Ubuka

This crustacean-centric restaurant is highly regarded not just in Tokyo but all across Japan as arguably the best restaurant for a full shellfish course meal. Ubuka's dishes are based on traditional Japanese culinary culture, specifically the Miyagi style, and prepped with a variety of complex cooking skills. The course menu varies occasionally depending on the ingredients that are in season. Applying his magical touch to prawns, crabs, and other shellfish, Chef Kato Kunihiko's cooking is a reflection of the vast experiences in his career — cooking in his hometown in Miyagi, in Kyoto, and even outside of Japan — yet the greatest influence on Ubuka is the Sendai region. Ingredients are purchased every morning from the market or directly from fishermen themselves to ensure their maximum freshness. They are kept alive until the last possible moment to keep the nutrition and naturally sweet flavors intact. Pleasantly paired with a variety of wine, Japanese sake, and Shaoxing wine selected by the in-house sommelier, everything at Ubuka — from the interior decoration, to the service and presentation — contributes to the glamorous high-class dining experience that's worth far more than what you’ll actually pay.