The sparkling sake we had at the beginning of the course was delicious! The dashi was mild and gentle. Although crab can be quite filling, the variety we had—king crab, snow crab, hairy crab, and red snow crab—made it surprisingly easy to eat a good amount. The freshness was excellent. The donabe rice was not too rich in flavor, making it enjoyable to eat all the way to the end without getting tired of it. The beautiful interior and the relaxed atmosphere were also nice! I was surprised by the limited selection of sake.

I visited using Makuake for a summer crab course. I made a reservation for an early time around 5 PM on a holiday. Although Asakusa is a bit difficult to reach, the waterfront location is excellent. The exterior of the restaurant is impressive, and it seems to have originally housed a long-established restaurant. The interior is clean and has a modern Japanese aesthetic that conveys luxury without being ostentatious, showcasing good taste. I went with an infant and was able to use a private room that could typically accommodate about 12 people. The hospitality of the staff was outstanding, setting it apart from just being a restaurant with good food. The course featured three types of crabs: snow crab (including female crab), king crab, and hairy crab, prepared in a variety of ways, including simple sashimi, steamed with sake, grilled, and creatively presented with both Japanese and Western influences. It was undeniably delicious. Since this was the Makuake course, the specialty KFC was not included. I was too full to order anything extra, so I’ll save that for next time. I will definitely be back! I’m looking forward to the winter snow crab course!

I used a Makuake ticket to request a summer crab course. The experience started with high-quality bonito flakes, and the dashi was wonderful. The delicate female snow crab served with sweet vinegar jelly was exquisite. The crab dumpling was mostly crab with just a little bit of fish paste as a binder, which allowed the dashi to shine. The cold pasta with blue crab was light and refreshing, and the raw hairy crab sashimi let us savor the sweetness of the crab. I can't help but wish there had been a bit more of the crab sashimi, though. The steamed king crab was impressive, with large legs that were delicious. Often, king crab has a milder flavor compared to snow crab, but this one was rich and robust. The pepper sauce complemented the crab's flavor without overpowering it. The grilled hairy crab shell was tasty, but it didn’t leave a lasting impression, similar to the king crab paired with sirloin. Since I came here for crab, I didn't really need the meat. The benizuwai crab rice cooked in a clay pot was plentiful, but the rice seemed slightly overcooked, resulting in a bit too much of the crispy part. If there’s that much crispy rice left, I would have appreciated having the option for ochazuke. The dessert, a panna cotta, had a pleasant hint of alcohol, leaving me quite satisfied. The restaurant's entrance is designed to resemble a womb, which adds a sense of uniqueness. However, the high prices for alcohol were a downside. A glass of sake was nearly 3000 yen, with only a small amount—about 70cc, I would guess. This poses a challenge for those wanting to enjoy pairings, and I wish they could bring the price down to the 1000 yen range. I understand this isn’t a place to fuss about cost performance, but this high alcohol price takes off 0.2 from my rating. Still, when I want to enjoy crab, I would definitely return to this restaurant.

It was a stylish restaurant run by young people in a wonderful location. As shown in the photos, it's a place that crab lovers will absolutely adore. Since it wasn't the season yet, the crabs themselves had a rather strong flavor, but I believe they will be fantastic in winter. My Engel coefficient is 150% (laughs), so a return visit might be difficult for me... The kelp pickles that accompanied the rice dish were shaped like crabs, which was really cute!

I went out for lunch, and it was absolutely delicious. The entire course was filled with crab, making for a fantastic time. In particular, the rice with salmon roe and crab, as well as the Kobe beef and crab hot pot with rich broth, were exceptional. Including drinks, it was about 25,000 to 30,000 yen per person, but I was very satisfied.

During the day, the portion sizes are a bit smaller, but the taste is outstanding! They accommodate allergies and personal preferences, and they can also cater to international guests, which is a big plus! The ambiance of the private rooms is fantastic, making it suitable for business meetings as well. I want to visit in the evening next time!

