Unkai Japanese Cuisine Features Precious Wild-Caught Abalone From Japan

Digest

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Sheraton Hong Kong’s Japanese restaurant showcases versatile ways of preparing the beloved molluscs this summer

Raised on the seabed in excellent waters, Japan’s wild caught abalones have long been widely celebrated for their pristine quality. This summer, chef Oshitani Takaho of Sheraton’s Unkai is showcasing the versatility of these beloved molluscs.

Known for its rich taste and smooth texture, the Hokkaido Enzo abalone is best enjoyed when it is sliced paper thin and enjoyed raw as sashimi, and the red abalone from Kagoshima lives where two ocean currents meet. Their flavour is mild and sweet, and its texture tender. Takaho sears the shellfish and serves it with his signature teppanyaki sauce. Aside from fresh Japanese abalone, giant live abalone from Australia are also available during this summer abalone feast.

Unkai, 3/F Sheraton Hong Kong Hotel & Towers, 20 Nathan Road, Tsim Sha Tsui, Hong Kong; +852 2732 6841 

 

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