【チェックポイント】
■蟹を中心にした完全紹介制のコースを提供する、蟹専門店
■コースの所要時間: 2.5時間
On July 7, 2023, Kaizuka Kaito opened as a membership-based crab dish specialty restaurant.
Currently, the membership-based referral system has been lifted, and general reservations are also available.
Located near Asakusa Station, on the banks of the Sumida River, this place offers a tranquil atmosphere with a great location.
Opening the glass door further leads you into the interior of the restaurant. After passing through the arched, stylish and modern stone-paved entrance, you arrive at the reception area.
Ascending the stairs to the second floor, you will find a counter seat where you can enjoy a set meal with direct service right in front of you. There are also private rooms suitable for receiving guests without direct service, and the space between these two types of rooms is clearly defined.
Kanaka-kato is a store operated by Kanatake Fisheries, a traditional restaurant with a history of over 50 years in Hokkaido. The store is characterized by its ability to handle freshly delivered ingredients.
Under the leadership of Chef Musuba Kisei, this menu is designed in such a way that even just the crabs alone can be enjoyed to the fullest. The menu offers a variety of ways to prepare crabs, allowing diners to fully appreciate their potential.
This time, due to the ban on live giant crab before its release, we ordered a course featuring Hokkaido's large giant crab.
A full course of crab, including 1.1 kg of large Japanese lobster. The crab is served in various ways: raw, boiled, grilled, and steamed. It offers a substantial amount of food.
The usual customer average spend is 50,000 yen, but currently during the Makuake promotion, the three-course crab menu costs 15,000 yen, and the bonito salmon Kisei crab course costs 32,500 yen. This represents a complete price break, offering great savings.
In Asakusa, the interior space is quite good, and there are also fully private rooms available. Therefore, this restaurant is highly suitable for occasions such as business dinners, dates, or anniversary celebrations. It meets various needs.
I think there are very few restaurants specializing in crabs in Tokyo, so I expect to have more opportunities to visit such places in the future.
Yonezawa Crab Course
■だし 本枯節 真昆布
■ Appetizer: Fragrant Box Crab and Yuzu Jelly Dipping Sauce
■Oban Zuwai Kaishi Kiyomashita
■ 링지 스와이 게 미소샤부
■Zouri Crayfish Washing and Crayfish Ice Room Presentation
■Warm Food: Grilled Squid with Crab Claws
■ Grilled dishes: Giant crab and Japan’s best beef sirloin, grilled over charcoal fire
■Tsuya-kama with Winter Vegetable Crab Paste
■ Seafood KFC (Crab, Fried, Club)
■ Meals: Zowai Crab in a clay pot with rice
■水菓子 季節のデザート
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【チェックポイント】
■蟹を中心とした完全紹介制コースを提供する、蟹専門店
■コースの所要時間: 2.5時間
The Kaizuka Kotou, a membership-based crab dish specialty restaurant that opened in Asakusa on July 7, 2023, has now started accepting general reservations. Therefore, I revisited the place again.
Located near Asakusa Station, on the banks of the Sumida River, this place boasts a tranquil atmosphere and an excellent location.
Opening the glass door further leads one into the interior of the restaurant. After passing through the arched, stylish and modern stone-paved entrance, one arrives at the reception area.
Upon climbing up the stairs to the second floor, there are counter seats where you can enjoy a set meal right in front of you. There are also private rooms suitable for receiving guests without any distractions, and the space between these two types of rooms is clearly defined.
Kanaka Kotou is a store operated by Kanata Fisheries, a renowned Hokkaido-established restaurant chain with a history of over 50 years. The store is characterized by its ability to handle freshly delivered ingredients.
Sous chef Okada Hayashi began his career as a Japanese cuisine chef in 2005.
After 6 years of training at a restaurant in Noda City, Chiba Prefecture, he continued his studies at restaurants and hotels in Tokyo.
At the age of 28, he became the head chef at the teahouse "Michō" in Shibuya, Tokyo.
