Torigai is one of my favourite shellfish, it is very textural, and by adding some shio-leaf, it gives an unexpected bitter-sweet taste. They appear on the market more in the spring, however some sushi counters will have them from time to time, especially with the occurrence of “red tides”.
Filed under: Sushi n'Style Tagged: shellfish, the worlds most expensive fish, torigai, where to eat high-end sushi in Japan
