Ginza Fuji

Name: Ginza Fuji
Address: 6-7-6 Ginza Garden Square Ginza Building No. 4, 3rd Floor, Chuo-ku, Tokyo, 104-0061, JP
Telephone: 03-6280-6480
Price range: ¥20000

銀座ふじ

¥20,000

Gamitin

TableCheck Pay

Hapones, Crab & Shellfish

104-0061 6-7-6 Ginza, Garden Square Ginza Building No. 4, 3rd Floor, Chuo-ku, Tokyo

03-6280-6480

Sagami Bay deep-sea crabs:Takaashigani & Ibaragani specialty

Exclusive partner with Kihirōmaru — Japan's only dedicated crab fisherman — we deliver the freshest live crabs daily. Renowned chefs prepare each dish tableside to unlock peak flavor. Courses served on hand-selected Karatsu-yaki pottery, paired by our sommelier. An intimate hidden-gem setting, every detail crafted for full immersion. Only here — the ultimate crab experience awaits.

Mga Course sa Pagkain

October to March: Ibaragani Course

※Pairing available for an additional ¥4,400.
※Menu items may change depending on ingredient availability.
※Prices include tax; a 10% service charge will be added.

Appetizer
Crab meat / Crab miso

Small Dish
Persimmon with white sesame dressing (persimmon, sweet chestnut, edible flowers)

Simmered Soup
Grilled eggplant purée soup (eggplant, crab meat, spring onion shoots, foamed soy sauce)

Assorted Bites
Botan shrimp with shredded kelp roll / Crab stick sushi / Salt-roasted ginkgo nuts / White-mold salami
Ohba mushroom ohitashi (lightly seasoned) / Smoked salmon kinshi roll

Crab Sashimi
Soy sauce · sudachi (Japanese citrus)

Crab Shabu-Shabu
Rare / Medium

Grilled Crab
Soy sauce

Intermezzo
Crab-miso croquette / Seasonal fried item

Steamed Crab

Rice
Kamado-cooked rice by Nakagawa Ippeinto (pottery name)
Soy-marinated salmon roe / Kombu-miso pickle / Burdock root miso pickle / Salted zha cai

Soup
Red miso soup (nameko mushrooms, wheat gluten, mitsuba)

Dessert
Matcha from Yokohama long-established tea shop Kawamotoya / Seasonal fruit

¥29,800Serbisyo lang / kasama ang buwis

October to March: Grilled spiny crab and half of Shonan offshore spiny lobster

• Pairing available for an additional ¥4,400.
• Menu may change depending on ingredient availability.
• Prices include tax; a 10% service charge will be added.

Sakizuke (Appetizer)
Crab meat / crab miso

Susshiou (?)/Second Starter
Persimmon with white sesame dressing (persimmon, candied chestnut, edible flowers)

Nimono-wan (Simmered Soup)
Grilled eggplant purée (eggplant, crab meat, sprouted leek, soy foam)

Hassun (Assorted Seasonal Bites)
Botan shrimp wrapped in koya-kombu / Crab stick sushi / Salt-roasted ginkgo nuts / White-rind salami
Pickled hanabiratake mushrooms / Smoked salmon rolled with thin omelet

Kani Sashimi
Soy sauce / sudachi (citrus)

Kani Shabu-shabu
Rare / medium

Shiizakana (Main Fish/Seafood Course)
Half grilled Shonan spiny lobster

Grilled Crab
Served with soy sauce

Kawari-zakana (Interlude Dish)
Crab miso croquette / seasonal fried items

Steamed Crab

Shokuji (Rice Course)
Kamadaki rice by potter Nakagawa Ippeito
Salmon roe in soy marinade / kombu miso pickles / burdock root miso pickles / pickled zha cai

Tome-wan (Finishing Soup)
Red miso soup (nameko mushrooms, wheat gluten, mitsuba)

Kanmi (Dessert)
Matcha from long-established Yokohama tea shop Kawamotoya / seasonal fruit

¥35,300Serbisyo lang / kasama ang buwis

October to March: Course with Ibaragani and Kuroge Wagyu beef steak

※ Pairings available for an additional ¥4,400.
※ Menu items are subject to change depending on ingredient availability.
※ Prices include tax; a 10% service charge will be added.

Sakizuke (Appetizer)
Crab meat / Crab miso (crab tomalley)

Susume-zakana (Seasonal starter)
Persimmon with white sesame dressing (persimmon, sweet chestnut, edible flowers)

Nimono-wan (Simmered soup)
Grilled eggplant purée (eggplant, crab meat, spring onion shoots, foam soy sauce)

Hassun (Assorted small bites)
Botan shrimp wrapped in oboro kombu / Crab bar-zushi / Salt-roasted ginkgo nuts / White-mold salami
Petal mushroom ohitashi (marinated) / Smoked salmon kinshi-maki (rolled with thin omelet threads)

Kani-sashi (Crab sashimi)
Soy sauce ・ Sudachi (citrus)

Kani shabu-shabu
Rare / Medium

Grilled crab
Soy sauce

Kawari-zakana (Interlude)
Crab-miso croquette / Seasonal fried items

Shiizakana (Main savory)
Kuroge Wagyu sirloin steak

Steamed crab

Shokuji (Rice course)
Kamado-cooked rice by Nakagawa Ichihentō kiln
Salmon roe marinated in soy / Kombu marinated in miso / Burdock marinated in miso / Pickled zha cai (Sichuan preserved mustard)

Tome-wan (Finishing soup)
Red miso soup (nameko mushrooms, fu wheat gluten, mitsuba)

Kanmi (Dessert)
Matcha from Yokohama long-established tea house Kawamotoya / Seasonal fruit

¥35,300Serbisyo lang / kasama ang buwis

October to March: Ibaragani course + 5 pairings

※ Contents may change depending on seasonal availability.
※ Prices include tax. A 10% service charge will be added.

Appetizer
Crab meat / Crab miso (kani-miso)

Cold preparation
Persimmon with white sesame dressing (persimmon, sweet chestnut, edible flowers)

Simmered soup
Grilled eggplant silky broth (eggplant, crab meat, spring leek shoots, foam soy sauce)

Assorted bites (Hassun)
Botan shrimp wrapped in oboro kelp / Crab stick sushi / Salt-roasted ginkgo nuts / White-rind salami
Pickled hanabiratake mushroom / Smoked salmon wrapped in kinshi omelet

Crab sashimi
Served with soy sauce and sudachi

Crab shabu‑shabu
Served rare or medium

Grilled crab
With soy sauce

Intermediate course
Crab-miso croquette / Seasonal fried items

Steamed crab

Rice
Kama-cooked rice by Nakagawa Ippeito (pottery name)
Soy-marinated salmon roe / Kombu-miso pickle / Burdock root miso pickle / Salted zha cai

Soup (Tome-wan)
Red miso soup (nameko mushrooms, fu wheat gluten, mitsuba)

Dessert
Matcha from Yokohama long-established tea shop Kawamotoya / Seasonal fruit