This is an abundant summer for Allstar Communications, our PR customer segment extends to diverse. In the summer of 2021, we are thrilled to cooperate with the live crab cuisine brand “Kanimichi” to show diners the craftsmanship originated from Japan and the ultimate Hokkaido crab banquet with a unique exquisite dining style.
Origin – Making Authentic Japanese Cuisine
Ms. Lu Qing, founder of Kanimichi, has been an ardent lover of Japanese culture. One time encountering a crab dish by chance, Lu was completely moved by the art and philosophy of Japanese cuisine. Since then, she starts her own restaurant Kanimichi, in the hope to convey Japanese craftsmanship and culinary aesthetics. With an eye for precision and excellence, Kanimichi is dedicated to offering its diners live crab dishes. Kanimichi has been based in Beijing in 2020, it continues to bring its impeccable crab dishes, well-selected drinks and unique cultural perspectives to Shenzhen and Guangzhou this year, showcasing traditional techniques and creative approaches.
Philosophy – Inheriting Craftsmanship and Pursuing Excellence
Focusing on quality, style, detail and art, Kanimichi produces more than just good food, but delicious results of craftsmanship and artistic insights of the beauty of life. The restaurant features 100% fresh produce airfreighted from all over the world and presents worldwide flavours of live crab cuisine. Everything about the restaurant, from tableware, plating, to serving and staff etiquette, is strictly detail-driven, and everything Kanimichi does is to help diners unlock the uncharted map of flavours, explore the mysteries of ingredients and experience the beauty of seasonality.
Ingredients – Quality Hokkaido Seafood Flavours
Kanimichi offers a variety of freshly prepared crab dishes with ingredients sourced daily from Hokkaido, New Zealand, Russia, the United States, France and Canada. King crab, red hairy hermit crab and snow crab are signature choices and are available in forms of live crab cuisine, sea crab dishes and traditional Hokkaido cuisine. The menu features nine ways of eating king crab (crab sashimi, crab steamer, baked crab, crab pot, crab salad, crab and steamed eggs, crab roe rice, hot pot vegetable platter), six ways of eating snow crab (crab sashimi, crab steamer, baked crab, crab pot, crab salad, steamed eggs in crab shell, crab sushi roll), and five ways of eating red hairy hermit crab (crab sashimi, crab steamer, crab pot, crab salad, steamed eggs in crab shell). The dishes are prepared by methods of sashimi, searing, steaming, simmering, baking, marinating, thick soup and vinegaring, and seamlessly blended with Japanese undertaking of colour, aroma, flavour and plating, ushering in a ritual of seasonality and fascinating natural food treasures.
帝王蟹九吃 Nine ways of eating king crab
雪蟹六吃Six ways to have snow crab
红毛蟹五吃Five ways to have red hairy hermit crab
Aesthetic – Minimalist Elegance
A secluded and elegant getaway amidst the bustling city streets, Kanimichi embodies the ultimate in minimalism and beauty. From overall décor to various utensils imported from Japan, each corner of the restaurant stands ready to demonstrate Kanimichi’s distinctive hue and its dedication to quality.
蟹道深圳店 Kanimichi in Shenzhen
N703&704, Ping An Finance Centre, No.5033, Yitian Road, Futian District, Shenzhen
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公关副总监 Lucy Lee,
公关专员 Ashley Yu,