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Shellfish devotion drove the chef here, and the menu reads like a personal manifesto: crab and prawn in every direction, some following kaiseki tradition, others veering French, including a hair crab terrine that would feel at home in Lyon. A Michelin-starred seafood restaurant in Shinjuku, snug and perpetually booked. Portions run generous, presumably because the chef worries you haven't had enough crab yet, and the meal closes with crab and vegetables over rice in an earthenware pot.
The awards strongest first
- Michelin Guide 1 Star
One number, weighted & current 86
How we scoreThe dishes from the writeups
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Terrine of hair crab
“Terrine of hair crab is an idea borrowed from French cuisine”
Michelin Guide -
Fried prawns
“fried prawns are immersed in sauce américaine.”
Michelin Guide -
Crab and vegetables on rice
“The meal concludes with crab and vegetables on rice cooked in an earthenware pot.”
Michelin Guide
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