{"id":9232,"date":"2025-04-05T17:26:29","date_gmt":"2025-04-05T08:26:29","guid":{"rendered":"https:\/\/rest.uzunokuni.com\/?p=9232"},"modified":"2025-05-03T14:11:58","modified_gmt":"2025-05-03T05:11:58","slug":"%e3%80%90%e4%bb%8a%e3%81%8c%e6%97%ac%e3%80%91%e6%98%a5%e3%81%ae%e6%97%ac%e9%ad%9a%e3%83%bb%e6%b7%a1%e8%b7%af%e5%b3%b6%e3%82%b5%e3%82%af%e3%83%a9%e3%83%9e%e3%82%b9%e3%81%ae%e3%82%aa%e3%83%aa%e3%82%b8","status":"publish","type":"post","link":"https:\/\/rest.uzunokuni.com\/en\/topics\/9232\/","title":{"rendered":"Now is the Season! Introducing an original menu of Awaji Island cherry salmon, a seasonal fish in spring!"},"content":{"rendered":"

This year, too, our restaurant's limited menu of Awaji Island cherry salmon will be available!<\/h2>\n\n\n\n

An original menu featuring Awaji Island cherry salmon, a seasonal spring fish, is now available again this year at Uzuno-oka, a restaurant with a spectacular view!<\/strong><\/span><\/p>\n\n\n\n

Awaji Island cherry salmon<\/h2>\n\n\n\n
\"\"<\/figure>\n\n\n\n
\n

Awaji Island cherry salmon<\/strong>
Sakura trout is a fish belonging to the salmon family of the order Salmoniformes. It is said that \"sakura-masu\" (cherry salmon) is named after the beautiful pink color of its flesh, which is in season when cherry blossoms are in bloom.
The salmon that spend their juvenile years in rivers and then migrate to the sea to become silver salmon are called \"sakura-masu,\" while those that remain in rivers for the rest of their lives are called yamame (landlocked salmon). Wild salmon are so rare that they are called \"miraculous,\" and it is said that even among salmon and trout species, it is difficult to raise them in aquaculture. However, Fukura Bay has tidal currents due to the influence of the Naruto Straits, and the water temperature is low even in early spring, making it the perfect environment for raising cherry salmon. In addition to this, local farmers use their advanced techniques and many years of experience to cultivate the fish in conditions close to nature, resulting in the raising of high quality cherry salmon.
Citation:<\/em>https:\/\/www.awajishima-kanko.jp\/awaji\/sakuramasu\/<\/a><\/p>\n<\/blockquote>\n\n\n\n

Awaji Island cherry salmon sea urchin shabu shabu course<\/strong><\/h2>\n\n\n\n
\"\"<\/figure>\n\n\n\n

Awaji Island cherry salmon sea urchin shabu shabu course 7,700 yen (tax included)<\/strong>)
This nabe is a collaboration with our famous sea urchin shabu. Finish with thick sea urchin porridge.
Contents
Awajishima Sakura trout sea urchin shabu-shabu, Toro Sakura trout, Sakura trout cutlet and spring vegetables, spring bamboo shoots simmered in Tosa sauce, grilled Sakura trout with salted malt, Awajishima Nudoro, excellent sea urchin porridge.
Awaji Island cherry salmon sea urchin shabu course (without fresh sea urchin) - 5,390 yen (tax included)<\/p>\n\n\n\n

Awaji Island Cherry Trout White Miso Hot Pot Course<\/h2>\n\n\n\n
\"\"<\/figure>\n\n\n\n

Awajishima Sakura trout white miso soup nabe course 4,730 yen (tax included)<\/strong>)
Flavorful broth based on island white miso. Nudo is added and Awaji Island milk cheese is thrown in to finish with cheese miso ramen style.
Contents
Awaji Island Sakura trout in a pot with white miso paste, Toro Sakura trout, Sakura trout cutlet and spring vegetables, Spring bamboo shoots simmered in Tosa sauce, Sakura trout grilled with salted malted rice, Awaji rice, Awaji Island nudo and island cheese.<\/p>\n\n\n\n

Awajishima cherry salmon with grated onion and grated radish lemon hot pot course<\/strong><\/h2>\n\n\n\n
\"\"<\/figure>\n\n\n\n

Mizore Lemon Hot Pot Course with Awaji Island Cherry Salmon Oni Oroshi 4,400 yen (tax included)<\/strong>)
Fatty cherry salmon is served in a light one-pot dish with vitamin C-rich lemon and grated daikon (Japanese radish), which is effective in regulating intestinal functions.
Contents
Awaji Island Sakura trout with grated onion and lemon nabe, Toro Sakura trout, Sakura trout cutlet and spring vegetables, Spring bamboo shoots simmered in Tosa sauce, Sakura trout grilled with salted malt, Awaji rice, Awaji Island Nudoro<\/p>\n\n\n\n

Seared Cherry Blossom Trout Hanasaki-don<\/strong><\/h2>\n\n\n\n
\"\"<\/figure>\n\n\n\n

Aburi Sakura-masu Hanasaki-don: 1,980 yen (tax included)<\/strong>)
The surface of Awajishima cherry salmon with lattice-shaped slits is seared to concentrate the flavor. The slits make it easier for the Sakura Soy Sauce seasoning to penetrate the surface, and it looks like a flower has bloomed. Please enjoy the moderate fat of the sakura trout and the savory aroma of the seared fish.<\/p>\n\n\n\n

