The staff of Asia Shokuhin Co. promises, the highest quality of food is offered in Higankaku
Masuzaka beef, Kagoshima pork, Japanese organic vegetables
For example, additive-free Oyster sauce
We do continuously make an assiduous effort
Dried abalone of Higankaku is our specialty
After drying abalone produces much more excellent taste
It is wisdom of Chinese food
When soaking dried abalone in water, it obtain 1.5-1.7 times weight.
Character of dried abalone is its taste and food texture
Its Aroma is the distinctive difference to raw abalone
There is 100 years tradition of producing the dried abalone collaborating between Abalone producers of Aomori, Japan and Hong Kong Cuisine
We participate in this tradition
Abalone is getteing smaler in recent years
1kg abalone (about 150g dry) is very seldom
It is effect of earth warming.
High class restaurants in Tokyo, Hong Kong and Shanghai cannot offer regularly the highest grade Ezo abalone from northeastern Japan. However, if abalone lovers cannot be satisfied with small abalone.
There are big abalones from Asia and the Middle East South Korea, China, South Africa, Chile, etc. South America, New Zealand, etc. But the water temperature there is too high and the quality is not preferable.
Aquaculture abalone is of course not so good as natural ones. There is considerable differences in taste and texture.
(※ Sushi restaurants use black abalone, it is softer than usual abalone).
"Abalones from Oma (Aomori Prefecture, famous for tuna).and Yoshihama (Iwate Prefecture) are famous, not only because of good abalone but also of suitable natural environment for drying.
Dry Yoshihama Abalone from New Zealand Oma Abalone form Middle East are in the market. These are definitely different, and be caution to be cheated It is defect of JAS (Japanese Agricultural Standard) Law. Even the buyer of Hong Kong are sometimes cheeked.
Our connoisseur purchases directly from the Oma and Yoshihama.
Of course it is very tough negotiation to get the best quality of abalones there. We bring enough cash."
We offer only genuine product. It is our duty. We do the best for this purpose
The each piece of dried abalones, delivered Higankaku, are examined severely and measured by our chef 黄維志
and finally registered to the inventory book by our General Manager.
The Chef checks regularly the condition of them on a sunny day. It is valuable property of Higankaku.
If you would like, we will show you the dried abalone.
Price depends on the weight, origin and condition
About 15 years ago a couple ordered 2 pieces of abalone. They are from Oma (Aomori) 150 g (four pieces, around 270g when served)
It costed about 1.1 Million yen.
The Chef who prepared the dish was our present Chef 黄維志
The manager is a friend of the Higankaku CEO Ms. 夏 from Shanghai.
It is very rare, but we possess one at the moment.
It is the abalone of legend
Please order at the latest 4 days prior to your visit to Higankaku, if you wish abalone dishes.
Our Motto is "Mu-ka-cho" (no chemical seasoning).
For abalone dishes, we have made the special oyster sauce.
We use twice as much oyster as usual for the sauce to deepen the taste and aroma.
Of course, this sauce is in other famous five star hotel restaurants, the chefs of which heard its reputation.
We have improved the traditional way of soaking of abalone.
The texture of the abalone steak might be a little firm than your expectations.
Usual abalone steak (including raw abalone) in the Chinese restaurants in Japan (also Japanese restaurants) is too soft.
Maybe it depends on one’s preference. But we hope you enjoy our mastery work of cuisine.
Umami, Seasoning, Teexture… please enjoy our perfect abalone dishes
Oma about 40 g 1100 Yen/g
Fukushima about 60 g 1200 Yen/g
Miyagi about 60 g 1300 Yen/g
Oma about 60 g 1400 Yen/g
Kichihama about 60 g 2000 Yen/g
Oma about 100 g 1800 Yen/g
Oma about 150 g 2500 Yen/g
Oma 150g one is sold for 400000 Yen about 10 years ago
The price of other sort of abalone is 10% reduced.
Oma about 40 g 800 Yen/g
Oma about 60 g 1000 Yen/g
Oma about 100 g 1200 Yen/g
Kichihama about 60 g 1200 Yen/g
Oma about 150g 1800 Yen/g
Abalone (not dried) from Onagawa (Miyazaki Prefecure) is also attractive
Abalone Sugatani (whole abalone served) 60g 10000yen
Abalone and sea cucumber Sugatani 120g 25000 yen
Abalone with soysause 60g 15000yen yen