Shibuya Hyakken-dana, a curry veteran restaurant 'Murgi' located on the left side of the road, a lobster and champagne restaurant. 'EBIZO' with a red door is a landmark. In fact, this place is a sister restaurant of 'Shiten Chicken Rice' and 'Hanna' that I frequent in Shibuya. Actually, 'EBIZO' was the first to open, followed by the Singaporean Chinese cuisine 'Shiten Chicken Rice' and the Korean teppanyaki cuisine 'Hanna'. This group is really raising the food level in Shibuya, and we can't take our eyes off them in the future. Recently, a female chef named Haruna joined 'EBIZO' and has an impressive resume, having worked at a luxury hotel in India, 'The Oberoi, New Delhi', alongside Chef Hussein at 'Sitara Aoyama', participated in 'Nirvana New York', and even baked bread at the very popular 'FACTORY' in Ichigaya. This fantastic background led to them providing a space for regional curry at this year's Japanese Curry Festival, and 'EBIZO' itself decided to participate in the festival. The lobsters here, who probably have no idea that we are participating in the curry festival, are lively and energetic, thanks to the well-managed water temperature and quality. Let's start with wine. ★ In Vino X SJP Rosé ¥7920, Charge ¥500/person. The bottle with the trendy X logo is quite impressive. This rosé is a collaboration between New Zealand's In Vino and Hollywood actress Sarah Jessica Parker, known for movies like 'Footloose' and 'Sex and the City'. The rosé is actually produced in France, not New Zealand, so it's a collaboration of three countries. The aroma of small flowers opening softly is chic and elegant. ★ Shrimp Cocktail ¥1980. Firm and refreshing shrimp served with rainbow sauce and chili sauce. Perfect as a starter. They also serve Pan de Campagne as a service. The moist and chewy texture of this high-hydration bread is top-notch. It's truly amazing. The sour cream with added salt is also excellent. ★ Today's Appetizer for 4 people ¥4400. A dish that makes you feel summer with peach compote wrapped in prosciutto, and a rich hummus that gives you a taste of crossing borders. Each dish is high-level and enjoyable. When you come to 'EBIZO', you have to try the lobster. They are incredibly lively. It's fun to be able to choose the cooking and seasoning freely. I was drawn to the Singaporean-style Black Pepper option, but there was another spicy choice that caught my eye, so I decided on that! ★ Live Lobster Cajun L ¥8778. This Cajun dish is a staple from Louisiana in the southern United States. It is made spicy with a homemade blend of Cajun seasoning. The fresh lobster's juicy and succulent umami with the aroma of oregano is truly irresistible. This is an exquisite and delicious spicy dish. Of course, as a participating restaurant in the Japanese Curry Festival, they also have a limited-time curry menu. ★ Mustard Fish Curry ¥1540. A mustard seed curry with the main flavors of green chili and black pepper, with the fragrant taste of mustard seeds and the acidity of lemon. The rice used is premium Basmati rice from India. The gravy is refreshing yet well-seasoned, with the umami of clams and squid. The firm white meat of the sea bream adds a touch of summer to the dish. (This is available until 8/20, so please ask the staff as it is not listed on the menu.) The side dishes served are also very luxurious and full of information! ★ Roasted Lamb ¥3608. In addition to seafood, the meat is also top quality. ★ Today's Dessert Assortment ¥1750. Italian Turin chocolate pudding "Bonet", Basque cheesecake, and NY cheesecake with blueberries. There are so many options. In fact, many people may not know that there are gourmet restaurants like this in Shibuya Hyakken-dana. I hope people will visit this place, especially as a result of the festival. The Japanese Curry Festival 2023 will be held from 8/4.

Located a few minutes down the side street from the intersection of Dojima-zaka, this restaurant offers lively lobsters straight from the tank. They also have a variety of seafood dishes on the menu. The alcohol selection includes beer, whiskey, wine, and more. Prices may be a bit on the higher side compared to other places in the area.

Since lobster is their specialty, it is recommended to try dishes centered around lobster at this restaurant. It is a small establishment, so it is best to dine when you have plenty of time. Unfortunately, my date was cut short due to a scheduling conflict, but overall, I really enjoyed the food and wine at this restaurant.

I didn't know there was such an amazing restaurant in Shibuya! I had the Lobster Feast course! The bisque soup at the start was incredibly rich and the most delicious bisque I've ever had, it was truly amazing! The champagne was also delicious, I had 3 bottles of PIPER! The lobsters were alive in a tank inside the restaurant, and they were prepared right in front of us. The sashimi was fresh and had a nice texture, and the grilled lobster allowed us to choose the flavor, with the American sauce being really delicious!

