Savor the true essence of abalone

Our abalone preparation method combines traditional Japanese culinary techniques with our unique approach, creating a distinct texture and flavor unlike any other. Previously, we steamed abalone with sake, kombu, daikon radish, and water. However, the raw scent of the daikon affected the abalone's flavor, so we now use only sake and kombu, minimizing moisture during preparation. Furthermore, we have now transitioned to a method where we steam the abalone exclusively with sake, without using any water at all.

At our restaurant, we use Ezo abalone and steam it solely with sake to maximize its natural flavor. The steaming time for Ezo abalone ranges from approximately 3 to 3.5 hours, varying by size, as this duration produces the best results. Larger abalone, in particular, exhibit an even richer taste.

Additionally, we prepare a secret sauce using the abalone liver, which we serve beneath the abalone for our customers. This liver sauce enhances the abalone's flavor, deepening its rich taste even further.