Selectivity of high-quality ingredients at Totenkaku
Referred to as “the best in the world”, the highly sought-after “Kesennuma Shark Fin”
Since the opening of Totenkaku in 1945, Totenkaku has been using traditional techniques passed down from generation to generation and using the highest quality carefully selected ingredients to make Totenkaku’s exquisite cuisine. The finest blue shark fin is selected, and takes 1 week to prepare. The braised shark fin is unlike anything else in the world, with its distinctive unique jelly-like consistency and delicate texture on the tongue, it seems as if it melts in your mouth. This is something very rare and without parallel to anything else, even in China.
It is particularly praised for its effects that it has for producing more beautiful skin, and is recommended for women or men that care about their skin.
If you have the chance, we highly-recommend that you try the shark-fin in one of the courses at Totenkaku.
The preperation of selected dried-abalone
Rather than eating abalone raw, once dried and prepared, the characteristic umami and texture bring about a more flavorful taste and appetizing aroma. Totenkaku values their high-quality abalone and takes pride in preparing food everyone can be satisfied with.
Totenkaku is a one of a kind place you can enjoy the finest Chinese cuisine
Located in one of the most popular sightseeing spots in Kobe, the grand structure was built in 1894 for the residence of F. Bishop and became a restaurant when a prestigious chef from China opened Totenkaku. Totenkaku is the only place in Japan where you can enjoy Japanese hospitality and the finest Chinese cuisine, prepared using unique traditional Japanese techniques and ingredients, in an environment that blends Asian and European styles in a unique harmony of cultures. With high ceilings, plush deep red carpets, exquisite Chinese décor, beautiful artwork and ornate draperies, dining at Totenkaku is a luxurious experience and the perfect place for celebrating an anniversary, birthday, or any special occasion.