I underestimated the crab restaurant in Kitashinchi. I thought that you couldn't get delicious crab in Osaka because freshness is the most important factor. However, the tagged Matsuba crab course I had that day allowed me to enjoy crab in various ways, and the quality was on par with what you would find in the Japan Sea. The price was high, but considering the cost of transportation, there's no need to go all the way to the Japan Sea anymore. It was really delicious.

This restaurant is definitely the best in the crab world. The attention to detail in the broth, dipping sauce, and each dish is exceptional. Not only are the ingredients top-notch, but the creativity in bringing out their flavors is outstanding. The service from the staff is also excellent, making it a truly satisfying dining experience. I highly recommend visiting this place, especially when you have some extra cash to spare.

I wanted to go to Kani Genji this year! Is this the first and last time? The crab was so delicious that I was surprised. You don't even have to take out the meat yourself, it's amazing. It came with Shaoxing wine and soy sauce, and the sashimi with plenty of crab miso was amazing. There was even crab roe in the miso, it was so luxurious. I had it with rice. You don't have to go all the way to the Sea of Japan, the crab itself is delicious and the way it's cooked is great too! I want to go again next year.

Last month, I visited four famous crab course restaurants. Today is the last day of the crab course for this season. Every year during this season, a TV program features Mr. Ikeda, the head of the crab troupe. Chef Ikeda, who is in charge of the kitchen, carefully selects Matsuba crabs caught in areas like Kinosaki every morning, while watching videos on his smartphone with trusted brokers, and purchases them. The crabs, weighing about 1.3kg each, are served one per person. How luxurious! (By the way, the size served at inns in Kinosaki is 0.8kg). Last season, a "Kanijennu Ginza" store was opened in Ginza. Today, the crabs prepared by Mr. Ikeda for us are over 1.5kg each (one per person). He sources high-quality crabs, and such large sizes are only available in high-end stores. Kanijennu only has private rooms (for 2-6 people), with only 4 rooms available, making reservations difficult. Each room has a dedicated chef who cooks live crabs in front of you in real-time, known as the "live kitchen." As mentioned on the TV program, for those who visit multiple times in the same season, the menu may be slightly different. Therefore, today's menu is different from the one on the show. Mr. Ikeda's cooking is constantly evolving. Today, there are three of us. Each of us will get one serving of Matsuba crab. [Appetizer] Fresh soba topped with Seko crab, salmon roe, sea urchin dashi, abalone, and Densuke daikon. [White sweetfish and Shanghai crab] Nori from Uppurui in Shimane Prefecture. [Crab leg sashimi] Chilled in kelp broth (plain ice water removes the umami, but chilling enhances the flavor). Drizzle three drops of soy sauce from a spoon provided (adding too much soy sauce alters the taste). Since it's a large 1.7kg crab, today's heart is also big (it's the raw heart). Enjoy with real wasabi if you like. [Crab legs marinated in Shaoxing wine] Legs marinated in Shaoxing wine (12 years old), with aromatic vegetables, soy sauce, garlic, apple, and chili pepper. It's incredibly delicious, and first-timers are always amazed. [Grilled crab] Unlike other places that make cuts to check the doneness, Mr. Ikeda can tell by touch, so he grills without making cuts, almost like steaming. He pushes the crab towards the edge for easy eating. Enjoy with ponzu sauce containing crab innards. [Boiled claws with salt] [Legs with miso] Soft-boiled egg, inside and outside [Hand-rolled sushi] Crab meat mixed with crab miso, sweet shrimp, scallop. [White miso claws] Shiitake mushrooms, Awaji Island's Kamenokou onion. [Crab miso on sea urchin rice] Topped with half-cooked salmon roe. [Kanikake shellfish baked in sauce] Start by eating the surrounding parts, then crush the white flesh on top. [Crab meat somen] Each piece of half-boiled boiled crab meat is shredded like somen noodles. [Seko crab] Raw crab on rice. [Ramen] [Dessert] Strawberry, fromage blanc. Mr. Ikeda, thank you for another special meal today.

