All rooms at Hama no Miyabitei Ichii have spectacular ocean views. Let's fully enjoy the early summer taste "Full Course of Conger Conger"! Advertisement

▼Table of contents

• 1. What is Hama no Miyabitei Ichii?
• 2. We guarantee a spectacular ocean view in every room.
• 3. The appeal of hamo cuisine from the chef
• 4. Introducing the charm of each dish
• 5. Spend time in the newly renovated building　　　　
• 6. Take a leisurely stroll on the beach in front of you　　　
• 7. Ishigami-san makes one wish of a woman come true　　
• 8.About summary/reservation

1. What is Hama no Miyabitei Ichii?

Hama no Miyatei Ichii is a 48-room inn located in Osatsucho, TobaCity, osatsu Prefecture, in a quiet area surrounded by nature, where you can enjoy a spectacular ocean view from every room. In the summer of 2021, we took a new management structure and made a fresh start.

You can enjoy rooms with open-air baths overlooking the ocean, a lobby lounge that was renovated in winter 2021, a library space, and seasonal Japanese cuisine. Along with the charm of Ise-Shima, you can experience Japanese culture unique to a ryokan.

2. We guarantee a spectacular ocean view in every room.

Spectacular ocean view room

All rooms are facing the sea and you can enjoy ocean views from every room. There are two types of rooms: a standard Japanese-style room with a superb view of the ocean, and a room with an open-air bath that overlooks the ocean. When you enter your room, you are greeted by the sea that stretches out across the window. You can experience the feeling of standing on the sea♪

When you look at the ocean, you can enjoy a variety of scenery, such as cargo ships and passenger ships slowly moving towards the horizon, and Ama divers fishing. Also, when the sun goes down, you can see twinkling stars filling the sky and the moon floating on the water's surface, so it's recommended.

In the morning, the sky gradually turns orange and the sun comes out. If the weather is nice, you may even be able to see Mt. Fuji at sunrise. This is a view you should definitely get up early to see!

You can enjoy these views in the comfort of your own room.

3. The appeal of hamo cuisine from the chef

We asked Mr. Miura, who has been appointed as the head chef of Hama no Miyabitei Ichii since November 2021, about the commitment and charm of conger conger conger cuisine.

About the production area of conger eel

Chef Miura: Conger conger is widely known as a luxury summer fish in the Kansai region, including Kyoto. It has become popular in the Kanto region in recent years. The best conger eel is the one caught in the Genkai Sea (Korean conger eel), which has a very good fat content. At Ichii, we use different materials depending on the purpose. From my own experience, I use conger conger caught in the southwestern part of Awaji Island, near Nushima, which is of very high quality.

About the size and taste of hamo

Chef Miura: In the past, conger eel weighing more than 1 kg had the image of having tough bones and skin, so it was not used much in urban areas. However, over the past few years, there has been a growing recognition that large conger conger, weighing between 1kg and 1.8kg, has more fat, better quality, and is more delicious. Larger conger eel requires more time and labor to cut the bones, but large conger eel is still delicious. At Ichii, we mainly handle conger eel weighing around 1.5 kg.

About the season of conger eel

Chef Miura: When most people think of the season for conger eel, they probably think of midsummer. I think it's because conger conger is often featured in the media during the Gion Festival and Tenjin Festival, and it's often served at restaurants that it has a strong image of being eaten in the middle of summer. Of course, conger conger in midsummer is delicious, but personally, I think conger conger from June to July is even more delicious because it drinks water from the rainy season. The skin is still thin, so I think this is the best time to make conger conger shabu.

About bone cutting of conger eel

Chef Miura: When you think of conger conger conger, many people may have a strong image of ``bone cut'', which involves cutting the bones into small pieces. Bone cutting is considered one of the most difficult techniques for chefs. There are several things we are particular about when it comes to bone cutting, and we will introduce one of them. When you remove the dorsal fin, the cartilage on the skin side can be removed, but the cartilage on the body side remains. There is a risk of cutting the skin when removing this cartilage from the body, so skilled technique is required. You can eat it as is, but it tastes much better if you remove it. Therefore, we carefully remove this cartilage before serving.

Commitment throughout the course

Chef Miura: What we are particular about in this conger conger full course is the conger conger soup. In a typical conger conger hotpot, the grilled bones and head are added to the bonito stock with soy sauce, etc., to complete the conger conger nabe soup stock. This is of course delicious, but by the time you finish eating the hot pot, the best dashi stock will have come out. At Ichii, instead of using bonito stock, the soup is made by grilling the bones and head of the conger eel and boiling it down slowly. Therefore, you can enjoy the best soup stock from the beginning. I also use this conger conger soup in dishes other than hot pot. I would like you to experience the condensed flavor of this conger conger.

4. Introducing the charm of each dish

From here, we will explain the contents of the full course of conger conger limited only in early summer. We will introduce the key points to enjoy the course, such as the chef's commitment and recommended ways to eat it ♪

Appetizer Fukusa Yose

Finely chopped conger eel and vegetable jelly. ``By chopping the ingredients finely and scattering them, we express the stars of Tanabata.'' (Chef Miura)

Zuri, Hamoyaki Shimo Zuri, Yushimo Zuri, served with plum soy sauce

At Yushimozuri, the best condition is when the conger is not completely cooked, which is called ``Suisho hamo.'' If both the skin and the meat are parboiled at high temperatures, the proteins in the meat will clump together, resulting in a stiff texture, so by parboiling the skin and the meat at different temperatures, the fluffy texture is achieved.

