I went to Kanizen for lunch with a friend. We both ordered the Executive Mixed Set which included a steamed egg custard, assorted Matsuba crab tempura, Horsehair crab hotpot with assorted vegetable and Inaniwa udon and ginger ice-cream.Steamed egg custardelicious. The steamed egg was smooth and without any bubbles on the surface. There was a cube of crab meat in it which accentuated the flavor of the steamed egg.Assorted Matsuba Crab tempuraelicious. The tempura was crispy yet not oily. Not
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I went to Kanizen for lunch with a friend. We both ordered the Executive Mixed Set which included a steamed egg custard, assorted Matsuba crab tempura, Horsehair crab hotpot with assorted vegetable and Inaniwa udon and ginger ice-cream.
Steamed egg custard: Delicious. The steamed egg was smooth and without any bubbles on the surface. There was a cube of crab meat in it which accentuated the flavor of the steamed egg.
Assorted Matsuba Crab tempura: Delicious. The tempura was crispy yet not oily. Not only was the Matsuba Crab tempura tasty but the other assorted vegetable tempura was also of top quality especially the mushroom, eggplant and pumpkin.
Horsehair crab hotpot with assorted vegetables and udon: Delicious. The horsehair crab was really fresh. I talked to the manager and noticed that they import the crabs directly from Japan and they arrive 3 times a week. No wonder the crabs are so fresh. The assorted vegetables were also very fresh. Udon was al dente and yummy.
Ginger ice-cream: Delicious. I personally like the ginger flavor. The ice-cream was creamy and yummy. If you also like ginger flavor then you shouldn't miss it. Otherwise, you can also choose coffee ice-cream which I would like to try next time.
Overall, it was an enjoyable dining experience and reminded me of a famous crab restaurant in Japan which I go to every time I visit Japan.
I must also mention that service was very attentive. The waitors and manager were all well-trained and polite and they all carried a smile. That also made the whole dining experience an even more pleasant one.
題外話/補充資料：
This restaurant has a high level of privacy for customers. One has to go through two wooden doors in order to get to the dining area which I think was a very smart design. First of all, it blocks the nosie and dust from outside especially when other customers enter or leave the restaurant while you are dining. Second of all, people from outside cannot see the interior of the restaurant as the reception area is isolated from the dining area and there's a wooden door between the 2 areas. The interior of the restaurant is a bit dark. From inside you can see the outside but people from the outside cannot actually see through the window so there's a high level of privacy.
呢間餐廳其實已經試過三次lunch都好有信心所以豪返次試下呢到dinner個海膽蟹宴＞因為好貴吖（我覺得）所以之前都好掙扎😅一坐低照舊睇左wine list先🙈其實啲酒好似比出面嘅日本餐貴所以叫左枝經濟啲嘅梅酒同啤酒飲！第一道上嘅係魚子海膽蟹肉刺身wahhh好好味吖😭海膽加埋鮮味十足嘅蟹肉刺身原來咁夾，可能剛新鮮起肉關係唔夠涷，如果個蟹肉可以再涷多少少感覺會更fresh更好之後出場係一放喺我面前已經聞到燒到香噴噴嘅海膽燒鱈場蟹腳啦！蟹腳被燒後多左一份焦香,一人一隻真係食到我到喉唔到肺😂😂如果多一隻就 very good喇haha跟住出場係茶碗蒸呢個無物發表因為呢樣係好少會唔好食而又唔覺邊間特別出色！因為我自己喺屋企都整到😏跟住呢個上面係鋪左一小片金泊海膽中間係炸到半熟嘅日本蛋黃（怕死嘅我問左店員係日本蛋我先敢食生蛋😂😂😂）下層係份量十足嘅折蟹肉😯我先好溫柔咁刺穿個蛋黃等蛋液流落蟹肉到先食，聽我咁形容唔洗講都諗到有幾好食喇掛😯😯不過小mi𢱑曬頭想唔通個生嘅蛋黃點可以沾到蛋漿去炸，等我下次有機會再黎八下先！之後就開始十下十下、留返個勁多膏嘅蟹蓋唔落住先放曬啲蔬菜落自己枱面個鍋到滾吖滾，其實
提供生猛鱈場蟹,松葉蟹,及毛蟹;午市套餐很有質素亦抵食;有天婦羅餐,釜飯, 鍋物,及燒蟹等。環境優雅舒適,服務專業有熱誠;推介!Crabs: Very good crab-themed lunch sets;Grilled, Tempura, Mixed with steamed rice and shabu shabu;Great value for money;Very good service. Cozy decor.Recommended!Kani zen:Kani (gani) means crab in Japanese. This crab themed restaurants seemed quite interesting. I've smarted up a bit and decided to follow what smart food reviewers do - try lunch first. The moment you open the mysterious wooden door, you'll be warmly greeted by crabs
Crabs: Very good crab-themed lunch sets; Grilled, Tempura, Mixed with steamed rice and shabu shabu; Great value for money; Very good service. Cozy decor. Recommended!
