Tabelog ratingGinza Kani Matsu (銀座かに松) is a highly specialized restaurant with a singular focus: the Matsuba snow crab. Open only during the fishing season from early November to late March, it offers a unique kaiseki experience where each diner is served one entire premium crab over the course of a meal. The intimate eight-seat counter provides a stage for the chefs, who crack and prepare the live crabs in front of guests, making the preparation a key part of the experience.
Reviewers consistently praise the journey through the crab's different textures and flavors. The meal often begins with crab sashimi, noted for its exceptional sweetness, and moves through dishes like butter-grilled claws, delicate crab shabu-shabu, and a signature kobako three-color don (a rice bowl with female snow crab). The rich crab miso (innards) and the final zosui—a deeply flavorful porridge made using the leftover shells and miso—are highlights for nearly every guest. The crab-infused sake is another frequently mentioned signature.
The main point of criticism is the high price, with some guests questioning the cost-performance unless one is a true crab connoisseur. A few diners have noted occasional communication issues or staff inexperience, and in rare cases, service failures with high-end reservations. The counter area, while intimate, can feel dated or become noisy depending on other patrons.
Expect to pay between ¥80,000 and ¥99,999 for the full course at lunch or dinner. Reviewers in 2024–2026 reported paying for courses like the '特上松葉ガニコース' at ¥78,000, with final bills including drinks and a 10% service charge often landing between ¥89,000 and ¥100,000 per person. For crab lovers celebrating a special occasion, it is widely considered a worthwhile, once-in-a-lifetime indulgence.
- Getting There: The restaurant is on the 8th floor of the Ginza Southern Building, a 5-minute walk from Ginza station.
- Seasonal Operation: Open only from early November to late March. Closed for the rest of the year.
- Reservations: Reservations are mandatory and can be made via the restaurant's website. Booking well in advance is essential.
- Seating: Request a counter seat to see the chefs at work. Private rooms for 2–4 people are also available. Service is timed, with set start times for lunch and dinner.
- Payment: Major credit cards (Visa, Master, JCB, AMEX, Diners, UnionPay) are accepted. Electronic money and QR code payments are not.
- Service Charge: A 10% service charge is added to the bill.
- Dress Code: Shorts, slippers, and strong perfumes are not permitted.
- Language: English is limited, but staff are accustomed to assisting international visitors.
- Parking: No parking is available.
