かに松@銀座 : Ginza Kanimatsu

Kanimatsu had decided to go at least one more time this season. A famous restaurant where you can eat crabs of a different level, which overwrote the level of my crab. This time, there was a plan to donate the profits to the Noto Peninsula at a restaurant named Imafuku in Roppongi, so I participated in that anyway. It was a place I didn't know about, and there were more people to deal with than in Ginza, so it was a little noisy and noisy like Minato Ward. It's a project, so it can't be helped, but that's where the points are deducted from the last time. Once again, I realized the merits of the concept of restaurant in Ginza. Unlike last time, I knew that porridge was very good, so I made various adjustments and managed to bring it to a state where I could eat 1.5 cups of porridge. The level of crab that is really purchased is different, and the raw cage that is stored after taking it is good, so the freshness at the stage of eating is different. I think Mr. Tanaka is good at balancing the broth without losing to such crabs. The balance of bonito flakes, kelp, and their broth is such that when crab extract is added, the deliciousness is doubled. The flavor of the crab itself is not half as good, so if the broth itself is unbalanced, it will be subtraction, but it is good at multiplying it with just the right amount of adjustment. This time, the winner is shabu shabu. In the first place, the soup stock was good, and the homemade shiitake mushroom soup stock was also added, and it was so delicious that my eyes opened the moment I ate it. Mr. Tanaka also seems happy when he is praised for the shiitake mushrooms he has grown. It seems to be happier than being praised for crabs. When I meet Mr. Tanaka when I feel like I'm sloppy or want to put my energy into it, I feel more confident in my efforts. I think work is good. You can eat this crab until the end of March. If I miss it, I'll leave it until November, so I'd like to go one more time. It's the same with crabs, but I'm sad that I won't be able to see Mr. Tanaka.

It was the most impressive store this year. To say the least, the quality of the crabs they serve is exceptionally good. It was the first time I had ever seen the amount of eggs in a crabbill. This is my first visit to a restaurant that is only open during Matsuba crab season. The Echizen crab I ate in Fukui was so delicious that I wondered what it was. A friend of mine is a fisherman in Tottori, and that's why he buys only top-quality crabs, builds his own fish tank to revive crabs that have weakened due to transportation, and competes in Ginza. The amount of crab miso is different, and the firmness of the meat is different. The way the soup is prepared is as delicious as at Japanese Cuisine. Stir-frying crab claws in butter and soy sauce may seem like a bad idea, but because I've mastered crab, it's so delicious that I think it's the right way to classic. The crab porridge that comes out at the end has no fancy seasoning, and it feels like a real fastball hit right in the middle at the very end. It's good to know that I don't have to go to the place to eat crabs anymore. I think the menu will change once Kobako ends, so I'd like to visit again in the new year. A highly recommended shop.