This finger food from our dinner course features an ultra-thin tart shell topped with Kasumi crab miso, crab meat, lentils, tomato mousse, and caviar.
In the Basque region, there is a traditional dish called txangurro, in which crab miso and meat are mixed with sautéed garlic, onion, and tomato, then stuffed back into the shell and baked. In this interpretation, the tart shell is meant to represent the crab shell itself.
By presenting it as a bite-sized dish, we aimed to capture the richness of the crab, the acidity of the tomato, and the toasty aroma of the tart all in a single bite.
The following photos show Yokosujifuedai snapper and Setoyama-rokugyu ribeye, both used in recent dinner courses.
They were truly exceptional ingredients.
*Please note that 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.
