{"id":1302,"date":"2015-07-09T18:41:27","date_gmt":"2015-07-09T09:41:27","guid":{"rendered":"http:\/\/uzunokuni.sakura.ne.jp\/eki\/archives\/2015\/07\/intro-09184127.html"},"modified":"2015-07-09T18:41:27","modified_gmt":"2015-07-09T09:41:27","slug":"post-2015-07-09","status":"publish","type":"post","link":"https:\/\/eki.uzunokuni.com\/en\/topics\/1302\/","title":{"rendered":"Hamo Road Trip\" from Awaji Island"},"content":{"rendered":"

Tourism industry officials from Awaji Island and Hyogo Prefecture came out in full force to promote \"Awaji Island's Hamo (eel)\".
\nThe Kobe Shimbun morning edition reported on the \"Hamo Road Trip\" held in Kyoto on Wednesday, July 8, 2015.
\n
\n\"\u306f\u3082\u9053\u4e2d\"
\n<\/a>
\nClick to enlarge image.
\nThis year marks the seventh time this \"Hamo Road Trip\" has been held.
\nAgain, as last year, our CEO and the young assistant manager of Michi no Eki Uzushio Restaurant are participating in this year's event.
\nYou both are in the picture well.
\nAwaji Island onions and hand-pulled somen noodles are used to serve \"hamosuki,\" a local dish of the island.
\nThere was a long line and they finished distributing 500 meals in one hour.<\/p>\n

I want to go to the island to eat onions,\" he said. I want to go to the island to eat it.
\nFrom the article text<\/p><\/blockquote>\n

You were able to promote the hamo well.
\nRoadside Station Uzushio Restaurant<\/strong>We have prepared a menu where you can enjoy Awaji Island Bepin Hamo (hamo conger).
\nAwaji hand-pulled cold somen noodles are served in a cool Bepin Hamo Jyu, 2,000 yen (excluding tax),
\nStarting from 3,000 yen (excluding tax) to 10,000 yen (excluding tax) for a full course meal of hamo (conger eel).
\n\"\u3079\u3063\u3074\u3093\u9c67\u306e\u4e00\u5bf8\u30b3\u30fc\u30b9\"
\nA course of hamo (hamo with a full face): 8,000 yen (excluding tax)
\n\u21d2 Roadside Station Uzushio Restaurant Awajishima Bepin Hamo Menu<\/a>
\nAnd,
\nLocated 5 minutes by car from Michi no Eki Uzushio, at the Uzu no Oka Onaruto Bridge Memorial Hall.
\nRestaurant with a spectacular view, Uzuno-oka<\/strong>But starting this summer, a new hamo course dish has been created.
\nOther 3,000 yen (excluding tax), 4,500 yen (excluding tax), and 5,500 yen (excluding tax) courses are also available.
\nYou can choose according to your budget.
\n\"\u3079\u3063\u3074\u3093\u9c67\u306e\u4e00\u5bf8\u30b3\u30fc\u30b9\"
\nAwajishima hamo suki-nabe course: 4,500 yen (excluding tax)
\nWe are able to make sashimi because of the freshness of our hamo.
\nAll of these can be ordered on the day of the event without reservations.
\n\u21d2 Uzunooka Restaurant Awajishima Bepinho Menu<\/a>
\nThe rainy season in the Kinki region usually ends around July 21.
\nAfter the rainy season, the meat has become fatty and even tastier.
\nRoadside Station Uzushio Restaurant \u25a0\u25a1\u25a0 Roadside Station Uzushio Restaurant
\nBusiness hours\u3011Cafe\/Tea caf\u00e9: 09:00-16:30 (L.O. 16:00) Restaurant\/Meals: 11:00-16:30 (L.O. 16:00)
\nInquiries: TEL. 0799-52-1157
\nAccess Maphttp:\/\/eki.uzunokuni.com\/m_restaurant\/shoukai.html#Access<\/a>
\nHome pagehttp:\/\/eki.uzunokuni.com\/m_restaurant\/index.html<\/a>
\n[Food Loghttp:\/\/tabelog.com\/hyogo\/A2806\/A280603\/28002378\/<\/a>
\nUzuno-oka Restaurant with a spectacular view
\nBusiness hours: 9:00-15:30 (L.O.15:00)
\nWe may be able to serve food from 3:00 to 4:30 p.m. after the restaurant closes if you contact us.
\nWe will be as flexible as possible, so please call us to discuss your needs.
\nInquiries: TEL. 0799-52-2888
\nAccess Maphttp:\/\/rest.uzunokuni.com\/sisetu.html#Access<\/a>
\nHome pagehttp:\/\/rest.uzunokuni.com<\/a>
\n[Food Loghttp:\/\/tabelog.com\/hyogo\/A2806\/A280603\/28012986\/<\/a><\/p>","protected":false},"excerpt":{"rendered":"

\u6de1\u8def\u5cf6\u3068\u5175\u5eab\u770c\u5185\u306e\u89b3\u5149\u696d\u95a2\u4fc2\u8005\u304c\u3001\u7dcf\u51fa\u3092\u6319\u3052\u3066\u300c\u6de1\u8def\u5cf6\u306e\u30cf\u30e2\u300d\u3092\uff30\uff32\u3002 2015\u5e747\u67088\u65e5(\u6c34)\u306b\u4eac\u90fd\u3067\u50ac\u3055\u308c\u305f\u300c\u306f\u3082\u9053\u4e2d\u300d\u306e\u69d8\u5b50\u304c\u3001\u795e\u6238\u65b0\u805e \u671d\u520a\u306b\u63b2\u8f09\u3055\u308c\u307e\u3057\u305f\u3002 \u25b2\u30af\u30ea\u30c3\u30af\u3067\u62e1\u5927\u753b\u50cf\u304c\u8868\u793a\u3055\u308c\u307e\u3059\u3002 \u3053\u306e\u300c\u306f\u3082\u9053\u4e2d […]<\/p>\n","protected":false},"author":1,"featured_media":1303,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"swell_btn_cv_data":"","footnotes":""},"categories":[1],"tags":[],"class_list":["post-1302","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-intro"],"acf":[],"_links":{"self":[{"href":"https:\/\/eki.uzunokuni.com\/en\/wp-json\/wp\/v2\/posts\/1302","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/eki.uzunokuni.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/eki.uzunokuni.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/eki.uzunokuni.com\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/eki.uzunokuni.com\/en\/wp-json\/wp\/v2\/comments?post=1302"}],"version-history":[{"count":0,"href":"https:\/\/eki.uzunokuni.com\/en\/wp-json\/wp\/v2\/posts\/1302\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/eki.uzunokuni.com\/en\/wp-json\/wp\/v2\/media\/1303"}],"wp:attachment":[{"href":"https:\/\/eki.uzunokuni.com\/en\/wp-json\/wp\/v2\/media?parent=1302"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/eki.uzunokuni.com\/en\/wp-json\/wp\/v2\/categories?post=1302"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/eki.uzunokuni.com\/en\/wp-json\/wp\/v2\/tags?post=1302"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}