According to the chef of Hometown Japanese Restaurant, there are many ways to eat long-footed crabs, and the one that best reflects their original flavor is of course the sashimi method. The master of the long-footed crab legs cut a section and cut off half of the shell, and then eat lightly dipped in the store's specially formulated vinegar soy sauce, a mouth, the first to experience a hint of vinegar stimulation, and then long-footed crab unique sweet and refreshing began to gradually spread in the tip of the tongue, the cold feeling from the tongue to extend to the throat. The special vinegar sauce greatly enhances the freshness of the crab meat, especially the sweetness that slides down the throat, so refreshing that it is soothing.

If you prefer to eat it cooked, try it teppanyaki or miso yaki. The unique teppanyaki long-footed crab is seasoned with butter and lemon, and the flavor seeps into the crab meat as it burns, making it fragrant. The flavor of the sauce is a little stronger than teppanyaki. The sauce used for the sauce is made from freshly processed and ground crab, which makes it even more flavorful to be grilled with crab meat. The chef first cooks the long-footed crabs until they are dry, then coats the surface with crab sauce and egg yolk, and then re-cooks them until they are golden brown. The crab meat is a bit salty and savory, while the skin is sweet and fluffy.

Hometown Japanese Restaurant regularly purchases authentic Japanese ingredients such as long-footed crabs from Japan, and makes a lot of effort in preserving the freshness of the food, so the quality and flavor are well maintained. This is a great way to bring back the flavor of your "hometown" to your guests.