Sapporo Kani-ya Kyoto Branch
Fugu / Crab / Other Seafood
Japan’s finest crabs — including the hon-tarabagani red king crab — prepared in an unthinkable number of different ways.
Restaurant Details
For a restaurant that is literally called “crab shop,” it makes perfect sense that all manner of crab would be available at Sapporo Kani-ya, and true enough, the menu is extensive enough to satisfy any crab lover. The restaurant serves the finest specimens of the most popular crabs in Japan: king crab (tarabagani), snow crab (zuwaigani) and horsehair crab (kegani), sometimes just called hairy crab.
Naturally, these also come prepared in a number of different ways. The most popular dish at the restaurant, ironically, is not a Hokkaido dish, but rather a hotpot of Kansai origin called kani-suki, which gets its name from the popular hotpot-style udon dish called udon-suki.
Like the noodles of its namesake, the crab in kani-suki is boiled in a light but umami-filled dashi broth, with various vegetables, mushrooms and other ingredients. Naturally, as the birthplace of kani-suki, this dish is particularly popular in Kansai, but thanks to Sapporo Kani-ya, its popularity has steadily spread all across Japan.
Other standout dishes include a whole leg of grilled red king crab, or hon-tarabagani, said to be the most delicious of all of Japan’s crabs, as well tsumire meatballs made out of crab, or even crab shumai dumplings. Sapporo Kani-ya’s use of
Need to change things up? Sapporo Kani-ya actually offers some of the best wagyu available in Japan — the pride of Gifu Prefecture, Hida beef. Intensely marbled and with an extremely high oleic acid content, the umami is unmatched, and the low melting point means the beef actually melts at room temperature, giving it an incredible mouthfeel.
The Kyoto outlet is particularly notable for its distinctive storefront; just south of Yasaka Shrine and east of Gion-Shijo Station, its traditional Kyoto machiya-style facade is surrounded by plain buildings, making its already notable profile even more eye-catching. With such a beautiful storefront and traditional tatami interiors with sunken kotatsu-style (horigotatsu) seating that can seat up to 80 people, it’s no wonder that it won first place in the Kyoto Townscape Contest in 1995.
The most expensive and luxurious option at Sapporo Kani-ya Kyoto, the Kaiou (literally “crab king”) Special Kaiseki Course offers Japan’s finest crabs in abundance, prepared in a number of different ways. Most importantly, it offers the hon-tarabagani — red king crab, the undisputed monarch of crabs — in hotpot, as well as a whole grilled leg of it, as well as deep-fried. In between courses of crab, the restaurant also serves Gifu’s famous Hida beef, one of the most luxurious wagyu breeds, famed...
The most expensive and luxurious option at Sapporo Kani-ya Kyoto, the Kaiou (literally “crab king”) Special Kaiseki Course offers Japan’s finest crabs in abundance, prepared in a number of different ways. Most importantly, it offers the hon-tarabagani — red king crab, the undisputed monarch of crabs — in hotpot, as well as a whole grilled leg of it, as well as deep-fried. In between courses of crab, the restaurant also serves Gifu’s famous Hida beef, one of the most luxurious wagyu breeds, famed...
The highlights of the Kaitoku Special Kaiseki Course are the soft, flavorful abalone steak, and the hon-tarabagani — red king crab — claw tempura. As a shabu-shabu mini hotpot, the restaurant also serves Gifu’s famous Hida beef, one of the most luxurious wagyu breeds, famed for its marbling.
The highlights of the Kaitoku Special Kaiseki Course are the soft, flavorful abalone steak, and the hon-tarabagani — red king crab — claw tempura. As a shabu-shabu mini hotpot, the restaurant also serves Gifu’s famous Hida beef, one of the most luxurious wagyu breeds, famed for its marbling.
Crab suki is a traditional hotpot dish that started in the Kansai region, of crab stewed in a light dashi broth, and ended up being so popular that it started being offered by this restaurant from Sapporo. It’s this dish that takes the center stage in a great deal of Sapporo Kani-ya’s course menus, supported by other luxurious dishes like crab tempura and the star of Gifu’s wagyu brands, Hida beef grilled on a ceramic plate, traditional toban-yaki style.
Crab suki is a traditional hotpot dish that started in the Kansai region, of crab stewed in a light dashi broth, and ended up being so popular that it started being offered by this restaurant from Sapporo. It’s this dish that takes the center stage in a great deal of Sapporo Kani-ya’s course menus, supported by other luxurious dishes like crab tempura and the star of Gifu’s wagyu brands, Hida beef grilled on a ceramic plate, traditional toban-yaki style.
