{"id":1447,"date":"2016-07-16T17:56:14","date_gmt":"2016-07-16T08:56:14","guid":{"rendered":"http:\/\/uzunokuni.sakura.ne.jp\/rest\/archives\/2016\/07\/topics-16175614.html"},"modified":"2016-07-16T17:56:14","modified_gmt":"2016-07-16T08:56:14","slug":"post_226","status":"publish","type":"post","link":"https:\/\/rest.uzunokuni.com\/en\/topics\/1447\/","title":{"rendered":"Hiroshima Home Television Network\uff5cAppare! Mature Fighters | Uzuno-no-oka Kaisen Uni-Shabu was introduced."},"content":{"rendered":"<p><b>Hiroshima Home Television Appare! Mature Fighters<\/b><br \/> <b>Special feature on exquisite gourmet food that you want to eat one more time before you die.<\/b><\/p>\n<p>Uzu no Oka Restaurant, the most popular lunch menu, \"Uzu no Oka Kaisen Uni Shabu\" was introduced!<\/p>\n<p><img decoding=\"async\" width=\"\" height=\"\" class=\"img-responsive\" alt=\"\" src=\"http:\/\/rest.uzunokuni.com\/images\/blog_photo\/media-20160716-1.jpg\" \/><\/p>\n<p>It is worth coming to Awaji Island just to eat it. That is the Uzuno-oka Seafood Sea Urchin Shabu that we proudly recommend.<\/p>\n<p><img decoding=\"async\" width=\"\" height=\"\" class=\"img-responsive\" alt=\"\" src=\"http:\/\/rest.uzunokuni.com\/images\/blog_photo\/media-20160716-2.jpg\" \/><\/p>\n<p><img decoding=\"async\" width=\"\" height=\"\" class=\"img-responsive\" alt=\"\" src=\"http:\/\/rest.uzunokuni.com\/images\/blog_photo\/media-20160716-3.jpg\" \/><\/p>\n<p>The new specialties of the Uzu-no-Oka Onaruto Bridge Memorial Hall, the Oppo Onion and Onion Catcher, were also introduced!<\/p>\n<p><img decoding=\"async\" width=\"\" height=\"\" class=\"img-responsive\" alt=\"\" src=\"http:\/\/rest.uzunokuni.com\/images\/blog_photo\/media-20160716-4.jpg\" \/><\/p>\n<p><img decoding=\"async\" width=\"\" height=\"\" class=\"img-responsive\" alt=\"\" src=\"http:\/\/rest.uzunokuni.com\/images\/blog_photo\/media-20160716-5.jpg\" \/><\/p>\n<p>As always, Chef Fujimi, 42, of Uzu no Oka, a restaurant with a spectacular view, makes an appearance.<\/p>\n<p><img decoding=\"async\" width=\"\" height=\"\" class=\"img-responsive\" alt=\"\" src=\"http:\/\/rest.uzunokuni.com\/images\/blog_photo\/media-20160716-6.jpg\" \/><\/p>\n<p><img decoding=\"async\" width=\"\" height=\"\" class=\"img-responsive\" alt=\"\" src=\"http:\/\/rest.uzunokuni.com\/images\/blog_photo\/media-20160716-7.jpg\" \/><\/p>\n<p>From mid-June to mid-October is the season for red sea urchin (hirata uni). Red sea urchin is rarer than black sea urchin and is said to have a richer flavor and larger meat.<\/p>\n<p><img decoding=\"async\" width=\"\" height=\"\" class=\"img-responsive\" alt=\"\" src=\"http:\/\/rest.uzunokuni.com\/images\/blog_photo\/media-20160716-8.jpg\" \/><\/p>\n<p><img decoding=\"async\" width=\"\" height=\"\" class=\"img-responsive\" alt=\"\" src=\"http:\/\/rest.uzunokuni.com\/images\/blog_photo\/media-20160716-9.jpg\" \/><\/p>\n<p><img decoding=\"async\" width=\"\" height=\"\" class=\"img-responsive\" alt=\"\" src=\"http:\/\/rest.uzunokuni.com\/images\/blog_photo\/media-20160716-10.jpg\" \/><\/p>\n<p><img decoding=\"async\" width=\"\" height=\"\" class=\"img-responsive\" alt=\"\" src=\"http:\/\/rest.uzunokuni.com\/images\/blog_photo\/media-20160716-11.jpg\" \/><\/p>\n<p><img decoding=\"async\" width=\"\" height=\"\" class=\"img-responsive\" alt=\"\" src=\"http:\/\/rest.uzunokuni.com\/images\/blog_photo\/media-20160716-12.jpg\" \/><\/p>\n<p><img decoding=\"async\" width=\"\" height=\"\" class=\"img-responsive\" alt=\"\" src=\"http:\/\/rest.uzunokuni.com\/images\/blog_photo\/media-20160716-13.jpg\" \/><\/p>\n<p>Awaji Island's sea urchin, which grows on seaweed fed by the fast-flowing tides and rich in nutrients, is an exquisite product.<\/p>\n<p>Yura sea urchin is more highly prized than Hokkaido sea urchin, and is only available at high-class restaurants in Tsukiji, Tokyo.<\/p>\n<p>Our excellent raw sea urchin lunch menu uses raw sea urchin from Yura or Fukura fishing ports.