In January 2024, I visited Asakusa for dinner. I got off at Asakusa Station on Tokyo Metro and walked a bit from Exit 4 to find my destination, "Kanikato." This restaurant is an exclusive, reservation-only crab dining establishment located by the Sumida River. The chef prepares seasonal ingredients right in front of the guests, and there are counter seats and two private rooms available. I was invited to a rare seat and guided by a staff member through a pathway that felt like entering another world. After waiting in the first floor’s waiting area for a while, I was led to the second floor, where I was warmly welcomed by Chef Hayato Okada and his staff, settling into a lovely counter seat. I started with a cheers over a 900 yen Asahi Super Dry beer. For my meal, I chose the 55,000 yen course featuring snow crab, upgraded for an additional 5,000 yen. The course included: 1. **Dashi** - The first dashi made from kombu and dried bonito flakes. I savored the fresh aroma and flavor of the freshly shaved bonito, followed by the umami of the dashi itself. 2. **Cold Dish** - Smoked female snow crab with caviar and crab vinegar. I watched the meticulous preparation, and it was presented under a smoke dome, which released an irresistible aroma when lifted. The dish featured beautifully presented crab, inner eggs, outer eggs, French Osetra caviar, and gold leaf. The rare sweetness of the crab, combined with the subtle saltiness of the caviar, created a delightful flavor. 3. **Soup** - Snow crab in a clear broth with yuzu and kombu. The shabu-shabu crab legs paired perfectly with the elegant broth, and the crab was rich in flavor. 4. **Warm Dish** - Crab miso shabu-shabu. The sight of the crab being shabu-shabu cooked in crab miso was enticing. The unique taste was simply exquisite. 5. **Grilled Dish** - Grilled snow crab shell with crab umami sauce. The shell was served filled with shredded crab and topped with a flavorful sauce. Afterward, the shell was collected, and sake was poured inside to create shell sake—this was splendid! I also had a 1,000 yen serving of Hakurakusei Junmai Daiginjo sake. 6. **Special Dish** - Snow crab pie with Americani sauce. This creative dish featured crab wrapped in a crispy pie crust, served with a unique Americani sauce. 7. **Grilled Dish** - Snow crab claws with Japanese black wagyu steak. The main event included charcoal-grilled champion black wagyu from Nakayama in Kagoshima, served with grilled pickled vegetables and shaved truffle—a sumptuous presentation. The rich flavors of the crab and wagyu complemented each other beautifully. 8. **Rice Dish** - Crab rice cooked in an earthen pot with taraba crab and ikura. Finished with a blowtorch to enhance the aroma, the first serving allowed me to enjoy the natural flavor, followed by a second serving with ikura for an indulgent taste. The final serving was a rice porridge with dashi poured over, enhanced with nori and wasabi, allowing me to savor the meal multiple times. 9. **Dessert** - White sesame blancmange served with chestnut cream, strawberries, apple compote, and sweet potato chips. I was quite full but still made room for dessert. The total bill was 65,260 yen, allowing me to indulge in a once-in-a-lifetime crab course. I am grateful for the opportunity to experience such a rare dining event.

