Did you know that there is an eel served in Japan that is even higher grade than anago or unagi?
This is hammo, or conger eel and despite its high price in restaurants is actually a fish that is often discarded by fishermen here in the Shonai Region.
The reason for this is that hammo has thousands of small bones in its body that must be cut in a very meticulous and skilled manner to make it edible. Currently Chef Suda of Okimizuki is the only chef in this region who serves this ingredient in his restaurant, but is actively seeking to encourage other chefs to pick it up as well.
Okimizuki is currently the only restaurant in the Shonai Region that serves this savory and delicious eel. You can enjoy it during our lunch ours in our lunch courses and for dinner with advance reservations.