Kurazushi

"Superior Crab" Fair

Kurazushi will hold a "Superior Crab" Fair for a limited time starting November 2. The lineup includes a large fresh snow crab (one portion) and a large boiled snow crab (one portion).

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Large

fresh snow crab
The "king of crabs," the extra-large size snow crab is carefully selected and the whole leg is lavishly used. In addition to thorough freshness control, a special processing method is used to preserve the flavor, allowing you to enjoy the sticky texture, crab flavor, and sweetness that only raw crab can offer. The price is 345 yen. On sale from November 2 to 12. No take-out available.

Boiled snow crab (large)

The crab is boiled immediately after landing to preserve its flavor, and the more you bite into it, the more the crab's delicious flavor spreads in your mouth. The price is 280 yen. On sale from November 2 to 12.

Two kinds of whole snow crab

You can enjoy the mouth-watering stick meat and the crab claws, of which only two are taken from each crab, in a single dish. You can enjoy the rich flavor and rich aroma of snow crab. The price is 280 yen. On sale from November 2 to 12.

Chokani-zukushi (Super Crab Meal)

In addition to sushi made with raw snow crab, snow crab, and whole snow crab, there is also a "Luxurious Red Snow Crab Platter," which is a gorgeous looking dish with flakes of red snow crab and a generous portion of the meat stick piled up so that it sticks out of the rice, and a "Crab Miso Gunkan" which allows you to enjoy the rich flavor of crab miso. The "Gunkan with Crab Miso" is a dish of six different kinds of crabs, including the "Gunkan with Crab Miso". The price is 1,490 yen. Available from November 2 to 12. No take-out available.

Steamed egg custard with snow crab

The chawanmushi, which is steamed in the restaurant using the soup stock handmade in the central kitchen, is topped with crab claws, of which only two are harvested from a single crab. The flavorful dashi broth goes perfectly with the crab claws, which are packed with flavor. The price is 330 yen. On sale from November 2 until it is gone. No take-out available.

Crab Ankake Udon

Seafood-based soup stock made at the restaurant every day is thickened to create a starchy sauce perfect for the cold season. Plenty of crab meat and crab miso create a rich flavor, and the ginger topping warms the body to the core. The price is 490 yen. Available from November 2 to January 8. No take-out available.

Goto Islands AI Cold Buri

The Goto Islands AI Cold Buri, farmed using a "smart feeder" that utilizes AI to improve feeding and work efficiency, is characterized by its firm flesh grown in the Tsushima Warm Current, which flows quickly, and by its fat content as it grows up eating plenty of food due to the high water temperature of the warm current. The fish is freshly caught and skinned at the restaurant to preserve its freshness, allowing you to enjoy its firm flesh and fatty taste. The price is 280 yen. Available from November 2 until it is gone.

Cabbage Nizadai (consistent)

Nizadai, a low-use fish originally targeted for extermination, is utilized. By feeding it cabbage for about a month instead of seaweed, which is its staple food, the peculiar peculiar aroma is eliminated, and the nizadai's high quality fat, flavor, and firm flesh can be tasted. The price is 165 yen. The product will be on sale from November 2 to 12.

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