Pike conger is a fish that is has always been used in Kyoto cuisine. The pike conger is able to survivefor longer periods compared to other fish after they are fished. Theywere praised by Kyoto cuisine which had difficulty obtainingfresh ocean fish in the old days. The Pikeconger has many tiny rib bones, so they have to be sliced very thinlywithout cutting the flesh in half; a method called the honegiri (bonecutting) that many Kyoto chefs require to have. They are grilled on topof charcoal and then glazed with a sweet soy sauce before they areshaped into an oval shaped stick and cut into individual pieces.