{"id":7545,"date":"2026-06-04T15:37:55","date_gmt":"2026-06-04T06:37:55","guid":{"rendered":"https:\/\/eki.uzunokuni.com\/?p=7545"},"modified":"2026-06-04T15:43:04","modified_gmt":"2026-06-04T06:43:04","slug":"%e3%80%90%e5%a4%8f%e3%81%af%e3%81%93%e3%82%8c%ef%bc%81%e3%80%91%e6%b7%a1%e8%b7%af%e5%b3%b6%e3%81%ae%e3%83%8f%e3%83%a2%e3%81%ab%e3%83%8f%e3%83%9e%e3%82%8b%ef%bc%81%e9%b1%a7%e8%a7%a3%e7%a6%81%ef%bc%81","status":"publish","type":"post","link":"https:\/\/eki.uzunokuni.com\/en\/topics\/7545\/","title":{"rendered":"Summer is here! Hamo (Japanese conger eel) of Awaji Island! Hamo (Japanese conger eel) ban lifted! Irori Shokudo Uzushio"},"content":{"rendered":"

Summer on Awaji Island doesn't start without eating \"hamo\" (pike conger eel)!<\/h2>\n\n\n\n
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Irori Shokudo Uzushio will open on Monday, June 1.We are pleased to introduce our new summer menu featuring hamo (Japanese conger eel) from Awaji Island!<\/span><\/strong><\/p>\n\n\n\n

What is Awaji Island Hamo!<\/h2>\n\n\n\n
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Awaji Island Hamo (Japanese conger eel)
Hyogo Prefecture boasts one of the largest catches of hamo in Japan. On Awaji Island, this traditional food is especially delicious from around June to September each year. The seabed in the waters near Numajima, the main fishing ground of Minami Awaji, is said to be dolorous and soft sand, and the skin on the belly is said to be thin and soft without abrasion. The Naruto Straits keep the meat tight, the fast currents supply fresh water to the seabed, and the abundance of crustaceans and fish that serve as bait help to nurture the meat quality, richness, and color of the hamo to its best quality. In particular, the hamo are caught one by one by longline fishing in the waters around Numajima, so there are few blemishes on the fish, which has earned them the brand name of \"hamo hamo (pike conger)! The hamo with a small head and plump body is highly valued by local chefs for its soft skin and rich fat.
https:\/\/www.city.minamiawaji.hyogo.jp\/soshiki\/shoku\/hamo.html<\/a><\/p>\n<\/blockquote>\n\n\n\n

This summer, I'm going to have \"hamoju\" (pike conger eel) instead of \"unaju\" (eel stew)!<\/h2>\n\n\n\n
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Awajishima Hamo no Charcoal Kabayaki Jyu - 4,840 yen (tax included)<\/strong><\/p>\n\n\n\n

A thick hamo (conger eel) is grilled over an open hearth in a fragrant aroma, and served in an unaju style!<\/span><\/p>\n\n\n\n

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Hamo no kabayaki has plump and chewy meat with a light and elegant flavor. The aroma of the charcoal fire and the taste of the hamo that spreads in your mouth is truly exquisite!<\/p>\n\n\n\n

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Awaji Island hamo char-grilled on a charcoal grill over rice bowl 2,970 yen (tax included)<\/strong>
We also offer an easy-to-eat half-size charbroiled kabayaki donburi!<\/p>\n\n\n

\"\"Manager Kimura<\/span><\/div>
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Awaji Island hamo is not only delicious, but is actually rich in nutrients that are good for beauty and nourishment! Please come try our Irori Shokudo Uzushio's hamo dishes!<\/p>\n<\/span><\/span><\/span><\/div><\/div><\/div><\/div>\n\n\n

We enjoyed hamo (pike conger) and shrimp with gusto!<\/h2>\n\n\n\n
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Awajishima hamo (Japanese conger eel) and foot red shrimp cutlet rice bowl - 3,300 yen<\/strong><\/p>\n\n\n\n

A bowl of rice topped with a hearty cutlet of pike conger eel, shrimp, and onions!<\/p>\n\n\n\n

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Serve with Awaji Island sauce!<\/p>\n\n\n\n

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Awaji Island hamo tempura 1,320 yen (tax included)<\/figcaption><\/figure>\n<\/div>\n\n\n\n
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Boiled Awaji Island hamo (hamo conger) 1,320 yen (tax included)<\/figcaption><\/figure>\n<\/div>\n<\/div>\n\n\n\n

We also sell individual dishes for those who want to enjoy a little bit of Awaji Island hamo!
This summer, please enjoy hamo (Japanese conger eel) dishes at Irori Shokudo Uzushio!<\/span><\/strong><\/p>\n\n\n\n

Details of Irori Shokudo Uzushio<\/h2>\n\n\n\n
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Irori Shokudo Uzushio<\/span><\/strong><\/p>\n\n\n\n

Roadside Station Uzushio 2F, 947-22, Fukura Hei, Minami-Awaji, Hyogo 656-0503, Japan

Lunch\u301110:30\u301c15:00(Reception close)
Breakfast\u3011 9:00-10:30 (breakfast reception time 9:00-9:30)

Closed on Thursdays
Open on holidays when the regular closing day is a national holiday.
*Maintenance closed for 3 days in mid-December
Closed on December 31 and January 1 every year<\/p>\n\n\n\n


@irori_shokudo_uzushio<\/a>
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