Fresh Food

One of the highlights of Japanese cuisine usually is not just flavor, but a combination of culinary art. Starting from the outside look of the restaurant, interior design, table arrangement, ordering food in a tiny container of ceramic containers varied, it is very interesting.

We must call to reserve a seat, if not as we’d have to be an hour wait, before getting a table. Service was incredible even be stored and removed our shoes as we will go home, because in traditional Japan Restaurant usually have to open the shoes. How officers identify visitor’s shoes should have the training.

Starting up an interior design garden laid out in a way, cool and beautiful eye. This restaurant offers live crabs, some displayed in an aquarium, so that visitors can view displays of crab life. Dishes are presented in stages, usually up to 4sessions, giving an opportunity to enjoy slowly; it is not the place for being hungry.

The first dish of steamed crab, the legs are cut with very sharp so that was pried open and stay with bamboo blade curved at the ends, and the cup musi egg flavored kind of Japanese ketchup and given pieces of crab meat and lotus seed and green tea.

The second form of a crab pasta dish on the pottery container shaped like a pancake. Then the third dish is in the middle of sushi roll containing crab meat and crab topping there is also a closed form so that a thin layer of soup plus misho. Lunch was closed with Ulong tea. Read the rest of this entry »