Akasaka Kitafuku

Savor Kyoto cuisine made with plenty of seasonal ingredients, including crab shipped alive from Hokkaido.

Crab dishes may be the restaurant's main draw, but the chef, trained in Kyoto cuisine, also puts effort into the "Assorted Seasonal Sampler", which is read more a Kyoto specialty using plenty of seasonal ingredients. This is a good way to feel the season before savoring the main crab dish. We procure quality goods, shipped directly from Hokkaido. We serve red king crab sashimi because we obtain the crab alive, keeping it in our fish tank right until it is served fresh. Showing our guests how we prepare the food is part of the service. We also pay attention to how our guests are doing with beverages and food. We also find the right timing to engage our guests with fun conversations on the topic of crab as we prepare the food. Our restaurant is made up of three private rooms only. By moving the partition wall, the smaller rooms can be joined to form one larger room for banquets and business entertainments with more people. Our display of skillful handling of knives in front of our guests has been well received, enlivening the scene and boosting conversations. learn more from chef