A Soft-Shelled Turtle Feast from Start to Finish

Soft-shelled turtle has long been prized for its invigorating properties. Rich in nutrients, collagen, amino acids, and B vitamins, it has recently gained attention for its beauty benefits.

The turtle is at its most delicious in autumn and winter, when it stores nutrients and becomes richer in fat. Fu-ka's new course allows you to savor this seasonal delicacy prepared in various ways.

The appetizer is a refined dish of soft-shelled turtle dressed with Japanese parsley, garnished with sea urchin, chrysanthemum petals, and sansho pepper, finished with a savory isobe sauce.

The soft-shelled turtle hot pot features a three-year-old turtle from Nagasaki Prefecture. Its rich, yet light, broth is a highlight. The steamed custard and deep-fried turtle allow you to appreciate the pure flavor of the ingredient, while the final course of either zosui (rice porridge) or Inaniwa udon lets you enjoy the collagen-rich soup.

This "Soft-Shelled Turtle Hot Pot Course" offers a deeply satisfying broth and succulent, firm-textured meat. It's a luxurious way to celebrate the autumn culinary season.