“Ubagai/姥貝” (Pseudocardium sachalinense) or more commonly called “Hokkigai/北寄貝” when served as sashimi or sushi have many names in English. Member of the Trough Shells Groups,...
(Ark shell sashimi in its own shell) Akagai or Ark Shell tends to frighten potential sheffish amateurs because of its other English name, “Bloody Shell”,...
Service: Very friendly and smiling service. Facilities: Great overall cleanliness. Superb washroom. Prices: Reasonable. Strong points: French and South European cuisine based on local products....
Pen Shells or Tairagi (玉珧-Atrina pectinata) in Japanese are usually sold in winter but tend to still appear in Spring in Shizuoka. Also called Tairagai,...
Clams come in many varieties in Japan. They are either called Common Orient Clams or Hard Clams, whatever their mode of cooking. Japanese Clam Variety...