Kani zen:
Kani (gani) means crab in Japanese. This crab themed restaurants seemed quite interesting. I've smarted up a bit and decided to follow what smart food reviewers do - try lunch first.
The moment you open the mysterious wooden door, you'll be warmly greeted by
Cozy decor. Dimly lit. Rather spacious. The major part of the restaurant consisted of a U-shaped bar counter with about 20 seats. Also a number of tables for four and I suspect a second level. Comfortable. Nice and quiet.
Lunch sets:
They do a number of very reasonable lunch sets:
1. Matsuba Crab tempura set ($138)
2. Matsuba Crab tempura set. ($300) I thought I was seeing things. Both tempura sets were made of Matsuba Crab tempura set. So I asked the boss what's the difference between these two sets. The first set used frozen Matsuba sets while the more expensive one used live crabs. I appreciate their honesty.
3.Taraba (?) Crab set with kamamushi rice ($150)
4. Crab Shabu Shabu set.
and a number of other tempura sets, rice sets and grilled crab sets made of other types of crabs like hairy crabs.
We ordered the live Matsuba Tempura Set (with udon) and a Taraba Steamed rice set.
First came the plate of vegetables (for shabu shabu - I believe for both sets). The friendly waitress will do the shabu shabu part for you. Very good service throughout the meal.
Then grillededamame. Doesn't look that good but tasted fine.
Very good! A lot of crab meat inside! Good dashi/shoyu taste. The chawan mushi at Sagano is very good too. But the one at Sagano consists mainly of scallops
I suggest bringing this a bit later instead of flooding the table with cutleries. Still, no complaints.
Two large pieces of Matsuba crab leg, one egg yoke (!), a piece of mushroom and nashu.
The batter was not as crispy as those at Anago but still very good. Macha salt was served.
The crab leg was meaty and sweet. It's generally better to dip tempura in salt, but for the crab, I think it's tastes better with the tempura sauce. In Japan, there is a special mixture called "Kanisu" (Crab Vinegar), specially used for crab cuisines. (Btw, "En" at TST serves crab shabu shabu hodai.)
The yoke was still runny and had strong egg taste.
Again, the waitress in charge of the counter will prepare it for customers. The wooden container is placed on top of the shabu shabu stove and then steamed in front of you.
Despite the salmon roes and the shreds of crab meat in the rice, the taste was on the light side. Possibly because this came after we had the kani miso.
I suggest bringing the rice early. So customers could have it at the same time with other strong flavoured dishes. We added some crab miso to the rice.
Udon (tempura set):
I forgot to take a photo of this but the udon was good. Chewy. If I remember correctly, I think the udon was boiled together with the vegetable shabu shabu in a light dashi broth. Good!
Highly motivated, polite and professional. Dishes were placed and cleared unobtrusively. The waitress stationed inside the counter was very helpful. She helped us do the shabu shabu, reminded us when it's getting overcooked, helped us divide the vegetables, rice and udon. Everyone served with a smile.
As we left, I told the manager how professional the staff members were. People always complaint bad work or bad service but take good service and politeness for granted. Good work deserves to be complimented, never taken for granted.
Conclusion:
Great value for such quality crab-themed lunch. Calming decor and good service. Highly recommended!
題外話/補充資料：
[b][u]松葉蟹,鱈場蟹及毛蟹[/u]:[/b]
[b]鱈場蟹[/b] Taraba gani: 日文原為漁場蟹。蟹身較另外兩款大。肉厚,鮮甜。蟹膏比松葉多但沒毛蟹多。可作刺身。少數能向前行的蟹!
