Discover our On-mono course that uses Hamo (pike conger), another essential ingredient in Summer Kyoto cuisine. Hamo has many small bones that need to be cut using a technique called Hone-kiri (which translates to cutting bones). This technique requires a lot of skill and practice. #aburihana #aburirestaurants #hamo #pikeconger #onmono #hamotoshi #kyokaiseki #kaiseki #kyotocuisine #japanescuisine #gastropost #tastetoronto #foodismto #torontofoodie #yyzeats #summermenu