夏のおすすめ「鱧 Hamo」
ハモ湯引き
HAMO YUBIKI 390B⁺⁺
Boiled Sea Eel With Plum Sauce & vinegar miso
鱧天婦羅
HAMO TEMPURA 390B⁺⁺
Sea Eel Tempura
鱧梅紫蘇揚げ
HAMO UME SHISO AGE 390B⁺⁺
Deep Fried Sea Eel With Plum & Shiso Leef
ふっくらとした身、
コリコリとした皮の食感と
上品な甘みのある旨味は
鱧でしか味わえないものです。
梅だれの味が爽やかで、
夏の一品として欠かせません
Hamo is mainly caught offshore in western Japan. It looks much like unagi (eel) or anago (conger eel), but has a lighter meat that is easier to eat. The most common summer recipe for hamo is yubiki, which is lightly simmered with plum meat. When deboned and lightly boiled, the meat curves back like a flower petal as shown in the photo. Hamo is both delicious and nutritious, bringing joyous relief to revelers in the summer heat.
📝Booking Via Line
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🍴SHAKARICH
📍Shilom Surawong
🕚11:00-Late
📞02-086-7898
🚪15 Private Rooms (From 2P up to 20P)
🅿️Charn Issara Tower 1
🚙3 min walk from Chang Isara 1 Parking
🚄4 min walk from BTS Sala Deang
🚄6 min walk from MRT Silom
📍Thonglor 14
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📞02-045-4032
🚪12 Private Rooms (From 2P up to 22P)
🅿️FREE Thonglor13 Home Place
🚙3 min walk from Home Place Parking
🚄19 min walk from BTS Thonglor
