Ryota Kappou Modern Launches New Hokkaido Awabi Uni Somen

This summer, Ryota Kappou Modern is welcoming the arrival of summer with Hokkaido Awabi uni somen as part of its new menu. Celebrated for its pristine quality, chefs at the modern Japanese restaurant slow-cook abalones from Hokkaido for five hours with kombu and sake to yield a tender texture. Japanese somen noodles are served with the abalone, as well as a sauce made with the abalone’s liver and topped with seaweed and fresh sea urchin. The new summer dish is available from now until September 30.