Located by the Sumida River, Kanikatou offers an exquisite crab dining experience. This exclusive establishment rotates between hairy crab, king crab, and snow crab seasonally, each meticulously chosen. Among these, the must-try delicacy available only from November to March is the Echizen crab. Echizen crab, specifically male snow crabs landed at Fukui Prefecture’s fishing ports, are praised by Chef Jun Okada as a testament to local dedication.

“Echizen crabs reside on sandy-muddy seabeds ranging from 400 to 2,300 meters deep. Local efforts during the off-season meticulously prepare and manage their aquatic habitat, ensuring they consume high-quality feed. This results in a robust flavor and firm, meaty texture that doesn’t diminish even when cooked,” explains Chef Okada.

To earn the designation ‘Echizen crab,’ stringent standards must be met, with only those bearing a yellow-tagged brand mark qualifying. Further classified by size and appearance, the finest specimens, weighing around 1.1 kg with intact legs and carapaces, are certified as ‘Imperial Presentation Grade,’ distinguished by a purple tag labeling them ‘Presentation Quality.’ Kanikatou sources these ‘Imperial Presentation Grade’ Echizen crabs through exclusive channels to offer discerning customers. ‘Upon receiving requested crabs, we first check the meat yield by pinching the fifth leg and assess their distinctive features. We then decide on the most delicious preparation and meticulously craft each dish,’ shares Chef Okada.

The interior consists of only 6 counter seats and 2 private rooms. We prepare flavorful dishes right in front of our customers’ eyes.

For Aristos readers, Kanikatou has prepared an exclusive ‘Aristos Limited Course,’ meticulously designed beyond the regular offerings. For reservations, please contact us via the inquiry form.　We invite you to savor a truly special flavor that will linger on your palate and in your memories.

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Head Chef Jun Okada
Has been serving as head chef at the based traditional Japanese restaurant ‘Sanchou’ since the age of 28. With extensive teaching experience, he actively promotes Japanese cuisine at various embassies and is known as a ‘crab specialist.’

aristos Limited Course

Reservation Period: November 1st – March 31st

Matsu Course: 300,000 yen
・Premium Echizen Crab Omakase Course (Imperial Presentation Grade)
・Extra-large Echizen Crab
・King Crab
・Sea Urchin
・Fatty Tuna (Otoro)

Take Course: 250,000 yen
・Premium Echizen Crab Omakase Course (Imperial Presentation Grade)
・Extra-large Echizen Crab
・King Crab

Ume Course: 200,000 yen
・Premium Echizen Crab Omakase Course (Imperial Presentation Grade)
・Extra-large Echizen Crab

Note: The preparation method of special additional ingredients will be proposed by the chef according to the season and ingredients. Please let us know if you have any requests.

All prices include tax.

■Premium Echizen Crab Omakase Course (Imperial Presentation Grade)

Broth
First Broth with True Kombu and Bonito Flakes

Cold Dish
Koubako Crab Terrine with Caviar

Soup
Clear Soup with Royal Family Grade Echizen Crab and Yuzu from Edo Vegetables

Shabu-shabu
Imperial Presentation Grade Echizen Crab Shabu-shabu with Crab Miso

Fried Dish
Imperial Presentation Grade Echizen Crab Tempura with Tominaga Sauce

Grilled Crab
Shell-roasted Imperial Presentation Grade Echizen Crab with Crab Stock and Crispy Rice

Charcoal Grill
Imperial Presentation Grade Echizen Crab Claw and Japan’s Best Wagyu Charcoal Grilled with Truffle Salt

Special Dish
Crab Pie with Americain Sauce

Meal
Koubako Crab Rice Cooked in a Donabe (Clay Pot) *Can be changed to Sushi

Make a Reservation Here