SIGNATURE SLOW COOK CHICKEN
BROTH WITH CHINESE DRIED FISH RAW
👨🍳Chef’s Secret Recipe
48 Hours Slow Cook Selected Free-Range Hokkaido Local Chicken Broth with Chinese Dried Fish Raw
Hokkido Seafood
The most popular types of seafood from Hokkaido :
-
Crab:
-
King Crab: Known for its large, succulent, and juicy meat, often served steamed or grilled.
-
Hairy Crab (Kegani): Prized for its rich, flavorful innards and delicate meat, typically enjoyed boiled or steamed.
-
Snow Crab (Zuwai-gani): Sweet and delicate, ideal for kani-shabu (crab hot pot).
-
-
Sea Urchin (Uni):
-
Famous for its creamy texture and sweet, oceanic flavor. It is a staple in kaisendon and sushi.
-
-
Salmon Roe (Ikura):
-
Known for its popping texture and rich taste, commonly used in kaisendon and sushi.
-
-
Botan Shrimp (Botan Ebi):
-
Firm, sweet, and juicy, often served as sashimi.
-
-
Scallops (Hotate):
-
Renowned for their large size and sweetness, delicious raw or grilled with butter.
-
-
Hanasaki Crab:
-
A local specialty only caught in Hokkaido, similar in appearance to king crab with a rich, flavorful taste.
-
A5 Wagyu Beef
A5 Wagyu beef is the highest grade of Japanese Wagyu, renowned for its exceptional marbling, delicate texture, and rich flavor. A5 Wagyu is extremely rare, accounting for a very small percentage of global beef production, hence its high price.
• Marbling: A5 Wagyu boasts exceptionally rich, net-like marbling, presenting a delicate snowflake-like pattern.
• Texture and Flavor: With a low fat melting point, it has a smooth, tender texture and a rich, sweet flavor.
