Each private room has a dedicated chef who will skillfully prepare the crab in front of you, offering a variety of dishes such as sashimi, shaoxing wine marinated, boiled, grilled, shabu-shabu with crab miso, and shell baked, each tailored to different parts of the crab. Similar to Ginza Kitafuku, but with a more entertaining twist, perhaps due to its main branch in Osaka (serving live crabs and sea urchin Kanijen). The chefs, hailing from Kansai, are eager to provide a memorable dining experience. They even go as far as showing you the beating heart of the crab before cooking it, which may be a bit too much for some. We opted for the live Matsuba crab course (55,000 yen, tax excluded), featuring a giant tagged Matsuba crab from Shimane weighing around 1.2kg with legs spread out to 70-80cm. There is also a premium size course (150,000 yen) available for those seeking an even larger crab. The sweet crab meat shines in sashimi form, becomes even sweeter when grilled, and reaches its peak when enjoyed shabu-shabu style inside the shell with crab miso. The finale of rice topped with crab miso and shark fin in the shell is simply divine. We thoroughly enjoyed the various flavors of Matsuba crab. The Matsuba crab course is available until March. As the restaurant is relatively new, reservations are easier to come by, so don't hesitate to book if you're interested.

It was a luxurious time. I had always wanted to try it at least once, so I visited Kani Jenenu. Each group is assigned a chef, so I asked many questions about crab... I was able to enjoy crab in various ways and it made me happy! Thank you for the delicious meal.

At Taraba Crab, you can enjoy a course meal featuring hairy crabs, along with sashimi, boiled, grilled, and fried spiny lobsters. You can watch as the live seafood is expertly prepared in front of you, with the chef providing detailed explanations while working quickly. It's a delightful experience to see and taste a variety of crab dishes in a lively and delicious setting.

I checked out the Instagram of Kanijennu Ginza. This time, I used it for entertaining company guests. It seems that the types of crab change according to the season. This time, we had a course of hairy crab and spiny lobster! Everything was delicious! The ingredients are good, so it's tasty! The price was also reasonable. Cost performance, satisfaction, all good!

This time, we visited the restaurant with 6 people for entertaining guests. It is a place where tagged snow crabs are cooked right in front of you. Although it is a bit far from Ginza, there are private rooms with dedicated chefs who skillfully prepare the premium crabs. The taste and presentation were simply amazing.

We offer a private space where you can enjoy freshly caught crabs from the day. Our dedicated chef will prepare the crab in a way that is easy to eat, so you can enjoy it without having to peel it yourself. Our course uses one tagged Matsuba crab per person, and our chef will serve it in various ways such as sashimi, marinated in Shaoxing wine, boiled, and grilled. Enjoy the crab to the fullest in our private room with a dedicated chef.

I used it for a reception. I wanted to go for Matsuba crab, but since it was my first time and my guest prefers Taraba crab, I chose a Taraba crab course. The course was similar to the one at Kita Fukusen in Akasaka and Ginza. The atmosphere was more casual than Kita Fukusen. The chef in charge was a gentle man in his late 50s, so the banquet proceeded smoothly in a friendly manner. The Taraba crab course was also very delicious. I was quite full. I would like to try Matsuba crab as well, but it depends on the budget.

In French, the word for crab is masculine, yet it is called "Jennu" in this restaurant's name. It seems to suggest a female who is either "eaten by males" or "eats males"! The intention behind the name remains a mystery. On a side note, when I went to see the hanging anglerfish at a restaurant, I learned that most of the anglerfish we eat are actually females. This restaurant offers a luxurious dining experience with a private room where a staff member helps you prepare the crab. We were invited for an early year-end party and enjoyed a delicious meal including steamed egg custard, assorted appetizers, sashimi, boiled, grilled, and shabu-shabu crab, and a variety of other dishes. The meal was paired with Sansevieria wine and we also had beer and shochu. Overall, it was a delightful and memorable dining experience.

Kani Jeanne Ginza, first visit. This is one of the few restaurants where you can eat fresh crab during this time of year. The private rooms are spacious and new, allowing for a very relaxing experience. The performance of cooking right in front of you is quite impressive. I was very happy with this. The Alaskan king crab was 3.5 kilograms and they will prepare it for you. The head chef is very kind, and the hostess is attentive, making the atmosphere very pleasant. Thank you for the wonderful meal!

