鹰庵餐厅

主厨高木慎一朗

高木主厨在石川县金泽市出生长大，曾在著名的怀石料理餐厅京都吉兆接受过培训。1996 年，他回到家乡，为自己的家族餐厅钱屋赢得了米其林二星荣誉——这一荣誉保持至今。在鹰庵餐厅，他的美食艺术达到了最完美的境界。

当地风味 

秉承 Koetsu 的传统，高木主厨像艺术家挑选调色板一样挑选食材，然后精心烹制菜肴，将京都的时令食材变成美食艺术品。

主厨发办餐饮传统 

高木主厨的创造力意味着，在鹰庵餐厅用餐，没有两顿美食是相同的。餐厅秉承日本主厨发办餐饮传统，主厨凭借自己的艺术天赋和对食材的深刻理解，为每位宾客量身定制美食。

On November 6, crab fishing is permitted once more and to make the most of this seasonal specialty, Taka-an will offer a 9-course Crab Kaiseki menu, which showcases the snow crab for a true taste of winter.

With a focus on sourcing the freshest ingredients, we carefully select the best catch the day from five famous fishing ports including Tango in the Kyoto Prefecture and Sanin in the Hyogo Prefecture. The crab is then carefully cooked using methods that maximise the natural flavour – such as roasting and steaming. Guests are also invited to try female snow crab – a delicacy renowned for its excellent flavour. 

To add to the theatre, the restaurant’s chefs will prepare crab and the 9 kaiseki dishes in front of the guests. Baked in front of the customer using Bincho charcoal, the roasted crab can be prepared to the customer's taste, with the concentrated heat condensing the flavour, removing moisture and leaving behind plenty of fragrance. Other dishes include steam crab, with a rich crab miso, and crab rice cooked with the stock of crab shells.