Awaji Island, home of a "power spot" long revered by Japanese, features a park where you can appreciate beautiful flowers proudly blooming in every season. Surrounded by the seas, it also offers fresh seafood that can only be enjoyed on an island. From Hyogo Prefecture's metropolis of Kobe, Awaji Island can be accessed by rental car or express bus. Today, I will introduce a restaurant where delicious cuisine can be savored.
Awaji Island is surrounded by water, so a variety of seafood is caught year-round.
From the end of April to the beginning of June, there is Nama-shirasu, or whitebait sashimi.
In the period from April to May, as well as September to November, Japanese Spanish mackerel is in season.
From July to September and November to February, Anago eel can be enjoyed.
May through September is the season for Hamo, a pike conger eel.
Speaking of sea urchin eggs, March to June is the season for Kuro-uni, or black sea urchin, while June to September is when Aka-uni, or red sea urchin, is in season.
Besides these, Awaji Island abounds in delicious seafood, such as octopus (in season from June to August) and Fugu blowfish, available from November to March.
This time, I visited a restaurant offering cuisine that is always made with seasonal ingredients: Zekkei Restaurant Uzuno-Oka.
Enter Zekkei Restaurant Uzuno-Oka, and the first thing to surprise you is the superb view of the Naruto Strait you can see from the window! Such fabulous scenery seems to play the role of adding "spice" to your meal, making it that much more delicious (Lol)!
The chef gets the seafood from a local port! With its big photos, the menu is easy to understand, so even if you can't read Japanese, it's all right.
Now, I'd like to introduce the seafood I ordered!
First of all, there is the Awaji Island Uni-meshi Masterpiece for ¥4,300, excluding tax. (*Depending on the time of year, there may be changes.)
When alive, a sea urchin looks like a spiky porcupine, so it's a little scary, but it tastes so good! Take a bite, and its sweetness will spread throughout your mouth. Awaji Island sea urchin is raised in a nutritionally rich
environment, so among all the sea urchin in Japan, it's especially delicious!
Next, I enjoyed the Awaji Island Nama-Shirasu Aji-Meguri Rice Bowl. (¥1,000, excluding tax).
In Japanese cuisine, there are more chances to eat shirasu (whitebait) than you might expect, but it's rare to enjoy fresh shirasu sashimi! With no unpleasant odor, it's truly tasty! The waiter told us that usually people leave a little bit at the end of their meal, and pour tea over it for another nice way to eat it.
The third dish was Hamo-no-Ozukuri, or a live sashimi preparation of pike conger eel. (Actually, this is part of a course, but it was prepared especially for me.)
Within its refreshing flavor, you can really taste the umami, and its texture is also uniquely delicious! I have heard that Kyoto is famous for this kind of cuisine, but Awaji Island's Hamo is raised in an ocean rich in nutrition, so it boasts a particularly high quality!
All of the seafood I enjoyed at Zekkei Restaurant Uzuno-Oka was delightfully delectable! The interior is so nice and clean, I can recommend it for a date!
|Address||2F Uzuno-Oka Onaruto-Bashi Kinenkan, 936-3, Hei, Fukura, Minami-Awaji-shi, Hyogo-ken|
|Access||Rental cars are recommended. It's about 5 minutes from Awajishima-Minami Interchange.|
|Business Hours||From 10:00 am to 3:00 pm|
Author's Introduction: Katerina
Coming from Ukraine, she can also use Japanese, English, French, and Russian. Making good use of her linguistic abilities, she has traveled to over 40 countries so far. As a navigator on this site, she shares the attractions of Hyogo Prefecture.