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Susan Jung


9/F The World Trade Centre, 280 Gloucester Road, Causeway Bay 
Tel: 2808 2481 
Open: noon-3pm (Saturday and Sunday until 3.30pm), 6pm-11.30pm
Cuisine: Japanese
Price: about HK$350 without drinks or the service charge.
Ambience: very quiet. There were only two other sets of diners on our visit.

Pros: prices are quite reasonable for a Japanese crab restaurant. There's a tank near the entrance of the restaurant with some large crabs in it.
Cons: there were a couple of window-side tables free, and we asked if we could sit at one of them, but we were told they were reserved. However, one of them stayed empty the entire time we were there. The king crab cooked over charcoal (HK$158) was disappointing: the meat shrinkage from the shell suggested the crab had been out of the sea for too long - it was tough and dry. We were still hungry and asked for a dish of crab hotpot rice (HK$98). But after a long wait, we realised the order hadn't been placed. The menu is too extensive, so we decided to stick to the crab and teppan (grill) dishes.

Recommended dishes: crab mixed with crab paste (HK$45) was creamy and intense from the rich male roe. Crab shell egg custard (HK$60) had smooth, delicate custard that contrasted with the gentle crunch of crab eggs. Crab meat with avocado salad (HK$65) had a tad too much Japanese mayonnaise, but we liked it for the small chunks of crab meat and buttery avocado. Ox tongue teppanyaki (HK$50) featured thick, tender pieces that were so flavourful no dipping sauce was needed. The crab hotpot rice was worth the wait: topped with three moist crab legs, the rice with crab roe was well-seasoned, and just starting to take on a bit of crust from being served in the hot stone bowl.
What else? The menu could have used a proofread, it was riddled with errors. Susan Jung
 


Review: Kani-ya Crab &Teppanyaki

Tender ox tongue teppanyaki. Photos: K.Y. Cheng

Crab shell egg custard with a delicate crunch of roe

Lifestyle

Food & Drink

The crab hotpot rice was worth the wait: topped with three moist crab legs, the rice with crab roe was well-seasoned, and just starting to take on a bit of crust from being served in the hot stone bowl.