<\/p>\n<p><img decoding=\"async\" width=\"\" height=\"\" class=\"img-responsive\" alt=\"\" src=\"http:\/\/rest.uzunokuni.com\/images\/blog_photo\/media-20160716-14.jpg\" \/><\/p>\n<p><img decoding=\"async\" width=\"\" height=\"\" class=\"img-responsive\" alt=\"\" src=\"http:\/\/rest.uzunokuni.com\/images\/blog_photo\/media-20160716-15.jpg\" \/><\/p>\n<p><img decoding=\"async\" width=\"\" height=\"\" class=\"img-responsive\" alt=\"\" src=\"http:\/\/rest.uzunokuni.com\/images\/blog_photo\/media-20160716-16.jpg\" \/><\/p>\n<p>Seafood sashimi dipped in sea urchin soup. Sea bream in a golden dress, a nice expression!<\/p>\n<p><img decoding=\"async\" width=\"\" height=\"\" class=\"img-responsive\" alt=\"\" src=\"http:\/\/rest.uzunokuni.com\/images\/blog_photo\/media-20160716-17.jpg\" \/><\/p>\n<p>Uzu no Oka Kaisen Uni Shabu has been introduced in many TV programs!<\/p>\n<p><img decoding=\"async\" width=\"\" height=\"\" class=\"img-responsive\" alt=\"\" src=\"http:\/\/rest.uzunokuni.com\/images\/blog_photo\/media-20160716-18.jpg\" \/><\/p>\n<p><img decoding=\"async\" width=\"\" height=\"\" class=\"img-responsive\" alt=\"\" src=\"http:\/\/rest.uzunokuni.com\/images\/blog_photo\/media-20160716-19.jpg\" \/><\/p>\n<p><img decoding=\"async\" width=\"\" height=\"\" class=\"img-responsive\" alt=\"\" src=\"http:\/\/rest.uzunokuni.com\/images\/blog_photo\/media-20160716-20.jpg\" \/><\/p>\n<p><img decoding=\"async\" width=\"\" height=\"\" class=\"img-responsive\" alt=\"\" src=\"http:\/\/rest.uzunokuni.com\/images\/blog_photo\/media-20160716-21.jpg\" \/><\/p>\n<p><img decoding=\"async\" width=\"\" height=\"\" class=\"img-responsive\" alt=\"\" src=\"http:\/\/rest.uzunokuni.com\/images\/blog_photo\/media-20160716-22.jpg\" \/><\/p>\n<p>Summer! The Hamo Shabu course, featuring Awaji Island hamo (pike conger), which are in season right now, was also introduced!<br \/>Four courses of 3,000 yen, 4,000 yen, 5,000 yen, and 7,000 yen are available, all of which can be ordered without reservations.<\/p>\n<p>Hamo Shabu Lunch Menu Using Bepin Hamo<\/p>\n<p><img decoding=\"async\" width=\"\" height=\"\" class=\"img-responsive\" alt=\"\" src=\"http:\/\/rest.uzunokuni.com\/images\/blog_photo\/media-20160716-23.jpg\" \/><\/p>\n<p><img decoding=\"async\" width=\"\" height=\"\" class=\"img-responsive\" alt=\"\" src=\"http:\/\/rest.uzunokuni.com\/images\/blog_photo\/media-20160716-24.jpg\" \/><\/p>\n<p>The best part of the seafood sea urchin shabu is the sea urchin soup porridge at the end of the meal.<\/p>\n<p><img decoding=\"async\" width=\"\" height=\"\" class=\"img-responsive\" alt=\"\" src=\"http:\/\/rest.uzunokuni.com\/images\/blog_photo\/media-20160716-25.jpg\" \/><\/p>\n<p><img decoding=\"async\" width=\"\" height=\"\" class=\"img-responsive\" alt=\"\" src=\"http:\/\/rest.uzunokuni.com\/images\/blog_photo\/media-20160716-26.jpg\" \/><\/p>\n<p>Chef Fujimi continues to explore new menu items that make the most of Awaji Island's ingredients.<\/p>\n<p>To the program staff<br \/> Thank you very much for introducing us on this wonderful program!<\/p>","protected":false},"excerpt":{"rendered":"<p>Uzu no Oka Kaisen Uni Shabu was introduced.<\/p>","protected":false},"author":1,"featured_media":1448,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"swell_btn_cv_data":"","footnotes":""},"categories":[146],"tags":[63,70,247,38],"class_list":["post-1447","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-media","tag-63","tag-70","tag-247","tag-38"],"acf":[],"_links":{"self":[{"href":"https:\/\/rest.uzunokuni.com\/en\/wp-json\/wp\/v2\/posts\/1447","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=1447"}],"version-history":[{"count":0,"href":"https:\/\/rest.uzunokuni.com\/en\/wp-json\/wp\/v2\/posts\/1447\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/rest.uzunokuni.com\/en\/wp-json\/wp\/v2\/media\/1448"}],"wp:attachment":[{"href":"https:\/\/rest.uzunokuni.com\/en\/wp-json\/wp\/v2\/media?parent=1447"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/rest.uzunokuni.com\/en\/wp-json\/wp\/v2\/categories?post=1447"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/rest.uzunokuni.com\/en\/wp-json\/wp\/v2\/tags?post=1447"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}