Shark Fin Specialty Restaurant Kikka

A luxurious dish combining the tail fin of the Sandbar Shark with caviar. The unique texture of shark fin and the saltiness of caviar are exquisitely matched. Please enjoy the contrast of textures as an appetizer.

A dish made with sashimi-style shark fin from the belly of the Sandbar Shark. Unlike heated shark fin, it is characterized by its plump elasticity and unique texture. Please enjoy the original flavor of the ingredients with the condiments and sauce.

A luxurious Shumai made with the tail and belly fins of the Sandbar Shark. The thin skin is filled with hot soup and the texture of shark fin. To prevent the soup from spilling, place it on a spoon and eat while hot.

A dish made with Blue Shark meat, in a fish burger style. The shark meat, sandwiched between homemade buns, is light and has no gamey taste, pairing well with tartar sauce. Please enjoy it heartily with your hands.

A yakisoba made with a rare cut of Porbeagle Shark, the "Shark Brien," combined with sea urchin and egg. The rich flavor of sea urchin and the fibrous texture of shark fin coat the noodles. Enjoy the harmony of luxurious ingredients.

A hot pot dish made with Porbeagle Shark "Shark Brien" and Ezo Abalone. It is served with stir-fried yellow chives and bean sprouts, adding a textural accent. Please enjoy the warm hot pot with the rich soup.

An ankake rice dish made with Porbeagle Shark Fin Mignon. The thick, rich sauce coats the rice well. This is a perfect closing dish to fully savor the umami of shark fin.

A dessert combining shark fin and mango. The gelatinous texture of shark fin pairs surprisingly well with the sweet and fruity mango. Please enjoy it as a refreshing end to your meal.