rest.uzunokuni.com\/en\/wp-json\/wp\/v2\/media\/1253"}],"wp:attachment":[{"href":"https:\/\/rest.uzunokuni.com\/en\/wp-json\/wp\/v2\/media?parent=1252"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/rest.uzunokuni.com\/en\/wp-json\/wp\/v2\/categories?post=1252"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/rest.uzunokuni.com\/en\/wp-json\/wp\/v2\/tags?post=1252"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}