冬季限定会席
浅田の
蟹づくし
令和五年十一月七日（火）より
十一月六日、
日本海蟹漁解禁となると
浅田の厨房にも
日本海の図合蟹、香箱蟹が、
生きたまま届きます。
茹で上げた香箱蟹は、
殻を外して丁寧に盛りつけ
内子や外子、蟹味噌と一緒に
濃厚な味わいを美しく。
図合蟹は、生のまま洗いで、
茹で上げた深い味わいに、
芳ばしく焼いた蟹の香りと甘みを、
それぞれにお楽しみいただきます。
〆に召し上がっていただく
蟹雑炊あるいは土鍋炊き蟹ご飯も、
蟹づくしの醍醐味のひとつです。
加賀料理の冬の味覚、
図合蟹と香箱蟹に
手間を惜しまず調理した
豪奢な蟹づくしを
ぜひご賞味ください。
Winter Seasonal Kaiseki
ASADA’ s Kanizukushi
“Crab Cornucopia”
From Tuesday, November 7, 2023
From the start of crab fishing season on November 6, ASADA’s kitchens welcome live snow crabs and kobako-gani “ jewel box” snow crabs, a delicacy from the Sea of Japan.
After boiling, the kobako-gani are removed from their shells and artfully arranged together with their inner and outer eggs and kani-miso crab tomalley for a beautiful presentation of rich flavors.
We serve snow crabs prepared in three ways to enjoy the delights of each. In the first, the crabs are parboiled live and presented as sashimi. In the second, they are boiled to produce a deep flavor. In the third, we fragrantly grill them to bring out their distinctive aroma and sweetness.
To finish the meal, we offer crab porridge or crab rice cooked in an earthenware pot, another unforgettable highlight of our crab cornucopia menu experience.
Presenting the winter delicacies of Kaga cuisine,
snow crab and kobako-gani prepared with meticulous attention to detail.
We hope you will join us to experience our sumptuous crab cornucopia.
