During winter, it's all about crabs, but now it's the season for shellfish.It's a delight to enjoy various types of shellfish.The ability to showcase such individuality is truly a testament to the talent of Chef Yasuhide.He values the ingredients and often visits producers whenever he has the chance.Recently, he even went to Iki and spent 18 hours chasing tuna in rough seas.Please take care of yourself!○ Torigai (Bird Shell)● Makogarei (Flatfish)● Torigai Clam Meat● Scallops and Tsubugai (Whelk)○ Gas Ebi (Sweet Shrimp)○ Hairy Crab Mini Rice Bowl● Kinmedai (Golden Eye Snapper) Shabu-Shabu● Ankimo (Monkfish Liver) with Pickled Watermelon● Vinegared Torigai Intestines● Zha Cai (Pickled Mustard Greens)○ Chutoro (Medium Fatty Tuna)○ Otoro (Fatty Tuna)● Mizunasu (Water Eggplant)○ Akagai (Red Clam) Intestines Nigiri○ Kuruma Ebi (Tiger Prawn)● Junzai (Vegetable)○ Tuna and Sea Grapes Roll○ Hamaguri (Clam)● Akadashi (Red Miso Soup)● Matcha Monaka (Green Tea Wafer Cake)
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