Ubuka
Japanese Crustacean Specialty · Tokyo · 2 · Michelin One Star · Chef Chef Kato
Michelin one-star crustacean specialty restaurant in Arakicho's back alleys, open since May 2012. The name means 'first fragrance,' honoring the importance of aroma. Popular among Tokyo chefs for its focus on live hardshell crustaceans, especially shrimp and crab, prepared in a multi-course omakase.
Arakicho, Shinjuku-ku, Tokyo, Tokyo
- Michelin 1 Star (2026)
Menu
Tasting Menu
- Omakase Course (~10 dishes) (22000)
- Omakase Course (22000)
- Omakase (27500)
- Ubuka Crustacean Omakase (27500) — Multi-course crustacean omakase centered on the flavors of live shrimp and crab.
Dishes
- 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.
- Mizumono — Light seasonal dessert.
- Tabelog (current) (22000)
Phone: +81 3-3356-7270
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- Shimbashi Sasada — Tokyo (1 Michelin stars)
- Oryori Tsuji — Tokyo (1 Michelin stars)
- Wako — San Francisco (1 Michelin stars)
- Yakumo Uezu — Tokyo (1 Michelin stars)