Hamasaku

Pike conger is one of the dishes visitors recall most vividly at Hamasaku. Some praise the way the dashi and seasoning bring out the ingredient’s flavour; others are struck by the skill involved in scoring the fish’s bones. Together, the dish and the work at the counter offer a glimpse of the appeal of kappo dining. Pike conger is also associated with the changing seasons, and some diners look forward to enjoying it with matsutake mushrooms in autumn. If you are planning when to visit, seasonal dishes like these may be part of the appeal.

Another visitor singles out the grilled young ayu, remembering its crisp texture. It is a dish to note if you enjoy the textures of grilled fish alongside seasonal cooking.

Some diners say the dashimaki tamago and miso soup made with white miso stayed with them long after the meal. These familiar dishes made a particular impression among the seasonal offerings and tableware. Hamasaku offers counter dining as well as table service. Dinner is served from 18:00 to 21:00 on Mondays, Tuesdays, Thursdays, Fridays and Saturdays, and reservations are available.