Press Release

Sashimi – Snapper, Tuna, Hamachi, Scallop

During the season of cherry blossoms, the snappers travel to the shallow water for spawning. It is the time when they are most rich in fat. The Japanese consider snappers as a gem in this season and call them “cherry snappers”.

Head Chef of Inagiku selected snappers as one of the ingredients of for this fine sashimi platter. It offers a sense of spring, and brings out the best freshness and texture of the fish to the guests.

Besides snapper, the chef also selected tuna, Hamachi, and scallop for this platter. All of the above mentioned ingredients are directly imported from Japan at least three times a week in order to make sure the guests enjoy the premium and freshest taste.

Tempura – Sea Eel, Flower Prawn, Bamboo Shoots, Arrowhead

Inagiku was at first a tempura shop opened in Asakusa, Tokyo, in 1866. It made its mark for specializing in tempura, and later became one of the most recognizable restaurants. Premium and natural sesame oil is used for deep frying the tempura which is served for the guests immediately after cooked. Guests can pleasantly dote on this crispy and tasty platter.

Apart from the secret recipe, the fresh flavor of the sea eel, flower prawn and bamboo shoots, the chef specially crafts the arrowhead to sakura-shaped, making this tempura dish not only tasty but exquisite.

Grills – Hokkaido Crab Ishiyaki

The snow crabs from Hokkaido are known for its being bred in the same fish farm with the cods. The snow crabs feed on the cods, therefore they are relatively bigger and richer in meat.

Stone grill is a method to help maintaining the temperature of the food. The Executive Chef of Inagiku also adopts a very simple and natural way of cooking, using less seasoning to retain the original delicate taste of the crab – so original that the guests can even feel the taste of Hokkaido.

Sushi – Early Spring Sushi Rice

Lotus roots, sea eel, Ebi shrimp are all seasonal ingredients cooked in this sushi rice dish. The young lotus roots are sweeter and crispier in spring than in winter, while the sea eels are tastiest in spring than in any other seasons. The entire sushi rice is full of sweet and fresh senses of spring.