Keyaki has put the spotlight on the region of Hokuriku in north-western Honshu. The Hokuriku menu will therefore consists of delicacies from the three prefectures that make up the Hokuriku region (Toyama, Ishikawa and Fukui which borders the Sea of Japan) renowned for its fresh and premium seafood, rice and sake.
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Pictured is one of Hokuriku's speciality - the snow crab. This was grilled with crab miso, so alongside the natural sweetness of the crab, you get strong umami creaminess from the crab miso as well.
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This dish is included in the Yukitsuri Menu ($190++/pax), available till 25 Dec. Other dishes in this menu consists of -
1. Zensai - White Shrimp with Seaweed Soy Sauce; Deep-fried Echizen Noodles wrapped with Prawn Simmered; and Deep-fried Tofu with Kaga Vegetables
2. Sashimi - Toro and Buri (first photo);
3. Yakimono - Grilled Snow Crab with Crab Miso and Kaga Vegetables
4. Agemono - Deep-fried Aori Ika Squid wrapped with Seaweed (second photo);
5. Tomezara - Buri Shabu Shabu (third and fourth photo);
6. Shokuji - Himi Udon Noodles mixed with Sweet Shrimp Oil (fifth photo);
7. Dessert - Ruby Roman Grape Jelly (sixth photo);
8. Sweets - Wagashi, which is traditional Japanese Confectioneries, and Kaga-bocha (seventh photo).
Dishes may vary slightly depending on seasonality of ingredients.
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Please refer to my IG story highlights - Keyaki Hokuriku - for all courses served in both menus.
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