{"id":9796,"date":"2025-09-23T12:11:10","date_gmt":"2025-09-23T03:11:10","guid":{"rendered":"https:\/\/rest.uzunokuni.com\/?p=9796"},"modified":"2025-09-23T12:38:47","modified_gmt":"2025-09-23T03:38:47","slug":"%e3%80%90%e5%b8%8c%e5%b0%91%e3%81%aa%e7%94%9f%e3%82%b5%e3%83%af%e3%83%a9%e3%82%82%e5%a0%aa%e8%83%bd%e3%81%a7%e3%81%8d%e3%82%8b%ef%bc%81%e3%80%912025%e5%b9%b4%e8%a3%8f%e6%97%ac%e3%82%b5%e3%83%af","status":"publish","type":"post","link":"https:\/\/rest.uzunokuni.com\/en\/topics\/9796\/","title":{"rendered":"Enjoy rare fresh Spanish mackerel! 2025 Back-season Spanish Mackerel menu is now available!"},"content":{"rendered":"
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Uzuno-Oka Restaurant has introduced a back-season Spanish mackerel menu from September 18, 2025 (Thursday)!<\/span>Of course, you can only enjoy it during this season. This year, we have also prepared a selection of rare fresh Spanish mackerel!<\/p>\n\n\n\n

What is Awaji Island Spanish Mackerel!<\/h2>\n\n\n\n
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The season for Spanish mackerel on Awaji Island is from spring to fall. Spring Spanish mackerel is very special when eaten with mako (roe) and shirako (milt). The Spanish mackerel of autumn is called \"Kan-sawara\" (Spanish mackerel in the cold season), and its fatty flesh, which is as good as toro (fatty tuna) in preparation for winter, is a delicacy that even gourmets are impressed with. Fresh Spanish mackerel is also said to be very quick. Until now, only people from fishing towns have had the opportunity to eat it. However, we have developed our original raw Spanish mackerel menu in the hope that more people can enjoy the delicious taste of fresh raw Spanish mackerel.<\/p>\n\n\n\n

Thick-fleshed fresh Spanish mackerel blooming brightly.<\/h2>\n\n\n\n
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Fresh Spanish mackerel hanasaki donburi 3,300 yen (tax included)<\/span><\/strong><\/p>\n\n\n\n

Spanish mackerel in the fall has a fatty taste like chutoro (medium fatty tuna), as it stores fat in its body for the winter. The thickly sliced 150g of Spanish mackerel, which can be tasted raw only because it is fresh, is cut in a grid pattern in this vivid hanasaki donburi.<\/p>\n\n\n\n

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First, pour the special soy sauce over the dish and enjoy the crisp taste of the Spanish mackerel fat and Shibazuke pickles. Finally, pour the island egg on top for a rich flavor.<\/p>\n\n\n\n

Back-season raw Spanish mackerel and<\/strong>Elegant taste of autumn leaf snapper<\/strong><\/h2>\n\n\n\n
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Ura-season fresh Spanish mackerel and red sea bream shabu-shabu set 4,400 yen (tax included)<\/span><\/strong><\/p>\n\n\n\n

This luxurious shabu shabu shabu allows you to taste \"Ura-shun Spanish Mackerel\" and \"Island Red Snapper\", the seasonal fish of autumn.<\/p>\n\n\n\n

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The Spanish mackerel and sea bream are shabu-shabu in an elegant broth made from the arabesque of red sea bream, and the remaining broth is used to make dashi chazuke. Please also enjoy the fried Spanish mackerel with special sauce.<\/p>\n\n\n\n

Autumn breeze, fresh Spanish mackerel.<\/strong>Indulge in luxury<\/strong><\/h2>\n\n\n\n
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Fresh Spanish Mackerel Hanasaki Chahan 3,960 yen (tax included)<\/span><\/strong><\/p>\n\n\n\n

Hanasaki-don, a bowl of rice topped with a generous 150g thick slice of fresh Spanish mackerel, and chahan (rice cooked over rice) topped with rare Spanish mackerel chubu.<\/p>\n\n\n\n

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The vibrant Hanasaki-don is served with special soy sauce and thick island egg, while the Nakafoshi-don is served as chahan with special dashi broth. You can enjoy rare Awaji Island Spanish mackerel.<\/p>\n\n\n\n

Island Spanish mackerel and Nagori hamo (Japanese pike conger)<\/strong>Flavorful and exquisite nori bento<\/strong><\/h2>\n\n\n\n
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Island nori bento - island Spanish mackerel & Nagori pike conger eel<\/strong>\u30003,080 yen (tax included)<\/strong>)<\/span><\/p>\n\n\n\n

Nagori hamo no soboro rice topped with a layer of island seaweed and rare island Spanish mackerel katsu (katsu is a rare fish cutlet) is a superb autumn\/winter nori bento.<\/p>\n\n\n\n

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First, taste the sweet and spicy hamo no soboro and fragrant island seaweed. The contrast between the crispy texture of the batter and the soft, melt-in-your-mouth texture inside is superb.<\/p>\n\n\n\n

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The seaweed soy sauce combined with the island's laver and the sourness of the pickled plums also accentuate the dish and keep you coming back for more until the very end.<\/p>\n\n\n\n

The most dynamic and impressive! A powerful Spanish mackerel kabuto-yaki (broiled).<\/h2>\n\n\n\n
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Grilled Spanish mackerel kabuto 1,980 yen (tax included) *Sales scheduled to begin on October 1 (Wed.)<\/strong><\/p>\n\n\n\n

The head of Spanish mackerel, a rare part of the fish that is not easily found in the market, is boldly split open, sprinkled with salt, and grilled to perfection. The crispy, savory skin and fine-grained kama meat are inevitably addictive.<\/p>\n\n\n\n

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The brain (the top of the head) is packed with meat and has a rich flavor. Please take this opportunity to enjoy \"Spanish Mackerel Kabuto,\" which is packed with flavor.<\/p>\n\n\n\n

Store Locations<\/h2>\n\n\n\n
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This fall, please enjoy the \"Back Season Spanish Mackerel Menu\" at \"Uzuno-Oka\" Restaurant with a spectacular view.<\/strong>
Also at Uzuno-Oka, a restaurant with a spectacular view,More than 80 original menu items are available, including the Spanish mackerel menu!<\/span><\/strong>
The entire staff looks forward to serving you!<\/p>\n\n\n\n

interpoint (interword separation)Restaurant with a spectacular view, Uzuno-oka<\/strong>

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. 

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

Address: 2F Onaruto Bridge Memorial Hall, Uzuno-oka, 936-3, Fukura-Hei, Minami-Awaji, Hyogo 656-0503, Japan<\/strong>

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

INSTAGRAM:@zekkei_restaurant_uzunooka<\/a><\/strong>
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