This is a picture of a delicious dish. The choice between curry and ramen, the curry had a shrimp flavor that didn't quite match well, so the regular curry was better! The ramen was better. The dessert was also delicious, making it a place I would like to visit again. ◎

Finally, I was able to come back to Kanijennu after a long time! The live feeling in front of me hasn't changed, they skillfully prepare the live crabs right in front of you. Before entering the restaurant, I was informed that the price of crabs has gone up, but I still wanted to eat them, so I agreed! This time, they prepared crabs from two different regions for me! Everything is just so delicious no matter what they do. My recommendation is the Kejang-style crab! They marinate it on the spot like Kanjang Kejang. The sauce is so delicious! They have various other dishes as well, with different seasonings, and all you have to do is enjoy the crab. It was delicious once again this time. Thank you for the meal!

#Enjoying Taraba Crab! Last work day of 2022❗ I finished work and headed to Kita-Shinchi for the last time this year. Every time I come here, the prices seem to be going up. The Kita-Shinchi Crab Jeunesse serves a Taraba crab course, where a huge live Taraba crab is prepared and cooked right in front of you. The live cooking experience is always so exciting and enjoyable. The first few small dishes were amazing - scallop, turban shell, and rare vegetables. The Taraba crab is first served as sashimi with sudachi and soy sauce. It's so sweet and delicious! I like to dip it in the soy sauce and enjoy it thoroughly. Next, it's marinated in Shaoxing wine. It's so sweet and tasty - I love it. Then, the crab is prepared in different ways - grilled, boiled, and the body. The meat near the body and the joints is incredibly delicious. The grilled crab includes the claws, which are cooked from rare to medium-well, allowing you to taste the difference. The crab soup is made with a fantastic kombu-infused seafood broth - it's unbelievably delicious. The boiled and grilled crab is just exceptional - the meat comes off easily. The Taraba crab has a satisfying texture. They also provide crab vinegar, but I prefer it with sudachi, kabosu, and salt - it's sweet and delicious. The live cooking is truly delicious. To finish, I had my favorite - clam broth mini ramen. The noodles were okay, but the broth was excellent. They also served a mini shrimp curry rice with three types of shrimp - it was fantastic! This curry rice is my favorite way to end a meal. The dessert was a mix of seasonal berries, cheese, and yogurt, creating a sweet and sour deliciousness. Overall, enjoying a superb Taraba crab course in a luxurious private room while watching the chef's live cooking performance was a delightful experience. I was completely satisfied. Thank you for the wonderful meal! ❤️

I wanted to eat crab, so I chose the snow crab course at Kanijenne. The live crab is prepared by the chef in a private room, giving it a luxurious feel and making it very delicious. It was a crab feast and my crab craving was completely satisfied. Next time, I want to try a different type of crab. Thank you for the delicious meal!

In December, we will visit four famous crab course restaurants in the Kyoto-Osaka-Kobe area. The first stop is Kanijennu. The course includes: Appetizer - grilled eggplant, abalone, taro, natural kelp and Shanghai crab, crab sashimi, crab legs marinated in Shaoxing wine, grilled crab, crab claws with ponzu sauce, crab miso, a dish of crab, sea urchin, and scallop wrapped in seaweed, boiled crab claws with salt, crab claws in broth with shiitake mushrooms and Negi onions, half tempura of horsehair crab served with sauce, crab body with salmon roe and raw salmon roe, crab meat topped with crab roe, crab meat "noodles" made from boiled crab meat, two types of rice porridge, and for dessert, strawberry and fromage blanc. Thank you, Mr. Ikeda, for another special meal.

We used it with 4 adults! By chance, the chef personally cooked the crab for us. The restaurant's interior, dishes, everything was carefully thought out and we didn't get bored, making for a fun gathering. We drank alcohol with about 4 people and I think the bill was around 10,000 yen. The price of the crab seems to vary depending on the season, so please consider the cost as a rough estimate.

Today's dinner in Osaka was at Kanijennu, the only place in Osaka where you can eat live king crab. I indulged in a luxurious king crab course where the crab was freshly prepared in front of the customers. The atmosphere was similar to Kitafuku in Tokyo, with the chef skillfully dissecting the live crab in front of us. The private tatami room, with only three rooms available, provided a high-end dining experience where you didn't have to get your hands dirty. While the king crab looked impressive, I personally prefer the rich flavor of snow crab over the subtle taste of king crab. Kanijennu may be a bit pricey, but it could be a great option for special occasions like surprising someone with a 3.5kg king crab. The menu for the day was as follows: 49,000 yen for the live king crab course, 33,000 yen for the live king crab course, seasonal appetizers, steamed abalone, vinegared miso salad with firefly squid and grilled tomato, sea bream roe with white sauce, fried taro with prawn and fava beans, and additional order of sea urchin, steamed yuba, crab meat, abalone, warabi, king crab full course, sashimi, boiled claw, charcoal-grilled body, boiled body, bamboo shoot, asparagus, steamed sushi with king crab, salmon roe, sea urchin, Aomori rock seaweed vinegar, soba with white shrimp, bianco shrimp curry, matcha mousse, almond tofu with strawberry and champagne jelly, and other drinks.

