Savor Awaji Island’s early-summer delicacy in Hyogo: the season’s first conger eel (hamo)
Awaji Island’s Summer Delicacy “Hamo” | Numajima-Caught Wild Hamo Kaiseki & All-Hamo Kaiseki — Now Available!
We offer a “Hamo Kaiseki” featuring wild hamo caught in the waters off Numajima, as well as an indulgent “All-Hamo Kaiseki” to savor hamo to the fullest.
Enjoy seasonal Awaji Island cuisine in the Minami-Awaji Onsen area.
From early summer through summer, one local specialty you should try on Awaji Island is “hamo” (pike conger).
On Awaji Island, it is considered especially delicious from around June through around September,
and hamo landed in particular from the waters off Minami-Awaji and Numajima is cherished as one of Awaji Island’s signature summer flavors.
The official Minami-Awaji City website also introduces Awaji Island hamo as a traditional ingredient that is especially delicious from around June through around September.
At Awajishima Kaijo Hotel, we offer a summer-only kaiseki Plan using wild hamo from Numajima at its peak season.
Recommended for first-timers: “Hamo Kaiseki”
For those who want to casually enjoy Awaji Island hamo first, we recommend our standard-course Hamo Kaiseki.
This seasonal kaiseki meal lets you enjoy peak-season hamo in a well-balanced way, including parboiled hamo, seared-hamo salad, steamed egg custard with hamo, hamosuki hot pot with somen noodles, tempura, and more.
[Dinner]
1. Appetizers: Three seasonal items
1. Sashimi: Parboiled hamo
1. Dish: Seared-hamo salad
1. Steamed dish: Chawanmushi (steamed egg custard) with hamo
1. Hot pot: Hamosuki hot pot (served with somen noodles)
1. Fried dish: Tempura of hmo and Awji vegetables
1. Soup: Hmo soup with kudzu-thickened broth
1. Rice: Awji rice
1. Pickles: Assorted three kinds
1. Dessert: Seasonal fruit





















![* [Dinner (Sample)] Three Great Delicacies Kaiseki](https://www.img-ikyu.com/contents/common/image/acc1/00910791/5/org/14090210.jpg?auto=compress,format&lossless=0)