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Shinjuku

Ubuka is highly praised for its exceptional crab and shrimp dishes, with a focus on freshness and quality. The chef's expertise in preparing shellfish in various styles, including sashimi, tempura, and clay pot rice, has garnered acclaim. The intimate setting and attentive service further enhance the dining experience, making it a favorite among seafood enthusiasts.

Ubuka: Tokyo's Premier Crustacean Experience in Shinjuku City Shines Brightly!

Nestled in the vibrant heart of Shinjuku City, Tokyo, Ubuka offers an exceptional culinary journey dedicated to crustacean lovers. This renowned restaurant specializes in showcasing the sublime flavors of shrimp, crab, and other rare shellfish, masterfully prepared with a fusion of traditional Japanese techniques and creative flair. The atmosphere is intimate and sophisticated, enveloped in a gentle incense aroma that sets the perfect mood for an unforgettable dining experience.

A menu that celebrates the art of crustaceans

Ubuka’s Chef's Tasting Course is a lavish 22,000 yen experience curated to delight with seasonal and premium ingredients. Diners indulge in a parade of delicacies like succulent striped shrimp, uni, and fresh tomato appetizers, followed by luxurious prawns, red sea bream, and spiny lobster. Highlights include the iconic hairy crab terrine bursting with sweetness, king crab with winter melon, and a heavenly fried shrimp with creamy miso flavor and crispy rice cracker tail. The course also features an earthen pot rice loaded with sweet seasonal corn and abundant crab, finished with delicate Japanese red soup and exquisite seasonal pickles.

 — Ubuka combines diverse cooking methods that maximize the natural sweetness and texture of each crustacean, resulting in dishes that feel both traditional and refreshingly new.

 — From the carefully curated menu that changes monthly, to the elegant Japanese space scented with delicate incense and the attentive, courteous staff, every element is designed to enhance your dining pleasure.

 — Due to limited seating, Ubuka is best experienced by advance reservation through their dedicated OMAKASE website; securing a spot is a prized achievement for crustacean enthusiasts.

Visitor highlights and community sentiment

Ubuka enjoys overwhelmingly positive reviews from locals and travelers alike. Guests rave about the "exceptional crustacean dishes," praising the "sweet crab terrine" and the "creamy fried shrimp" as standout delights. The atmosphere is described as a "sophisticated Japanese space" with friendly and attentive service. Many diners cherish the monthly changing menu that keeps the experience fresh and exciting, making Ubuka a beloved culinary gem in Tokyo's upscale Shinjuku neighborhood.

 Reservations can be made through the dedicated OMAKASE website. It's recommended to book in advance due to limited seating.

What is the price of the Chef's Tasting Course?

 The Chef's Tasting Course is priced at 22,000 yen per person, tax included.

 Yes, Ubuka accepts major credit cards including VISA, MasterCard, JCB, AMEX, and Diners Club.

 There is no specific dress code; however, smart casual attire is recommended.

 Ubuka operates from Monday to Saturday, 5:30 PM to 11:00 PM. It is closed on Sundays and holidays.

Asia

Japan

東京・新宿に位置する「うぶか」は、甲殻類専門店として名高いレストランです。洗練された和の空間で、特に蟹やエビを使った料理が自慢です。店内には優しいお香の香りが漂い、落ち着いた雰囲気が広がっています。創業以来、旬の食材を使用した料理を提供し続けており、地元の食通たちに愛されています。

うぶかでは、季節ごとの新鮮な食材を使用したおまかせコースが人気です。特に、蟹のテリーヌや土鍋ご飯は、訪れる人々を魅了しています。料理は見た目にも美しく、味わい深いものばかりです。以下は、特におすすめの料理です。

土鍋ご飯（旬のとうもろこし入り）

エビフライ（特製タルタルソース付き）

うぶかは新宿のアラキ町に位置し、周辺には多くの文化的なスポットがあります。新宿御苑や歌舞伎町など、観光名所へのアクセスも良好です。食事の後には、近隣のカフェやバーでリラックスするのもおすすめです。

