I visited "Shintomi Kitafuku" located in Chuo Ward, Tokyo. The restaurant is a new branch of the famous crab restaurant "Kitafuku" in Akasaka and Ginza, opened in February 2023. The interior is simple with a mix of wood and black tones, offering counter seats and private rooms. The dishes I tried included Oki Matsuba crab from Shimane Prefecture, with various preparations such as steamed egg custard with turtle soup, soy-marinated crab, medium fatty and fatty tuna sushi, crab sashimi, mackerel sushi, rare and medium rare Matsuba crab shabu-shabu, grilled Matsuba crab, Matsuba crab claw tempura, hand-rolled sushi with Matsuba crab and crab miso, Matsuba crab porridge with salmon roe, and more. Each dish allowed me to fully enjoy the Matsuba crab in different ways, appreciating the richness of the meat, the intensity of the miso, and the sweetness of the legs. The use of high-quality tuna from "Yamayuki" added to the exceptional dining experience. It was a delightful and delicious meal. Thank you.

This is the height of luxury. The owner used to be a sushi chef, and the taste, skill, and attention to detail are top-notch. I was so happy to enjoy delicious crab and sushi. It gave me the energy for tomorrow. Thank you very much. The drinks took a while to come out, so I felt like the serving staff may still be inexperienced, but the owner supported and brought them out for us.

I visited the famous restaurant Kita Fuku-san, known for its crab dishes, which is even listed in the Michelin guide. This was my first visit and I was excited. They opened a new branch in Shin-Tomicho in February, following their locations in Ginza and Akasaka. I tried the special course featuring extra-large hairy crab. I sat at the 6-seat counter with other customers. There are also private rooms available in the back. The meal started with a junsei jelly appetizer with edible flowers, which was visually appealing and light in taste. Next, I had soy-marinated horsehair crab, with a delightful texture from the eggs and a delicious crab miso flavor. I was already feeling satisfied at this point. They also serve sushi at the Shin-Tomicho branch, and I tried the medium fatty tuna and fatty tuna, both of which were delicious. Then came the highlight of the meal - the hairy crab. They skillfully prepared the extra-large live crab in front of me, serving sashimi, different parts of the legs prepared in various ways, including fried and grilled. It was my first time experiencing the delicate yet powerful taste of hairy crab. I also enjoyed some eel in between and paired the meal with a selection of sake, including a special sake served in the crab shell. The meal ended with ikura rice and extra sea urchin. The flavors were subtle, allowing the ingredients to shine. Dessert was a slice of melon. It was a day filled with enjoying crab in various ways. I highly recommend this restaurant for anyone who wants to experience the allure of hairy crab. Thank you for the wonderful meal!

Just in time before the end of the season! A two-hour feast of crab dishes. Paired with Japanese sake, my stomach and heart were completely satisfied. The head chef, who used to be a sushi chef, served us crab sushi at Kitafuku in Shintomi-cho. We tried the crab heart for the first time and it was a fresh and delicious dish! The restaurant is new and clean, and the head chef is friendly. Highly recommended.

Thank you for viewing. I visited "Shintomi Kitafuku", which opened on February 20, 2023. The location is a 3-minute walk from Shintomi-cho Station, where "Fumiza" was located until the end of last year. This is a new store from the group that operates "Akasaka Kitafuku", "Ginza Kitafuku", and "Ginza Katsukami". The restaurant has 7 counter seats and 4 private rooms. The head chef here is Takashi Hashimoto, who previously worked at a sushi restaurant in Marunouchi. On this day, I had the Matsuba crab course, which included 2 pieces of tuna nigiri and mackerel sushi. The service was very polite, and there were no particular concerns. Each person received a portion of Matsuba crab, which was served as sashimi, shabu-shabu, grilled, tempura, etc. The volume was satisfying, and the soy sauce-marinated seko crab with crab miso and innards was exquisite. The dessert "Setoka" had a refined sweet and sour taste that was delicious. The dishes I had that day are listed below: - Matsuba crab "Chawanmushi with soft-shelled turtle broth" - "Soy sauce-marinated seko crab" - "Red vinegar sushi rice" - "Local bluefin tuna, medium fatty tuna nigiri" - "Local bluefin tuna, fatty tuna nigiri" - "Matsuba crab, crab sashimi" - "Matsuba crab, rare shabu-shabu" - "Matsuba crab, medium rare shabu-shabu" - "Matsuba crab, well-done crab claw" - "Mackerel sushi" - "Matsuba crab heart" - "Matsuba crab, grilled" - "Matsuba crab claw tempura" - "Matsuba crab and crab miso hand-rolled sushi" - "Matsuba crab and crab miso, shell" - "Matsuba crab rice porridge" - "Matsuba crab rice porridge with salmon roe" - "Pickles" - "Setoka" Thank you for the meal.

When I used the Akasaka branch before, I got a little tired of just eating crab, so I chose the course with snow crab and Matsusaka beef. It was a well-balanced and very delicious meal. The chef is a sushi chef, so sushi was also included in the lineup to add color. There aren't many types of wine. Considering that they are preparing the live crab right in front of you, the cost performance is understandable. I was able to relax in the spacious chair seats. Also, the Matsusaka beef (steak, sukiyaki) was exquisite!

★Crab cuisine specialty restaurant - Feast of crab and sushi★

Expensive! Crab restaurant Azabu-Juban.