Winter specialities abound across local menus. It's hairy-crab season, and hot pots are warming up diners as well.
Gonpachi is offering six hot-pot items with a variety of soup bases, including the sweet and meaty Hokkaido king crab, miso-based assorted seafood, fresh Tsukiji red snapper and Kagoshima wagyu beef hot pots. For vegetarians, there is an assorted vegetable and a red bean mochi hot pot for dessert.
Hairy-crab season continues with The Royal Garden Chinese Restaurant offering an array of dishes including sautéed shrimp with hairy crab roe, steamed superior hairy crab, and baked hairy-crab shell stuffed with hairy-crab roe. And at Jin Cuisine, there is an eight-course hairy crab menu. Over in Macau, Hotel Okura is also offering a set menu which includes Jiangsu hairy crab and braised bird's nest with crab roe and bamboo pith.