Sea Delicacies Collection At Lodka Restaurant

Sayori, akami, hamachi, trepang and uni – such outlandish and imposing words disclose sea delicacies which are the basis for many traditional recipes in the Asian cuisine. Broadnosed pipefish (sayori), Japanese amberjack (hamachi), tuna back (akami), trepang and sea urhcin caviar (uni) are used by restaurant chefs to cook delightful light and healthy dishes with a distinctively tender and incredibly delicate taste. Dishes are traditionally served in an impressively nice and fine manner, so no doubts gourmets and connoisseurs of exotic cuisine will get both gastronomic and unforgettable aesthetic pleasure.