BLOG 山城屋庄藏

• 2026.06.20

  ▼This month’s theme : The Hamo Fish Course

  When speaking of Kyoto’s summer flavors, hamo, or pike conger, is truly essential.
  Long ago, in the old capital of Kyoto, far from the sea, it was not easy to bring in fresh fish. In a time when transportation was limited, hamo was one of the few fish strong enough to be carried alive all the way to the city.
  However, hamo has many tiny bones, so it cannot be enjoyed as it is. To make it delicious, Kyoto chefs developed a special technique called honegiri, or fine bone-cutting. With remarkable skill, the chef makes countless delicate cuts through the small bones while leaving the skin intact. Through this refined craftsmanship, hamo became one of Kyoto’s most elegant seasonal delicacies.
  At Yamashiroya Shozo’s Kyoto-style creative kappo this July, we have prepared a menu that lets you enjoy every part of hamo: the carefully bone-cut fillet, the roe, the bones, and even the deeply flavorful broth drawn from them. This is truly a world of Hamo-zukushi, a full-course celebration of one whole pike conger.
  Please enjoy our playful and thoughtful hamo dishes, filled with the spirit of Kyoto in midsummer.

  ——————————————————————————

  Sakizuke:
  Seared hamo with grilled peach sauce and charcoal salt

  Wan-mono:
  Hamo dashi broth with fine-cut aromatic vegetables

  Hassun:
  Pickled winter melon in rice bran
  Crispy hamo bone crackers
  Hamo roe and couscous tamago-jime with mitsuba herb
  Hamo pressed sushi with pickled plum
  Pumpkin castella cake
  Pickled young ginger with sansho pepper
  Molokhia smooth green vegetable soup

  Age-mono:
  Grilled sesame tofu and hamo nanban-style tempura

  Kuchinaoshi:
  Celery sorbet

  Main dish:
  Simmered pork cubes with fig and saikyo miso

  Shokuji:
  Yuan-style hamo tempura rice bowl

  Tome-wan:
  Hamo liver clear soup

  Dessert:
  Hoji-tea ice cream
  Cream cheese yokan with raisins
  Pickled tomato with peach liqueur

  ——————————————————————————