{"id":2965,"date":"2020-05-31T12:34:42","date_gmt":"2020-05-31T03:34:42","guid":{"rendered":"http:\/\/rest.uzunokuni.com\/?p=2965"},"modified":"2020-05-31T12:34:44","modified_gmt":"2020-05-31T03:34:44","slug":"%e6%98%8e%e6%97%a5%e3%82%88%e3%82%8a%e5%96%b6%e6%a5%ad%e5%86%8d%e9%96%8b%e3%83%bb%e9%b1%a7%e3%83%a1%e3%83%8b%e3%83%a5%e3%83%bc%e3%82%b9%e3%82%bf%e3%83%bc%e3%83%88%e2%80%bc","status":"publish","type":"post","link":"https:\/\/rest.uzunokuni.com\/en\/topics\/2965\/","title":{"rendered":"We will reopen tomorrow and start hamo menu!"},"content":{"rendered":"<p class=\"wp-block-paragraph\">Thank you very much for visiting Uzu no Oka Restaurant with a spectacular view.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Today we would like to announce that we are reopening for business and will start selling from tomorrow!<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">I would like to introduce you to the \"Hamo Shabu Course\" featuring Awaji Island hamo (Japanese conger eel).<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">We will reopen tomorrow, June 1, after being closed due to the new coronavirus.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">As a measure to prevent new coronavirus infection,<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Opening hours shortened from 11:00 to 15:00 (L.O.), to ensure spacing between customers.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">The restaurant will be open with a limited number of seats.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">The number of menu items is also partially limited.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">We apologize for any inconvenience this may cause and appreciate your cooperation.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">And starting tomorrow, we will be serving a \"Hamo Shabu Course\" featuring hamo hamo (pike conger) from Awajishima Island.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">The Company will begin selling the<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Three courses are available this year.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">First, the 3,850 yen course ministry<\/p>\n\n\n\n<figure class=\"wp-block-image\"><img loading=\"lazy\" decoding=\"async\" width=\"640\" height=\"426\" src=\"http:\/\/rest.uzunokuni.com\/wp\/wp-content\/uploads\/2020\/05\/3850.jpg\" alt=\"\" class=\"wp-image-2968\" srcset=\"https:\/\/rest.uzunokuni.com\/wp\/wp-content\/uploads\/2020\/05\/3850.jpg 640w, https:\/\/rest.uzunokuni.com\/wp\/wp-content\/uploads\/2020\/05\/3850-300x200.jpg 300w\" sizes=\"auto, (max-width: 640px) 100vw, 640px\" \/><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\">First, after adding vegetables, we shabu-shabu the pike conger eel.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Serve with dashi soy sauce or ume plum paste.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">The hamo no soboro-meshi is first served as it is,<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">The dish is topped off with hamo chazuke, which is a dish of hamo (conger eel) in a broth made from hamo shabu (hamo cucumber).<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">And the staff's most popular ministry is the 4,950 yen course.<\/p>\n\n\n\n<figure class=\"wp-block-image\"><img loading=\"lazy\" decoding=\"async\" width=\"640\" height=\"399\" src=\"http:\/\/rest.uzunokuni.com\/wp\/wp-content\/uploads\/2020\/05\/4950.jpg\" alt=\"\" class=\"wp-image-2969\" srcset=\"https:\/\/rest.uzunokuni.com\/wp\/wp-content\/uploads\/2020\/05\/4950.jpg 640w, https:\/\/rest.uzunokuni.com\/wp\/wp-content\/uploads\/2020\/05\/4950-300x187.jpg 300w\" sizes=\"auto, (max-width: 640px) 100vw, 640px\" \/><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\">The 3850 yen course includes sashimi and hamo cutlet.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">These sashimi and cutlets are delicious!<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Hamo no osashimi\" (hamo sashimi) that can be served only with the freshest hamo.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">And fluffy \"hamo katsu\" (pike conger cutlets)!<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">This is a recommended menu item that we hope you will try.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">And finally, the luxurious 7,150 yen course ministry.<\/p>\n\n\n\n<figure class=\"wp-block-image\"><img loading=\"lazy\" decoding=\"async\" width=\"640\" height=\"412\" src=\"http:\/\/rest.uzunokuni.com\/wp\/wp-content\/uploads\/2020\/05\/7150.jpg\" alt=\"\" class=\"wp-image-2972\" srcset=\"https:\/\/rest.uzunokuni.com\/wp\/wp-content\/uploads\/2020\/05\/7150.jpg 640w, https:\/\/rest.uzunokuni.com\/wp\/wp-content\/uploads\/2020\/05\/7150-300x193.jpg 300w\" sizes=\"auto, (max-width: 640px) 100vw, 640px\" \/><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\">Hamo (conger eel) shabu-shabu in excellent fresh sea urchin broth.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">The dish is finished off with a luxurious sea urchin porridge.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Please try \"Awajishima Bepin Hamo\" which is in season now!<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">The entire staff looks forward to serving you.<\/p>","protected":false},"excerpt":{"rendered":"<p>\u3044\u3064\u3082\u7d76\u666f\u30ec\u30b9\u30c8\u30e9\u30f3\u3046\u305a\u306e\u4e18\u3092\u3054\u5229\u7528\u3044\u305f\u3060\u304d\u8aa0\u306b\u3042\u308a\u304c\u3068\u3046\u3054\u3056\u3044\u307e\u3059\u3002 \u672c\u65e5\u306f\u55b6\u696d\u518d\u958b\u306e\u304a\u77e5\u3089\u305b\u3068\u3001\u660e\u65e5\u3088\u308a\u8ca9\u58f2\u3092\u958b\u59cb\u3044\u305f\u3057\u307e\u3059 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