We’ve had various Matsuba/Zuwai/Echizen Snow Crabs in the past, but the Crab course we had during our recent stay at Nichimuraya Honkan (西村屋本館) tops them all. 最高の松葉蟹コースでした。They get their Crabs from Tsuiyama Port (津居山港), which is arguably the place that brings the best quality Crabs of any place that I’m aware of. The menu and explanation of each course was all in Japanese, but I’ve tried to translate it here. They are:
SHOKUZENSHU (食前酒 – Sake before the meal):
* Kanishu (蟹酒 – Sake with Matsuba Snow Crab)
COURSE 1 – Zensai (前菜 – Appetizers):
* Kaibashira, Goma Fumi Tare & Kaki (貝柱、胡麻風味たれ、柿 – Scallops with Sesame Sauce and Persimmons)
* Tachiuo no Unohana Sushi (太刀魚卯の花寿司 – Cutlass Fish Sushi that includes Unohana, which is made from Okara (Tofu Fiber) and various vegetables)
* Anago no Yahata Maki (穴子の八幡巻き – Conger Eel Roll with Burdock Roots)
* Ebi no Nanbanzu (海老の南蛮酢 – Nanban-Vinegared Shrimp)
* Kuromame no Edamame (黒豆の枝豆 – Black Soybean Edamame)
* Fu, Yuzu Miso (麩、柚子味噌 – Wheat Gluten dressed with Yuzu Miso Sauce)
* Salmon to Kiku No Hana Maki (サーモンと菊花巻き – Salmon Roll with Edible Chrysanthemum Flowers
* Yurine (百合根 – Lily Bulb)
* Kuromame (黒豆 – Black Soybean)
COURSE 2 – Sushi (お寿司):
* Tsuiyama Matsuba Gani Nigiri Sushi (津居山港松葉蟹にぎり寿司 – Tsuiyama Port Matsuba Snow Crab Nigiri Sushi)
– Shoga (生姜 – Ginger)
COURSE 3 – Osusume (お勧め – Recommended dish):
* Matsuba Gani Yude (津居山港松葉蟹茹 – Steamed Tsuiyama Port Matsuba Snow Crab)
COURSE 4 – Wanmono (椀物 – Soup):
* Kani Surinagashi (蟹すり流し – Tsuiyama Port Matsuba Crab Surinagashi Soup)
– Kabu Manju (蕪饅頭 – Wheat Gluten “Manju” made from Japanese Turnip)
COURSE 5 – Ryori-cho no Service (料理長のサービス – Off-menu dish from the head chef):
* Katanori Kaiso (かたのり海藻 – Vinegared Seaweed)
* Kani no Misoyaki (蟹の味噌焼き – Miso-marinated Tsuiyama Port Matsuba Snow Crab)
* Ika no Shiokara (烏賊の塩辛 – Salted and Spiced Squid)
COURSE 6 – Otsukuri (お造り – Sashimi):
* Katsu Matsuba Gani Sashimi (活松葉蟹刺身 – Live Tsuiyama Port Matsuba Crab Sashimi)
COURSE 7 – Suzakana (酢肴 – small, vinegared dish to clean the palate):
* Nama Kani Miso Su (津居山港松葉蟹の生蟹味噌酢 – Raw, vinegared Tsuiyama Port Matsuba Crab Tomalley)
COURSE 8 – Yakimono (焼物 – Grilled Dish):
* Kani Sumibi-yaki (蟹炭火焼き – Charcoal-grilled Tsuiyama Port Matsuba Snow Crab)
* Nama Kani Miso Koura-yaki (生蟹味噌甲羅焼 – Raw Crab Tomalley cooked in the shell on the grill)
COURSE 9 – Hashi Yasume (箸休め – “Rest the Chopstick”):
* Yuzu Sherbet (柚子シャーベット – Yuzu Citrus Fruit Sherbet)
COURSE 10 – Daimono (台物 – Main Dish):
* Matsuba Gani Sukinabe (松葉蟹すき鍋 – Tsuiyama Port Matsuba Snow Crab Hot Pot in Dashi Broth)
– Irodori Nabe Yasai (彩り鍋野菜 – Vegetables for the hot pot)
COURSE 11 – Oshokuji (お食事 – Rice Dish):
* Kani Zosui (蟹雑炊 – Rice Porridge with Tsuiyama Port Matsuba Snow Crab)
COURSE 12 – Tomewan (留椀):
* Akadashi (赤出汁 – Red Miso Soup)
– Ago/Tobiuo no Tsumire (あご/飛魚のつみれ – Flying Fish ball)
COURSE 13 – Koumono (香物 – Pickled Vegetables):
* Sanshu Mori (三種盛り – Three varieties)
COURSE 14 – Mizugashi (水菓子 – Fruit Dessert):
* Kisetsu Kudamono (季節果物 – Seasonal Fruits)
– Melon (メロン), Nashi (梨 – Pear), Kaki (柿 – Persimmon), Budo (ぶどう – Grape), Zakuro (ザクロ – Pomegranate), Prune Jelly (プルーンゼリー), Champagne Jelly (シャンパンゼリー)