{"id":1354,"date":"2016-06-12T09:40:12","date_gmt":"2016-06-12T00:40:12","guid":{"rendered":"http:\/\/uzunokuni.sakura.ne.jp\/rest\/archives\/2016\/06\/topics-12094012.html"},"modified":"2016-06-12T09:40:12","modified_gmt":"2016-06-12T00:40:12","slug":"post-2016-06-12","status":"publish","type":"post","link":"https:\/\/rest.uzunokuni.com\/en\/topics\/1354\/","title":{"rendered":"Hamo Shabu style this season! Hamo shabu course of Awajishima hamo (garden eel) is now on sale."},"content":{"rendered":"

Thank you very much for visiting Uzu no Oka, a restaurant with a spectacular view.
\nAwaji Island's summer season!
\nHamo shabu course of Awaji Island hamo (hamo pike conger) is now on sale from June 11 (Saturday, June 11, Daian)!
\n\"\u6de1\u8def\u5cf6\u3079\u3063\u3074\u3093\u9c67\u306e\u9c67\u3057\u3083\u3076\u30b3\u30fc\u30b9\"
\nAwajishima hamo shabu course: 3,000 yen (excluding tax)<\/strong>
\none-pot dish: hamo shabu
\ncooked hamo no tamago (hamo dumpling)
\nvinegared hamo cucumber
\nMeal: rice with hamo no soboro
\n\"\u9c67\u3057\u3083\u3076\"
\nThis season, we propose a new hamo shabu-shabu style!\u3000Shabu-shabu is made with hamo (conger eel) in a delicious broth made from the hamo's ara, and then served with a low-sodium plum paste or dashi soy sauce.
\n\"\u9c67\u8336\u6f2c\u3051\"
\nThe rest of the broth, which contains the full flavor of the hamo (conger eel) and vegetables, can be enjoyed as is, but the Uzu-no-oka way is to pour it over the hamo no soboromeshi and finish the meal as \"hamo chazuke (hamo tea-zuke)\"!
\nIn addition to the 3,000 yen (excluding tax) course, the 4,000 yen (excluding tax) course includes tempura and sashimi, and the 5,000 yen (excluding tax) course includes grilled dishes.
\nWe are ready to serve you.
\nAnd what's more, we also offer a superb course in collaboration with our specialty dish, Uzunooka Kaisen Uni Shabu (sea urchin shabu).
\n\"\u6975\u4e0a\u30e1\u30cb\u30e5\u30fc\uff01
\nThe finest menu! Hamo shabu-shabu course with fresh sea urchin 7,000 yen (excluding tax) (1\/5 of a sea urchin board is used)
\nThe \"Hamo Shabu Course\" features a rich broth based on fresh sea urchin from Awaji Island and pike conger eel from Awaji Island.
\nFirst, dip the pike conger in the sea urchin broth and shabu-shabu it until it becomes golden brown. Shabu-shabu with raw sea urchin is also a luxurious way to eat hamo.
\nThe dish is finished off with \"excellent sea urchin porridge,\" which is made by adding rice and condiments to the sea urchin soup and is full of flavor.
\nIt is time to switch from black sea urchin to red sea urchin.
\nPlease note that there may be no sea urchin in stock on certain days, so please inquire with us if you wish to order.
\nWe will be happy to set aside sea urchin for you.
\nDuring the rainy season, mineral-rich sediment from the mountains of Awaji Island flows into the sea,
\nIt has long been said that hamo that grows up after absorbing the rains of the rainy season become even more delicious.
\nWe hope you will enjoy the delicious pike conger in Awaji Island as summer approaches!
\nWe look forward to serving you.
\nRestaurant with a spectacular view, Uzuno-oka
\n936-3, Fukura Hei, Minami-Awaji City, Hyogo 656-0503, Japan
\nPhone number: 0799-52-2888<\/p>","protected":false},"excerpt":{"rendered":"

\u3044\u3064\u3082\u7d76\u666f\u30ec\u30b9\u30c8\u30e9\u30f3\u3046\u305a\u306e\u4e18\u3092\u3054\u5229\u7528\u3044\u305f\u3060\u304d\u3001\u8aa0\u306b\u3042\u308a\u304c\u3068\u3046\u3054\u3056\u3044\u307e\u3059\u3002 \u6de1\u8def\u5cf6\u306e\u590f\u306e\u65ec\uff01 6\u670811\u65e5\uff08\u571f\u30fb\u5927\u5b89\uff09\u3088\u308a\u3001\u6de1\u8def\u5cf6\u3079\u3063\u3074\u3093\u9c67\u306e\u9c67\u3057\u3083\u3076\u30b3\u30fc\u30b9\u306e\u8ca9\u58f2\u304c\u59cb\u307e\u308a\u307e\u3057\u305f\uff01 \u6de1\u8def\u5cf6\u3079\u3063\u3074\u3093\u9c67\u306e\u9c67\u3057\u3083\u3076\u30b3\u30fc\u30b9 3,000 […]<\/p>\n","protected":false},"author":1,"featured_media":1355,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"swell_btn_cv_data":"","footnotes":""},"categories":[96],"tags":[63,70,45,171,6,34,41,170],"class_list":["post-1354","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-hamo","tag-63","tag-70","tag-45","tag-171","tag-6","tag-34","tag-41","tag-170"],"acf":[],"_links":{"self":[{"href":"https:\/\/rest.uzunokuni.com\/en\/wp-json\/wp\/v2\/posts\/1354","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=1354"}],"version-history":[{"count":0,"href":"https:\/\/rest.uzunokuni.com\/en\/wp-json\/wp\/v2\/posts\/1354\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/rest.uzunokuni.com\/en\/wp-json\/wp\/v2\/media\/1355"}],"wp:attachment":[{"href":"https:\/\/rest.uzunokuni.com\/en\/wp-json\/wp\/v2\/media?parent=1354"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/rest.uzunokuni.com\/en\/wp-json\/wp\/v2\/categories?post=1354"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/rest.uzunokuni.com\/en\/wp-json\/wp\/v2\/tags?post=1354"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}