Hibiya Kanimitsu

At Hibiya Kanimitsu, prepare for an exquisite fusion of traditional Japanese culinary artistry and avant-garde innovation. As guests enter the restaurant, they are immediately greeted with a sleek and modern interior, setting the stage for a gastronomic journey filled with surprises. As its name would suggest, Hibiya Kanimitsu is first and foremost a crab specialist. The restaurant’s crab is sourced from the seafood treasure trove of the seas surrounding Hokkaido, where crab is not just a winter delicacy — the crustacean is enjoyed all year round. The chefs prepare the crabs live on the counter, ensuring the freshest course dishes for goers to dine upon. But even though the restaurant is known for its top-notch quality crab, it’s equally notable for being one of the few restaurants to serve top-grade Hokkaido wagyu beef from Lake Toya. Only 180 cows are sold every year, making the beef extremely sought-after — and also making Hibiya Kanimitsu one of the very few places in Japan that has the privilege of serving said beef. From meticulously prepared crab to mouthwatering wagyu, every dish promises a harmonious blend of premium ingredients and culinary finesse. Various options are available for both lunch and dinner, including an expansive la carte selection and multiple course menus.