Today, the crab prepared by Mr. Ikeda for us is a 1.7kg+ Echizen crab from Mikuni Port in Fukui Prefecture (one per person). He always sources high-quality crabs for us, and I only get to enjoy such large sizes about 1-2 times a year. [Appetizers] - Nori seaweed with sea urchin broth - Fried shrimp with cod milt, snow crab, and carabinero prawn - Duck smoked with cherry blossoms, anglerfish liver, Suma seaweed tsukudani [Steamed turnip with kue crab] Bamboo shoot and crab in thickened sauce, shark fin [Crab leg sashimi] - Crab legs marinated in Shaoxing wine - Grilled crab - Crab miso - Crab claws - Crab and sea urchin dock [Claws in miso] Shiitake mushrooms in white miso, wild chives [Fried underside of claws] The crab was so large at 1.7kg that even the underside of the claws could be fried and served with tartar sauce [Crab meat somen] Crab meat wrapped in truffle [Topped with white milt] [Three types of rice porridge for the end of the meal] - Porridge with horsehair crab made into kejang - Porridge with thickened sauce - Porridge with sea urchin [Dessert] Almond jelly with sunburst tangerine, squeezed a little fruit pulp by Mr. Ikeda Once again, Mr. Ikeda provided a special meal today. Thank you for the feast.

I received top-notch service. The cooking was done right in front of us, which was impressive. The dishes were delicious, and the presentation added to the overall satisfaction. The crab was tasty whether grilled, served raw, or boiled. Grateful for the seafood experience.

Good news for those in Tokyo, "Kanijennu Ginza" opened on November 15, 2021. This year, as you may know, Matsuba crabs are in high demand. Even the crab dishes at the ryokan in Kumi-cho, where Shibayama Fishing Port is located, have increased by 30% compared to last year. Today, with three people, we were served various dishes using three Matsuba crabs and six snow crabs. What a luxurious experience! Appetizer: - Soba seeds, simmered abalone, spot prawn with dashi broth - Snow crab with apple and crab vinegar on top - Chrysanthemum greens, grilled eggplant, oysters from Lake Saroma Steamed Dish: - Red sea bream, Shanghai crab Crab Leg Sashimi: - Soaked in kombu dashi ice water, add three drops of soy sauce from the spoon Crab Legs Pickled in Shaoxing Wine: - A classic delicious dish Grilled Crab: - Arranged neatly for easy consumption, served with crab broth and miso ponzu Crab Butter Grilled: - Small pot with crab meat and kalbi butter, seasoned with caviar salt Crab Claw: - Boiled to medium-rare tenderness Crab Miso Hot Pot: - Served with crab miso Crab and Sea Urchin Dock: - Filled with crab leg meat and sea urchin, wrapped in seaweed Matsutake Mushroom and Crab Claw: - Seasonal matsutake mushrooms Snow Crab Roe: - Contains both internal and external roe Warm Broth: - Boiled legs in broth Deep-Fried Shark Fin: - Shark fin tempura in the middle Rice Dish: - Rice to finish the meal Ramen: - Ramen to end the meal Dessert: - Almond jelly with Western pear and strawberry During the COVID-19 pandemic, I refrained from posting on Tabelog for about six months.

