For each serving, to order:
In individual clay pot with glazed interior, arrange 3 Manila clams, 2 shrimp, 2 scallops, 1 crab leg, 3 ounces mushrooms, 1 ounce green onions and 1 lemon slice. Pour over 1/2 cup sake and 2 tablespoons soy sauce; sprinkle with shichimi togarashi.
Cover and cook over high heat 5 minutes or until clams and scallops open and shrimp and crab turn pink. Serve immediately, removing lid at table.
Recipe by Chef Gene Kato, Japonais Restaurant, Chicago