A crab cuisine specialty restaurant where you can fully enjoy premium crabs. Each seat is a private room, where they skillfully prepare the crab right in front of you. I had a wonderful night enjoying a surprisingly large Matsuba crab. Not to mention the amazing taste of the crab itself, but also the dishes served in lovely, carefully crafted plates were all delicious. I was treated by a customer whom I have known since I started my small bar, and thanks to the hospitable service, we had a great time chatting about the past. Thank you very much for the feast. Thank you as always. #Kanijennu Ginza #Kanijennu #Matsuba crab #Crab #Crab cuisine #Japanese cuisine #Kaiseki cuisine #Kaiseki #Ginza #Ginza gourmet #Ginza dinner #Tokyo dinner #Tokyo gourmet #Crab lover #Crab lover #Want to connect with crab lovers #Want to connect with Japanese food lovers #Want to connect with people who love delicious food #Crustaceans #Crab miso #Crab shabu-shabu #Crab feast #followme #likeforlikes #likeforlile #instafood #instagood

The course with live Matsuba crab and Ise ebi (Japanese spiny lobster) from November to March comes with a personal chef who handles all the dishes. When you are seated in the room, live crab and Ise ebi are brought in and prepared right in front of you, creating a powerful experience. The hospitality was outstanding, as they were willing to accommodate changes for any dislikes not previously mentioned. The Ise ebi was more delicious than expected, with its rich miso flavor and firm texture leaving a lasting impression. I read a review mentioning that the crab didn't have much flavor, so I wonder if we had the same chef.

Today's visit was to Kanijennu Ginza. Kanijennu Ginza is a crab cuisine specialty restaurant located in Ginza 7-chome, Chuo-ku, Tokyo. It is a new crab cuisine restaurant opened by the same group that has a branch in Osaka, and it opened in November 2021. Kanijennu Ginza is a completely private room restaurant where you can enjoy your meal in a spacious setting despite being in Ginza. With a dedicated chef, you can enjoy a full course of crab dishes with the crab being prepared right in front of you. This time, as it is the season for Matsubagani (snow crab), we decided to indulge in the exquisite Matsubagani. The new onion chawanmushi with crab meat sauce had a gentle flavor of new onions and a solid taste of crab meat. The appetizer of firefly squid with urui sauce was very well combined and delicious. The tempura included taro shoots, lily bulbs, bamboo shoots, and kinpira bamboo shoots, with the duck loin being chewy and full of flavor. The crab sashimi was first served, and the crab meat was incredibly tender and delicious. The crab sashimi marinated in Shaoxing wine enhanced the flavor of the crab beautifully. The grilled crab with crab miso and ponzu sauce had a fragrant aroma and a fibrous texture, with the crab miso and crab heart being particularly delicious. The boiled crab was where you could feel the fibrous texture of the crab the most. The deep-fried lobster and shiso roll added a luxurious touch with the lobster being wonderfully elastic and the fried aroma being exquisite. The crab suki with seri (Japanese parsley) was surprisingly delicious, as I usually don't eat seri much, but it paired well with the crab at a crab cuisine restaurant. The miso shabu was my personal favorite, as it allowed me to fully enjoy the crab and crab miso, creating an excellent taste. The shell baked with rice and crab miso was exceptionally delicious. After ordering the crustacean curry mousse, the order was completed. It was an incredibly wonderful crab cuisine specialty restaurant where you could fully enjoy each crab without leaving any behind. The Matsubagani itself was packed with meat and was superb, with no flaws in its high-level deliciousness. It's great to be able to eat Matsubagani in such a spacious setting in Ginza, and I've also had Matsubagani in Tottori, but the price here is not too high, so I would recommend it. Thank you for the meal.

Enjoyed the "Live Matsuba Crab Course" at "Kanijennu Ginza" in Ginza, Chuo-ku, Tokyo. Located a 5-minute walk from Tokyo Metro Hibiya Line Higashi-Ginza Station, A1 exit. A crab specialty restaurant where you can enjoy freshly caught crabs directly from the production area in a private space with fully private rooms. Visited with 4 people. Ordered the Live Matsuba Crab Course, where each person can enjoy a tagged Matsuba crab. Started with a toast with champagne. The first dish was Steamed Egg Custard with Crab Meat, filled with plenty of fluffy crab meat! Next, an elaborate Hassun dish. Each dish was carefully crafted and delicious! Followed by Matsuba Crab Sashimi served in an ice bowl. A luxurious comparison of crab sashimi marinated in soy sauce and Shaoxing wine! Grilled Matsuba Crab over charcoal. The rare grilled crab meat was moist and flavorful, truly exquisite! Boiled Crab Claws and Crab Shabu-Shabu. A comparison of boiled and shabu-shabu crab! Crab Miso Stew. Crab meat stewed in rich crab miso! Undoubtedly one of the top luxurious crab miso stews I've ever had! Crab Shell Grilled. Oh my! This irresistibly delicious dish! Perfect with drinks! And finally, a true crab risotto made by adding Koshihikari rice to the shell! Finished with a sweet Tochiotome strawberry yokan. Devoured it all in one go. With the fresh and meticulous cooking methods, the taste of the crab itself was irresistible, and the hospitality was outstanding, making it a truly soothing experience! ◆For more details and other photos, click here → https://kazkaz-daizu-kimochi.blog.ss-blog.jp/2022-01-29

