Gourmets from Around the World Gather Here! Savor Exquisite Echizen Crab Cuisine at Mikuni Inkyojo

As an authorized dealer of Mikuni Port Echizen Crab, Mikuni Inkyojo serves the highest-quality crab that only a limited number of restaurants in Japan are allowed to handle.
It is one of the few places that can handle crabs of a standard used for Imperial Presentation Crab.
Mikuni Port Echizen Crab season opens every year on November 6, and February to March is when its umami reaches its peak.
Crabs carefully selected by skilled professionals boast extremely high quality in every aspect, including the fullness of the meat, depth of umami, and delicate sweetness.

Mikuni Port Echizen Crab is known as the only snow crab in Japan caught through same-day fishing.
Located within walking distance of Mikuni Port, the restaurant purchases crabs that have just been landed and keeps them alive in live tanks.
By cooking them immediately before serving, it minimizes the time from landing to the moment they reach the guest.
This strict freshness control is the secret to bringing out the delicate sweetness of freshly boiled crab and the clear, refined umami unique to crab sashimi.

One dish that is essential when talking about Mikuni Inkyojo is Kani Miso Shabu, a specialty crab dish that originated in Mikuni.
It is said that once a crab exceeds about 800 g in weight, the richness and umami of its crab miso, or crab tomalley, increase dramatically.
At this restaurant, one whole Mikuni Port Echizen Crab weighing around 850 g, considered the ideal size, is used.
When the rich, creamy crab miso is swished through dashi broth and enjoyed, concentrated depth and sweetness spread throughout the mouth.
After that, the remaining crab meat is served steam-grilled, allowing guests to enjoy two different flavors from the same crab.
Kani Miso Shabu, where a style of savoring top-tier crab in its entirety meets Mikuni’s food culture, is truly a dish that can only be experienced here.

The signature menu item is a full-course gozen set meal that lets guests enjoy boiled crab, grilled crab, crab sashimi, crab shabu-shabu, and more all at once.
The menu is designed so guests can experience the differences in flavor brought out by different cooking methods, making it ideal for first-time visitors.
The crab served as sashimi is especially a dish that lets guests directly feel its outstanding freshness.
Several grades are available depending on the crab’s weight and the lineup of dishes, allowing guests to choose according to their budget and occasion.

This gorgeous bowl is generously topped with Echizen crab landed at Mikuni Port and beautifully finished with sweet shrimp, salmon roe, and edible gold leaf.
Guests can enjoy the different umami and textures of each part all at once, including rich crab miso, delicately loosened crab meat, and springy leg meat.

This dish lavishly features premium ingredients such as Echizen bluefin tuna, Fukui salmon, Echizen red sea bream, and Wakasa mahata grouper on a base of morning-boiled seiko-gani, or female snow crab.
Together with the concentrated umami of crab, layers of seafood with different levels of fat and textures create rich flavors with every bite.
The presentation, which expresses crabs gathering together to survive the winter, gives the dish a sense of story and makes it enjoyable to look at as well.

This luxurious combination box uses plenty of amaebi, or sweet shrimp, landed at Mikuni Port and lets guests enjoy branded Fukui salmon at the same time.
Guests can enjoy plump sweet shrimp and the refined umami of Fukui salmon together with house-made nikiri soy sauce.

This gozen set meal lets guests enjoy a variety of ingredients from Sakai City all at once, including seafood.
The mixed seafood fry platter, made with Wakasa oysters, Fukui salmon, head-on shrimp, horse mackerel, and other ingredients, is crisp and light on the outside and plump and juicy inside, with the ingredients’ umami spreading as you chew.
House-made tartar sauce made with Sannengo rakkyo, three-year-grown rakkyo shallots, adds just the right acidity and richness, leaving a refreshing finish.
The set also includes sashimi, chawanmushi steamed egg custard, red miso soup, and rice, making it highly satisfying.

This luxurious combination box lets guests enjoy both the Amaebi Overflow Bowl, made with plenty of peeled sweet shrimp landed at Mikuni Port, and the Echizen Bluefin Tuna Toro Tekka Bowl, made with wild bluefin tuna that has migrated north along the Tsushima Warm Current to the coastal waters of Fukui Prefecture.
It is an outstanding dish that lets guests compare two flavors: the rich sweetness of sweet shrimp and the umami of bluefin tuna.

From Komatsu Airport, travel from Komatsu Station on the JR Hokuriku Main Line to Awaraonsen Station in about one hour.
Mikuni Inkyojo is located about 20 minutes by car from Awaraonsen Station on the JR Hokuriku Shinkansen and Hapi-Line Fukui Line.

The nearest station is Mikuniminato Station on the Echizen Railway, about an 8-minute walk away.
From Osaka, use the Limited Express Thunderbird, and from Nagoya, use the Limited Express Shirasagi, then transfer to the Hokuriku Shinkansen at Tsuruga Station for a total travel time of about two hours, making it easy to visit even from farther away.

It is about a 2-minute walk from the Shuku or Komegawaki bus stops on the Keifuku Bus.

After exiting the Hokuriku Expressway at Kanazu IC, drive toward Tojinbo for about 25 minutes to arrive.