Akasaka Kitafuku

A live crab is dressed in front of your eyes. It has been dipped in a Rishiri kelp-based broth, so it is good to be savored on its own.

This is a colorful assortment of items that capture the essence of the season. Some examples are Japanese glass shrimp marinated with kelp, fried Aralia sprouts wrapped in tofu skin, and grilled masu salmon with Japanese pepper seasoning.

The thickest parts of crab legs are slowly grilled using high-grade charcoal. Please have it with sudachi citrus.

This dish is made with seared Japanese Spanish mackerel and broiled oyster mushrooms, and is garnished with myoga, shiso leaves, green onions, and sesame ponzu sauce.

A colorful array of seasonal dishes is available (white shrimp marinated in kelp, deep-fried cod buds with yuba, grilled cherry salmon with kinome leaf buds, etc.).

The sashimi is prepared right before your eyes and dipped in broth made from Rishiri kelp, so try it as is.

The legs are shabu-shabued in a pot, eaten, and then repeatedly cooked.

The thickest part of the leg is slowly grilled over binchotan charcoal. Serve with sudachi citrus fruit.

The meaty body part can be torn apart and served with crab vinegar, allowing you to fully enjoy the taste of the crab meat.

*We also have a great value 2-item gift set available.