The cuisine here focuses almost entirely of crustacean. Ubuka is a Japanese word, describing the first taste and smell that one experiences before other flavours start to kick in. Being familiar with crustaceans through his years of experiences apprenticing and work in #Kaiseki restaurants, Kato San felt that he could capture their essence and create dinner courses based on the different quality of shell fish. Almost all the dishes here, with the exception of a few appetizers and the dessert uses crabs, prawns, shrimps and lobsters generously. So if you are a crab man, this is heaven! Kato San would want people to classify his food as #Shinsaku rather than #Kaiseki as a lot of his ingredients and techniques are not exactly traditionally Japanese, like the tartar sauce he made to go with the prawn roe fritter

The cuisine here focuses almost entirely of crustacean. Ubuka is a Japanese word, describing the first taste and smell that one experiences before other flavours start to kick in. Being familiar with crustaceans through his years of experiences apprenticing and work in #Kaiseki restaurants, Kato San felt that he could capture their essence and create dinner courses based on the different quality of shell fish. Almost all the dishes here, with the exception of a few appetizers and the dessert uses crabs, prawns, shrimps and lobsters generously. So if you are a crab man, this is heaven! Kato San would want people to classify his food as #Shinsaku rather than #Kaiseki as a lot of his ingredients and techniques are not exactly traditionally Japanese, like the tartar sauce he made to go with the prawn roe fritter by ramenking2015 via http://bit.ly/1IMO4GW