At Yasushimozuri, it is common to roast the blanched hamo over a burner, but at Ichii, the hamo is placed directly on a grill, lightly salted, and the skin is thoroughly seared before the meat is lightly seared.

``By grilling it thoroughly, the skin becomes soft and the flavor becomes aromatic.This is a must-try dish.'' (Chef Miura)

Enjoy the wasabi with the refreshing plum soy sauce made by combining plum meat and Tosa soy sauce.

Ryogi Hamo Genpei Sushi

Sushi that expresses the red and white of the Genpei War with the two colors of teriyaki and salt-grilled hamo. Generally, teriyaki sauce is made by grilling the bones of sea bream, but at Ichii, the sauce is made differently depending on the fish. In the case of conger conger, the sauce is made by grilling the conger conger bones. Teriyaki shari is mixed with donko shiitake mushrooms and sprinkled with crushed buds. By placing the shiso leaves, plum meat, and conger eel on top of the salt-grilled rice sushi in that order, we prevent the plum meat from smearing onto the sushi rice.

Charcoal-grilled conger eel served with ponzu sauce, plum meat, and vinegared oranges

The hamo is grilled over charcoal until aromatic. By searing the skin thoroughly and then quickly grilling the meat, the skin becomes fragrant and the meat becomes plump and tender. Enjoy with your favorite seasonings such as plum meat, ponzu sauce, and vinegared citrus.

Western dish, conger eel and early summer vegetables, cold avocado sauce

This is a Japanese-Western fusion dish in which the conger conger takes a supporting role in a full course of conger conger that tends to be monotonous. A combination of seasonal vegetables and sake-steamed conger eel. Avocado sauce is made using conger conger soup. Mix it with the sauce and enjoy the sweetness of the vegetables and the flavor of the conger eel.

Hotpot Hamo shabu hotpot

The main dish is conger conger shabu. You can enjoy the taste of our carefully selected conger conger soup, which is packed with umami flavor. By adding vegetables, the vegetable stock comes out in the conger conger soup, creating the best stock.

Chef Miura explains the recommended way to eat it. "First, enjoy the taste of the soup stock as it is, and then change the taste by adding plum ponzu sauce."

As a side dish, we offer Inaniwa udon noodles that are soaked in dashi soup. Tying the udon with mitsuba leaves makes it easier to eat without falling apart.

Fried conger conger hachimanmaki, conger conger plum and shiso fried

We made two types of tempura: Hachimanmaki, which is fresh burdock wrapped in conger eel, and conger eel with plum meat wrapped in perilla leaves. The head chef is particular about the fact that the tempura is not just made with conger eel, but instead is made into a dish that pairs with seasonal vegetables.

Meal Hamo porridge

The final dish is rice porridge made with the soup stock from the pot. The reason why we purposely prepared two types of shime, Inaniwa udon and zosui, is because we want you to enjoy the conger conger soup to its fullest. The zosui prepared by the chef is more like soup than rice. Feel the aftertaste of conger eel in the soup stock.

Water sweets Seasonal fruits Anglaise sauce

Lastly, enjoy the refreshing seasonal fruit mixed with the slightly sweet anglaise sauce.

5. Spend time in the newly renovated building

In the renovated lobby lounge, you can enjoy ``homemade cheesecake,'' which has been a hot topic through word of mouth, and ``Summit Blend Coffee,'' which was served at IseShimaSummit.

In the corner of the lounge, there is a library space with a large selection of books related to Mie Prefecture, filled with books that convey the charm of the region, such as the nature, history, and culture of Ise-Shima. Please look for your favorite book.

6. Take a leisurely stroll on the beach in front of you

It takes only 30 seconds to walk to the sea in front of you. The beach with its gentle waves is perfect for a stroll. Lose yourself in thought while surrounded by the sound of the ocean, experience nature firsthand, and let go of all the stress you've accumulated due to the coronavirus pandemic.

When the sea opens, you can enjoy swimming! It's very convenient as the inn is right next door.

The following article provides plenty of information about swimming at Chidorigahama.

Chidorigahama, a popular beach in Mie Prefecture, is right in front of you! "Hama no Miyabitei Ichii" is the perfect inn for your child's first beach bathing experience.

7. Ishigami-san makes one wish of a woman come true

Osatsu, TobaCity osatsu also famous as the town of Ama divers. Near Hama no Miyabitei Ichii, there is a power spot called "Ishigami-san (Shinmei-JinjaShrine), which is famous for making one of a woman's wishes come true. It's within walking distance, but there's also a shuttle service every morning, so it's convenient.

8.About summary/reservation

What did you think? This time we introduced Hama no Miyabitei Ichii. Osatsu-cho, the southern tip of Toba, where Hama no Miyatei osatsu is located, is a quiet country town surrounded by the sea and mountains. It is easily accessible from the major tourist destinations of Ise, Toba, and Shima, making it the perfect place to spend a relaxing holiday away from the hustle and bustle of the city. Be sure to enjoy the spectacular ocean view and a full course of carefully selected conger conger eel at Hama no Miyabitei Ichii.