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Kegani is known in English as the horsehair crab, named for the spiky hairs covering its shell. Native to the Sea of Japan and especially popular in Hokkaido, it is smaller than its crustacean cousins, but no less delicious. The kegani is best in winter, when it reaches maturity and its dense, sweet flesh is paired with creamy yellow roe.

Mise En Place collection image

Creating one hundred dishes across ten special progressions in an ultimate Omakase menu.

Each progression comprises of ten special dishes crafted with a unique setting in pixel art style

Each dish represents a piece of culinary culture such as its history and a representation of the chef's dedication, discipline and focus to the craft. Eventually, we hope this experience culminates into an ultimate Omakase experience for you to enjoy, reflecting back on your own personal experience and connection with food that is central to all of our cultures here today.

100 sushi pieces will be created to celebrate Japanese culinary arts. To reward early supporter prices will be tiered accordingly. Later pieces will be placed on auction.

** Courses**

  1. #001 - #010 @ 0.020 eth
  2. #011 - #020 @ 0.025 eth
  3. #021 - #030 @ 0.050 eth
  4. #031 - #050 @ ??
  5. #050 - #060 @ ??
  6. #070 - #080 @ ??
  7. #080 - #090 @ ??
  8. #090 - #095 @ ??
  9. #096 - #100 @ ??
Contract Address0x495f...7b5e
Token ID
Token StandardERC-1155
ChainEthereum
MetadataCentralized
Creator Earnings
10%

Kegani & Roe Gunkanmaki | #015 Mise En Place

visibility
130 views
  • Price
    USD Price
    Quantity
    Expiration
    From
  • Price
    USD Price
    Quantity
    Floor Difference
    Expiration
    From
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Kegani & Roe Gunkanmaki | #015 Mise En Place

visibility
130 views
  • Price
    USD Price
    Quantity
    Expiration
    From
  • Price
    USD Price
    Quantity
    Floor Difference
    Expiration
    From

Kegani is known in English as the horsehair crab, named for the spiky hairs covering its shell. Native to the Sea of Japan and especially popular in Hokkaido, it is smaller than its crustacean cousins, but no less delicious. The kegani is best in winter, when it reaches maturity and its dense, sweet flesh is paired with creamy yellow roe.

Mise En Place collection image

Creating one hundred dishes across ten special progressions in an ultimate Omakase menu.

Each progression comprises of ten special dishes crafted with a unique setting in pixel art style

Each dish represents a piece of culinary culture such as its history and a representation of the chef's dedication, discipline and focus to the craft. Eventually, we hope this experience culminates into an ultimate Omakase experience for you to enjoy, reflecting back on your own personal experience and connection with food that is central to all of our cultures here today.

100 sushi pieces will be created to celebrate Japanese culinary arts. To reward early supporter prices will be tiered accordingly. Later pieces will be placed on auction.

** Courses**

  1. #001 - #010 @ 0.020 eth
  2. #011 - #020 @ 0.025 eth
  3. #021 - #030 @ 0.050 eth
  4. #031 - #050 @ ??
  5. #050 - #060 @ ??
  6. #070 - #080 @ ??
  7. #080 - #090 @ ??
  8. #090 - #095 @ ??
  9. #096 - #100 @ ??
Contract Address0x495f...7b5e
Token ID
Token StandardERC-1155
ChainEthereum
MetadataCentralized
Creator Earnings
10%
keyboard_arrow_down
Event
Price
From
To
Date