The hugely popular kani-suki crab hotpot aside, the highlight of the Kaisou Course is the whole snow crab, split in two and grilled. This is supplemented by a bevy of other delicious crab dishes, including a snow crab and king crab sashimi assortment, selection of boiled crab and of course the grilled red king crab leg.
The hugely popular kani-suki crab hotpot aside, the highlight of the Kaisou Course is the whole snow crab, split in two and grilled. This is supplemented by a bevy of other delicious crab dishes, including a snow crab and king crab sashimi assortment, selection of boiled crab and of course the grilled red king crab leg.
A course for those who only want to eat king crab. Almost every course in the Ezomatsu Course is hon-tarabagani, or the red king crab, without question the finest crab that Japan has to offer. Grilled, tempura, hotpot? You don’t have to choose — all of them are served in this course menu.
A course for those who only want to eat king crab. Almost every course in the Ezomatsu Course is hon-tarabagani, or the red king crab, without question the finest crab that Japan has to offer. Grilled, tempura, hotpot? You don’t have to choose — all of them are served in this course menu.
The Nire Course bills itself as a tasting comparison, and sure enough, allows guests to try crab in a huge number of ways, including as tsumire meatballs, as tempura, as hotpot, and many more.
The Nire Course bills itself as a tasting comparison, and sure enough, allows guests to try crab in a huge number of ways, including as tsumire meatballs, as tempura, as hotpot, and many more.
Even the most basic kaiseki course at Sapporo Kani-ya oozes luxury. The Crab Kaiseki Course is an introduction of some of the best crab guests are likely to eat in their lives, with particular emphasis on the snow crab, or zuwaigani, and punctuated by a whole grilled leg of the hon-tarabagani red king crab.
Even the most basic kaiseki course at Sapporo Kani-ya oozes luxury. The Crab Kaiseki Course is an introduction of some of the best crab guests are likely to eat in their lives, with particular emphasis on the snow crab, or zuwaigani, and punctuated by a whole grilled leg of the hon-tarabagani red king crab.
Sapporo Kani-ya Kyoto Branch Remarks
Guests with dietary restrictions and/or food allergies should inform the restaurant beforehand. The restaurant might not be able to accommodate guests who make same-day requests.
Guests are requested to note that the restaurant may not be able to accommodate certain dietary restrictions.
The course menu content listed below is an example, and is subject to change based on seasonal availability.
The restaurant cannot always guarantee that it can provide guests with their preferred seating options after a reservation due to availability.
The pictures provided are for illustrative purposes.
Sapporo Kani-ya Kyoto Branch Business Days
Sapporo Kani-ya Kyoto Branch Address
2 Tsukimicho, Higashiyama-ku, Kyoto 605-0829
Sapporo Kani-ya Kyoto Branch Access Info
Sapporo Kani-ya Kyoto Branch is a 10-minute walk from Gion-shijo Station on the Keihan Electric Railway Main Line, or a 12-minute walk from Kawaramachi Station on the Hankyu Kyoto Line.
Sapporo Kani-ya Kyoto Branch Phone Number
Sapporo Kani-ya Kyoto Branch Cancellation Policy
Cancel your reservation at least 72 hours before the dining start time to receive a full refund minus a 3.2% transaction fee.
Restaurant location
Featuring beautiful landscapes from mountain to sea, Kyoto Prefecture conveys traditional Japanese culture through its architecture and gardens, art and artisanal crafts, and delicious local cuisine made from regional produce.
The meal was exceptional and the chef was an artist. We are American and they were very welcoming. The only difficulty was finding the place. They might want to consider giving better directions....read more
We strive to be as accurate as possible and keep up with the changing landscape of Japan’s food and travel industries. If you spot any inaccuracies, please send a report.
10 meals
Frequently Asked QuestionsDoes Sapporo Kani-ya Kyoto Branch have closing days?
What are some of the signature dishes at Sapporo Kani-ya Kyoto Branch?
SEAT RESERVATIONOgata
Kimono-shop-turned-restaurant serving an enticing blend of old and new, with two Michelin stars.
SEAT RESERVATIONShunseki Suzue
Relax and dine in the sophisticated ambiance of one of Kyoto's most expensive restaurants.
SEAT RESERVATIONIida
Touch, feel, and taste the essence of ancient Japanese culture at this top Kyoto kaiseki restaurant
SEAT RESERVATIONDoujin
If you can get your foot in the door at this in-demand Gion kaiseki restaurant, you’ll never want to leave.