Iwahiba

The chef`s skill enables him to age fresh fish. The careful pretreatment eliminates the smells peculiar to the fish and transforms them into mellow and sophisticated flavors. The chef once worked as a fisherman, so he is able to determine a suitable time for increasing the flavors of this dish. 

The Chinese mitten crab, stocked with its freshness preserved, is soaked for around 5 days in 2 types of Sherry wine. The rich flavors of the Chinese mitten crab can be enjoyed in a more refreshing and easier-to-eat manner this way — a high-quality seasonal edition masterpiece. 

Green onions are wrapped in high-quality, soft beef tongue, heated over a charcoal fire, and simmered carefully over low heat. The dashi broth also uses the very best bloodless dried bonito shavings. The simmering time alone is about 3 hours, and the food seems to melt in this dish shining with careful cooking. 

The fresh, live Shanghai crabs are marinated in two types of sherry for about five days. This preserves the rich flavor of the Shanghai crab while giving it a lighter, more palatable taste. This is a high-quality seasonal delicacy.

The chef's "skill" is to allow the fish to mature precisely because it is fresh. Careful preparation removes the fishy smell that is particular to fish, giving it a mellow and refined flavor. The chef, who used to be a fisherman, is able to determine the perfect time for the fish to become more delicious.

The high-quality, tender beef tongue is wrapped around green onions, grilled over charcoal, and simmered slowly over low heat. The "dashi" is also made with the finest, bloodless bonito flakes. The simmering time alone took about three hours, making this a dish that melts in your mouth and is a shining example of careful preparation.