Ezo Abalone from Hokkaido — Two Expressions: Sashimi and Tempura

Ezo abalone from the cold waters of Hokkaido is prized for its clarity of flavor and composed structure.

Though modest in size, it carries a firm texture and a pleasantly crisp bite, shaped by the cold, nutrient-rich environment in which it grows.

Its aroma is distinctly maritime, offering a clean and lingering expression of the sea.

This month, we focus on Ezo abalone for its ability to reveal different qualities through careful preparation.

Handled with restraint, the ingredient allows its natural character to remain at the forefront, changing subtly with technique while maintaining its depth.

Served as sashimi, the abalone is presented in its purest form.

Each slice offers a firm yet refined bite, allowing the natural sweetness and oceanic notes to unfold gradually.

Paired with kombu (seaweed)-infused soy sauce, the dish gains a gentle layer of umami that enhances the abalone’s flavor without overshadowing it.

In tempura, the same abalone takes on a different expression.

Lightly battered and carefully fried, the exterior becomes delicate and crisp, while the interior softens into a surprisingly tender and deeply satisfying texture.

Finished simply with truffle salt, the dish highlights the abalone’s natural sweetness, adding subtle depth while preserving balance and clarity.

Together, these preparations reflect the versatility of Ezo abalone and the importance of thoughtful technique.

Rather than transforming the ingredient, each method is chosen to reveal a different aspect of its character — one defined by precision, the other by warmth.

This month’s Ezo abalone offers a quiet expression of seasonality and craft.

To experience both preparations at their fullest, we invite you to visit Tempura Ichika restaurant and enjoy Ezo abalone as it is served this season — carefully prepared, thoughtfully presented, and best appreciated in the moment.

北海道産エゾアワビ — 刺身と天ぷら、二つの表情

冷たい海流と豊かな栄養に育まれた北海道産エゾアワビは、澄んだ旨みと引き締まった身質が魅力です。決して大ぶりではありませんが、その分、歯切れのよい食感と上品な甘みが際立ちます。海の香りは清らかで、余韻まで心地よく続きます。

今月は、このエゾアワビが持つ素材本来の力を、調理法による二つの表現でご用意いたしました。余計な手を加えず、技法によって異なる側面を引き出すことを大切にしています。

刺身では、素材の純粋な魅力をそのままに。引き締まった歯ごたえとともに、噛むほどに広がる自然な甘みと海の旨みをお楽しみいただけます。昆布だしを含ませた醤油が、アワビの味わいを静かに引き立て、奥行きを添えます。

天ぷらでは、また異なる趣に。軽やかな衣で包み、丁寧に揚げることで、外側は繊細な歯触りに、内側は驚くほど柔らかく仕上がります。仕上げのトリュフ塩がほのかな香りと深みを加え、アワビの甘みをより一層際立たせます。

同じ素材でありながら、技法によって生まれる二つの表情。一つは研ぎ澄まされた静けさ、もう一つは温もりある余韻。どちらも、季節と向き合う料理人の手仕事があってこそ生まれる味わいです。

今月のエゾアワビを、ぜひ店頭にてご堪能ください。その瞬間にしか味わえない、季節の一皿をご用意しております。