(Main image: Takayama delivers the very best of Japanese cuisine in the intimate setting of his restaurant)
Hailed as the artisan capital of Japan, the prefecture in northwest Japan is also known for its seafood and local produce. For a culinary sample, head for Takayama Restaurant at OUE Downtown Gallery.
SINGAPORE (Dec 13): With a flick of his wrist, chef Taro Takayama cuts through the shell of a brown-mottled, highly prized Karo-Gani crab (male snow crab). He makes incisions all over the crustacean, deftly removing the inedible bits. His knife flashes in the light as he works, finally placing the prepared crab on a metal pan.
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