Kioicho Ransen Nishinakasu
Matsuba crab and seiko crab in winter; live hairy crab from Hokkaido from spring to autumn.
Crab, built into a kaiseki course all year round.
We follow the ports and the seasons, and use only what arrives alive. In Fukuoka, each season's crab comes to you as a single kaiseki course.
Matsuba crab is the name given to male snow crab landed at the ports of the San'in coast of western Japan. Here we choose crabs of over 1.2kg, serving half a crab per guest, or a whole one.
Sashimi, crab shinjo in the clear soup, shabu-shabu in crab-miso broth, crab rice from the earthenware donabe pot. The lead of our winter.
The female snow crab, also known as kobako-gani. Small, but dense with sweetness, and served with all of its roe, both inside the shell and outside.
It opens the course in tosazu jelly, and leads our standard course through autumn and winter.
From spring to autumn, hairy crab arrives alive from Hokkaido.
Steamed in the shell, piled back into it, folded into shinjo for the clear soup, and into the crab rice that closes the meal — from the first dish to the last.
Seasons and dishes may change depending on availability.
Dashi drawn, the clear soup composed, shinjo ground by hand, rice finished in the earthenware donabe pot. Each dish takes the hand of Japanese cuisine, rather than the crab simply boiled and served.
The winter speciality is Matsuba crab shabu-shabu in crab miso. The miso is set over the shell and the crab is swirled through it in front of you, served the moment it is done. The broth is finished as a risotto at the close.
Six counter seats, each dish finished by the chef in front of you, and one private room for up to ten.
Meet the kitchenCourse prices, at lunch and dinner alike, include tax and service. Drinks carry a 10% service charge on the tax-inclusive price. Last seating for courses is 21:00. Dishes may change depending on availability.
Lunch service is planned to begin in November. Lunch is by reservation only.
A sample menu for each course is on the Menu page.
View the menu
By telephone, or through Tabelog's online booking.
ReservePrices, the private room, same-day reservations and how to find us.
Read the questions