In Nishiki Market, Hamo (conger pike eel) is commonly found in the various stalls, usually served three ways: grilled teriyaki, fried tempura and in onion sauce. As with the other tempuras I had here, this was also minimally dashed with salt so flavor-wise, the hamo was doing all the work with its light and sweet, firm flesh. Unlike unagi, there weren't any bones; probably skillfully removed without mangling of the flesh. Definitely worth every bit of ¥500. #burpple