Kanizen 蟹膳 — Restaurant in Hong Kong Island

I have always wanted to check this place out but there is no menu at the front of the restaurant and you cannot see what is inside which makes it even mysterious!

Hence explains why there are so many celebrities dining there.

When I attempted to dine there it was hard getting a table because it was always fully booked even on a Monday!

Finally got a table but the place where I sat did not have those cute tiny crabs but it wasn't a bad seat because there was a celebrity sitting opposite which meant there was no one else dining there.

When you enter the restaurant there is tank of crabs and you have to enter another door into the restaurant.

★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★

Crab roe paste:

The crab roe paste was lovely and thick and its unami taste was strong.

★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★

Tempura:

Hokkaido egg tempura (front)

The tempura platter contained a tempura egg yolk which was my favourite, it was still molten inside and the exterior of the egg yolk was light and crispy.

As well as the yolk there was a crab claw, but the crab taste was not that strong.

The crab perilla leaf dumpling was better though it had tasty crabmeat...

🇭🇰 Kanizen is a renown brand in Causeway Bay, having opened its doors in 2010, with a focus in Japanese crab kaiseki cuisine. We came for its latest "Kaidou" menu which began with taraba crab leg sashimi which was an air-flown fresh opener; while the kenagi crabmeat with egg tempura brought on yet another exquisite plate with a gentle crunchy texture. The main acts followed including the grilled tariba crab leg and shabu shabu in two varying contrasts of preparation; while the congee was a warming conclusion - dressed with ample crab bits and a touch of uni in a Thalassic blend. Having relocated to a new space designed by Studio 1618, Kanizen is a tranquil home of Japanese authenticity; with a repertoire of varying preparation methods that showcase taraba and kegani crabs...

Taraba crab. This place specializes in crab and has been around for many years. Grilled Taraba is my favorite and wish there more it being grilled then hotpot. However, one dish with crab meat has failed with soft white bones mixed into it which severely affected the enjoyment of the dish. We told the senior staff who took care of us and she responded politely acknowledging the issue but that was it and I had expected more given the mistake and the price paid. It was about $1.5k per head. It’s good if you if you crave for crab and have no plans to goto Japan. (You get very full at the end, congee is great, so maybe consider giving up some veggies to make space for congee). Giving 5 overall cuz I love...