And so far, it has continued as it is.
This time, I ordered a seasonal Echizen crab course at the main counter.
A full-flavored crab course, consisting of 1.2 kilograms of Echizen crab, served in various ways: raw, boiled, grilled, and steamed. The portion is quite substantial, and the price of 45,000 yen includes taxes and delivery fees—which is an extremely reasonable amount even compared to other options in Tokyo.
In Asakusa, the interior space is quite good, and there are also fully private rooms. Therefore, it is highly suitable for events such as business receptions, dates, and anniversary celebrations. It meets various needs in different scenarios.
I think there are very few restaurants specializing in crabs in Tokyo, so I expect to have more opportunities to visit such places in the future.
■本枯節 真昆布
First, we added Kombu to the broth at the Shibuya restaurant for one day. This allowed us to extract the best flavor from the broth—a fragrant, clear, and delicious broth.
■香箱蟹烟熏
Served with a salted sauce, the caviar smoked with cherry chips enhances its aroma even more. It also complements perfectly with the meat of the crab. It's an incredible combination when considering both appearance and the overall quality of the taste.
■ Echizen Crab in Simple Style
The thickest leg was soaked in kombu broth, then paired with Seonghwaeum Bulge. The broth has a refreshing and delicious flavor, and the meat itself has a texture that feels rich and satisfying. It's truly unforgettable.
■えちぜんかにましゃぶ
Not lightening the sauce, focusing on flavor—the rich crab miso is cooked thoroughly inside the shell, accompanied by a fragrant aroma.
■カニ刺し 雪輪大根
A dish that allows you to enjoy the sweetness of the crab body and the thickness of its fibers. The quality of this dish is clearly evident.
■KFC
KFC的蟹脚炸鸡块，采用酥脆的烹饪方式。作为特色菜，其香料风味和口感都非常出色。
■ずわい蟹甲羅焼き
It is filled with well-absorbed ingredients. The filling contains stock and the rich flavor of crab, making it an authentic product. There's no doubt about that.
■ Echizen Crab and Japan’s Number One Beef Fillet Grilled over Charcoal Fire
The tender ribs of the Champion Beef from Kagoshima Black Fur beef restaurant have a soft texture, and the flavor of the meat is also strong.
Not only crabs, but also meat can be enjoyed here.
■ズワイ蟹を入れた土鍋ご飯
Rice cooked in a earthen pot, with a rich broth made from crab meat. It goes perfectly with the dish. The deliciousness is simply overwhelming.
Echizen Crab Course
■だし 本枯節 真昆布
■Cold dishes: Smoked Scallop crab
■Oka – Echizen crab, carefully prepared
■凌ぎ 越前蟹味噌しゃぶ
■Preparation: Echizen Crab Stew with Snowwheel Radish
■ Fried Foods KFC
■Warm Food: Echizen Crab Kabayaki
■Grilled dishes: Echizen crab and Japan's number one beef fillet grilled over charcoal fire
■Premium dish: Fried squid with crab paste, served in a turtle soup.
■ Meals: Zuwai Crab in a clay pot with rice
■水菓子 ミナキ酒粕デザート
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【チェックポイント】
■ A crab-only menu with a system of complete introductions, offered at a crab specialty restaurant.
■コースの所要時間: 2.5時間
A membership-based restaurant called Kainakato, opened on July 7, 2023, in Asakusa.
As it is a membership-based service, we will avoid mentioning addresses and similar details. However, the information is listed on EatLog, so please refer to that as a reference.
If you don't have a member referral, you cannot visit this restaurant. If you need a referral, please contact us.
Opening the glass door, I stepped into the interior of the restaurant. The entrance was designed in an arched style, featuring stylish and modern stone paving. I then entered the reception area.
Ascending the stairs to the second floor, you will find a counter seat where you can enjoy a set meal right in front of you. There are also private rooms suitable for receiving guests without any distractions, and the space is clearly divided between these two types of areas.
