Japanese Cuisine Yamazaki

Crab, maitake mushroom, potherb mustard, sprout of turnip, and Chinese yam are all seasonal ingredients coming together on one dish. Innards of red snow crab with vinegar is used as a hidden taste to create a rich and deep taste in every bite. An example is shown in the photo.

Chef Yamazaki says, "I always check the condition of the crab after parboiling with hot water. Today's crab should be lightly broiled". Our crab dumpling is made with ovary and egg sack of female snow crab and white fish. This dumpling is served with snow crab in the same bowl. An example of the dish is shown in the photo.

Soft roe tofu is served with a luxurious white sauce with soft roe of cod. The thick starchy sauce, using dashi (broth) of dried bonito and kelp, adds a sophisticated flavor. The original taste of the ingredient is brought out using Japanese and western techniques. An example is shown in the photo.