FOODS

Red King Crab Course
(all year round)

savory amuse bouche, hors d'oeuvre, full course of various red king crab dishes, traditionally pod cooked rice with authentic miso soup, desserts

The Red King Crab course representing Kita-Fuku.You will see the artistic performance of our brilliant chef cooking the large crab alive in front of you. You will experience the mouth watering taste of the crab cuisine.

King-size hair crab Course
(all year round)

savory amuse bouche, hors d'oeuvre, full course of king-size hair crab dishes, traditionally pod cooked rice with authentic miso soup, desserts

Exceptional course for those who want to enjoy only 毛蟹(hair crab) to their heart's content.
Only the king sizes would be served, for the larger it gets, the richer the taste becomes.
sashimi, shabushabu…in any style, all the tastes, flavors are all yours.

Special Matsuba Crab Course
(November to March)

This special course features carefully selected Zuwai crab from that day's arrival. We will prepare super extra large Matsuba Crab, or brand crabs such as Taiza Crab, Echizen Crab, Golden Crab (hybrid crab of Zuwai Crab and Red Snow Crab), etc.

Matsuba Crab Course
(November to March)

savoy amuse bouche, hors d'oeuvre, full course of famous fresh Matsuba crab dishes, porridge of matsuba crab & rice, desserts

It is a luxurious course using matsuba crab representing winter taste.

Echizen Crab "KIWAMI" Course
(November to March)

Echizen crab is a brand-name crab presented to the imperial family. The Echizen crab "KIWAMI" is the top of the Japanese crabs that have passed the strictest standards. Such as a weight of 1.5 kg or more, a carapace width of 14.5 cm or more, and a claw width of 3 cm or more…

Sea Urchin(Uni) & Your choice of Crab Course
(all year round)

savory amuse bouche, raw sea urchin, your choice of crab cours, traditionally pod cooked rice with sea urchin, desserts

This is the most popular menu item in combination with crab. When shell sea urchin is available, we use live shell sea urchin; in other seasons, we use box sea urchin.

Abalone & Your choice of Crab Course
(all year round)

savory amuse bouche, charcoal grilled abalone, hors d'oeuvre, tempura of abalone, your choice of crab cours, traditionally pod cooked rice with authentic miso soup, desserts

This is the most popular menu item in combination with crab. When shell sea urchin is available, we use live shell sea urchin; in other seasons, we use box sea urchin.

Matsuzaka Beef & Your choice of Crab Course
(all year round)

savory amuse bouche, hors d'oeuvre, charcoal grilled fillet of the matsuzaka beef, your choice of crab cours, special beef bowl, authentic miso soup, desserts.

Almost of japanse people think the beef from matsuzaka is the best in japan.Our matsuzaka beef is being arranged from ASAHIYA known as the best butcher shop in matsuzaka city.

Natural Eel & Your choice of Crab Course
(all year round)

savory amuse bouche, hors d'oeuvre, baked eel, your choice of crab cours, great eel bowl, desserts

A rare precious course using natural eel which is extremely valuable these days. You would immediately find the difference the moment you have it. This is how the natural eel truly taste like.

Fugu &Your choice of Crab Course
(December to April)

savory amuse bouche, hors d'oeuvre, various fugu dishes, your choice of crab cours, porridge of fugu & rice, desserts

Fugu is globe fish in English.We use only tora fugu.It is most delicious kind of fugus!

Matsutake mushroom & Your choice of Crab Course (September to December)

savory amuse bouche, charcoal grilled matsutake mushroom & matsuzaka beef, hors d'oeuvre, Japanese-style stew of matsutake mushroom & suppon, your choice of crab cours, pod cooked rice with matsutake mushroom, authentic miso soup, desserts