Located a 3-minute walk from Higashi-Ginza Station, the popular live crab specialty restaurant, Kanijennu Ginza, which opened in November last year, was visited. This restaurant, which offers a chef's table experience where fresh live crabs are prepared right in front of you in a private room, has caught the attention of foodies. This time, I tried the "Live Matsuba Crab Course" for ¥55,000. First, the star of the day, Matsuba crabs, made their appearance! On this day, crabs from Kyoto and Shimane were served, both weighing around 1.2kg. Watching the crabs being skillfully prepared in front of you, you can't help but appreciate the art of cooking. During the preparation, detailed explanations of the different parts and dishes are provided, making it a very educational experience. Particularly interesting were the crab's heart, lungs (gani), and other parts that you don't usually get to see. As we enjoyed the process, the first dish arrived. - Chawanmushi with Crab Meat - Hassun Platter: Scallop with Grilled Frost, Daikon Radish, Monkfish Liver, Arima Simmered Dish, Mackerel Three-Color Roll, Matsuba Crab with Wasabi and Apple Vinegar, Maitake Mushroom, Bamboo Shoots, Tosa Simmered Dish - Matsuba Crab Sashimi: Served raw and marinated in Shaoxing wine, allowing for a comparison of flavors - Charcoal-Grilled: Crab legs seared over charcoal and served with crab miso sauce - Boiled Crab Claws - Refreshing Dish - Shabu-Shabu: Crab cooked in broth, with a delicious soup - Grilled Shell: Koshihikari Rice from Uonuma - Hidden Menu: Shrimp Curry, Sudachi Cold Noodles - Dessert: Tochiotome Strawberry Yokan The meal ended with a satisfying course. During the closed crab season, they shift to serving ingredients like spiny lobster and fugu, so I look forward to trying those as well. Thank you for the wonderful meal.

Opened in November 2021, "Kani Jennu Ginza," a popular restaurant from Osaka, has opened a branch in Ginza. I visited the restaurant and tried the Matsubagani course (¥55,000). The private rooms are divided into 2, 4, and 6-person rooms, each with a chef who cooks in front of you. It's a rare opportunity to have one crab per person, and it was delightful to see it being prepared from cutting to grilling and shabu-shabu. The chef kindly explained the characteristics of the fresh crab and how to enjoy it. The beautifully cut ice pedestal and the crab miso-rich shabu-shabu made it a truly wonderful experience. During the Matsubagani fishing ban period, they offer courses with snow crab, fugu, wagyu, and more, so I look forward to visiting again. Thank you for the meal.

