Kodaiji Wakuden
Spring shellfish
2019.03.21
Shellfish, plump and full of flavor in spring, take center stage here. Ark shell (akagai) from Oita, whelk (tsubugai) from Hokkaido, clams, geoduck, and more—flash boiled and served medium rare, prepared as kamameshi in a small iron pot, or paired with seasonal vegetables. Delightfully fragrant and textured shellfish dishes.