A: はい、予約をお勧めします。

A: いいえ、駐車場はありません。

A: 午後5時から午後11時まで営業しています。

新宿のうぶかで、特別な料理体験をお楽しみください。旬の食材を使った美味しい料理が、あなたを待っています。ぜひ、予約をして訪れてみてください。

https://www.google.com/local/review/rap/report?postId=ChZDSUhNMG9nS0VJQ0FnSURnbDdENGJREAE&d=17924085&t=1

places/ChIJhUiHj_KMGGARITbHliNHtTc/reviews/ChZDSUhNMG9nS0VJQ0FnSURnbDdENGJREAE

Good food quality. The restaurant atmosphere was pretty casual.

https://www.google.com/local/review/rap/report?postId=ChZDSUhNMG9nS0VJQ0FnSURYcWJDc1N3EAE&d=17924085&t=1

places/ChIJhUiHj_KMGGARITbHliNHtTc/reviews/ChZDSUhNMG9nS0VJQ0FnSURYcWJDc1N3EAE

甲殻類専門店で名の高いうぶかさんへ🦀
特にテリーヌはたっぷりの蟹が最高でした✨

土鍋ご飯は、旬のとうもろこしに、
「こんなにたくさん！？」と驚くほどの蟹が。

エビフライは尻尾はお煎餅、頭の近くは蟹クリームコロッケのようなクリーミーさで最高でした🤍

店内は優しいお香の香りが漂い、
洗練された和の空間でした。

🍽️メニュー
おまかせコース
22,000円 (税込み)

先付　縞海老　雲丹　トマト　青柚子

向付　車海老　真鯛　伊勢海老

椀物　渡蟹真丈　焼茄子　酢橘　茗荷

強肴　毛蟹のテリーヌ

温物　たらば蟹　冬瓜　とよみつひめ　生姜

揚物　車海老味噌フライ　実山椒のタルタル

飯物　北海ずわい蟹　玉蜀黍

赤出汁　豆腐　葱　若芽　山椒

香物　紫大根　沢庵　胡瓜　塩昆布

水物　あかつき　ほうじ茶　白餡

Go to Ubuka, a famous crustacean specialty store🦀
The terrine was especially delicious with lots of crab ✨

Earthen pot rice is made with seasonal corn,
There were so many crabs that you would be surprised.

The fried shrimp was amazing, with the tail being like rice crackers and the area near the head being creamy like crab cream croquette 🤍

The inside of the store has a gentle scent of incense,
It was a sophisticated Japanese space.

🍽️Menu
Omakase course
22,000 yen (tax included)

Appetizer: striped shrimp, sea urchin, tomato, green yuzu

Mukozuke prawns, red sea bream, spiny lobster

A bowl of Watari crab Shinjo, grilled eggplant, vinegared citrus, myoga

Strong side dish: Hairy crab terrine

Warm food: King crab, winter melon, toyomitsuhime, ginger

Fried food: Miso fried prawns, Sansho pepper tartare

Food: North Sea Snow Crab, Bean Corn

Red soup, tofu, green onion, young sprouts, Japanese pepper

Spices: purple radish, takuan, cucumber, salted kelp

Aquatic products Akatsuki Hojicha Shiroan

https://www.google.com/local/review/rap/report?postId=ChdDSUhNMG9nS0VJQ0FnSUN2OE9TS25nRRAB&d=17924085&t=1

