[Japanese Cuisine] Edo-style Sushi Appreciation Event ～GALA DINNER Spring～ (Course (Available only on May 17 and 18))

About Course Menu

Savor the rich flavors of late spring seafood with ten pieces of Edomae sushi and a seasonal specialty featuring kegani crab caught after the drift ice season Our nigiri features seasonal toppings available only in spring. By carefully taking the time to bring out the fullest flavor of each fish, we serve meticulously crafted sushi with fragrant shari prepared using red vinegar, with attention paid to every detail. For this course, we also present a specialty of kegani crab harvested from the Sea of Okhotsk after the drift ice has gone (around March to May). Also known as drift ice season-end kegani, these crabs grow by feeding on the abundant plankton carried by the drift ice, resulting in densely packed meat with exceptional sweetness, and are considered to be at their most delicious time of the year. Please enjoy seasonal ingredients prepared right before your eyes, with expertly crafted nigiri and our special kegani crab dish.