At Uzuno-Oka, a restaurant with a spectacular view,An original menu featuring Awaji Island hamo (Japanese conger eel) will be available from Monday, June 2, 2025!
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
Hourakuyaki is a dish of seasonal hamo (pike conger eel) and summer vegetables with an exquisite authentic Chinese sauce!
Hamo (Japanese pike conger) and summer vegetables grilled with Houraku sauce - 5 spice sauce - ¥2,870 (tax included)
Hourakuyaki, a local dish of Awaji Island, is seasoned with a special garlic sauce mixed with Chinese spices (wu xiang fu). The hamo (pike conger eel), which has been steamed to tenderness, and the summer vegetables are perfectly mixed with the spicy special sauce.
Serve with a generous amount of the special sauce, followed by a dash of raayu (Chinese chili oil) if desired!
Awaji Island Hamo (Japanese conger eel) and sea urchin hot pot course
Awaji Island Hamo (Japanese conger eel) and sea urchin hot pot course ¥14,850 (tax included)
Contents
Hamo uni nabe (sea urchin soup, 6 slices of hamo, leg red shrimp, seared octopus, onion, mitsuba, forest mushrooms)/ 3 hamo delicacies (hamo roe, hamo liver, hamo float) / hamo no tsukuri, thinly sliced island octopus/
Tempura of island delicacies/ Island steamed abalone with soy sauce for the liver/ Hamo no tare/ Vinegared hamo peel and cucumber/ Uni zosui (sea urchin porridge) of the best island delicacies
A collaboration nabe of our famous sea urchin shabu and hamo (garden eel) from Awaji Island. The hamo (conger eel) meat is lightly simmered in a rich sea urchin broth and melts in your mouth with the sweetness of the urchin. Finish with a bowl of "exquisite sea urchin porridge" that is richly infused with the flavor of the island's delicacies!
The special feature of this course is the sumptuous Awaji Island delicacies that spread out as soon as the box is opened.
The dish includes natural leg red shrimp caught in the waters around Awaji Island, fresh and plump island octopus, steamed abalone, and hamo (conger eel) delicacies, which are dipped into the sea urchin soup along with the hamo meat to enjoy the delicious taste and texture. Enjoy your leisure time on Awaji Island with our luxurious hamo nabe course, which includes island delicacies such as tempura and thin slices of hamo octopus.
Excellent sea urchin hot pot course with hamo (hamo conger eel) from Awaji Island ¥6,270 (tax included)
Excellent sea urchin hot pot course with hamo (hamo conger eel) from Awaji Island ¥6,270 (tax included)
Contents
Hamo Uni Nabe (sea urchin soup, 6 slices of hamo, hamo roe, onion, mitsuba, forest mushrooms)/ Hamo no Ito Sashimi / Tempura of hamo and island vegetables / Hamo no Ochiri / Vinegared hamo skin and cucumber / Excellent Uni Zosui
If you would like to order a dish that includes the excellent sea urchin hot pot of Awaji Island hamo (hamo conger eel) and another dish, we recommend this course! This course is recommended for those who want to order something else! The course includes hamo no Ito (hamo conger eel), tempura of hamo and island vegetables, and much more.
Hamo Shabu Course: Hamo (Japanese conger eel) of Awaji Island
Hamo no Shabu Course: Hamo no Shabu of Awaji Island ¥5,720 (tax included)
Contents
Hamo shabu (6 slices of hamo, hamo roe, onion, mitsuba, forest mushrooms), dipping sauce (plum paste and sansho ponzu) / hamo no ito-zukuri / hamo and island vegetables tempura / hamo no tare / vinegared hamo skin and cucumber / rice with hamo no soboro *Soakyu with hamo shabu broth as a finishing dish!
Awaji Island Hamo (Japanese conger eel) shabu-shabu course. We recommend the dish served with aromatic Sansho ponzu (Japanese pepper ponzu sauce)!
Finish off the meal with a dish of hamo no soborome-meshi with hamo shabu-dashi (hamo shabu soup stock) and chazuke (rice with green tea).
Awaji Island Hamo (Japanese conger eel) in a Hamo Sukiyaki Hotpot Course
Awaji Island hamo (Japanese conger eel) in a hamo sukiyaki pot course ¥5,060 (tax included)
Contents
Hamo no sukiyaki (6 slices of hamo, hamo roe, onion, mitsuba, morinoki shiitake mushrooms) / hamo no itozukuri / tempura of hamo and island vegetables / hamo no tare / vinegared hamo skin and cucumber / Awaji rice / Awaji Island hand-pulled somen noodles
This course allows you to enjoy Awaji Island hamo (hamo conger eel) in suki-nabe. The sweetness of the Awaji Island hamo and onions blend perfectly with the broth.
We finished with Awajishima hand-pulled hamo somen noodles with egg and hamo somen noodles with egg.
Hamo sukiyaki is a local dish of Awaji Island, in which hamo (conger eel) is stewed with onions grown on Awaji Island in a yose pot to bring out the delicious flavor of the hamo. The dish is served with fresh island eggs.
Finish by dipping the Awaji Island hand-pulled somen noodles in the rich egg and the flavorful dashi broth!
Finally.
This summer, please enjoy the Hamo (Japanese conger eel) menu at Uzuno-oka, a restaurant with a spectacular view.
Uzuno-oka Restaurant offers more than 80 original menu items!
The entire staff looks forward to serving you!
Restaurant with a spectacular view, Uzuno-oka
Business hours: 10:00-15:30 (~15:00 order stop)
*If a large number of customers are still waiting after the closing time, we may close the registration earlier than scheduled.
Closed: Tuesday
Closed on 12/31 and 1/1
*Please check our website for information on busy periods.
Phone number: 0799-52-2888
address (e.g. of house):Uzu no Oka Onaruto Bridge Memorial Hall 2F
936-3, Fukura Hei, Minami-Awaji City, Hyogo 656-0503, Japan Parking lot
Free parking:200 cars, 10 cycle stands Bus parking spaces must be reserved in advance
INSTAGRAM:@zekkei_restaurant_uzunooka