places/ChIJhUiHj_KMGGARITbHliNHtTc/reviews/ChdDSUhNMG9nS0VJQ0FnSUN2OE9TS25nRRAB

6月に利用し、大満足だったので食事後次回予約をお願いし、週末だと11月下旬になるとのことで日程確保。
11月なら松葉蟹が解禁となっているので、楽しみにして再訪。
どの品物も甲殻類好きには堪らない一品！
向付で供される海老の刺身と炙りの濃厚な味わいと魚の刺身の組み合わせだけでかなりの重量感。
また、蟹のテリーヌは前回は毛蟹、今回は桃蟹(調べたところ小型の雄松葉蟹らしい)をたっぷり利用した、THE蟹！自分で解体する手間もなく、味わうことにだけ集中できる。なんと贅沢なことだろう。
蟹の炊き込みご飯も、蟹の旨み香りが堪らない美味しさ！しかし、もうこの時点でお腹が限界。今回も一膳だけいただき、残りはお結びにしていただき持ち帰り。どの品も季節の野菜、甲殻類を合わせ、メニュー構成が毎月変わるとのこと。
当然次回の予約も確保した。
数ヶ月先しか予約が取れないので毎月は無理だが、是非今後、時間をかけて異なる季節の利用をしたいと思う。
個人的には、車海老のフライはちょっと微妙かなぁ？海老味噌を衣の内側に閉じ込めてフライするアイデアは面白く、味も良いが折角の車海老が細長ーく伸ばされてしまい、身のボリューム感がダウンなのが残念。普通のフライの方が好みかなw
それ以外はどれも大満足！
お酒が強くないのに、つい進んでしまうのが困るww

I used it in June and was very satisfied, so after the meal I asked to make a reservation for the next time, and I was told that it would be a weekend in late November, so I secured a date.
Matsuba crab is available for sale in November, so I'm looking forward to visiting again.
Every item is a must-have for crustacean lovers!
The combination of the rich flavor of the shrimp sashimi and grilled shrimp served with mukozuke and the fish sashimi alone makes it feel quite heavy.
Also, the crab terrine was made with plenty of hairy crab last time and peach crab (according to research, it seems to be a small male pine needle crab), which is THE crab! You don't have to go through the trouble of dismantling it yourself, so you can just focus on enjoying it. What a luxury!
The crab cooked rice is also so delicious that you won't be able to resist the umami and aroma of the crab! However, at this point my stomach is at its limit. This time too, I only had one meal and tied the rest up to take home. All items are made with seasonal vegetables and shellfish, and the menu changes every month.
Naturally, I have secured a reservation for the next time.
I can't make reservations every month because I can only make reservations a few months in advance, but I would definitely like to take the time to use it in different seasons in the future.
Personally, I think the fried prawns are a little strange. The idea of ​​trapping the shrimp miso inside the batter and frying it is interesting and the taste is good, but unfortunately the tiger prawns are stretched out long and thin, and the volume of the meat is less. I think I prefer regular fries lol
Everything else is very satisfying!
Even though I'm not a strong drinker, it's bothersome that I just keep going lol

https://www.google.com/local/review/rap/report?postId=ChdDSUhNMG9nS0VJQ0FnSURILXRPMTdBRRAB&d=17924085&t=1

places/ChIJhUiHj_KMGGARITbHliNHtTc/reviews/ChdDSUhNMG9nS0VJQ0FnSURILXRPMTdBRRAB

珍しい甲殻類専門店！美味しいエビや蟹が頂けるとフォロワーさんが絶賛していたので予約をして美人ママ友達と伺いました╰(*´︶`*)╯♡

時間5分前着席！飲み物はソムリエの資格をもつ美人ママ友におまかせ！
ありがとうございます(*´∇｀*)

暑い日だったのでアルコールも進み、1人のママ友は「水だわ！美味しいー！」とグビグビ！
確かに美味しい(//∇//)

会話も進み、お料理です！
飲み物を結構頂いたのでまたまた、うる覚えです！(//∇//)

ですが！今回は品書きを写真に撮っていたので良かったです！

先付、エビ、雲丹、トマト
向付、車海老、かぶ、伊勢海老
椀物、カニ、焼き茄子
肴、毛蟹テリーヌ
温物、たらば蟹
車海老フライ！実山椒タルタル
北海道ズワイ蟹
などなど！これでもか！と甲殻類がたくさん出てきます！