**January 7, 2024 First Visit** January 7th is the day of 'Nanakusa-gayu,' a tradition where people eat 'seven herb porridge' to wish for good health throughout the year. The porridge consists of the seven spring herbs (seri, nazuna, gogyō, hakobe, hotokenoza, suzuna, and suzushiro), designed to soothe the stomach after the feasting of the New Year and to provide nutrients during the nutrient-scarce winter months. Instead of having Nanakusa-gayu, I enjoyed a tendon (tempura over rice) at the historic Daikokuyatenpura Honten, founded in 1887, and later attended a party to enjoy Echizen crab. ◽️ First, check out the reel video: [Instagram Link](https://www.instagram.com/p/C1zTxMGy4DJ/) [Instagram Link](https://www.instagram.com/p/C1zjELPSj7T/) This restaurant, which opened on July 7, 2023, operates on a fully referral and reservation-only basis. I arrived five minutes before my reservation time, and staff were waiting outside. This is truly a high-end establishment. Located by the Sumida River, it's conveniently close to the station, and the night view of the river is gorgeous. Upon entering, an extraordinary space unfolds, reminiscent of a Mediterranean restaurant. The first floor's concept is "underwater," with softly glowing washi paper representing the water below the Sumida River, creating a lounge where you can relax before your meal. It feels like a Japanese version of a Robuchon restaurant. Their wine pairing and non-alcoholic pairing options are available, and I decided to have both highball and wines, white and red, at reasonable prices with quality selections. ◽️ **Ségur Manuel Macon-Villages Blanc 2020 (White)** This wine has been aged sur lie for about 8 months, imparting complexity and umami. It has a refreshing aroma and clean taste, perfectly complementing the flavor of crab without overpowering it, especially alongside crab vinegar. ◽️ **Ségur Manuel Burgundy Pinot Noir 2020 (Red)** This wine combines elegant red berry and floral notes from Côte de Beaune. It is a soft-bodied wine that enhances the dishes, making it a good pairing for the premium charcoal-grilled wagyu beef from Ushi no Nakayama in Kagoshima, known for its rich marbling. ◽️ **Dishes Enjoyed:** - **Zuwai Crab Omakase (No designated origin)** → ¥55,000 *Only for Kanhoko (female snow crab) without caviar.* - **Echizen Crab Course** → ¥88,000 *Kanhoko × Caviar × Gold leaf.* I was able to upgrade the ¥55,000 course with caviar for an extra ¥5,000, thanks to an unexpected gesture from the chef for restoration support! Despite being an expensive meal, even purchasing the size of Echizen crab used would cost half that amount online. - **Dashi**: Premium Dashi made from freshly shaved Katsuobushi (dried bonito). A preliminary amouse to set the taste. It’s essential to confirm the fundamental flavor. - **Cold Dish**: Smoked Jewel Box Crab with Vinegar Sauce. This star dish featured Seiko crab (female Matsuba crab), a delicacy known among food enthusiasts. Heavily rich, it is particularly valuable during this season, as it carries roe—referred to as 'tokobushi' (external eggs) and 'uchiko' (internal eggs). With caviar generously placed on top and adorned with gold leaf, it was a stunning dish that paired splendidly with white wine or bubbles. - **Soup**: Snow Crab with Dashi. This truly embodies Japanese culinary spirit and makes one proud of our cuisine! The chef was quickly and skillfully handling live Echizen crabs. - **Warm Dish**: Snow Crab Shabu-Shabu with Crab Miso. We were informed that several crabs were used to create the crab miso, which was luxurious! - **Grilled Dish**: Seared Snow Crab with Crab Dashi Sauce. The aroma from the grilled crab shell was enticing. The chef provided additional special service by pouring sake into the empty crab shell! - **Featured Dish**: Snow Crab Pie with Tomato Sauce. Personally, I found this one of the highlights—akin to a gourmet version of a fast-food pie. - **Grilled Dish**: Charcoal-Grilled Crab and Champion Wagyu Beef. This grilled wagyu had an extraordinary fragrance, allowing you to appreciate it through scent alone. - **Clay Pot Dish**: King Crab with Salmon Roe and Prime Dashi. The scent is locked in by baking the king crab in the clay pot. Prepared with Kumamoto seaweed, resembling a luxurious rice dish. This was served in three ways: initially plain, then with salmon roe, and lastly with dashi to enhance the flavor. - **Dessert**: White Sesame Blanc-Manger. As we absorbed the atmosphere, I realized it was almost time to leave... I wished the staff in traditional clothing could keep serving us wine forever! Everyone enjoyed Kagoshima's sweet potato chips, lingering on the aftertaste while I too enjoyed the moment. The Echizen crab course was undoubtedly high-priced due to its premium ingredients, but there are more accessible Japanese cuisine courses available. This establishment is ideal for business meetings and entertaining visitors. Though it's entirely on an invitation basis, feel free to contact me if you're interested. ◽️ **About the Chef:** Jun Okada, the head chef born in January 1986, began his culinary career in 2005. After six years of training at a ryotei in Noda City, Chiba Prefecture, he honed his skills at various ryotei restaurants and hotels in Tokyo. At the age of 28, he became the head chef at Ryotei Sancho in Shibuya, Tokyo. He is also a proficient lecturer with extensive experience in culinary workshops. ◽️ **Kani Kato** 2-1-8 Kaminarimon, Taito City, Tokyo About 2 minutes by foot from Asakusa Station on the Tokyo Metro Ginza Line and Toei Asakusa Line. [Instagram Link](https://www.instagram.com/kanikato_asakusa/?hl=ja)