Awaji Island cherry salmon trout trout sushi and yukke bowl<\/strong><\/h2>\n\n\n\n
\"\"<\/figure>\n\n\n\n

Awaji Island salmon trout sushi and yukke bowl 1,760 yen (tax included)<\/strong>
Masu (trout) sushi made with red rice. On top of the vinegared rice is a piece of salmon with a slight soy-sauce based homemade marinade sauce. The rice is topped with a \"rice salad\" of Awajishima salmon and colorful vegetables, followed by a \"yukke-don,\" a bowl of rice topped with egg yolk and yukke sauce. Even a mini bowl of rice is a luxurious meal that can be enjoyed twice.<\/p>\n\n\n\n

Awajishima cherry salmon rare steak with sea urchin mousse<\/h2>\n\n\n\n
\"\"<\/figure>\n\n\n\n

Awaji Island cherry salmon rare steak - with sea urchin mousse - 1,430 yen (tax included)<\/strong>
Awaji Island cherry salmon and island vegetables are lightly sprinkled with salt and baked rare. The fluffy mousse has a meringue with a fresh sea urchin sauce hidden in it, giving it an aroma of the sea.<\/p>\n\n\n\n

Sushi with Seared Cherry Trout<\/strong><\/h2>\n\n\n\n
\"\"<\/figure>\n\n\n\n

Sushi with seared cherry salmon 1,540 yen (tax included)<\/strong>
Nigirizushi with fragrantly seared cherry salmon. The key point of this sushi is the refreshingly sour red rice.<\/p>\n\n\n\n

Awaji Island Cherry Trout Hourakuyaki (2 servings) - Island Lemon Butter Soy Sauce<\/strong><\/h2>\n\n\n\n
\"\"<\/figure>\n\n\n\n

Awaji Island Cherry Trout Hourakuyaki (2 servings) - Island Lemon Butter Soy Sauce<\/strong> 3,960 yen (including tax)<\/strong>)
This simple Houraku steak is made by steaming butter-roasted cherry salmon and island vegetables, garnished with island lemon and drizzled with a touch of soy sauce. Butter-broiled salmon is a classic of the classic classics, and Awaji Island cherry salmon is also made into a delicious classic.<\/p>\n\n\n\n

Sakura trout sashimi - raw and seared<\/h2>\n\n\n\n
\"\"<\/figure>\n\n\n\n

Sakura trout sashimi - raw and seared - 1,650 yen (tax included)<\/strong>
Sashimi is a delicious, light, and delicious salmon that is full of fat. You can taste the fatty flavor of the raw belly, and the delicious flavor and aroma of the seared belly.<\/p>\n\n\n\n

Finally.<\/h2>\n\n\n\n
\"\"<\/figure>\n\n\n\n

In addition to the cherry salmon menu, Uzuno-Oka Restaurant with a spectacular view also offers more than 80 other dishes!<\/strong>
The entire staff looks forward to serving you!<\/strong><\/p>\n\n\n\n

Restaurant with a spectacular view, Uzuno-oka<\/strong><\/h2>\n\n\n\n

Business hours: 10:00-15:30 (~15:00 order stop)<\/strong>
*If a large number of customers are still waiting after the closing time, we may close the registration earlier than scheduled.

Closed: Tuesday<\/strong>
Closed on 12\/31 and 1\/1
*Please check our website for information on busy periods. <\/p>\n\n\n\n

Phone number: 0799-52-2888<\/strong><\/p>\n\n\n\n

address (e.g. of house)<\/strong>:Uzu no Oka Onaruto Bridge Memorial Hall 2F<\/strong>
936-3, Fukura Hei, Minami-Awaji City, Hyogo 656-0503, Japan Parking lot<\/p>\n\n\n\n

Free parking:<\/strong>200 cars, 10 cycle stands Bus parking spaces must be reserved in advance<\/p>\n\n\n\n


INSTAGRAM:@zekkei_restaurant_uzunooka<\/a><\/strong><\/p>","protected":false},"excerpt":{"rendered":"

This year, too, our restaurant's limited menu of Awaji Island cherry salmon is now available! This year, too, an original menu featuring Awaji Island Sakura trout, a seasonal spring fish, has appeared at Uzuno-oka, a restaurant with a spectacular view! Awaji Island Sakura trout Awaji Island Sakura trout Sakura trout belong to the salmon family of [...].<\/p>","protected":false},"author":1,"featured_media":9233,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"swell_btn_cv_data":"","footnotes":""},"categories":[392,1,8],"tags":[],"class_list":["post-9232","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-sns","category-topics","category-gyokai"],"acf":[],"_links":{"self":[{"href":"https:\/\/rest.uzunokuni.com\/en\/wp-json\/wp\/v2\/posts\/9232","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=9232"}],"version-history":[{"count":20,"href":"https:\/\/rest.uzunokuni.com\/en\/wp-json\/wp\/v2\/posts\/9232\/revisions"}],"predecessor-version":[{"id":9365,"href":"https:\/\/rest.uzunokuni.com\/en\/wp-json\/wp\/v2\/posts\/9232\/revisions\/9365"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/rest.uzunokuni.com\/en\/wp-json\/wp\/v2\/media\/9233"}],"wp:attachment":[{"href":"https:\/\/rest.uzunokuni.com\/en\/wp-json\/wp\/v2\/media?parent=9232"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/rest.uzunokuni.com\/en\/wp-json\/wp\/v2\/categories?post=9232"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/rest.uzunokuni.com\/en\/wp-json\/wp\/v2\/tags?post=9232"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}