Indulge in a luxurious serving of a super-sized Matsuba crab, weighing between 1.1 to 1.2 kilograms, per person. From sashimi to three levels of shabu-shabu (rare, medium rare, well-done), grilled crab, tempura, baked crab shell, crab porridge, and various other ways to enjoy, you can savor the entire Matsuba crab in a single serving. It's entertaining to watch as they skillfully prepare the live crab right in front of you. Personally, I enjoyed the shabu-shabu and grilled crab the most. The shabu-shabu offers a delightful experience with its varying textures and flavors at three levels of cooking (four levels if you include sashimi), transitioning from moist freshness to increasing chewiness and sweetness. But above all, the rich crab broth used for boiling (extracted from the tip of the legs) is delicious! (The crab meat from the leg tips, used to make the shabu-shabu broth, is also used in the porridge along with the remaining broth.) The grilled crab, with its plump sweet flesh and the added aroma of charred shell, is pure bliss. The crab miso in the baked shell and the concentrated flavor of the porridge from the broth were, of course, also delicious. Although the Matsuba crab season has ended this year, I am already looking forward to next year. "Live Matsuba Crab Course" priced at 40,000 yen (excluding tax) includes: Appetizers: Abalone, Flounder with kelp, Shrimp, Firefly squid, Fiddlehead fern, Bracken Shabu-shabu with Matsuba crab (rare, medium rare, well-done) Grilled crab Tempura Baked crab shell Crab porridge Dessert: Sakura mochi, Citrus jelly

Ginza Kitafuku only accepts one lunch reservation per day! This time, I visited for lunch. To be honest, it was completely different from the taraba crab I had eaten before. The biggest difference is that there was no crab smell at all. According to the chef, fresh crab doesn't have that crab smell if you eat it right away. I was really surprised! Even when eating with your hands, there was no crab smell! It seems that it won't happen unless the crab is really fresh! It was definitely a lively 3.2kg live taraba crab. Can you really eat at such a place? They explained everything carefully, and I enjoyed the delicious meal. After savoring the crab, we had edamame and karasumi mixed rice! It was also exquisite! Lastly, we had shaved ice made with natural ice! You can even get seconds of shaved ice, which was really nice! We ordered a sake pairing for drinks. Sakes carefully selected to match each dish were served with each dish! It's definitely a recommended sake pairing. Anyway, it was truly a wonderful and fantastic restaurant! Wasshoi wasshoi.

If I were to describe the charm of "Kita Fuku" in one word, it would be "authentic." Regardless of trends, they serve delicious crab to customers with care. They handle only live crabs and skillfully prepare them in front of you. The crabs are meticulously cleaned and prepared with a rhythmic and swift flow. Each step is carefully planned to enhance the flavor and texture of the crab without compromising its freshness. It's not just about good intentions; making the crab delicious for the eater requires thoughtful preparation. "Kita Fuku" expresses the aroma, taste, and texture of each part of the crab in a comprehensive way, further enhancing the quality of the crab as an ingredient. I thought that their delicious crab becomes even more delicious. I believe that "Kita Fuku" offers the ultimate crab dining experience.

It is said that the crabs come every day by airplane from Hokkaido. They were freshly prepared and served raw or cooked right in front of us. It may sound a bit cruel, but it was truly delicious and interesting. Thank you for the meal!

I finally visited Kitafukusan, which I had been curious about for a while. I made a reservation one month in advance, as seats are limited, so early booking is necessary. The course was luxurious, featuring a whole live Echizen crab. The sashimi was outstanding, served chilled on ice with flower petals. While I usually prefer sashimi as is, the slight cooking enhanced the sweetness here, so I also tried the shabu-shabu. Grilled dishes, tempura, and finishing with crab miso grilled in the shell were all incredibly rich and delicious. I left feeling happily full, thinking I may not need crab for a while, haha. It was fun to watch the crab being prepared in front of me, and the staff were friendly and made the whole Echizen crab full course experience even better. I will definitely revisit after October to enjoy Taraba crab next time.

