Wakayama and Awaji Island inns launch summer hamo specialty menus

The Hashimoto‑sou inn in Hidaka, Wakayama Prefecture has begun offering a full‑course hamo (conger eel) menu for the seasonal period from May through mid‑September. The 13‑dish course, priced at ¥17,160, uses the whole fish for preparations that include hamo hot‑pot, thinly sliced sashimi, pressed sushi, tempura and grilled items.

On Awaji Island, Iwaya Onsen’s “Hamo Hot‑Pot Room‑Service Plan” will be served from 24 June to 31 August 2026. The private‑room plan costs ¥26,000 per person for groups of six or more and features four preparation styles—boiled, grilled, tempura and hot‑pot—plus sushi and a final noodle or rice dish. Both establishments promote the hamo’s rich flavor during its peak summer fatness.