HANASAKI

Completely overpriced, you can get the same crab for a fraction of the price also prepared in front of you at the outer market. The only difference you sitting in a somewhat nice setting but really not all the nice, especially for the price point. Nothing special about this experience at all.

Visited January 2025

If you have searched for this restaurant and have plans to visit, you may already know a few things about this place: - this is a very expensive restaurant, but it is well worth the experience/price tag; - they only offer private rooms; - you will also enjoy the chef's cutting skills as part of the... experience; - you will only enjoy this if you like crab (or in fact loves crabs) and have a huge appetite; Now, let's share some of my personal comments... The place is not grand and it is more of a traditional decor. They have a live tank with crabs just ordered for the night's menu. So, as far as I know, they are all pre-booked and there are no walk ins, and there shouldn't be as this restaurant is not easy to locate within a building. We went for the set menu with abalone (extremely fresh and still moving), uni (excessive portion as part of the set menu) and oysters (of a gigantic length) and 3 of us were served with 2 large crabs which I think was much more than we can finish. The crabs were served sashimi, boiled/shabu shabu and also steamed. The most interesting, and unexpected part was the shabu shabu portion where it was cooked and served after you finish each section of the long crab leg. Basically, the crab leg is so long that the chef will only cook the whole portion over 2 to 3 dipping in the soup broth. You take a first bite, finish the first section and return it and then he will cook the other section. This is the part where you may need to be aware of. As it is cooked in the same broth after you have eaten from, and then dipping the unfinished crab leg in the same pot again. This is understandable as he wanted you to taste the very best and freshness of each bite. Also worth a mention is that you will be asked to offer/buy the chef a drink (usually beer or you can offer the sake you have ordered anyway) which I think is a local practice. I am totally happy with it as it is also enjoyable to see the chef to enjoy his drink with us. Finally, our meal was wrapped up with an overly generous portion of ikura topped rice. Dessert was local musk melon sprayed with Remy Martin XO. This dinner does not come cheap but you will remember it with vivid memories. And probably you may not have the craving for another crab meal for at least another 6 months... if not much longer... in a good way! We kind of feel that we have been served our normal portion of 3 meals packed into 1 night! You won't find another crab feast that will beat this banquet!

Visited October 2024

We had the uni and crab course - the appetisers were amazing !! Very different to what we normally see in Japan. The crabs done in a variety of ways and is well worth it watching the chef cook. One word of advice, they’ll ask you whether you want to take away the rest of the crab. If you’re even fe...eling the slightest bit full, take them up on the offer. The meal was delectable - but I’m so full that I may not ever touch another crab again. Definitely recommended

Visited December 2019

3 of us ordered the seasonal course, uni course and abalone course. The appetizers are varied and appealing. The uni very creamy and fresh, and the abalone freshly grilled right next to us. The restaurant gave us a huge 3.4kg king crab for the 3 of us to share. We had it in sashimi, shabu and grill.... They were all nice in their own ways. I personally like the body meat of the crab as it has the best flavour. The price in the end came to 101k which I thought was quite pricey. Anyway it was a good experience with the chef killing, preparing and cooking the crab right next to us. Good fun!

Visited December 2018

While we have had many king crab dinners, this is a first where we get to see the chef prepare the crab and cook it in front of us. Had king crab sashimi, the legs boiled on salt water which gives a different levels of salty taste depending on which part of legs they were. We were spoilt with a hu...ge 2.7kg crab for just 2 persons!!! In fact was too much and the rest of our vacation in Hokkaido we did not want to eat crab even though there were plenty at hotels’ dinner buffets, and they did not taste as great as at Katsukani no Hanasaki. Would recommend this restaurant if u like to see a live cooking demo and beats the 5 storey king crab restaurants that are quite common in cities like Tokyo and Sapporo.

Visited October 2017