Kani-Jigoku, Shinbashi

A dish made with rich crab miso (crab innards and midgut gland) combined with melting cheese, baked to a fragrant finish in a crab shell.

A luxurious dish where a crab shell is used as a vessel, mixed with rich crab miso and crab meat, and topped with an egg yolk (tsukimi) before being grilled.

A dish made by marinating a fillet of fatty silver salmon in a marinade based on Saikyo miso, a white miso from Kyoto, and then grilling it to a fragrant finish.

This is a dumpling dish made by mixing boiled and mashed potatoes with potato starch, rolling them into balls, and deep-frying them for a chewy texture.

A traditional Japanese seafood dish made by deep-frying whole Shiba shrimp. It features a crispy, fragrant texture and the rich umami and sweetness of the shrimp.

This is a Japanese Western dish made by adding shredded crab and onions to a white sauce, shaping it into a rice ball form, and deep-frying it. Enjoy the unique crab miso sauce that is characteristic of crab heaven.

A fluffy textured fish paste mixed with shredded crab, yam, and egg whites, then deep-fried.

Please enjoy the chutoro of tuna as sashimi.

A luxurious dish characterized by rich sweetness and a melting texture. Crab sashimi.

A traditional preserved food and delicacy from Hokkaido and the Tohoku region, made by cutting autumn salmon into thin strips with the skin on, washing it with seawater, and drying it.

This is a Japanese-style potato salad made by mixing boiled potatoes with rich crab miso and mayonnaise.

This dish features fried soft shell crab (crab that has just molted) topped on a salad of baby greens and red onion.