A featured dish from our Afternoon Tea-style lunch.
This dish, like the finger food previously introduced in a past post, is based on txangurro, a traditional crab dish. Thinly sliced benishigure daikon is gently boiled in chicken broth, then wrapped around Kasumi crab meat, crab miso, lentils, and sofrito—a paste made from onion and tomato.
Unlike the classic txangurro, this version is not baked. Instead, it is served with a lobster sauce, allowing the flavors of the shellfish to come through more clearly.
*This menu item is not always available. Offerings may vary depending on the season and ingredient availability.
We operate on a reservation-only basis, with bookings required at least two days in advance. Please make your reservation here.