Ikeda-san has been featured on TV many times, often referred to as a crab artisan. However, his attitude is not about boiling or grilling crabs, but about how to enjoy eating crabs deliciously. I would like to call him a "Japanese cuisine master". The restaurant only has three private rooms, making reservations difficult. In each room, a chef cooks in front of you, providing a luxurious dining experience. Today's Matsuba crab weighs 1.5kg, with one serving per person. The drink was champagne followed by Kenzo's "rindo". [Appetizer] Top left: new onion Top right: seaweed soba Front: fried taro, prawn, simmered abalone [Soup] Blackthroat sea perch, yuba, topped with Shanghai crab and bamboo shoots, topped with shark fin [Crab leg sashimi] A truly classic deliciousness [Grilled crab] Today, the meat has been removed [Crab miso with Calpis butter] Topped with French caviar (salt concentration 3.3%) [Crab miso] The star-shaped item in the middle is the heart. Crab blood is not red. [Claw in hot pot style] White miso from Kagawa, green onion [Crab and sea urchin dock] Lots of crab leg meat and sea urchin rolled in seaweed. Sea urchin is from Hokkaido [Fried crab claw] With tartar sauce [Crab soba] Each crab is shredded to look like soba noodles [Crab miso risotto] Crab body meat risotto topped with truffle and sea urchin [Seasonal crab Kejang] Out-of-season seasonal crab made into Kejang [Uni TKG] Uni made into Kejang on top of egg over rice [Kue noodle ramen] The usual clam ramen is delicious, but the kue broth is light and tasty [Dessert] Strawberry cold soup, chocolate pudding, pistachio ice cream, and pomelo (a rare citrus fruit) Thank you for the feast today, Ikeda-san.

To the luxurious restaurant Kanijenne, where you can enjoy delicious crab in a lavish way. This is my third visit. They skillfully prepare live Matsuba crabs right in front of you, adding a lively touch to the experience. The restaurant only has three private rooms and operates on a reservation-only basis. As they prepare the crab, we toast with champagne. The seasonal appetizer platter arrives, featuring my favorite bite-sized crab gratin croquette burger and soft-boiled egg. The soft-boiled egg is mixed with crab meat and topped with caviar, truly delicious. Next is the elegant dish of cod milt and turnip steamed in sake broth. The presentation is beautiful and the dish is comforting. Moving on to the crab course, we start with two sashimi dishes. One is served simply with soy sauce and sudachi citrus, while the other is marinated in Shaoxing wine, a dish I always look forward to. The cute crab miso and crab heart make an appearance at this point. I switch to sake and enjoy a bottle of Akita's Shinsei No.6, which was the last one available. The charcoal-grilled, boiled, and miso hot pot dishes follow, creating a blissful moment. The steamed sushi with crab and salmon roe is a delightful surprise. The salmon roe is large and abundant, with just the right amount of rice in a small bite-sized dish. Then comes the long-awaited crab miso risotto, topped with truffles. Unfortunately, there was no sea urchin this time, but the dish was still delicious. The tableware was heart-shaped for women and spade-shaped for men, a cute touch. Sake flows freely as we enjoy the refreshing mozuku seaweed vinegar. For the finale, we choose between clam soba bianco and spiny lobster curry, but end up having both. The clam soba bianco stands out for its delicious clam broth. The desserts are always delightful, with options like crème brûlée, sweet potato ice cream, and a trio of strawberry smoothies. From start to finish, the crab full course meal is a sensory delight. With no need to fuss over cracking crab shells, and the reassurance of a private room in the time of COVID, we were able to leisurely enjoy our meal. I look forward to returning in another season. Thank you for the wonderful meal.

In a private room, the chef prepares almost all dishes one by one, which is quite impressive. They served a whole crab for each person, cooked in various ways, allowing us to enjoy it fully. The full-course meal created by the exclusive chef was truly delightful. However, the cost for this service is quite high. Personally, I would have preferred a larger crab to eat. It was disappointing that the crab was on the smaller side, but other than that, I was satisfied!