I used it for a farewell party for a colleague at the company. Located just one street back from Takeshita Street, this restaurant has a calm and sophisticated atmosphere away from the hustle and bustle. It is a lobster specialty restaurant that seafood lovers will adore. The prices are reasonable considering the quality of the food. Every dish is delicious, especially the freshly fried lobster from the tank and the bright red, steamed lobster that is juicy and flavorful. The texture is so firm and bouncy that it makes you question if you've ever truly experienced "firm and bouncy" before. The staff are also very kind and gentlemanly. I will definitely come back!

The food and drinks were all delicious! Especially the craft ginger ale was amazing! The lobster was tender and tasty! Be sure to try the lobster bisque, it's rich and delicious, the best I've ever had! The service was also great!

I ordered oysters and carpaccio in addition to an 8000 yen course. All the dishes were made from scratch, and the bread (campanile) was excellent! The pasta I had was a delicious shrimp tomato cream pasta. The oysters were fresh with no fishy smell. I would love to come back with my friends again. ♡

I came to this restaurant because I don't have many opportunities to eat lobster and I thought it was a rare chance. As it is a specialty store, there is a tank inside the restaurant where they provide fresh lobsters. I asked the staff for recommendations and ordered a large steamed lobster. In addition, we also ordered bisque, mushroom salad, grilled spear squid, linguine with clams and cherry tomatoes, and fondant au chocolat for dessert. Every dish was delicious and of high quality, but the standout for me was the grilled spear squid. It was perfectly grilled with a tender texture and the squid ink sauce was absolutely amazing. I want to eat it again! As the restaurant's name suggests, they specialize in champagne, so they introduce a monthly selection of carefully chosen champagnes. I tried the Piper-Heidsieck, a champagne presented to Marie Antoinette. It was the official champagne of the Australian Open, with a limited edition label featuring a tennis ball design. Limited editions are always a delight. It was a very elegant and champagne-like champagne. It paired well with the bisque, lobster, and spear squid. The lobster was firm with a sweet and savory flavor. It was so delicious, I forgot how tasty lobster can be. The restaurant pays attention to sourcing and freshness, which adds to the deliciousness. Not only lobster, but also pasta and desserts, everything served had a meticulous touch and I was very satisfied. I thought I would like to visit again for a special occasion or as a treat. The staff were very kind and made the dining experience very comfortable. Next time, I want to challenge myself with lobster sashimi.

Ebisu is a great place to go! The champagne and lobster are always delicious. I highly recommend the Américaine sauce! The porcini risotto is amazing, and the bolognese pasta is also excellent. Don't forget to try the shrimp bisque! Perfect for dates, friends, or colleagues. Highly recommended!

It was so delicious!! The shrimp was amazing, so plump and perfectly grilled with a fragrant aroma that really stimulates the appetite!! And the oysters were incredibly tasty too! Even though they were raw, they had no fishy smell. Everyone should definitely try the oysters!

Two women visited Ebizo, a restaurant with a wide variety of champagne selections and a warm ambiance with a jazz soundtrack. The restaurant features live lobsters from Canada and the United States, which are taken from the tank and cooked to order. They ordered the classic style of steamed whole lobster with melted butter and lemon, which was delicious. Other dishes included lobster bouillabaisse, strawberry and watercress salad with balsamic sauce, grilled baby cabbage with anchovy, squid ink risotto, and creamy panna cotta for dessert. They also enjoyed a bottle of Champagne Laccord Brut Gimonnet Gonnet. RedCard Madame is a hidden gem restaurant away from the hustle and bustle of Shibuya, highly recommended.

