They were offering a seasonal spring banquet but I opted for the 10 course crab banquet for 6000Y and Bill had a 13 course crab banquet for 8000Y. Both of our banquets had the same dishes except for a few and Bill's course had two servings of crab – zuwai crab which is the Japanese snow crab only harvested in the winter months and taraba crab which when cooked is a vibrant red. Both are deliciously sweet but I think the taraba crab meat was more chunky and satisfying.
If you enjoy crab cooked in a variety of methods and want to try different kani-meshi (foods with crab) you have to go to Kani Douraku. The crab were of high quality the meat plump and flavourful and each dish carefully complemented the crab and brought out the sweetness of the meat. And it's really great value we both left super full and happy with all the dishes.
Crab with ponzu sauce
The first course was my favourite because the crab was served just the way I liked it plainly boiled crab dipped in ponzu sauce – I love the silky firm texture of crab cooked like this and you're able to appreciate the sweetness of the meat when dipped in vinegar. I was also really glad Bill really enjoyed this course too.
Otsukuri which is crab sashimi was our next course. I was a little apprehensive about my crab sashimi because it looked so much like a tongue but the sashimi was melt in your mouth soft and really fresh.
Bill's otsukuri course had a different type of crab sashimi using the zuwai crab called kani sashi where the crab meat is immersed in cold water so that the muscles shrink and become firm and shrivelled which was also very soft to eat.
We both each had a crab chawamushi mm.. I love my egg custards and so wanted to eat Bill's serving too.
Yakigani and kanimiso
Yakigani (grilled crab) arrived in an unexpected form of kanimiso (crab guts) in a shell which once boiled had shredded crab added and mixed into the kanimiso. The kanimiso was pleasant and sort of like sucking the miso from prawn heads.
Instead of yakigani Bill had amiyaki which we grilled ourselves. The legs had plump meat easy to take out of the shell and we just dipped it in a pinch of salt and you could really taste the smokiness from the amiyaki.
The crab tempura was lightly battered yet crunchy and suprisingly the crab meat was not dry.
Suimono and crab sushi
By now we were both very full and the crab sushi don't really stand out in my mind but the suimono was pleasantly subtle with a few small pieces of crab meat. For dessert we were thankful we were given small pieces of fruit which was refreshing and cleansed our palates.