1. Crustacean-Centric Omakase with French and Western Influences
Ubuka specializes exclusively in shellfish, particularly crab and shrimp, offering an omakase course that blends traditional Japanese Miyagi-style techniques with French and Western culinary influences. Signature dishes include a crab terrine inspired by French cuisine and tempura shrimp injected with Américaine sauce, showcasing a unique fusion rarely seen in Tokyo’s Michelin-starred restaurants.

2. Live Ingredients Maintained Until Last Moment for Maximum Freshness
Ingredients at Ubuka are sourced daily from markets or directly from fishermen and are kept alive until the last possible moment. This practice preserves the nutrition and natural sweetness of the shellfish, ensuring an exceptionally fresh and flavorful dining experience that highlights the natural qualities of the seafood.

3. Generous Portions and Clay Pot Rice Finale
Unlike many high-end restaurants that focus on minimalistic plating, Ubuka is known for its generous portions. The meal culminates in a distinctive clay pot rice dish cooked with crab and vegetables, providing a hearty and satisfying conclusion that emphasizes the depth and versatility of crustacean-based cuisine.

• Prawns: Used in various dishes, prawns are a key ingredient in Ubuka's seafood-focused menu, often prepared with both Japanese and Western techniques.
• Crabs: Featured prominently in dishes like crab terrine, inspired by French cuisine, showcasing the versatility of crustacean cuisine.
• Shrimp: Tempura shrimp injected with Américaine sauce is a signature dish, highlighting the restaurant's creative use of seafood.

Tasting Menus

• Kaiseki (Course Menu): ¥20,000

Signature Dishes

• Snow crab and arrowhead cooked with rice: ¥5,000
• Red king crab in grated Shogoin radish soup: ¥8,000
• Tiger prawn sashimi with homemade ponzu: ¥4,000