Ramen&Bistro Crab Club

This is a popular ramen that sold over 2,100 bowls at the Ramen Expo held at the Osaka Expo Memorial Park. Please enjoy the harmony created by the rich crab miso from the baked port's red snow crab and four types of miso: Saikyo miso, Sendai miso, and Shinshu miso.

This is a delicate soup made by simmering blue crabs slowly over low heat to extract their aroma and umami. The flat, wavy noodles provide a pleasant slurping experience. Please enjoy by mixing the crab meat placed on top of the grilled tomato into the soup.

Available only for lunch. A rich white broth simmered for 5 hours with three types of crab (red snow crab, blue crab, and flower crab) and pork collagen along with aromatic vegetables. Mixing in the crab miso paste in the center enhances the crab flavor. The medium-thick noodles hold up well against the broth. Black pepper pairs perfectly.

This is a mixed noodle dish luxuriously made with red snow crab meat and crab miso. The umami of the crab, enoki mushrooms, and oyster sauce explodes in your mouth. You can enjoy a change in flavor by adding table lime vinegar in the second half. A dish that will impress crab lovers.

Available only for dinner, this special sauce is based on a blend of crab broth and chicken broth, with added tomatoes. It is a Western-style mixed noodle dish that combines crab, tomatoes, and bunashimeji mushrooms in perfect harmony. You can truly appreciate the compatibility of the ingredients. Please enjoy it with garlic toast.

[Serves 2; cannot be made for 1] Bouillabaisse is a famous dish from Marseille in southern France, known as one of the world's three great soups. While shrimp is typically used locally, we have created a rich soup featuring blue crab as the main ingredient, along with seafood and aromatic vegetables.

Using the underclaw of authentic snow crab (the part just below the claw, connecting the shell and the claw, a rare part that can only be taken from one or two crabs). The underclaw is a well-muscled part, giving it a firm texture and rich sweetness.

Aspic is a French cold appetizer made by setting ingredients such as meat, fish, and vegetables in a clear jelly (gelée) like consommé, often served at parties. This is a mild aspic made with shredded red snow crab.

Ground pollock meat is kneaded and wrapped in pink skin, topped with red snow crab meat. The pale pink and white decorates the table beautifully. This is a healthy shumai that does not use any meat.

A luxurious delicacy made by mixing tender and sweet grilled squid with sea urchin and crab miso. It pairs well with shochu.

Shredded red snow crab and wood ear mushrooms are wrapped in fluffy eggs. The aroma of sesame oil stimulates the appetite.

Recreated from the famous salivating chicken, which is so delicious that just thinking about it makes your mouth water. It is truly delicious enough to make you salivate. *The type and number of crabs may vary depending on the season.

The number one dish that comes to mind when thinking of crab dishes is the Crab Cream Croquette, isn't it? A dish loved by people of all ages. Please enjoy it with our homemade Aurora sauce.

We have filled a crab shell with macaroni, cheese, and shredded snow crab meat. I believe both the visual and the taste will surely satisfy you.

How about trying the beloved shrimp chili with soft shell crab? You can enjoy a different texture than shrimp.

Tom Yum is one of the world's three great soups and a representative dish of Thailand. When made with shrimp, it is called Tom Yum Goong, and when made with crab, it is called Tom Yum Poo. Soft shell crab in a sour and spicy Tom Yum flavor.

Seasoned simply with garlic, butter, and black pepper. Delicious before you even eat it, and of course, it's delicious once you do.

A spicy dish popular in the southern United States. In Japan, jambalaya is well-known. Locally, shrimp, crab, and even crayfish are seasoned with Cajun spices and enjoyed.

This is a rolled sushi topped generously with shredded crab meat and tobiko. You can enjoy a rich feeling.

This is a rich and deep-flavored doria topped with white sauce, cheese, and crab meat on butter rice.

This is a rice dish topped with shredded red snow crab, allowing you to enjoy a luxurious feeling. The scattered fish roe adds a fun poppy texture. You can also pour the light crab soba soup over it to make crab porridge. If you want to indulge in crab to the fullest, this is a must-try.

Grilled finely chopped char siu served on rice. Our original sauce and black pepper enhance your appetite. Eating it with noodles will surely satisfy and fill you up.

100% domestic Koshihikari rice.

An assortment of 5 types: plain, black pepper, basil, chorizo, and garlic.

This is pastrami made from black tea duck, which has improved color and aroma by mixing tea leaves into the feed.

This is tataki made from bonito caught in Yaizu, Shizuoka. It is delicious with wasabi, of course, but also great with ginger.

If you like crabs, you will surely like shrimp. Therefore, we have prepared red shrimp sashimi. Caught in San Jorge Bay, Argentina, it is rapidly frozen on the ship, making it fresher than fresh.

Please enjoy it as is, or with other dishes on top, or with leftover sauce, in any way you like.