Kanika Toho is a store operated by Kanatake Sushi, a renowned Hokkaido restaurant with a history of over 50 years. The store’s characteristic feature is that it handles freshly delivered ingredients.
Sushi Chef Okada Hayashi began his career as a Japanese cuisine chef in 2005.
After 6 years of training at a restaurant in Noda City, Chiba Prefecture, he continued his learning by working at various restaurants and hotels in Tokyo.
At the age of 28, he became the head chef at the kaiseki restaurant "Michō" in Shibuya, Tokyo.
And so far, it has continued as it is.
Last time, it was a private counter service, with a course that allowed direct interaction at the table.
This time, I was served seasonal king crab at the main counter!
This time, in addition to supporting the revival of northern Kanto, we were also treated with Echizen crabs.
For the option of caviar on the scallop, please feel free to request it. For the 55,000 yen course, there is an additional charge of 5,000 yen for an upgrade.
At Asakusa, there are quite good interior spaces available, and they offer private rooms. It's a membership-based establishment, so it seems that people who use it for business or hospitality purposes have high demands.
I think there are also few restaurants specializing in crabs in Tokyo, so I expect to visit more of these places in the future.
■一番だし真昆布盤本枯節
First, we added Kombu to the broth at a concentration of 1% in Shibuya’s "Honkokuji". This resulted in a delicious and clear broth with a pleasant aroma.
■フレンチ・キャビアの冷製塩漬け
An upgraded Oshetra caviar is featured in this luxurious and visually stunning dish. The smoked caviar, paired with a savory saltiness, enhances its aroma even more. It complements the flavors of the crab meat perfectly. It's not just about appearance; it's about the overall quality of the taste combination. A truly remarkable combination.
■ Zuwai Crab prepared simply with Yuzu
The thickest part of the leg was eaten with kombu broth, combined with Sankei Funai. The broth has a refreshing and delicious flavor, and the meat itself has a texture that allows you to truly appreciate its delicious taste. It's simply unforgettable.
■ズワイ蟹 蟹味噌しゃぶにて
Not lightening the sauce, focusing on flavor—the rich crab miso is cooked thoroughly inside the shell, accompanied by a fragrant aroma.
■ずわい蟹甲羅焼き 蟹だし餡
Filled with rich flavor, this filling is topped with dashi broth and the savory taste of crab. There's no doubt about it.
■ズワイ蟹のパイアミラノソース
Unlike in America, Kani offers a delightful sense of playfulness. It's a pie that is sweet, moist, and crispy inside, with a rich sauce and crab meat.
■ズワイ蟹の爪、日本一の和牛炭火焼き
This dish features Champion Black Beef from Kagoshima, paired with roasted and soaked dishes from Akamandai Temple, as well as pickled red lotus in vinegar.
Not only crab, but also meat can be enjoyed here.
■Using a clay pot to steam crabs / How much / The best dish
The crab legs are placed on top of rice and grilled using a charcoal burner. This process helps to preserve the aroma of the ingredients. With the gentle broth and tender meat, it tastes delicious even when eaten plain. However, it can be enhanced by adding additional ingredients like soy sauce or tea. Such luxury indeed! The deliciousness is simply overwhelming when you keep adding more ingredients.
■White sesame brand manjeon, apple compote, strawberry, marron cream, red spring roll
Finally, we enjoyed desserts before concluding the meal.
Choose whatever kind of zuwai crab you prefer for your meal.
■一番だし真昆布盤本枯節
■フレンチ・キャビア 燻製カニ
■ Zuwai Crab prepared simply with Yuzu
■ズワイ蟹 蟹味噌しゃぶ
■ずわい蟹甲羅焼き 蟹だし餡
■ズワイ蟹パイアメリカーニソース
■ズワイ蟹の爪、日本一の和牛炭火焼き
■ Using a clay pot to steam the crab, it's the best way to prepare the crab.
■White sesame bran manju, apple compote, strawberry, marron cream, red spring roll
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