[b]松葉蟹[/b] Matsuba gani: 其實是地區牌子一種 (如神戶牛,佐賀牛及香檳等。牌子有 【松葉ガニ】 , 【越前がに】, 【間人ガニ】, 【津居山ガニ】, 【加能ガニ】等) 蟹類其實是 "楚蟹"或 "津和井蟹", Zuwai gani。蟹身及蟹膏較另外兩種小,但腳長。肉質鮮甜較鱈場蟹軟。
[b]毛蟹 Ke gani[/b]: 蟹身大, 腳短。蟹膏最多，肉則很小但最甜。
:chopstick:
[b][u]Taraba? Matsuba? Ke? [/u]:[/b]
[b]Taraba gani: [/b]King Crab (c.f. Emperor crab from Australia) Biggest in size. Quite a lot of miso. A lot of meat. Sweet. Sometimes used for sashimi as well. Strong fibre and sweet. It's one of the few types of crabs that could walk vertically!
[b]Matsuba gani [/b](ズワイガニ): Smallest. Long legs. Average amount of kani miso. Real name is Zuwai gain. Matsuba gani is a brand name, like "Kobe beef" , "Saga Beef" and Champaign...etc. Other brands of the same type of crab are: 松葉ガニ , 越前がに, 間人ガニ, 津居山ガニ, 加能ガニ...etc.
[b]Kegani[/b] (Hairy Crab) Large body but small legs. Highest amount of kani miso out of the three but not a lot of meat. Sweet.
:chopstick:
影片
接著店員引領我們通過另一道門進入main dining area，這裡亦有些靠牆的卡位。不過我們就繼續通過另一道門往樓上，再按門進入我們的私家房。由於餐廳的牆都用灰黑色為主，燈光頗暗亦全店都沒有窗，而且店內空間本來就不算大，再加上這麼多道門，我們都有點在迷宮或密室開飯的感覺。 我個人還是較喜愛開陽有自然光的餐廳。
這裡有6款午市套餐，定價由$138起至$368/set。既然店名是蟹膳，除了一款非蟹的選擇， 就是牛肉或豚肉火鍋套餐，其餘各套餐都理所當然以蟹為主題。有蟹肉天婦羅餐（$158），松葉蟹天婦羅餐（$338），蟹肉火鍋餐（$308），松葉蟹蒸飯餐（$168），亦有同時包括天婦羅和火鍋的行政套餐（$368）。而我們都選了最豐富的行政套餐。包括前菜，蟹肉蒸蛋，松葉蟹天婦羅拼盤（蟹腳、蟹鉗），接著是火鍋用的毛蟹半隻（400-500g），雜菜盤，稻庭烏冬或白飯，之後是飯後甜品。
前菜是涼涼的毛豆，清新。而蟹肉蒸蛋配料比平日一般的日式蒸蛋多了塊蟹肉，食起來香甜而蛋也蒸得滑溜。
松葉蟹天婦羅拼盤，除了餐牌上列明的蟹腳和蟹鉗外，還有雜菜如南瓜、茄子等，及店員溫馨提示要小心食的流心蛋黃天婦羅。各款天婦羅都炸得香脆不油膩，蟹腳和蟹鉗的肉較少，食得不算太過癮，我反而更愛吃味道甜美的野菜天婦羅。蛋黃天婦羅外脆、內濕軟，食感有趣。
在我們吃天婦羅之際，店員就進來為我們set up枱面預備火鍋，轉眼間一枱都是紙火鍋，毛蟹，雜菜盤和稻庭烏冬，加上我們還在吃的天婦羅，都幾壯觀。
毛蟹雪白的肉滑又嫩，頗鮮甜。各式蔬菜都新鮮，不過份量頗多，一人有一大盤，再加上另上的滑溜稻庭烏冬，可惜我們實在太飽了，只能淺嚐各款。
飯後甜品可選姜汁雪糕或咖啡雪糕。我們都選了姜汁雪糕。雪糕裡有姜粒，味道幾夠姜，清新又不太甜，雖然飽都把這球雪糕食完。
蟹膳的服務有效率之餘亦相當有禮，不會給客人有壓逼感（這個平衡不易）。午市套餐的價位合理。食完餐豐富的午餐後又要繼續努力工作啦。 
