Tsukiya Osaka: Seasonal Crab & Audio Menu

The set menu will change according to the seasonal crabs. Common varieties include snow crab, Matsuba crab, and hairy crab. The snow crabs are particularly large in summer, sometimes exceeding one kilogram, sourced from the Sea of Okhotsk in Russia; in winter, the focus is on Matsuba crabs near Hyogo Chibayama Port, paired with small crabs or stone crabs. The entire process usually includes crab innards cold noodles or thick soup, boiled whole crab, raw crab, hot pot, charcoal-grilled legs and body, crab innards grilled shell or crab innards hot pot, fried dishes, and finally finishing with crab rice, with dessert being the restaurant’s signature adult cantaloupe sorbet, which is even more refreshing when drizzled with brandy.

The combination of charcoal grilling and crab innards. The oak charcoal slowly grills the crab legs to a slightly charred exterior while keeping the inside juicy. The crab innards itself has no bitterness, rich yet not greasy, and can be eaten directly or mixed into hot pot or drizzled over rice, enhancing the crab’s freshness even further. The crab raw crab has a delicate texture after being chilled in cold water, with a noticeable sweetness; the hot pot allows one to enjoy a large amount of crab meat at once, with a clean broth. The finishing crab rice has distinct grains, with crab meat and rice fully blended, making it the most satisfying part of the entire set.