What's Up This Week

Taste of Tottori

This time last year or any other year, a good percentage of us would be somewhere in Japan, feasting on seasonal specialties, namely snow crab - zuwaigani, echizen kani, matsubagani or whichever name any particular prefecture wishes to bestow upon its favourite crustacean.

Tottori, for one, is crab central for some who make the annual pilgrimage. But since we can't get to the gani, the gani will just have to come to us. For the rest of February, some of them are stationed at Takayama restaurant in OUE Downtown Gallery, where chef Taro Takayama incorporates the prefecture's signature produce into his omakase.