Today, I went shopping in Shibuya with my mother and son to prepare for the upcoming season. It was my first time in Shibuya in a while, and I was happy to see the lively atmosphere returning with so many people around. My mother, who loves shrimp, joined us, so we decided to eat lobster. When I lived in Boston, I used to eat lobster often. It was hard to find opportunities to eat it in Japan, but at this restaurant, they let us choose a fresh Canadian lobster from a tank and performed a show of preparing it right in front of us, which my son loved. The attentive service and rich flavors of the other dishes made this course one that I would recommend to my friends. The highlight was the Ebizo Chef's Course, which started with a toast with Brut Tradition Champagne. The menu mentioned that the Champagne varies depending on the day, which was a nice touch. The courses included dishes like Fukuoka Amaou strawberry and water buffalo mozzarella caprese, piping hot bisque, Ehime Shimaji sashimi salad, Aomori Yariika squid with rapeseed flowers in squid ink sauce, and more. Each dish was beautifully presented and delicious, with the pasta dish being a standout for me. The lobster main course was also a highlight, with options like steamed, black pepper sauce, Americaine, or golden baked. I chose steamed, which brought back memories of my time in Boston. The lobster was fresh and cooked perfectly, and dipping it in melted butter with a squeeze of lemon was divine. We ended the meal with a delightful tiramisu, which was recommended on the blackboard. It was a perfect end to a wonderful dining experience. The entire course was priced at 9,800 yen, which is a great value considering the quality of the lobster. I highly recommend this restaurant to anyone, whether you've never tried lobster before or you're a lobster lover. I'm already planning to go back with a friend from my time in America!

There are many shrimp in the tank! The shrimp cocktail is delicious and bouncy~ Smokey Ardbeg highball goes well with it♪ Today's three kinds of appetizers! Prosciutto with cheese and tomatoes, more shrimp! I also had a mimosa. The shrimp was delicious!

A lobster specialty restaurant opened in Shibuya, so I decided to take my dad, who loves crustaceans, as a way to show my appreciation for him. My dad and I have a great relationship and I feel very fortunate and grateful for it. I want to cherish these moments and make the most of our limited time together. We started with a champagne that is popular among British VIPs, with its sweetness and elegant taste making it stand out. The lobster bisque had a rich lobster flavor that was simply delicious. The Fukuoka Amaou strawberry water buffalo mozzarella was superb, with its juicy milkiness and the sweet and sour strawberries creating a delightful contrast. The Miyakozu natural striped jack carpaccio was excellent, with the fish's unique shine enhanced by the vinegar. The vegetables also played a crucial role, adding a crisp freshness to the dishes. The white wine from Reisling paired perfectly with everything, bringing out a citrusy floral taste. The Miyagi mussels steamed in white wine were cooked to perfection, with the wine adding a glossy flavor that heightened the overall taste. The lobster steamed with butter sauce was the highlight, with the succulent meat melting in the mouth and the butter sauce enhancing its richness. The Chinquanter wine complemented the lobster perfectly with its noble taste. The Bongole Rosso or Hasegawa Farm mushroom pasta was al dente with a flavorful mushroom sauce that was simply divine. The Basque cheesecake had a refined taste, with the deep flavor of the cheese balanced by a delicate sweetness, creating a luxurious experience. Overall, the meal was beyond delicious, and I was able to treat my dad to an unforgettable dining experience.

At night, lobster & champagne at Ebizo. Just like Shibuya and Jinbocho, this area is also a gathering place for young people. As a middle-aged person, I feel a bit out of place, but I am recommended to come here if I want to eat lobster. So, I made a reservation in advance for a seat and dishes. I opted for a course menu and the most exciting part is wondering what the next dish will be. Upon entering the restaurant and giving my name, I was escorted to a seat in the center of the restaurant, closest to the tank where lobsters imported from Canada are kept. It's not a completely reservation-only place, and you can enjoy not only the course menu but also a la carte dishes. There is a menu available, but there are also dishes introduced on the wall that are not listed on the menu. Ordering something like "I'll have this and this, prepared like this" is just a dream. At the table, I chose the cooking method for the lobster and left the wine selection to the staff. We started with a toast with champagne. The atmosphere of the restaurant and the upcoming dishes influenced the selection of champagne. The champagne we had was Marie Demets Champagne Brut Tradition NV, a Pinot Noir champagne from France. It was slightly pink in color, with moderate bubbles and acidity, making it delicious at any time. After the toast with champagne, the staff introduced the lobster for the evening. The lively lobster had its claws lifted up. Just the right size for the plate, which was interesting. Before starting the meal, we had lobster bisque. Bisque is a soup made with crustaceans, shells, miso, fish stock, and wine. Here, when it comes to crustaceans, it's lobster. We scooped it up with a cup just the right size with a large spoon. It was rich but not overpowering, and the right amount of heat prepared our bodies for the upcoming dishes. This seasoning is the chef's taste itself, and it seemed like it was going to be a fun night. As an amuse-bouche, we had Aomori-grown San Fuji caramelized buffalo mozzarella. In simple terms, it was baked apple with cheese, served on a large glass plate. The apples were delicious on their own, and the cheese was buffalo mozzarella. The service asked if they could serve it, and I said, "Yes, please," feeling relieved. The combination of sweetness, tartness, warmth, and coldness made it very delicious. Next, we had Michel Thomas Sancerre Lachaume Blanc, a Sauvignon Blanc from Loire, France, 2020. The wine was prepared at the right timing for the upcoming dish. As an appetizer, we had Mont Saint-Michel omelette. I didn't know about Mont Saint-Michel, so I looked it up and found out it's a UNESCO World Heritage site in France. The chef had experience working near Mont Saint-Michel at "La Mère Poulard." The service served it for us. I don't usually eat omelettes, but this one was delicious. It was fluffy with a touch of mushrooms, which wasn't shown in the picture. The sauce was delicious, and I didn't need any ketchup or sauce. Next, we had Defaix Frères Chablis, a Chardonnay from Burgundy, France, 2019. The white wine was prepared for the next dish. It had a strong flavor that could stand out as the main dish in French cuisine, and when I checked the price, it wasn't cheap. For the main course, we had Live Lobster. I chose the Ameri...