I want to go to a delicious crab restaurant. Whether in Fukui, Kanazawa, or Kyoto, I will go anywhere for an important customer's request. However, I don't have many connections for crab, so I wonder which concierge I should ask to arrange it. Just when I was troubled, I received information from a gourmet writer I happened to meet. It was said that a specialty store opened in Ginza on November 15th. I'll ask the head chef to do it. And so, I made my way there. Tiara Grace Ginza Tower 2nd floor. This used to be a Michelin regular Korean restaurant, and there's also a Basque restaurant above, so it's quite a prestigious building. Before getting on the elevator, I wondered if a PIN code was needed? There were automatic doors that made me confused, and the store name was written very small, giving a hidden gem vibe. There are 4 private rooms, and it operates on a reservation-only basis starting at 6 pm and 8:30 pm. Although there were 3 of us, we were guided to a spacious private room for 6 people. Let's go with Douramotte Brute and Kankunichi for drinks. With a place like this, even the champagne glasses are sharp. The sake cups are also quite considerate, not artist-made but still quite thoughtful. Today, let's go with my favorite Oribe. Each room has a dedicated chef who serves you throughout the meal. After the toast, it's time to unveil the crab we'll be having today! Matsuba crab, one glass per person. The proof of a brand crab, with a pink tag attached to the legs today. It was caught at Shibayama Port in Hyogo Prefecture. It seems quite difficult to stably secure such a large catch while keeping them alive. This restaurant originated from a crab and sea urchin specialty store that was popular in Osaka, so it seems that they are using the connections they have cultivated over a long period with fishermen from various places. Looking at the posted photos, various colored brand tags indicating the landing ports of Matsuba crabs in Tottori, Hyogo, Kyoto, etc., are flying around. Now, it's showtime to eat up the Matsuba crab right in front of us. With skilled hands, it is dismantled in no time. This is the fundoshi. It's white, square-shaped, and still moving, the heart inside the shell. The chef deliberately uses a left-handed knife to cut the crab claws and leg sticks neatly, and gives us a sense of being able to cleanly pluck them out of the shell, providing a great entertainment. While enjoying the various stages of the process, like the steamed turnip with crab sauce and the octopus and salmon appetizers, let's not overeat before the main course. Now, it's finally time for the crab. A sashimi dish with an ice container is brought out. The top is designed to fit the crab stick perfectly. There are carvings on the side, and it seems that the head chef, who used to work at a hotel, has experience in ice carving. Beside it is a syringe filled with soy sauce, which we are instructed to pour three drops on. Let's have a taste. This is my first time eating like this. The presentation is good, but the ice melted and it tasted a bit watery. Maybe I didn't pour enough soy sauce? It was cold, so the sweetness was reduced by half? For the second one, let's try the one marinated in Shaoxing wine. This eating style is familiar to me from Shanghai crabs, mud crabs, and hairy crabs. This time, it's perfect! The slimy sensation, sweetness, and elegance are different from the previous one. Next, we have the charcoal-grilled crab claws. The stick is grilled over charcoal right in front of us. The claws are perfectly boiled with a cut, making it easy to eat with chopsticks. Non-stressful! The sweetness and deliciousness stand out. Indeed, it's better to have a little bit of heat for delicious crab. Enjoy!

Crab [Kanijennu Ginza] Kanijennu Ginza, which opened in Ginza, allows you to enjoy crab that is cut in front of you. The location is closest to Ginza or Higashi-Ginza, and the store is located on the 2nd floor of a building in Ginza Nana-chome. The interior of the store is made of wood with a gentle warmth, and it offers private rooms with a dedicated chef who entertains you. When it comes to winter, it's all about Matsuba crab! Indulge in a luxurious Matsuba crab course featuring over 1.3kg of Hyogo Prefecture Matsuba crab per person. It starts with crab sashimi, followed by a Japanese-style approach with an appetizer. Then, the head chef, who is dedicated to the room, starts cutting the Matsuba crab right in front of you. Crab is difficult for amateurs to cut at home, so I felt that it's best to have a professional cut it and enjoy it at a restaurant. At Kanijennu, there is a wide variety of ways to enjoy crab, which is very pleasing! You can enjoy crab sashimi, charcoal-grilled, boiled, fried, and shabu-shabu. ◆ Sashimi: Two variations, soy sauce and Shaoxing wine-marinated. The sweetness and richness of the Shaoxing wine marinate permeate the crab meat, making it delicious! ◆ Charcoal-grilled: Charcoal-grilled, cooked rare to retain moisture and concentrate the umami flavor of the crab. ◆ Boiled claws: Enjoy the packed meat of the claws with a refreshing lemon flavor. Boiled claws are delicious and go well with it! ◆ Kegani crab tempura: Fry with both the internal and external eggs! Enjoy the rich umami of the internal and external eggs in a crispy tempura. ◆ Shabu-shabu: Shabu-shabu the crab meat in crab miso. The richness of the miso wraps around the meat, creating an irresistible deliciousness! ◆ Shell-baked: In the shell-baked dish, there is also a luxurious addition of shark fin. Miso and shark fin, that's delicious. Put it on freshly cooked Koshihikari rice and make it into a bowl. For seconds, change the taste by adding ikura, beef shigure-ni, and chirimen sansho as rice toppings. It was an extremely luxurious course where you could enjoy the highest quality Matsuba crab in various ways! There are not many crab specialty stores, so it seems likely to become popular. Today's menu: ◆ Crab sashimi with thick sauce ◆ Assorted appetizers: Abalone, buckwheat seeds, mackerel stick sushi, shrimp potato, roast Japanese beef, persimmon and chrysanthemum white dressing, and Daio-urabou burdock sansho simmered ◆ Matsuba crab: Sashimi, charcoal-grilled, boiled claws, kegani crab tempura, palate cleanser, shabu-shabu, shell-baked, Uonuma Koshihikari rice ◆ Dessert: Pudding with strawberry jelly on top

They seem to be working hard on Instagram ads and celebrity endorsements. It's nice to be able to eat crab that is prepared and dissected right in front of you in a private room, but overall, it's not that great. Because crabs have a high cost, if it's just about appearance, the cost-effectiveness feels low. Thank you for the meal.