全て美味しかったですが印象に残ったのはテリーヌとエビフライです！
テリーヌはさっぱりして蟹の甘みが美味しかったです！白ワインに合いました！
エビフライはタルタルが濃厚で衣サックリ！プリッ！としたエビフライと合わせたら最高！
海老フライ大好き！╰(*´︶`*)╯♡

スタッフの方も親切、丁重な接客をして頂けました！
ありがとうございます！

楽しいお話と美味しい食事とお酒で幸せな一日でした！
ご馳走様でした！

A store specializing in rare crustaceans! My followers were raving about the delicious shrimp and crab, so I made a reservation and visited with my beautiful mom friend╰(*´︶`*)╯♡

Be seated 5 minutes before the time! Leave the drinks to a beautiful mom friend who is a qualified sommelier!
Thank you (*´∇｀*)

It was a hot day, so I drank a lot of alcohol, and one mom friend said, "It's water! It's delicious!"
It’s definitely delicious (//∇//)

The conversation progresses and it's time to cook!
I had a lot of drinks, so it's a refreshing memory! (//∇//)

But! I'm glad I took a picture of the menu this time!

Appetizer, shrimp, sea urchin, tomato
Mukozuke, prawns, turnips, spiny lobsters
Soup, crab, grilled eggplant
Appetizer, hairy crab terrine
Warm food, king crab
Fried prawns! Sansho tartare
Hokkaido snow crab
And so on! Is this enough? A lot of crustaceans will appear!

Everything was delicious, but what stood out to me was the terrine and fried shrimp!
The terrine was refreshing and the sweetness of the crab was delicious! It goes well with white wine!
The fried shrimp has rich tartar and a crispy coating! Puri! Great with fried shrimp!
I love fried shrimp! ╰(*´︶`*)╯♡

The staff were also kind and courteous!
thank you!

It was a happy day with fun stories, delicious food, and drinks!
Thank you for the meal!

https://www.google.com/local/review/rap/report?postId=ChZDSUhNMG9nS0VJQ0FnSURmdzllZ1Z3EAE&d=17924085&t=1

places/ChIJhUiHj_KMGGARITbHliNHtTc/reviews/ChZDSUhNMG9nS0VJQ0FnSURmdzllZ1Z3EAE

蟹や海老を中心とした甲殻類を多彩な調理法で最大限に引き出し、日本料理の技法と創造性を融合させた唯一無二の甲殻類専門店！！

A one-of-a-kind crustacean specialty store that uses a variety of cooking methods to bring out the best in crustaceans, mainly crabs and shrimp, and combines Japanese cooking techniques and creativity! !

新宿の絶品寿司レストランUbuka：東京グルメ体験

Ubuka, established in 2012, specializes in shellfish dishes, particularly crab and shrimp, prepared in various styles. The restaurant has earned a Michelin star for its high-quality cooking and has been recognized in the Tabelog Japanese Cuisine Tokyo 'Hyakumeiten' list.

Ubuka's rich history and culinary journey in Tokyo's Shinjuku district.

Established in 2012, Ubuka has carved a distinctive niche in Tokyo's vibrant Shinjuku culinary scene. Specializing in shellfish — most notably shrimp and crab — this restaurant has built its reputation on exquisite flavors and the artful celebration of aroma, a quality deeply embedded in its name, which translates to “first fragrance.” Chef Kato, the visionary behind Ubuka, brought to life his passion for seafood after honing his culinary skills in some of Kyoto’s traditional Japanese restaurants, blending time-honored techniques with innovative creativity.

Milestones marking Ubuka's rise among Tokyo's top Japanese dining experiences

Ubuka's journey is punctuated by significant achievements that underscore its excellence in Japanese cuisine. Five years after its inauguration, in 2017, the restaurant earned a coveted spot on the Tabelog Japanese cuisine TOKYO 'Hyakumeiten' list — an accolade recognizing the finest dining establishments in the city. This recognition was not a one-time honor; Ubuka maintained its prestigious status by being selected again in 2023, reaffirming its dedication to quality and innovation in the culinary arts.