After getting off at Shibuya Station and passing by 109, head towards the intersection of Dogenzaka and into the back streets of Hyakuten-gai. This area has a bit of an exploratory feel to it. The restaurant we visited this time is one of the finer establishments among Shibuya's many restaurants, specializing in lively lobsters - "Lobster & Champagne Ebizo". When you open the bright red door with a lobster motif, you'll find a stylish interior with a nautical theme. The walls are adorned with ship's helms, which excites me as someone who grew up in a port town. The restaurant mainly has tables, but there is also a counter, making it convenient for diners. The clientele consists mostly of couples, creating a romantic atmosphere. We reserved the recommended Ebizo Chef's Course, priced at 9800 yen. This course features seasonal ingredients, starting with appetizers, followed by the main lobster dish, homemade pasta, and dessert - a great deal! The staff showed us the lobster, which had just arrived from Canada that morning. It was a lively lobster, waving its claws in protest. It was quite large, and still seemed a bit angry. But we promised to enjoy it deliciously, so hopefully, it forgives us. For drinks, my wife started with the daily champagne selection. It was Piper-Heidsieck, a well-known French champagne house with a long history. Marilyn Monroe was said to be a fan of this champagne, so my wife felt quite accomplished. I, on the other hand, had a soft drink as I was driving. The first dish was Chickpea Paniscar Caviar, made with ground chickpeas formed into a chilled solid, topped with caviar and Maldon sea salt. It had a gentle hummus-like flavor, complemented by the rich caviar and the exquisite Maldon sea salt. Next was the Lobster Bisque, which had a wonderful aroma. The bisque was made by simmering crustacean shells in milk and tomato paste, thickened with flour. The staff revealed that it had been simmered from morning till night, which left us in awe. The rich and concentrated flavor of the bisque was truly a delicacy. The meal continued with local Seburi and Beet Ceviche, Marinated Miyagi Striped Jack and Beetroot, Miyagi Mussels and White Asparagus in White Wine. Each dish was a hit, with the flavors harmonizing beautifully. The seafood was fresh and expertly prepared, making the dining experience truly delightful.

Seafood restaurant in Shibuya. It is located a little off the signal of Dogenzaka, near "Murgi". The red door with a lobster drawn on it is the landmark. The interior of the restaurant is decorated with American vintage furniture, creating a cute atmosphere. The menu mainly features lobster, along with other seafood dishes. There is a large tank with live lobsters imported from Canada and the USA. The dishes we tried included: small bisque of lobster, Sanfuji and water buffalo mozzarella, Suzuki and beet carpaccio, scallop and Akita Odate nagaimo gratin, and lobster prepared in four ways: steamed, with black pepper sauce, with Americaine sauce, and oven-baked. We chose the steamed option for the lobster. The dessert was a Genovese chocolate terrine with spinach from Akita Odate. Overall, the lobster was delicious with a firm texture and good portion size. The combination of ingredients in other dishes was also impressive. We also enjoyed a glass of champagne. Total cost: 11,000 yen. Rating: 3 stars.

I stopped by because I was craving oysters more than lobster. The oysters and shrimp cream linguine were both excellent. While I would have preferred a New England-style craft beer with lobster and oysters, this time I tried them with champagne and white wine, which paired very well. The taste was amazing, and the interior and service of the restaurant made me want to come back again. I would love to visit again. Thank you for the great meal.

