I always love dinning on Shishamo which is capelin pregnant with eggs. The capelin is a member of the herring family. It is silver in colour with a torpedo shaped, slender body. The annual spawning season is in the mid-summer around June and July period so maybe this is why ours grilled fishes are skinny looking. Gives that lemon a squeeze then devours the whole fish from head to tail; there are no bones to spit out.

These newly molted crabs are harvested before the new shell hardened. How they make the crabs molt at the same time is by snipping off their legs to force them to molt. These Crispy Softshell Crabs (Kani Karaage) are so darn crispy and appetising at the same time. It is the way I preferred to eat my crabs rather than getting my hands dirty peeling the shells. :D

A chef’s choice on the menu is this Meltique Steak with Garlic & Salt (Meltique Bifu). The beef is served medium rare with just garlic and salt for seasoning. Lightly charred on the outside the steak is packed with smoky aroma and beefy flavours plus it is so tender. If you don’t appreciate raw seafood, this is the dish to order unless you also don’t eat beef.

Now for the teppanyaki selection of Pork Roll with Golden Mushroom (Buta Enoki Maki) and Beef Roll with Golden Mushroom (Bifu Enoki Maki). Both the pork and beef versions are lightly caramelized, while still succulent and juicy. The savoury sweet sauce and a sprinkling of sesame seeds just make them even more appetizingly tasty.

Meltique Beef Slice with Garlic & Salt (Meltique Bifu) was served with no accompanying sauce. Done au naturel with minimum seasonings and cooked medium rare, it is so tender and juicy and full of beefy flavours. Had quite a few pieces of this chef’s choice dish.