We use only the loin of the rare moon bear, of which only a few are c... > more
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The consommé is taken from the crab shells and combined with eggs to ... > more
Luxurious hairy crab croquettes are prepared. The roux is originally ... > more
Carefully prepped milt is served as meuniere. It tastes exquisite wit... > more
The yellowtail is vacuum-packed and soaked in ice water for about a w... > more
A simple consommé made from grated Shogoin turnips, turnip extract, w... > more
Hokkaido sea urchins, which do not have any odor, are crushed and mix... > more
Yoichi monkfish liver considered the best in Japan, is carefully bled... > more
Kabako crab is the name of the dish. At Shirato, the female snow crab... > more
Happy New Year! Thank you very much for your support during the past ... > more