Kanizen, Tokyo's fresh crab restaurant, pays attention to every detail
The chef said it was off-season so it was easier to order. Although the crabs were not as fat as in the peak season from November to March, they were still the best quality on the market. Crabs and eels were the main dishes for the whole night. The young chef was in the room handling live crabs. It was the first time for the children to see the beating heart of the crab, and it was also the first time to see the crabs handled perfectly in every detail.The 38,000 yen set meal for the first choice of dinner was very filling, excluding drinks. I was so full that I didn't finish the last dish. The whole process was perfect except that the eel accounted for a little too much. It was visually and tasted satisfying, and the children found it very novel.
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