In 2025, there are two mid-summer days of the Ox (Doyou no Ushi days): Saturday, July 19 and Thursday, July 31. In Japan, we have a custom handed down from the Edo period (1603-1867) of “eating eels on “Doyou no Ushi” days to prevent summer fatigue. SEIKAIHA Aonoya, a popular Japanese restaurant on the west coast of Awaji Island, is offering a special unaju ( a bowl of rice topped with eel) made with plump and fragrant domestic eel for the summer season only. Eel is considered as luxurious, gourmet food. Enjoy a special and unforgettable summer experience at Aonoya with a spectacular location overlooking the Seto Inland Sea.
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Eel Dish at Aonoya on Awaji Island
Aonoya purchases the freshest seasonal fish from the seas around Awaji Island every day, and makes the most of each ingredient to serve our customers the best of each dish. Enjoy the chef’s skill in preparing the most exquisite dishes. The plump and fatty Japanese eel is grilled over an open fire in the Kansai style.
Besides an Eel, Enjoy Fine Japanese Cuisine of Sushi and Tempura at Aonoya
In a luxurious space with ocean views from every seat, you can savor Japanese cuisine centered on sushi and tempura, making the most of the seasonal bounty of Awaji Island. Each dish is a blissful experience to be enjoyed with all five senses as the blue ocean spreads out before your eyes. You can fully relish the unique flavors and scenery of Awaji Island, which is perfect for any ocassion.
Summer-only “Unaju” Eel on the Mid-Summer Day of the Ox
Aonoya in SEIKAIHA, Awaji Island, offers a special seasonal menu of plump and fatty domestic eel, ”Unaju”, for a limited time only. The eel is carefully broiled with many layers of sweet and savory sauce by artisans’ handiwork, resulting in a savory outside and a melt-in-your-mouth texture inside. The eel soaked in the “Kabayaki” sauce goes exceptionally well with the fluffy cooked white rice.
Do I need to make a reservation? Recommendations to Avoid Crowds
You can use the restaurant on the day of your visit and enjoy your meal without any hesitation. Lunch time can be crowded with many guests, but dinner time is the best time to enjoy your meal with a relaxing sunset view. In the evening, the restaurant offers a special projection mapping show to end the day in a memorable way.
SEIKAIHA Aonoya “Unaju” Overview
Period: Until Sunday, August 31 *Even if you miss July 31, you can still try an eel on other day!
Price: 6,500 yen (including tax)
Contents: Unaju, soup (a clear soup with eel liver)
The Mid-Summer Day of the Ox Changes Every Year
This year, there are two Ox days, July 19 (Sat) and July 31 (Thu). To begin with, “Doyou-no-Ushi ” refers to the “day of the ox” that falls during the “Doyou” period, the period of seasonal change. It has long been believed that people tend to get sick easily during this period, and especially during the summer Doyou period, the custom of wishing for good health by consuming nutritious foods has taken root.
Among these, eel has long been popular as a “food that nourishes the body.” In the Edo period (1603-1867), Gennai Hiraga, a scholar, advised an eel shop that was struggling with summer sales to “eat something with ‘u’ in it on the day of the ox in the summer”, and it is said that eel (unagi) became a summer stamina food.
| Name | SEIKAIHA - Aonoya |
|---|---|
| Address | 70 Nojima-okawa, Awaji City, Hyogo Pref. 656-1723 |
| Tel | 0799-70-9020 |
| Website | https://awaji-seikaiha.com/aonoya/ |
| Reservations | https://www.tripadvisor.com/Restaurant_Review-g1022838-d21197787-Reviews-Seikaiha_Aonoya-Awaji_Awaji_shima_Hyogo_Prefecture_Kinki.html |
| Operating Hours | 11:00~15:00 (Last In 14:00, L.O. 14:00) 17:00~21:00 (Last In 19:30, L.O. 20:00) Closed: Thursdays |
