Menu to Taste

Ubuka

Japanese Crustacean Specialty · Tokyo · 2 · Michelin One Star · Chef Chef Kato

Awarded one Michelin star, Ubuka is a Japanese crustacean specialty restaurant in Tokyo helmed by Chef Kunihiro Kato. The kitchen crafts seasonal multi-course menus showcasing crab and prawn preparations, such as horsehair crab terrine and snow crab cooked in an earthenware rice pot.

Arakicho, Shinjuku-ku, Tokyo, Tokyo

  • Michelin 1 Star (2026)

Menu

Dishes

  • Seasonal Crustacean Preparation — Seasonal preparation highlighting the day's best catch.
  • Live Prawn Sashimi — Freshly prepared sashimi of live prawn.
  • Crab Miso — Kani miso — rich crab innards (tomalley) prepared as a concentrated, umami-laden course within the kaiseki progression.
  • Ebi Shioyaki — Salt-grilled whole prawn.
  • Grilled Crab — Charcoal-grilled crab highlighting natural sweetness.
  • Steamed Crab — Whole crab gently steamed to preserve delicate flavor.
  • Prawn Tempura — Live prawn flash-fried in light batter.
  • Shrimp Shinjo — Shrimp dumpling in dashi broth.
  • Crab Rice — Closing rice course with crab.
  • Pickles — House-made pickles.

Tasting Menu

  • Ubuka Crustacean Omakase (27500) — Multi-course crustacean omakase centered on the flavors of live shrimp and crab.
  • Omakase Course (~10 dishes) (22000)
  • Omakase Course (22000)
  • Omakase (27500)

The Experience

An intimate room in a hidden location. The meal is structured around an omakase experience.

Phone: +81 3-3356-7270

$$

Related restaurants