I made a reservation for Sunday at 5:30 PM. The restaurant is located near the A0 exit of Shibuya Station, about a 3-minute walk from Uniqlo. It is in a quiet area with a nice atmosphere. As soon as you enter, you are greeted by a tank full of live lobsters. The interior has a calm atmosphere with a wooden design, and it seemed popular among couples. I ordered sparkling wine from the carefully curated drink menu and toasted. The course meal started with: - Tsurumi cold eight and sudachi ceviche: It was like a carpaccio with a strong salty flavor and a refreshing touch of sudachi. - Lobster bisque: A rich soup made from lobster broth, intense and delicious. - Firefly squid and purple cabbage salad: A warm and fluffy firefly squid with a simple yet flavorful oil and salt seasoning. - Octopus and tomato Provencal stew: The octopus had a fresh taste and a tender texture, complemented by a tomato base with herbs and pepper. - Lobster (Steam): A simple steamed lobster served with lemon and butter, tender and refreshing. - Wagyu ragout tagliatelle: A rich sauce made from slow-cooked Wagyu beef, paired perfectly with the firm texture of tagliatelle. - Rich chocolate terrine: A smooth and elegant dessert that leaves you wanting more. The meal ended with herbal tea, allowing me to savor the lingering flavors. The dishes were elegant, well-seasoned, and paired well with alcohol. The overall high quality, not just the lobster, impressed me. The calm atmosphere and hidden location make it a place I would love to visit again on a special occasion.

Let's indulge in something we don't eat often! <<Course>> ◆Seasonal Ebizo Chef's Course 7,980 yen -Lobster Bisque A sinful dish made with plenty of fish and lobster broth, with a rich seafood aroma that goes well with alcohol. -Mozzarella and Kiwi Caprese Surprisingly refreshing and delicious, the Kiwi Caprese was a first for me. -Mussels Saffron Soup A soup base made with saffron, garlic, and cream, with a rich seafood flavor. The mussels were sweet and flavorful, perfect for dipping bread in. -Mont Saint-Michel Omelette A fluffy souffle omelette made with three eggs, served with a garlic and onion flavored cheese sauce. Thick and voluminous, but delicious when paired with the sauce. -Lobster with Special Americaine Sauce A lively lobster is brought to your table from the tank, and the meat is divided into claws and body parts. The lobster was flavorful and delicious. -Black Truffle Cream Tagliatelle A luxurious dish with large black truffles, hand-twisted pasta, and a creamy sauce with black pepper and truffles. A decadent finish to the meal. -Chocolate Terrine <<Drinks>> -Today's Champagne: Piper-Heidsieck Brut 1400 yen A fresh and delicious champagne with a good finish. -Cloudy Bay Chardonnay 1300 yen The restaurant was popular and had attentive service, with drinks promptly refilled and extra napkins provided during the lobster course. The food and drinks were delicious, making for a delightful Sunday. Thank you for the wonderful meal!

Tonight I had lobster in Shibuya. A friend recommended it to me, so I decided to check it out. It's about a 13-minute walk from Shibuya Station. Nestled among the deep, adult-like buildings, it stood quietly. The American country chic atmosphere was a stark contrast to the surroundings, giving me the feeling of stepping back in time to a foreign land. Inside, the cozy retro wooden interior exuded warmth. As soon as I entered, I was greeted by a tank full of lobsters. Before the meal, we started with a toast of today's Champagne - Piper Heidsieck Essentiel Extra Brut 2016. The lobster bisque was rich in flavor. The scallop and red core radish carpaccio was delicately prepared to preserve the ingredients' flavors. We paired it with a New Zealand Chardonnay - Cloudy Bay Chardonnay 2019. The live lobsters were brought out for a memorable photo opportunity. The lobsters are imported live from Canada, kept in low-temperature seawater to maintain their freshness. The lobster can be enjoyed in four ways: steamed, with black pepper sauce, grilled with a special sauce, or baked in the oven. I chose the grilled option, which brought out the lobster's essence to the fullest. The mussel wine steamed dish was delicious, with a hint of celery adding an accent. The Costa Nova dishes used for serving were a nice touch. The Kagoshima Wagyu ragout with black truffle and homemade tagliatelle was a delightful combination of flavors. We paired it with a New Zealand Pinot Noir - Astrolabe Marlborough 2017. For dessert, we had tiramisu and fresh herb tea. From the Champagne toast to the final dessert, the meal was satisfying in every way. The delicious food makes me want to come back and try more dishes. Thank you for a wonderful dining experience.