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Awabi Shiogama Yaki (Grilled Abalone in Sea Salt)

Awabi Shiogama Yaki (Grilled Abalone in Sea Salt)

Ingredients (Serves 1 person)

  • 400g abalone with shell
  • 950g salt
  • 60g egg white
  • 1 tsp butter
  • 1 tsp Koikuchi soy sauce


  1. Wash the abalone thoroughly with a brush and remove from shell. Separate the liver / intestines and meat. Place the abalone meat back in its shell.

  2. Boil and puree the abalone liver.

  3. Mix the salt and the egg white together.

  4. Place the salt mix on oven paper and make a base for the abalone. Sprinkle salt all over the abalone.

  5. Bake in the oven at 180°C for 25 minutes.

  6. Saute the pureed liver and the same amount of butter in a pan over low heat, season with soy sauce.

  7. Remove the abalone from the oven. Cut into a few bite-sized pieces and serve with the liver and some soy sauce.

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Level 7

Operating Hours

In light of the additional government-mandated measures, our opening hours will vary, please call us for the latest update.

Special Arrangement (7 - 20 January 2022)

11.30am - 2.30pm (Monday - Friday)

11.30am - 5.59pm (Saturday - Sunday)

Dinner service will be suspended until further notice.

Takeaway service available until 7.30pm.

Dress Code

Smart Casual

Smoking Policy

Smoking is not permitted