[Weekdays only] Shanghai Crab Course | Directly connected to Tameike-Sanno Station (Tokyo, Akasaka) THE CAPITOL HOTEL TOKYU [Official]

The luxurious "Shanghai Crab Course" allows you to fully enjoy the autumn seasonal delicacy "Shanghai Crab"

This year, in Star Hill, the autumn flavor "Shanghai Crab Course" will appear. The main dish is "Shanghai crab meat uchiko and simmered fins". The rich crab miso and crab meat are slowly cooked in chicken broth and you can enjoy the luxurious flavor. This course also offers a variety of dishes, such as small plates made with seasonal female crabs and steamed meat steamed with Shaoxing wine. In honor of the Chinese five festivals "Chongyang Festival", we will deliver a moment to taste the blessings of autumn with chrysanthemum wine.

Chinese Restaurant Star Hill 2F

Period

October 13, 2026 (Tue) - December 25, 2026 (Fri) *Weekdays only (dinner)

Time

17:30～22:00 （L.O.21:00）

Fee

36,685 yen per person (This course is available for two or more people)

"Shanghai Crab Delight" - the first dish
Drunken female Shanghai crab with the aroma of Shaoxing wine and a touch of Baijiu
A feast of Shanghai crab meat and shrimp infused with the aroma of Shaoxing wine "Summer Wine"
Whole female Shanghai crab steamed in a bamboo steamer and stuffed in its shell, with the aroma of chrysanthemums and "Hatchinkosu" red vinegar
Deep-fried Shanghai crab and potato honeycomb
A feast of Shanghai crab meat and roe, and mako shark tail fin.
Soft meatballs made with Isami pork and Shanghai crab floating in a broth.
Shanghai crab sauce soba noodles with chicken broth
Dessert after meal

Book Shanghai Crab Course

Takayuki Yamahashi

Born Shimane in 1978. Since his teenage years, he has honed his skills in restaurants in Yokohama Chinatown and Chinese restaurants in hotels, and joined THE CAPITOL HOTEL TOKYU in 2008. He won the silver prize in 2018 and the gold prize in 2019 at a competition sponsored by the Japan Chinese Cuisine Association. In June 2021, he was entrusted with Chinese Restaurant Star Hill. He will be a director of the Japan Chinese Cuisine Association from 2022. While cherishing the "traditional Chinese cuisine" that is the foundation of his work, he continues to pursue the timeless trends of Chinese cuisine by occasionally incorporating knowledge and techniques of Japanese and Western cuisine.