**Check Points** - Exclusive crab course available only by referral. - Duration of the course: 2.5 hours. Kanikato, a members-only crab specialty restaurant, opened in Asakusa on July 7, 2023. Due to its membership system, specific address details are omitted, but you can find them on TabeLog for reference. Visits require a member's referral, so please reach out if you need an introduction. Upon entering through a glass door, you pass through a stylish, modern stone-paved arched approach leading to the reception. The second floor features a counter seating area, a private room for enjoying dishes prepared right in front of you, and another private room suited for business meetings. Kanikato is operated by Kato Suisan, a long-established seafood company from Hokkaido with over 50 years of history, known for offering fresh ingredients sourced directly. Chef Hayato Okada started his career as a Japanese cuisine chef in 2005. After six years of training at a restaurant in Noda City, Chiba Prefecture, he honed his skills in Tokyo's restaurants and hotels. He became the head chef at the restaurant "Michinaga" in Shibuya at the young age of 28, up until now. In my previous visit, I enjoyed a course in a private counter with dishes prepared in front of me. This time, I savored seasonal snow crab at the main counter, while also supporting the reconstruction of the Hokuriku region by enjoying Echizen crab. I upgraded to have the exquisite kabako crab topped with caviar for an additional 5,000 yen on the 55,000 yen course. Kanikato provides an elegant interior that would suit business dining needs as it offers fully private rooms. With few crab specialty restaurants in Tokyo, I anticipate returning here often. **Course Breakdown** 1. **Ichiban Dashi (First Broth):** Made from one-day soaked konbu and honkarebushi from Makurazaki, creating a fragrant, clear delicious broth. 2. **Kabako Crab with Cold Smoked Caviar and Crab Vinegar:** An exquisite upgrade featuring ossetra caviar, the combination of the smoked caviar and the sweetness of the kabako crab makes for a visually and tastefully delightful dish. 3. **Snow Crab Clear Soup with Yuzu:** The largest legs are served with konbu broth and paired with Seigo-in turnip, showcasing a clean taste and umami. 4. **Snow Crab with Crab Miso Shabu Shabu:** The rich crab miso is carefully grilled in its shell to enhance the aroma. 5. **Snow Crab Gratin:** Shredded crab mixed with crab dashi is generously served with a flavorful sauce. 6. **Snow Crab Pie with American Sauce:** A playful twist with a sweet, crispy pie filled with rich sauce and crabmeat, differentiating from the traditional americana. 7. **Snow Crab Claw with Kagoshima Black Beef:** Grilled champion beef paired with pickled red kabu and red man-gawara makes for a delightful combination beyond just crab. 8. **Crab Over Rice in a Donabe (Clay Pot):** Topped with crab legs and ikura, this is further seared with a torch to lock in the aroma. The subtle dashi enhances the dish’s appeal, making it irresistibly delicious with a second serving option for ikura and dashi porridge. 9. **White Sesame Blancmange with Apple Compote, Strawberry, Chestnut Cream, and Red Haruka Chips:** The course concludes with this dessert. **Overall Experience:** An exceptional omakase course featuring various preparations of snow crab, showcasing both freshness and rich flavors throughout the meal. **Menu Highlights:** - Ichiban Dashi with Konbu and Honkarebushi - Kabako Crab with Cold Smoked Caviar - Snow Crab Clear Soup with Yuzu - Snow Crab with Crab Miso Shabu Shabu - Snow Crab Gratin - Snow Crab Pie with American-style Sauce - Snow Crab Claw with Kagoshima Black Beef - Crab Over Rice with Ikura and Dashi - White Sesame Blancmange with Apple, Strawberry, and Chestnut Cream **I hope this review is helpful!** _________________ Instagram: 66shuki Twitter: 66shuki TikTok: 66shuki _________________

This weekend, I'm enjoying a drinking event in Asakusa... Today, I'm at "Kanikato" for the "Let's Go with Sake" event. This restaurant operates on a referral and reservation-only basis, so I'm lucky to be able to visit during this event!! Upon entering the restaurant, I was served a welcome drink, a Yeti Japanese sake highball. We headed to the second floor, and the event began! We are enjoying a pairing of crab dishes with sake from Aoki Brewery—Tsurunoi and Yeti. 【Cheers】Yeti Junmai Sake Aiyama, limited to Niigata Prefecture 【Appetizer】Hairy crab capellini with flounder roe and duck simmered in Koshu with grilled figs Tsurunoi Junmai Ginjo 【Soup】Clear broth crab wontons Yeti Junmai Sake 【Special Dish】Crab in a Tosa vinegar sauce Tsurunoi Junmai Daiginjo 【Grilled Dish】Snow crab steamed with sake and black pepper sauce Yeti Crab Sake 【Main Dish】Hairy crab with abalone jelly Tsurunoi Year's Bottle 2022 【Small Soup】Soft-shelled turtle soup with snow crab and shark fin Tsurunoi Junmai Ginjo Yamadanishiki 【Rice Dish】Crab chirimen sansho rice balls 【Dessert】Tsurunoi sake lees blancmange All the dishes were delicious, but the steamed snow crab with sake and black pepper was particularly outstanding!