Manager Ikeda-san has been interviewed on TV many times, often referred to as a "crab artisan" on the show. However, what I feel is his dedication to researching how to make crab delicious, not just boiling or grilling it, and I want to call him a "Japanese cuisine master". Kanijennu has only three private rooms, making reservations difficult. In each room, a chef cooks right in front of you, providing a luxurious dining experience. Complete private rooms are appreciated in the age of COVID-19. Today's snow crab is in the 1.0kg class. One crab per person. Today's champagne is TAITTINGER (followed by red wine in a glass). - First serving: Sekogani (female crab) mixed with crab vinegar and apple jelly, Akoya clam sashimi, roasted beef-wrapped rapeseed flowers, Kyoto taro tempura with yuba sauce. - Steamed turnip with natural grouper sauce containing Shanghai crab and shark fin. - Sashimi (legs) with soy sauce and spoid droplets. - Crab legs marinated in Shaoxing wine. - Grilled crab legs, crab miso butter grilled with caviar, crab miso in the center. - Boiled claws with salt, claws with crab miso ponzu, another claw in a pot with white miso, vegetables, and yuzu. - Boiled legs with crab miso, crab and sea urchin roe sushi roll, Sekogani fry with tartar sauce, crab miso risotto with truffle. - Crab rice and Kejan side dish. - Dessert: Amaou strawberries and Niigata pears, Le Lectier, sweet potato ice cream with white chocolate and framboise. - Souvenir: Steak curry from "Kuma 3" on the 5th floor of the same building. Of course, they will pack the leftover rice as a souvenir. Next time, I might ask if they can make a tuna roll souvenir from the neighboring space, "Niku no Takumi Akazu" (laughs). Thank you for the feast tonight, Ikeda-san.

During the third wave of the pandemic, my family of four enjoyed a delicious omakase course featuring Matsuba crab, Seko crab, and truffles starting at 6 pm. The restaurant offers complete private rooms, providing a sense of security. We started by admiring the live black Matsuba crab with a gold tag (GOLD EX and PREMIUM). This place is like a high-end Japanese cuisine restaurant where you don't have to bother with cracking the crab legs - they come ready to eat on the plate. It's incredibly luxurious. The process of preparing the crab is done right in front of you at the cooking counter, adding a live element to the experience. The Matsuba crab served today was unusually large at 1.1kg, enough for one serving per person. In addition to the Matsuba crab, Seko crab was also served. While Matsutake mushrooms were offered two weeks ago, today we had truffles instead, showing that they change up the menu slightly each time. As always, the dishes were beautifully presented.

It has been a year since my last visit. I have come here several times and whenever I bring friends, they end up bringing their families or friends, leading to repeat visits. This time, I came back after a month. Kanijen is only available in private rooms for 2-6 people. With only three rooms available, it can be difficult to make a reservation. Hurry and make a reservation. Each room has a chef who cooks live crabs in front of you. You don't have to worry about cracking open the crab yourself, so you can enjoy it like a lord. They serve various dishes using a whole Matsuba crab for each person. The final dish is crab and matsutake mushroom rice. The dessert is also exquisite.

#Live Taraba Crab and Matsutake Mushroom Course#A 3kg+ Taraba crab being prepared right in front of you#Savoring every part of the crab, from sashimi to boiled#The Matsutake mushroom dishes in between are also amazing#October 2020. I visit here every year. Last year was the Matsubagani crab course, but...I couldn't resist the satisfying Taraba crab#The course includes Matsutake mushroom steamed in a pot, grilled Matsutake, Matsutake spring rolls, and other Matsutake dishes#"Such luxury!" The various Taraba crab dishes, prepared right in front of you, are undeniably delicious#The dishes served while the crab is being prepared are also incredibly tasty#Appetizers, sea urchin chawanmushi with a hint of coffee flavor, crab gratin croquette burger, pickled oysters and shrimp, flavored egg, and more#These dishes are as delicious as those in traditional Japanese kaiseki restaurants#And then came...#Matsutake mushroom steamed in a pot, with Matsutake and abalone inside#Such a luxurious pot dish!#I thought, "This calls for sake!" And then...an exclusive sake only available at this restaurant was served#Taraba crab sashimi, rare, medium, boiled, charcoal-grilled, crab claws, crab body, and more crab dishes followed#Grilled Matsutake was cooked together with the crab on charcoal#Taraba crab and grilled Matsutake... "Wow, what a luxury!"#A mini sea urchin and salmon roe rice bowl that made me exclaim, "So cute!"#A cute, slightly larger-than-usual rice bowl that even women can finish in two bites#A refreshing mozuku seaweed vinegar, shark fin, and Matsutake egg skin spring roll that was extremely delicious#To finish, a choice between shrimp curry or clam broth soba#The rich shrimp curry is exquisite, and the clam broth soba is also delicious#Not just the crab, but all the other dishes were also entertaining and served with excellent service and hospitality#This is a top-notch, wonderful restaurant#The prices are on the higher end, but using the GoTo campaign might make the luxury worth it#Thank you for the meal!