Savor the delicious torigai

Torikai (Japanese cockle) is a type of shellfish known for its unique flavor and texture. The three major production areas are famous: Murotsu in Hyogo Prefecture, Noto in Ishikawa Prefecture, and Tango in Kyoto. Torikai from these regions is prized for its size and high quality, making it an indispensable special ingredient on high-end sushi menus. (Especially large ones can yield two servings from a single clam.)

At our restaurant, we use black gloves or bare hands, and a glass cutting board or a cutting board covered with plastic wrap, to prevent the black color of the torikai from fading. We also do not use any salt, valuing the natural taste of the torikai.

Torikai can be served raw or cooked, but at our restaurant, we cook it in hot water with vinegar at 60-70 degrees Celsius. After cooking in vinegared hot water, the torikai is briefly immersed in ice water to firm up its texture. Cooking it in vinegared hot water not only enhances its sweetness and reduces any fishiness or sliminess, but also preserves the beautiful black color of the torikai and prevents fading.

For nigiri sushi, we remove the innards of the torikai to provide a pure taste. However, when enjoyed as an appetizer, lightly searing it with the innards brings out its deep flavor and aroma, allowing you to savor an exceptional taste.