The Matsuba crab in Tottori was delicious in rare, medium rare, sashimi, and grilled styles! I was a bit nervous eating the crab's heart... They even cooked white rice with the crab broth! I had to wait about 3 months from when I wanted to go to the reservation date, but next time I want to try snow crab! And I heard that crab's blood is blue... The combination of dried plum, red bean paste, and mochi was also delicious! I'm also curious about the crab shell!

No matter who you bring, everyone will be happy. When eating crab, everyone gets busy and quiet, but here they take care of everything so you can eat crab while having conversations. This time, we chose the snow crab course and we are satisfied. The prices are reasonable (though high), so you can eat with peace of mind.

I love gourmet activities, especially dishes like katsudon, niboshi ramen, aged sushi, 100% buckwheat risotto, pasta, and raw meat dishes. I would be happy if you could follow me casually as a hobby post of everyday life at Yamagoya. ⭐️

On this day, we had a Matsubagani (snow crab) course, 1.3kg per person. With a little alcohol, it cost a little over 140,000 yen for two people. I don't remember it being delicious, only that there was too much food and it was painful. Unless you really want to eat a ton of crab, I don't think it's necessary to come here. We left over half of it. I don't want to waste money or crab, so I have no desire to repeat this experience. There are some other items on the menu, so one portion for two people would be just right. I don't want to see crab again until next year.

[Recommended for those who want to enjoy exquisite crab] Visited at 19:00 in November 2022. Every year around this time, I crave crab. So, I finally managed to sneak into this restaurant where I couldn't get a reservation last year. Awarded the BRONZE from 2017 to 2023. The rooms are private with sunken kotatsu tables. You can enjoy a luxurious serving of "extra-large hairy crab" per person. The price is determined by the weight of the crab and is market price. You can start by taking photos with the crab. They prepare the crab on the spot, so you can enjoy fresh crab. Depending on how you eat it - sashimi, shabu-shabu, grilled, boiled, tempura, etc., the taste changes, making it interesting. Especially the crab tempura, which I had never tried before, offers a luxurious feeling that can only be experienced in a crab restaurant. As you can see in the photos, the hairy crab is packed full of meat, allowing you to taste the richness and the umami of the miso. Although the price is high, the proprietress who welcomes you and the person who cooks the crab add to the excitement, making it feel like a special day out with both fun and delicious crab. It's a place where I would like to visit again on a special occasion.

I ordered the snow crab course. It cost 29,000 yen per person. Each seat is a private room with a service person assigned to each room, where you can enjoy a full course of crab. This time, we started with taking photos with a 2.5kg snow crab, then the course began. We first had an appetizer and green onion hot pot. Then we moved on to the crab. It felt a bit cruel to see it being prepared in front of us while still alive. We had sashimi, rare, medium rare, and grilled in that order, enjoying every part from the shell to the rare parts like the heart and "fundoshi" (loincloth). By the time the salmon roe rice came out, we were already quite full and very satisfied. Dessert was a honey apple-filled cake. The whole experience was entertaining from start to finish, and we had a great time.

I was talking with my few friends about wanting to go to the Hokuriku region to eat crab, but our schedules never seemed to match up (´；δ；｀). So we decided, why not just go in Tokyo! We often find ourselves in situations where we want to go somewhere but can't go alone! Even though going to the countryside is nice, Tokyo is still the best ＼(^o^)／ It was my first time at a proper crab restaurant! And it was my first time seeing such a huge hairy crab! The surprising part was that they served venison first! Apparently, an acquaintance had just caught it and sent it over! It was their first time serving venison, so lucky♪ They said that the best part of the crab is right before it molts because that's when the meat is the most flavorful! And even the red skin inside is delicious! Wow! I think they told us a lot more, but I forgot! I was completely satisfied with the sashimi, grilled, and boiled crab!! I usually prefer seafood (and meat) raw, but crabs are definitely tastier when cooked (*´Ο｀*) I really wanted to try the crab's heart! I want to eat the crab's heart! Like in "I Want to Eat Your Pancreas"! After a fierce game of rock-paper-scissors, I lost and my friend got to eat it (；∀；) I wonder what it tasted like... Just when I thought I had devoured enough crab, they brought out rice! And it was all-you-can-eat ikura (salmon roe) on top! Of course, I had seconds and thirds~ haha It was the best, most delicious, and crab-filled meal of my life (●❛⃘ᗜ​❛⃘●)੭ु⁾⁾ We decided to make eating crab a winter tradition♪ And we also decided that from now on, we'll order a 4-gōbin (1.8L) bottle of sake (ノ´∀｀)ノ

