界 玉造

2026年01月11日

界 玉造でしか楽しむことが出来ない唯一無二の「タグ付き活松葉蟹会席」は、冬に旬を迎える松葉蟹を蟹刺し、焼き蟹、蒸し蟹など様々な調理法でご提供いたします。メインの蒸し蟹「杉板奉書蒸し」は、郷土料理の調理法から着想を得た一品で、奉書紙で大きな蟹一杯をまるごと包み、杉板とともに高温で一気に蒸し上げています。みずみずしくふっくらと仕上げた蟹の身を、是非ご堪能ください。

The Matsuba Crab Kaiseki, available exclusively at KAI Tamatsukuri, showcases Matsuba crab at its finest during the winter months. This exquisite dining experience includes a variety of preparations such as crab sashimi, grilled crab, and steamed crab. One standout dish is the signature steamed crab, which is inspired by local cooking traditions. In this preparation, a whole large crab is wrapped in traditional Japanese paper and steamed at a high temperature on a cedar plank. You'll enjoy the crab meat, which is plump and succulent.