The crab
Alive, in the tank.
Leave the noise of Ueno behind, follow the stone corridor down one floor. Live zuwai crab breathe in the tank; the crab arrives from Toyosu and Hokkaido and is worked to the condition it is in that day. Four rooms only. Sliding doors, shoji, wood. A restaurant for a handful of parties a day.
The rooms
Past the sliding doors, four rooms.
Four rooms, every seat in a fully private room. A handful of parties a day. Party sizes differ between sources — see below.
Philosophy
The crab is the point.
From the buying to the room itself, everything here serves one end: tasting the crab at its best. Live zuwai from Toyosu and Hokkaido, worked to the condition it is in that day.
The menu
Kaiseki at night, a bowl at noon.
Dinner — omakase crab kaiseki
Seven dishes: an opening bite, sashimi, a clear soup, a grilled course, something fried, rice, and fruit.
Nine dishes — live crab sashimi, grilled crab, crab shabu-shabu, the roasted shell, and crab rice from the clay pot, with seasonal vegetables between. Billed by the restaurant as its No.1 course.
Ten dishes. Sashimi, grilled, shabu-shabu and the roasted shell, with a wagyu steak worked into the course.
Eight dishes. The top course, which uses one whole crab and leaves nothing of it behind.
Lunch — rice bowls
Crab straight from Toyosu market, piled into a bowl without ornament. Lunch only.
Visit
One floor down.
- Address
- 〒110-0005 Tokyo, Taito City, Marutoku Building B1F, 4-5-11 Ueno
- Nearest
- 3 min walk from Ueno-hirokoji Station (Tokyo Metro Ginza Line)
AI-generated demo image