Official information
This restaurant is registered on Tabelog as a corporate member. Business information is released by the staff.
Gion Kaniwokurau
(祇園 かにを喰らう)- Nearest station：
- Categories：
- Budget：
-
- Fixed holidays：
- Sunday
Online booking
Close
Specialities
Food
<Directly managed by a fishing port crab wholesaler> Highly selected active Matsuba crabs from Shibayama that we auctioned off in-house
Food
1 kg class of premium live Kasumi crab (red snow crab) 2 cups course per person
Space
Enjoy an elegant moment in Gion near Yasaka Shrine and Chion-in, where you can feel the history
Service
A reliable connoisseur who has been selling crabs to restaurants and Ryokan since our founding in 1941.
Set menu
Live Kasumi Crab (Red Snow Crab) Goku Course
We will provide two 1kg Kasumi crabs (red snow crabs) per person as part of the recommended dish of the day. *Please note that live crabs may contain the smallest broken legs. <Kasumi crab> The standard Japanese name is "red snow crab". It lives at depths of 500 to 2,500 meters, which is deeper than the Matsuba crab. It has a different umami and sweetness from Matsuba crab, and its meat is characterized by a silky delicate texture. It is said that Matsuba crabs that migrated south to the Sea of Japan during the ice age were transported to the deep sea by the warm current "Tsushima Current" that flowed in at the end of the ice age, and continued to live in the deep sea. It is truly a crab that can be said to be 10,000 romantic stories.
- The number of people
- 2 ~ 6
Live Kasumi crab and boiled Kasumi crab (red snow crab) course
For each person, we will provide one live Kasumi crab (red snow crab) of 1 kg size, which is rare, and one boiled Kasumi crab of about 600g size, along with the recommended dish of the day. *Crab shabu-shabu is not included in the course. *Please note that live crabs may contain the smallest broken legs. <Kasumi crab> The standard Japanese name is "red snow crab". It lives at depths of 500 to 2,500 meters, which is deeper than the Matsuba crab. It has a different umami and sweetness from Matsuba crab, and is characterized by its silky delicate texture. It is said that Matsuba crabs that moved south to the Sea of Japan during the ice age were moved to the deep sea by the warm current "Tsushima Current" that flowed in at the end of the ice age, and continued to live in the deep sea. It is truly a crab that can be said to be 10,000 romantic stories.
- The number of people
- 2 ~ 6
活 黄金がに 幻ではないけど、かなりレアなコース 必ずお電話でのお問い合わせをお願い致します。
「黄金がに」とは？「ずわいがに（松葉がに）の雄」と「香住ガニ（紅ずわいがに）雌」の間に生まれた「まさにハイブリッドかに」です。大変珍しく、超希少価値のある貴重品として扱われています。身入りがよく、ずわいがに（松葉がに）の旨み、紅ずわいがに（香住ガニ）の甘み、両方のいいところを兼ね備えた特別なカニをお一人様につき１杯をその日お勧めの料理でご提供します。※大変貴重なため毎回水揚げされるとは限りません。必ずお電話にてお問合せください。
- The number of people
- 2～6名
Review
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Review 1casesまず安土桃山時代にタイムスリップしたかのような美しい店内、そして何より厳選された活蟹のクオリティーが素晴らしいかったです。蟹料理も始めて見るお料理がでました。刺し身や焼き蟹はもちろ...Find out more
2024/03 Visitation
1times
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Review 2casesカニのフルコースでいただきました。日本酒も充実して大満足です。柴山カニ最高ですFind out more
2024/03 Visitation
1times
Restaurant information
Details
| Restaurant name |
Gion Kaniwokurau
|
|---|---|
| Categories | Crab、Seafood、Japanese Cuisine |
| Phone number (for reservation and inquiry) |
050-5593-0636 |
| Reservation Availability |
Reservations Only |
| Address |
京都府京都市東山区林下町434 EXIT祇園ビル 1F |
| Transportation |
16 minutes walk from Hankyu Kyoto Kawaramachi Station, 6 minutes walk from Keihan Gion Shijo Station, 8 minutes walk from Keihan Higashiyama Station 495 meters from Higashiyama. |
| Opening hours |
|
| Budget |
￥20,000～￥29,999 |
| Budget（Aggregate of reviews） |
|
| Method of payment |
Credit Cards Accepted （VISA、Master、JCB、AMEX、Diners） Electronic money Not Accepted QR code payment Not Accepted |
| receipt |
Invoice-compliant receipts can be issued Registration NumberT7140001056839 *For the latest registration status, please check the IRS Invoice System Qualified Invoice Issuing Business Publication website or contact the restaurant. |
| Table money/charge |
without |
Seats/facilities
| Number of seats |
