Since its founding in 1960, [Kani Dōraku] has continued to pursue the ultimate flavor in crab cuisine and is celebrating its 66th anniversary this year. Thanks to the ingenuity unique to a specialty crab restaurant, the “Colorful Crab Sashimi Kaiseki Fair,” where you can savor a variety of sashimi dishes, is currently being held at [Kani Dōraku Kyoto Kitashirakawa] (Sakyo Ward, Kyoto City, Kyoto Prefecture) and other [Kani Dōraku] locations. Crab is low in fat, high in protein, and highly nutritious, making it an ideal food for combating summer fatigue. As temperatures rise in the coming season, enjoy a memorable summer meal with your loved ones—people you want to stay healthy for as long as possible.
[Colorful Crab Sashimi Kaiseki Fair]
Service Period: June 1, 2026 (Mon) – September 15, 2026 (Tue)
*Phase 1: June 1 (Mon) – July 31 (Fri); Phase 2: August 1 (Sat) – September 15 (Tue)
Serving Hours: 11:00 a.m.–9:00 p.m. (Last Order)
Reservations/reservations are better
■Tosa-style Marinated Crab Sashimi
This sashimi is prepared using the “Tosa-zume” method, in which crab sashimi is sandwiched between bonito flakes and left to marinate, concentrating the crab’s umami and allowing you to savor its rich flavor. Searing the surface over an open flame releases a toasty aroma and sweetness that fills your mouth, creating an even more exquisite taste experience.
■Sashimi of Marbled Crab Claws
By briefly dipping the surface in boiling water and then immersing it in cold water to create a marbled effect, the crab’s rich flavor is thoroughly concentrated. Enjoy the delicate sweetness and smooth texture of the crab to your heart’s content with Kani Dōraku’s special ponzu sauce.
■Sashimi-Style Crab Shoulder Meat
The meaty crab shoulder is a rare cut packed with the richest umami and depth of flavor. Our special crab miso soy sauce further enhances the sweetness that bursts from the plump, firm meat, creating a truly luxurious experience.
■Raw Crab Marinated in White Soy Sauce
This exquisite dish brings out the umami flavor to a whole new level by marinating the ingredients in Kani Dōraku’s special white soy sauce broth. The umami of the crab blends exquisitely with the richness of the yam and egg yolk. Combined with energy-boosting ingredients, it’s also recommended for relieving fatigue.
■Crab Leg Preparation
Take a hearty bite of this sashimi-style crab leg, and your mouth will be filled with a luxurious sweetness. Savor this classic flavor to the fullest and experience the crab’s natural umami firsthand.
This kaiseki meal, featuring sashimi made from these five types of crab as its centerpiece, offers a luxurious selection that includes piping-hot small hot pots and kamameshi (rice cooked in a pot) infused with rich umami. Savor the full range of crab’s diverse charms—an experience only a specialty crab restaurant can provide.
[Dates: Monday, June 1 – Tuesday, September 15]
Ryoka: 7,480 yen
Ryosai: 16,500 yen
[Dates: Monday, June 1 – Tuesday, July 31]
Sōfū: 9,350 yen
Soki: 12,100 yen
*Starting Saturday, August 1, a new kaiseki course—the second installment of the promotion—will be available.
In addition, on Monday, June 22, we’ll be holding a special event to celebrate “Crab Day.” We’ll be hosting a raffle where everyone who visits can participate—and there are no losing tickets! Since we expect it to be crowded that day, we recommend making a reservation before you come.
AloJapan.com