What makes Ubuka a must-visit for food lovers and crustacean enthusiasts

At Ubuka, diners embark on an unforgettable gastronomic experience characterized by the chef’s deep respect for seasonal ingredients and masterful Japanese culinary techniques. The menu, frequently refreshed to highlight the best shellfish offerings of each season, showcases dishes like crab terrine, fried prawns with a rich tartar sauce, and traditional earthen pot rice infused with succulent crab flavors. The atmosphere combines refined Japanese aesthetics with a warm, welcoming ambiance, making it an ideal destination for those seeking authentic yet innovative seafood cuisine in the heart of Tokyo.

 - Founded by Chef Kato in Shinjuku, Tokyo, introducing a unique shellfish-focused dining concept.

 - Selected for the prestigious Japanese cuisine TOKYO 'Hyakumeiten' list, marking Ubuka as a top-notch restaurant.

 - Maintained its status in Tabelog’s Hyakumeiten, reflecting ongoing excellence and popularity.

Ubuka is a culinary gem located in the heart of Tokyo's vibrant Shinjuku City, offering a delightful journey through Japanese cuisine with expertly crafted dishes that highlight both tradition and innovation. The restaurant features a cozy yet modern ambiance, making it a perfect spot for a memorable dining experience.

Ubuka

A seasonal omakase course featuring crab and shrimp prepared in various styles, including sashimi, tempura, and clay pot rice.

Chef's Tasting Course

Nestled in the refined heart of Tokyo's Shinjuku district, Ubuka offers a unique culinary journey dedicated to the art of crustaceans, especially focusing on shrimp and crab. Every dish is a masterful blend of traditional Japanese techniques and inventive flavors, showcasing seasonal vegetables and the freshest seafood. This elegant yet inviting setting makes it a coveted destination for foodies and lovers of gourmet seafood.

Begin your culinary exploration with a tantalizing array of starters featuring succulent shrimp paired with creamy sea urchin and fresh tomatoes, enhanced by subtle hints of green yuzu. The mukozuke offers a refined selection of prawns, red sea bream, and spiny lobster, promising a rich and layered seafood experience. Not to be missed is the signature hairy crab terrine, renowned for its delicate balance of sweetness and lightness—an impeccable pairing with crisp white wine.

The Chef's Tasting Course is the centerpiece of Ubuka’s menu, a curated selection of dishes that highlight the ocean's bounty in its peak season. Savor the king crab complemented by winter melon and fragrant ginger, followed by fried prawns featuring a tantalizing sansho pepper tartare that adds a punch of spice and zest. The North Sea snow crab served with sweet seasonal corn creates a comforting and memorable rice dish, brimming with umami and aroma that lingers pleasantly on the palate.

Conclude your meal with delicate offerings such as aquatically inspired sweets infused with hojicha tea and smooth white bean paste, providing a soothing and refined end to the decadent feast. The thoughtful inclusion of seasonal pickles and subtle spices like purple radish and salted kelp offers a harmonious balance that cleanses the palate.

Ubuka's beverage menu complements its seafood-centric cuisine with an impressive selection of wines and beers. The crisp whites and thoughtfully selected brews elevate the natural sweetness of the crustaceans, especially enhancing the terrine and fried shrimp dishes.

 - Available seasonally in November, this delicacy is a must-try for crab aficionados seeking the pinnacle of flavor and texture.

 - Reflecting the best of each season's produce and seafood, the menu evolves monthly to offer fresh and exciting tasting experiences.

