Izumisano, Osaka, Japan｜割烹 松屋

It was wonderful. I have eaten snow crabs before, and they are usually eaten whole boiled, grilled, or as sashimi. There is no special cooking process (this may just be the case at the restaurant I go to). This Matsuya restaurant shines with its "work" in all the dishes. The work is done so carefully that even though it's all crab, it feels like you're eating an elaborate kaiseki meal. The grilled crab was the most delicious for me. The miso is rich and I think this flavor is unique to blue crab. It seems that it was difficult due to Corona. The number of blue crabs is also decreasing year by year. It's quite far away so it's not easy to go, but I definitely want to go again when I go to Osaka.

The only blue crab specialty store in Japan The biggest watariga crab I've ever seen is sweet and creamy, unlike king crab or snow crab. I would like you to eat it once However, it is only open for 3 groups per day, and the price is quite reasonable, so it is difficult to take it easy, but it is worth trying!

The landlady's thoughtfulness and the chef's heartfelt cuisine. Love, knowledge and passion for migratory crabs. I was able to feel and enjoy everything. It's true that I can't always go there because of the price, but it's definitely a store I'll go to again.