Shizuoka

A revolutionary taste that will make this your favorite way of eating lobster.

Lobster Himono

A dream combination of lobster caught around the Izu Peninsular and dried food, a popular specialty of Atami souvenir shops. The process of cutting open fresh lobsters and sun-drying them whole requires speed and skill. Most people think fresh lobsters are best eaten raw, but drying them condenses the flavor for an extraordinarily rich and refined taste. Heat the flesh side briefly then cook the shell side slowly until the flesh turns white. If you like dried food or lobsters, the taste will make you groan with pleasure. It must be tried to be believed.