You can enjoy delicious crab without getting your hands dirty. They cook it right in front of you, so I think it's a good value. My girlfriend was happy too, so I'm glad we went. The rice and dessert shaved ice were delicious, so I will visit again. I was happy to eat delicious hairy crab until I was full.

Uni Junsai in Kesennuma, Momohama Lake. The course includes grilled natural eel tara and hairy crab. The part that will become next year's shell is also served with rice, beef soup, small dried fish, pickles, and if you can't finish the crab, you can take it home.

I had a satisfying meal with plenty of hairy crab and taraba crab! The meal included whole sea urchin, jun-sai, peach eel rice, crab sashimi, and a variety of half-cooked hairy crab and taraba crab. It was great that we could take the leftovers home! The fact that all seats were private rooms also made the dining experience comfortable!

I ordered "fugu and king crab" ... Well, it's undeniably delicious. The ingredients are also fantastic! The dish itself is not particularly elaborate, but it skillfully brings out the flavor of the ingredients. With such powerful flavors, there's nothing to complain about. It paired perfectly with KENZO wine.

I visited "Kitafuku" in Ginza, which has received a bronze award on Tabelog with a rating of 3.98 in 2021 and 2020. The restaurant, located along a main street in Ginza, offers private rooms similar to its main branch in Akasaka. Known for its crab dishes, especially in Tokyo, Kitafuku in Ginza is a gem specializing in live crab dishes. The chef skillfully prepares the crabs in front of the customers, offering a variety of cooking styles such as boiling, grilling, sashimi, and shabu-shabu. You can enjoy rare "Golden Crabs" and unique delicacies like "Fundoshi." The owner of the Ginza branch, Keitaro Suzuki, maintains the excellence of the main branch. The menu includes dishes like steamed yuzu peel, fugu shirako chawanmushi, and matsuba crab sashimi, shabu-shabu, and grilled options. The experience of watching the crabs being expertly prepared in front of you and indulging in various crab dishes is truly a delight.

Instagram: @abura_hate https://www.instagram.com/abura_hate Thank you for viewing. I would appreciate your follow, likes on posts, saving, and following on Instagram for encouragement. It was my first time eating so much crab (lol). I had heard that fresh crab doesn't have any smell, and I was really surprised that it wasn't smelly at all. It doesn't even stick to your hands~ I was very satisfied with being able to enjoy it in various ways like sashimi, shabu-shabu, grilled, and tempura. I definitely want to visit again.

I went in early January. I heard that there is a shortage of crabs this year and they are not being caught much. The room had a calm atmosphere with private seating. It was fun to watch the chef handle the live crab right in front of us. However, it felt a bit sorry to see it being prepared while still alive. The chef assured us that the crab doesn't feel pain as they shed their shells. We started with sashimi made from live crab, which was delicious in every bite - whether raw, medium-rare, or tempura. We ended the meal with crab porridge, which had a rich flavor from the crab miso. I was so full that I had to take some home.

First visit to Kita Fuku in Ginza. The private seating allows you to enjoy your meal at your own pace without worrying about others. Today, I visited with my family, and our server was very kind and friendly, truly wonderful. If you love crab and want to enjoy it in abundance, this is a must-visit restaurant.