帆立
Hotate
Sweet raw scallop, a brush of yuzu and sea salt.
Number
01
Course stage
Opening
Origin
Hokkaido scallop
Season
Winter
仕込み
From the counter
How we prepare it
We score the scallop lightly so it opens on the rice, then finish with yuzu zest and flaky salt from the Noto peninsula.
Where it comes from
Hokkaido scallops are at their sweetest in the cold months. We buy them live and shuck them minutes before service.