17 Seats （ 2 tables for 4 people, 1 table for 3 people, 1 private room） |
|---|---|
| Private dining rooms |
OK For 6 people |
| Private use |
not allowed |
| Non-smoking/smoking |
No smoking at all tables |
| Parking lot |
not allowed |
| Space/facilities |
Stylish space,Comfortable space,Wide seat |
Menu
| Drink |
Japanese sake (Nihonshu),Japanese spirits (Shochu),Wine,Particular about Japanese sake (Nihonshu) |
|---|---|
| Food |
Particular about fish,English menu available |
Feature - Related information
| Occasion |
|
|---|---|
| Location |
Secluded restaurant,House restaurant |
| With children |
Only available to junior high school students and above who order the course. |
| Website | |
| The opening day |
2024.2.9 |
| Phone Number |
075-366-4141 |
閉じる
Food <Directly managed by a fishing port crab wholesaler> Highly selected active Matsuba crabs from Shibayama that we auctioned off in-house
Kyoto Gion ``Kani wo Kuirau'' is a restaurant specializing in ``crab cuisine'' that does not handle any other seafood and is directly managed by a long-established crab wholesaler near Shibayama Fishing Port in Kasumi, Hyogo Prefecture. The store has a special live aquarium for commercial use, with Shibayama crabs (Matsuba crabs) from November to March, Kasumi crabs (Red snow crabs) from March to May and September to November, and April. From October until October, you can relax and enjoy seasonal live crab dishes such as hair crab, Hanasaki crab, and Doman crab in a luxurious and warm restaurant.
Food 1 kg class of premium live Kasumi crab (red snow crab) 2 cups course per person
Live Kasumi crab. At our restaurant, it appears in course meals from April and May, and from September to November. Because it lives in the deeper sea than Matsuba crab, it is said to be waterier and less tasty than Matsuba crab, but fresh Kasumi crab is said to have especially good taste among red snow crabs, and has a deep sweet taste that is different from Matsuba crab. You can enjoy the delicious flavor. By the way, when it's alive, it's characteristically redder than the Matsuba crab, so I think the Kasumi crab is easier to draw.
SpaceEnjoy an elegant moment in Gion near Yasaka Shrine and Chion-in, where you can feel the history
Relax and enjoy seasonal "live crab dishes" in a luxurious and warm interior, with tables made from natural wooden boards made from zelkova, horse chestnut, and nara wood, and transom decorations custom-made by Murayama Woodwork, a master craftsman from Kyotango. You can have it. Please enjoy to your heart's content the highest quality of carefully selected ``extreme crab'' in the luxurious location of Gion, near the historic Yasaka Shrine and Chion-in Temple.
ServiceA reliable connoisseur who has been selling crabs to restaurants and Ryokan since our founding in 1941.
``Gion Crab Eater'' is directly managed by Kaneni, a long-established crab wholesaler. We are proud to provide crabs that we are confident in because we pay close attention to each and every detail, including rich fishing grounds, quality control of landed crabs, strict selection, and freshness control through prompt auctions, all the way to the customer's taste. Masu. We spare no effort every day to ensure that you are satisfied with a special food experience that cannot be found anywhere else.
A live crab specialty restaurant run by a long-established crab wholesaler in Gion, Kyoto ◆ Live crab delivered directly from Shibayama fishing port in Kasumi, Hyogo Prefecture
As a ``crab intermediate wholesaler Kaneni'' located in Shibayama Fishing Port in Kasumi, Hyogo Prefecture, we opened a crab specialty restaurant in Gion, Kyoto, based on our experience of selling to
...restaurants, Ryokan, etc., and our desire to let as many people as possible enjoy ``local crab.'' Our store is located in In addition to auctions, we are particular about quality control and freshness control, such as live Shibayama crab (Matsuba crab) from November to March, live Kasumi crab (red snow crab) from March to May and September to November, From April to October, we offer seasonal live crab dishes, including hairy crabs and local crabs.