2 Michelin StarsLuxury Ingredient
Abalone
Abalone, a large sea snail prized in Asian cuisine, represents perhaps the ocean's most labor-intensive luxury. Wild abalone, once abundant, is now so rare that most restaurants use farm-raised specimens from Japan or Australia. Even farmed abalone takes 3-5 years to reach market size, explaining prices that can exceed $100 per pound. The appeal of abalone isn't immediately obvious to Western palates. Its flavor is subtle—mildly briny with a hint of sweetness—and its texture, when properly prepared, is tender yet slightly chewy. Poorly cooked abalone becomes rubbery and nearly inedible; properly prepared, it's a revelation of oceanic flavor and textural contrast. At n/naka in Los Angeles, Chef Niki Nakayama treats abalone with the reverence it deserves in Japanese cuisine, often combining it with equally luxurious ingredients like truffle. These preparations showcase abalone's ability to absorb flavors while contributing its own unique brininess and texture.
Origin: Japan, Australia
Season: Year-round
Scroll to discover where to experience this ingredient
The Story of Abalone
Abalone, a large sea snail prized in Asian cuisine, represents perhaps the ocean's most labor-intensive luxury. Wild abalone, once abundant, is now so rare that most restaurants use farm-raised specimens from Japan or Australia. Even farmed abalone takes 3-5 years to reach market size, explaining prices that can exceed $100 per pound. The appeal of abalone isn't immediately obvious to Western palates. Its flavor is subtle—mildly briny with a hint of sweetness—and its texture, when properly prepared, is tender yet slightly chewy. Poorly cooked abalone becomes rubbery and nearly inedible; properly prepared, it's a revelation of oceanic flavor and textural contrast. At n/naka in Los Angeles, Chef Niki Nakayama treats abalone with the reverence it deserves in Japanese cuisine, often combining it with equally luxurious ingredients like truffle. These preparations showcase abalone's ability to absorb flavors while contributing its own unique brininess and texture.
Origin
Japan, Australia
Peak Season
Year-round
Chef Perspectives on Abalone
Hear from the chefs who have mastered this ingredient at their restaurants.
"Chef Nakayama’s signature dish: spaghetti tossed with tender abalone, pickled cod roe and black truffle."
Le Bernardin
n/naka →Seasonal Availability
Abalone is at its peak during Year-round.
Plan your dining experience during these months to enjoy this ingredient at its finest. Many of our partner restaurants offer special seasonal tasting menus featuring Abalone.
Restaurants Serving Seasonal Abalone
- n/naka
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