Today, I visited a newly opened restaurant that started on July 7th, specializing in crab and traditional Japanese kaiseki cuisine, introducing the culture of Japanese cuisine as a whole. Although described as Japanese food, the dishes are not strictly traditional, featuring many creative interpretations. It seems that in the future, the restaurant will become referral-only, but currently, they accept reservations over the phone. The concept of the restaurant is to convey Japanese culinary culture to the world, and I heard that more than half of the customers are from overseas. The staff primarily explains the dishes in English, and the other guests, a group of international tourists at a nearby table, were really enjoying themselves. Today's menu (35,000 yen for the Sumida River course + 15,000 yen for pairing): **Pairing 1:** We toasted with sparkling wine from Avize, France. They paid special attention to the glassware, which was lovely. The first dish was a broth made with kombu from Hokkaido and bonito flakes from Makurazaki, Kagoshima. After eating the bonito flakes, drinking the broth like an aperitif opens up the palate, enhancing the enjoyment of the Japanese dishes. Interestingly, I did feel that my taste buds became more sensitive. **[Soup]** Crab in broth with yuzu and corn sprouts. It was smooth with corn sprouts and yuzu inside, giving it a refreshing taste. **Pairing 2:** White wine from Sancerre, France. **[Appetizer]** Shredded hairy crab and tender abalone served with crab jelly. The rich flavor of the crab’s miso was amazing, and the abalone was incredibly tender and delicious. **Pairing 3:** Wine from Niigata by Fermier, made from grapes that naturally have a salty flavor. **[Sashimi]** Live hairy crab sashimi with ponzu and Tosa soy sauce. It was semi-raw, moist, and the blanching was perfectly done. The Arita-yaki dishware was beautiful. **[Fried Dish]** Taraba crab spring rolls with caviar and salmon roe. A whole leg of taraba crab was generously included in the roll. They used broth from steamed taraba crab in the filling, making the exterior crispy while the inside remained juicy and hot. The caviar was from the French Ossetra variety, and it was refreshing with a squeeze of sudachi. **[Interim Dish]** Three pieces of sushi: Miyagi's chu-toro, smoked scallops infused with cherry wood chips; the flavor of the cherry wood was prominent and delightful. The sea urchin from Nemuro, rich in nori flavor, was combined with the aroma of a mixture of first-pick seaweed from Ariake and aosa from Kumamoto, making it highly fragrant. The sea urchin was creamy and outstanding. **[Interim Dish]** Hairy crab capellini, seasoned with a mixture of sea urchin and crab miso, including crab meat, made for a luxurious bite with Italian summer truffle. **[Grilled Dish]** Skewers of champion beef roast and Sakaguchi's black wagyu. The first skewer had wagyu (salt and pepper), taraba crab, and wagyu (wasabi) combination. The low-temperature sake-steamed taraba crab trapped delectable umami flavors. The second skewer featured crab, wagyu, and crab served with a unique “American” sauce (secret crab sauce), made from stewed tomatoes and onions, which was delicious! **Pairing 4:** Hakkaisansnow room sake. **[Hot Dish]** Steamed crab shell with turtle and shark fin soup—a lavish soup combining two delicacies. The taste was, of course, exceptional! **[Rice Dish]** Crab and ikura mixed rice served in a donabe (earthenware pot). The rice was prepared with “Niigata Yume-tsubaki” rice. First, I enjoyed the mixed rice topped with ikura, followed by a delicious and comforting dashi chazuke. Even though I was full, it went down easily! **[Dessert]** Minaki sake lees ice cream—smooth and rich without added sugar, utilizing only the sweetness of the sake lees, making it a sophisticated treat enjoyed even by those who usually skip dessert. It was accompanied by white peach, Nagano Purple grapes, and chocolate shaped like a crab, cleverly representing the crab caught in a net. The experience was visually delightful until the very end. This place truly offers a dining experience for all five senses. It was exceptionally delicious and enjoyable; I had a fantastic meal! Thank you for the wonderful experience!

