With the arrival of summer, "hamo (Japanese conger eel)" appears at many ryotei (Japanese-style restaurants). Especially in the Kansai region, hamo is a popular summer delicacy, and its delicate and refined flavor has attracted many gourmets. Because hamo has many small bones, a unique technique called "konekiri" is required to prepare hamo. The sound of the kitchen knife is beautifully echoed by the craftsman's skill, resulting in a dish that is easy on the palate.
We use a variety of cooking methods to bring out the best of hamo, such as yubiki (boiled hamo conger eel), tempura, and hamo sushi. Combining Japanese seasonings such as ume plum paste, vinegared miso, and dashi (Japanese soup stock) further enhances the original flavor of hamo.
Even during the hot season when people tend to lose their appetites, the refreshing taste and light but deep flavor will soothe both body and soul. Please enjoy the seasonal bounty that only summer can bring at our restaurant.
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