Savor the true essence of abalone

When preparing abalone, we incorporate our unique approach while adhering to traditional Japanese culinary methods, creating a distinct texture and flavor unlike any other. Previously, we steamed it using sake, kelp, daikon radish, and water. However, the grassy scent of the daikon affected the abalone's flavor, so we now use only sake and kelp, minimizing the water content as much as possible. Furthermore, we have now shifted to a method of steaming it solely with sake, without using any water at all.

At our establishment, we use Ezo abalone and steam it solely with sake to maximize its inherent flavor. The steaming time for Ezo abalone ranges from approximately 3 to 3.5 hours, varying with size, as this duration produces the optimal condition. The rich flavor is particularly accentuated in larger abalone.

Additionally, we create a secret sauce using the abalone's liver and serve it beneath the abalone. This liver sauce enhances the abalone's flavor, further deepening its rich taste.