新宿のグルメスポット『うぶか』で、絶品料理と居心地の良い空間を楽しもう。今すぐ予約して特別なひとときを！

東京新宿『うぶか』和食レストランで絶品体験

Shinjuku City Municipality

新宿の隠れ家レストラン：ウブカで味わう究極のシェフズテイスティングコース'}]},

新宿の心地よい空間で、贅沢なシェフズテイスティングコースを体験しましょう。旬の蟹や海老をふんだんに使用し、刺身、天ぷら、土鍋ご飯など多彩な調理法で提供します。予算は一人当たり22000円です。訪れるたびに新しい味わいが楽しめる、絶対に外せないグルメ体験です。 

Located in the bustling Shinjuku City, Ubuka is a renowned crustacean specialty restaurant that captivates diners with its exquisite omakase courses. The establishment focuses on high-quality crab and shrimp dishes, offering a unique culinary experience that combines traditional Japanese techniques with modern creativity. With a Michelin recognition, Ubuka is a must-visit for seafood lovers seeking a memorable dining experience.

Specializes in high-quality crab and shrimp dishes

Reservations are required and can be competitive

Perfect for seafood enthusiasts, special occasions, and intimate dinners.

Reservations are highly recommended due to limited seating. The omakase course is the only option available, so be prepared for a unique dining experience.

Ubuka stands out as a premier destination for crustacean lovers, offering a refined atmosphere and exceptional service. While it may require some planning to secure a reservation, the culinary delights await those who appreciate the art of seafood dining.

Tokyo

A crustacean cuisine specialty Japanese Kaiseki Style restaurant in Yotsuya-3-Chome area. As many of the Japanese gourmet fans know, Yotsuya-Sanchome neighborhood offers some of the best restaurants in Tokyo. These are often small and not luxurious, but sometimes pricey due to the quality of their dishes. Ubuka (aka Ubuca) is one of those small gems. WHAT TO ORDER: The dinner course is pre-arranged when you call for a reservation. You cannot show up here without a reservation. Reservation is absolutely required. At the time of the reservation, you can make your budget for their course. The standard is 8000 Yen course. You can tell them your dietary restrictions and they will adjust accordingly. DON'T tell them that you are allergic to shell fish; because they will have nothing left to offer. COURSE: From beginning to the end, the entire meal is a parade of crustaceans - shrimp, lobsters, crabs, etc. Sure, I been to lobster shacks before, but this is traditional Japanese Kaiseki meal! You get them broiled, steamed, fried, raw; you name it! TASTE: Some may complain that the taste is bland; which is unfortunate, because it is likely done by design. The chef does not over power the taste of the actual ingredients with sauce and spices. He wants to make sure you get to taste the differences of the two types of crabs. He wants you to know that shrimp tastes different when it is raw compared to fried. I found the discovery quite entertaining. HOW COOL? Very cool as a foreigner to go here. I don't think this place shows up on Michelin Guide (as of 2015), so not too many non-locals know about Ubuka. On the night we went, customers were all Japanese. Reservation: Slightly competitive. You need to call 2-3 weeks before for a weekday dinner. For a weekend dinner, you probably need to call 1 month ahead. Smoking: Completely non-smoking Amount Spent on dinner: 12,000 Yen (8000 Yen course plus drinks).

新宿区にあるUbukaは、蟹と海老を使った季節の会席料理が人気のミシュラン星レストラン。予約必須の上質なダイニング体験を提供。

銀座・新宿の高評価シーフードレストランUbuka | ミシュラン星獲得

東京都新宿区のUbukaは、蟹と海老の絶品会席とアットホームな雰囲気で、シーフードファンにおすすめ。予約して特別な夜を。

新宿・シーフード体験：Ubukaの蟹と海老料理 | ミシュラン星獲得店

Ubukaの営業時間は夜5時から11時まで（月曜〜土曜）、日祝休業。予約はウェブサイトから1ヶ月前の午後3時から受付。

きんぐこんぐ

ジョワ

天ぷら串山本家

きんぐこんぐ

ジョワ

天ぷら串 山本家

天ぷら串山本家