鱧湯引き 梅肉 @ 松川, 東京. Boiled Hamo (Pike eel), Plum meat @ Matsukawa, Tokyo. This was probably one of the most tender and velvety boiled hamo I had in kaiseki. It was not cut completely like the traditional “hone-kiri” (bone cutting) but with the meat more substantially present and coated with starch for the velvety texture. Served with cured plum meat, it was delicate and refreshing. Really love this one.

鱧湯引き 梅肉 @ 松川, 東京. Boiled Hamo (Pike eel), Plum meat @ Matsukawa, Tokyo. This was probably one of the most tender and velvety boiled hamo I had in kaiseki. It was not cut completely like the traditional “hone-kiri” (bone cutting) but with the meat more substantially present and coated with starch for the velvety texture. Served with cured plum meat, it was delicate and refreshing. Really love this one. by little_meg_siu_meg via http://instagram.com/p/fxkXIUg96G/