The Dirty Stall

Hirosaku in Winter

Posted on: October 10, 2016

Hirosaku’s winter menu!

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Turtle soup to warm the soul up during the cold winter.

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Abalone.

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Ankimo! This is the first time I’ve been served this in Japan and Hirosaku did a very good job of cooking it. It really deserves the title “foie gras of the sea”.

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Rice with shredded crab. Very subtle but sweet flavours.

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Uni wrapped with tai and ebi tataki. Interesting sashimi plate.

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The ebi head from the ebi tataki, grilled to a crisp and given to us to peel and eat the insides.

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We thought it was soft fluffy tofu but it was actually lightly grilled shirako! Really delicious too.

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As customary at Hirosaku, the handmade soba.

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Finishing off with fresh fruits!

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Another excellent meal at Hirosaku!!

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Menu

Past dishes

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