Hairy crab season is in full swing and we're seeing this prized crustacean make its appearance in top Chinese restaurants across the city. While the chefs at Hai Tien Lo have spun an innovative slew of dishes to showcase the versatility of the crab's sweet, succulent flesh, Executive Head Chef Masakazu Ishibashi of Ginza Sushi Ichi Singapore has taken the road less travelled and that has made all the difference. 

For one, provenance matters. With Ishibashi at the helm, the ingredients for this dish have all been flown in from Japan. Akitakomachi rice from the Yamagata Prefecture is cooked till al dente with crab meat and Murasaki uni before being topped with a fresh lick of uni and showering of ikura accented with yuzu. Served in the upturned shell of the crab, the dish is an all-Japanese take on risotto that masterfully melds a mix of textures and flavours to delicious effect. 

Available at Ginza Sushi Ichi, Singapore Marriott Tang Plaza Hotel. 320 Orchard Road. Tel: 6235 5514