I visited a reservation-only restaurant called Kanikato-san, which specializes in crab and traditional Japanese kaiseki cuisine, that opened in July 2023. It’s just a short walk from Asakusa Station. Upon opening the white-themed building's door, I was greeted by a white cave! After passing through the cave, I found myself in a chic, museum-like waiting area, characterized by a high ceiling and predominantly black decor. The restaurant aims to promote Japanese culinary culture globally, and there seems to be high demand for inbound tourism. On the day I visited, there were quite a few foreign guests, making it a great place for hosting international clients. Moving to the upper floor, there are private rooms and a counter area. The private rooms come in two types: one overlooks the Sumida River (I was able to see a houseboat passing by that day) and a larger private room. We reserved the Sumida River Course and enjoyed our meal in the larger private room with four people. As for drinks, we opted for an alcohol pairing that included champagne, wine, and sake, all carefully chosen to match the flavors and saltiness of the dishes. Today, we got to taste hairy crab, Hanasaki crab, Taraba crab, and snow crab. For those who don't drink alcohol, there’s also a non-alcoholic pairing available, featuring delicious non-alcoholic wines and teas. ● Meditation before the meal We started with a ceremonial meditation before the meal. They made the first dashi stock from katsuo-bushi (bonito flakes) from Makurazaki, Kagoshima, and kombu from Hokkaido, which we enjoyed. I was surprised that it had umami and saltiness without any added salt. This ritual is said to open the taste buds and enhance the perception of flavors. It’s fascinating how much power dashi holds! ● Drinking crab The previous dashi was diluted and served as a soup with corn sprouts and chopped yuzu. ● Shredded hairy crab Served with a jelly of tender abalone and crab miso, it was a hair crab feast! The abalone was sandwiched with the hairy crab. ● Live hairy crab sashimi with Tosa soy sauce and chili vinegar The crab was quickly cooked to a semi-raw state. I’ve often found that eating crab raw makes the flavor dull, but this crab had a sweet, melting taste. I believe this is due to the expertise of Kato Suisan, who operates the restaurant. ● Taraba crab spring rolls with caviar and salmon roe The dish utilized the entire flavor of Taraba crab, which was steamed in sake, and its essence was made into a sauce. Dipped with Sudachi citrus on top of the caviar, it provided a salty burst of flavor in a delightful juicy style reminiscent of xiao long bao. ● Three types of sushi - Middle fatty tuna from Miyagi. - Scallop served on a uniquely designed plate shaped like a crab shell, smoked with cherry wood and enjoyed with crab oil and Noto rock salt. The crab oil is made from the burned and powdered crab shells—a modern SDGs approach! - Sea urchin from Nemuro with its delightful sweetness. The nori used was a blend made from a combination of seaweed from Ariake and Aosa from Kumamoto, which has a lovely aroma. ● Hairy crab cappellini with sea urchin This was the cappellini I was really looking forward to! A spoonful of luxuriousness with crab miso and meat, topped with Italian summer truffle. It was so delicious that I wished I could eat it all! ● Grilled skewers of champion beef loin and Taraba crab - First skewer: Beef x crab x beef. The fat from the beef melts at 18 degrees Celsius, providing a juicy sweetness on the palate. The Taraba crab was steamed in sake, making it incredibly tender with concentrated flavors due to low-temperature cooking. - Second skewer: Crab x meat x crab. It came with a sauce made carefully from crab shells, humorously referred to as “Amarini sauce.” The egg yolk sauce with sea urchin was also delightful, making for a fun pairing with the crab. ● Steamed hairy crab in shell This dish combined soft-shelled turtle and shark fin soup, creating an umami marriage. The hairy crab meat was luxuriously incorporated into the broth, creating a wonderfully satisfying soup. ● Crab rice cooked in a clay pot The crab rice was so good that I ended up having three bowls! I enjoyed the first bowl plain, the second topped with salmon roe, and the third as ochazuke with dashi poured over it. ● MINAKI sake lees ice cream Made from sake lees with a polishing ratio of 18% from a limited edition of 1000 bottles, it had a refreshing aroma, allowing me to enjoy the dessert even when I was full.

The crab course was a feast for both my palate and my heart. While it's not an everyday dining option, I would love to return for a special occasion or anniversary.

The special course at Makuake was delicious, but originally it was supposed to be Japanese cuisine. I'm not sure if I would revisit.