A crab specialty shop has opened in Ginza, so I went to visit with a subordinate who loves crabs. They have a style where each group is assigned a chef, and each person gets to eat a whole serving of tagged Matsuba crab. You can enjoy various parts of the crab in different ways - sashimi, grilled, shabu-shabu, steamed. The crab miso can be served as a sauce or mixed with other toppings. This restaurant is highly recommended for those who want to fully savor the deliciousness of Matsuba crab.

A new crab specialty restaurant with a luxurious atmosphere has opened, and I went there for a small year-end party. The building where the restaurant is located has restaurants on the 1st and 2nd floors, and office buildings on the 3rd floor and above. It has a nice hidden feel as there is no sign indicating the restaurant. Inside the restaurant, there are only private rooms, with one chef assigned to each room. There are private rooms for 2 people sitting side by side, and private rooms for 4 people. First, the snow crab is skillfully prepared right in front of you. Just watching this makes you excited with anticipation. First, we had a snow crab bisque, which warmed our cold bodies. Then, we had an appetizer platter featuring crab. By the time we finished these dishes, the crab was ready. We started with sashimi, with a large piece of ice presented with the crab shining brightly on top. The sashimi was served with soy sauce and a light dip in Shaoxing wine, allowing us to taste the freshness and texture of the crab. Next, we had grilled crab over charcoal, which was perfectly cooked. The meat was tender and delicious, and the crab miso with ponzu sauce served alongside was also excellent. As we enjoyed our meal, we were surprised with a bonus dish of horsehair crab! The meal continued with boiled crab claws, and hot pot, showcasing different ways to enjoy the crab. The crab miso was served in a unique way, with fried crab legs and a dashi sauce inside the shell. It was a delightful experience and the crab paired perfectly with rice. Overall, it was a luxurious course with a variety of crab dishes, each expertly prepared and served with an entertaining touch. The restaurant's atmosphere and course content make it suitable for entertaining clients or for a romantic date. I definitely want to go back again.

- Points - ◆ New business format for stores like Salon du Kuma ◆ Fresh crab delivered directly from the source, served in front of you ◆ A restaurant that is a must for anniversaries and entertaining - Store Introduction - Visited a rare crab specialty store in Tokyo! This store is a new branch of QRAUD Co., Ltd., which operates high-end meat cuisine in Tokyo called "Kumasan (formerly: salon du kuma3)" and a shellfish specialty store called "EPOC". In November of this year, they opened "Kani Jenner Ginza" in Ginza, specializing in live crabs. The seating is all private rooms for a private space, where a dedicated chef prepares crabs in front of customers from their live state. They offer various parts of the crab such as claws, shells, loincloth, and heart, which can only be tasted with live crabs, prepared in different cooking methods like sashimi, boiled (rare, medium, well-done), and grilled, without wasting any part. Courses range from ¥29,700 (tax included, service charge not included). - Meal Contents - ◇◆ Special Course ◆◇ ~ Today's crabs ~ - Matsuba crab from Hyogo - Taraba crab from Hokkaido - Crab Bisque - Hassun * Matsuba crab with celery and Tosazu jelly * Kujira (whale) tama miso with roasted wagyu beef * Ebiimo (taro) with yuba * Oyster with sansho pepper * Abalone with soba seeds - Crab Course * Sashimi with Shaoxing soy sauce marinade (similar to Gejang flavor) * Charcoal-grilled Matsuba crab (rare) and Taraba crab comparison, with vinegar citrus or crab miso ponzu * Boiled claws of Matsuba crab * Kegani (horsehair crab) fry with internal and external eggs, with ginger sauce for flavor change * Mozuku as a palate cleanser * Shabu-shabu with Taraba crab and Matsuba crab miso * Carapace grill with deep-fried shark fin, crab meat, and miso added * Koshihikari rice from Uonuma with rice accompaniments: ikura (salmon roe), chirimen sansho (dried baby sardines with Japanese pepper), wagyu shigure-ni (simmered beef), red miso soup with nameko mushrooms * One bite of curry * Cold noodles - Dessert * Melon with wine jelly A crab-focused course with various cooking methods and seasonings that you may have never experienced before! Although it may be pricey, if you're looking for a restaurant for anniversaries, dates, or entertaining, this might be the perfect place! Thank you for the feast! - Visit Time - Dinner on weekends - Occasion - 6 people (with friends) - Reservation - Available -------------------------------------------- - Genre: Crab, seafood cuisine - Food Blog Rating: 3.08 - Average Budget per Person: ¥50,000-60,000 - Nearest Station: Ginza Station