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The Japanese restaurant in Causeway Bay brings a tasting menu featuring dishes made with three varieties of the prized crustacean
In Japan, winter is the best season to enjoy crabs, as the cool waters of Hokkaido yield the best quality crustaceans from the country. Sush Ta-ke in Causeway Bay is showcasing the prized ingredient in the season’s omakase menu which features three varieties of crabs, available now until end of January, 2016.
The three varieties of crabs featured in the Japanese restaurant’s signature crab omakase menu are Hokkaido hairy crab, Taraba crab and Matsuba crab. The coral-colored Hokkaido hairy crabs are different from the Chinese ones available earlier this year. Native to Hokkaido, these wild crabs are of best quality where water is pure without pollution.
Taraba crabs from the sea of Okhotsk in Hokkaido originate from the cold waters where you can also find top-quality cod. The meaty legs of taraba crabs are often served charcoal-grilled. Matsuba crab is sweet and meaty, and the most versatile among the three varieties. Notable crab dishes featured in the omakase menu include:
- Hokkaido hairy crab tofu
- Fried crabmeat mixed with mashed potato ball with homemade sauce
- Simmered Matsuba crab meat with turnip
- Grilled Taraba crab leg with avocado and miso paste
The seasonal crab omakase menu is available during dinner service at
Sushi Ta-ke from December 28 to January 31, 2016. The menu is priced at HK$1,500 per person.
Sushi Ta-ke, 12/F Cubus, 1 Hoi Ping Road, Causeway Bay; +852 2577 0611
