New York's Only Kani Kaiseki🦀 Four Types of Crab in One Meal

It's the season for hairy crab, and I'm over the moon as a crab lover 🦀 I’ve always wanted to try the newly opened Muku. When I saw they had a special crab kaiseki menu for Thanksgiving, I booked immediately! 🌊 Each dish features a different type of crab. Being able to enjoy hairy crab, snow crab, hairy crab, and king crab all in one meal is truly satisfying. The highlight was the hairy crab roe chawanmushi—packed with ingredients like crab roe, crab fat, and large chunks of crab leg meat. Spoon after spoon, it never runs out! 🍃 The simply grilled snow crab leg with crab miso was also impressive. The crab was perfectly cooked, tender and juicy. With each bite, the unadorned sweetness spreads in your mouth. 🌊 Other dishes like the monkfish liver sauce with hairy crab meat toast, king crab tempura with sansho-flavored broth, red seabream soup with lotus root and rice dumplings, and buckwheat noodles with crab meat balls and dipping sauce were all full of surprises. Each one shows the chef’s endless creativity and sincere desire to satisfy the diners. 🎢 Manabu’s English must be among the best in New York’s Japanese cuisine scene. I had a brief chat with him, congratulating him on breaking the record and making Muku the fastest restaurant in New York to earn a Michelin star. It’s truly well-deserved👍 #MyWeekendLife 🌊