Grand Nikko Awaji, located at 2 Yumebutai, Awaji City, Hyogo Prefecture and led by General Manager Minako Hoshino, will begin accepting reservations on Thursday, May 14, 2026, for its dinner-inclusive accommodation plan, “Awaji Island Summer Tradition: Awaji Pike Conger Charcoal-Grilled Kaiseki and Pike Conger Hot Pot Stay.” The plan features Awaji Island pike conger, a seasonal delicacy that heralds the arrival of summer, served either as charcoal-grilled kaiseki or in a local-style hot pot. Awaji Island pike conger has long been prized as a premium ingredient symbolizing summer in the Kansai region. Raised in waters with fast currents and a constant supply of fresh seawater, it is known for its thick flesh and relatively tender skin and bones. From early summer through autumn, before spawning season, it becomes especially rich in fat and deepens in umami. For dinner, guests can choose between two courses at the Japanese restaurant Awami: “Awaji Pike Conger Charcoal-Grilled Kaiseki” or “Awaji Pike Conger Hot Pot.” The charcoal-grilled kaiseki course includes summer appetizers such as hamo-zaku, a sweet-and-savory pike conger dish paired with cucumber, and simmered pike conger swim bladder in Arima style. The main charcoal-grilled dish uses pike conger prepared with the chef’s skilled bone-cutting technique, grilled until fragrant on the outside and fluffy inside. Awaji Island seaweed salt and onion miso further enhance the refined flavor of the fish. The hot pot course features hamo-suki, a local dish that combines pike conger and rare pike conger roe in a special broth infused with the sweetness of Awaji Island onions. At the end of the meal, guests are served a distinctly local dish of Awaji Island hand-stretched somen noodles in the umami-rich broth. Guest rooms include deluxe rooms and spacious Japanese-style rooms. Breakfast features local ingredients such as omelets made with free-range Awaji eggs, vegetable salads, and yogurt made from Awaji Island milk. Gue