Ubuka

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).