GINZA Shinfuen, a Chinese restaurant in the Ginza MIYUKI Building, is offering its 2026 Shanghai crab special menu for a limited time from October 2026, built around Shanghai crab, an autumn delicacy that draws avid fans each year.
This year's lineup centers on two special courses featuring the restaurant's signature dish, 熟酔蟹 (Steamed Drunken Shanghai Crab), its own take on steamed crab slowly marinated in a secret sauce. The menu is rounded out with a wide selection of a la carte dishes that pair Shanghai crab with premium seasonal Japanese ingredients such as Yamagata beef, matsutake mushroom, and shark fin.
Three Highlights of the 2026 Shanghai Crab Menu
1. Steamed Drunken Shanghai Crab: A Reinterpreted Classic With a Melting Sweetness
While "drunken crab" is typically made by marinating raw crab in alcohol, GINZA Shinfuen's own technique steams the crab carefully first, then lets it soak in a special Shaoxing wine sauce. The extra step makes it approachable even for those hesitant about raw crab, while steaming concentrates the flavor of the meat and roe, letting the aromas of the Shaoxing wine and spices soak in fully. The result is an elegant fragrance and a smooth, melting sweetness that has become the restaurant's signature dish.
2. Traditional Shanghainese Technique Meets Japan's Finest Autumn Ingredients
The kitchen is led by chefs trained at renowned Shanghai restaurants and Michelin-recognized establishments, who bring out the natural character of each ingredient through careful heat and seasoning. This year's menu includes a whole steamed Shanghai crab that lets diners enjoy its flavor in its simplest form, alongside dishes such as Yamagata beef and matsutake mushroom stir-fried in oyster sauce and a silkie chicken soup with matsutake, generously combining Japan's autumn harvest with prized ingredients from the sea — Shanghai crab, shark fin, and abalone.
3. A Refined, Modern Space on Ginza's Miyuki-dori
The restaurant relocated to its current location in November 2024, a calm, adult-oriented space finished in black and gold. It offers five fully enclosed private rooms with doors and walls, accommodating two to twenty-two guests, along with spacious table seating. Overlooking the refined streets of Ginza, guests can pair their meal with wine or champagne recommended by the sommelier, along with a selection of Chinese teas, in a setting suited to business entertaining or special celebrations.
Menu Details
This year's Shanghai crab menu includes two courses — a Standard Course that offers a balanced tour of Shanghai crab's classic appeal, and a Luxury Course built around lavish pairings with premium ingredients — along with a la carte options.
Shanghai Crab Course — ¥17,600 (tax included)
A full course that lets guests enjoy the essence of Shanghai crab, from the restaurant's signature 熟酔蟹 (Steamed Drunken Shanghai Crab) to a rich shark fin braise infused with crab roe and a whole steamed crab served for each guest.
Menu:
- Assorted appetizers, Shinfuen style (沁馥園彩盤)
- Specialty 熟酔蟹 (Steamed Drunken Shanghai Crab): steamed Shanghai crab marinated in Shaoxing wine (half crab)
- Angel Shrimp wrapped in crispy fried tofu skin (脆炸腐衣虾)
- Shark fin braised in Shanghai crab roe sauce (蟹粉吉切胸翅) — can be upgraded to a whole braised shark fin (60g) on request
- Tofu braised in Shanghai crab roe sauce (蟹粉烩豆腐)
- Whole steamed Shanghai crab, one per guest (清蒸大闸蟹)
- Stir-fried seasonal vegetables over high heat (清炒时蔬)
- Noodles tossed with Shanghai crab roe (蟹粉拌面)
- Assorted fruit and dessert platter (甜品水果拼盘)
Orders require a minimum of two guests. An additional whole steamed Shanghai crab can be added for +¥6,050. Please note that the service period and menu contents may change depending on the Shanghai crab supply.
Shanghai Crab Luxury Course — ¥22,000 (tax included)
A top-tier special dinner course that generously blends Shanghai, Cantonese, and Sichuan techniques, featuring top-grade shark fin and abalone tossed with Shanghai crab meat in a rich shantang broth, alongside Oyama chicken (大山鶏) fragrant with Sichuan spice.
Menu:
- Assorted appetizers, Shinfuen style (沁馥園彩盤)
- Specialty 熟酔蟹 (Steamed Drunken Shanghai Crab): steamed Shanghai crab marinated in Shaoxing wine (half crab)
- Shark fin and abalone stir-fried with Shanghai crab meat in shantang broth (上汤蟹肉鱼翅炒鲍鱼)
- Oyama chicken wings stir-fried with Sichuan spice (川味辣子大山鸡翅)
- Shanghai crab stick stir-fried with asparagus and ginkgo nuts (银杏芦笋炒蟹柳)
- Whole steamed Shanghai crab (one crab) (清蒸大闸蟹)
- Today's stir-fried seasonal vegetables over high heat (清炒时蔬)
- Fried rice with Shanghai crab roe sauce (蟹粉烩炒饭)
- Assorted fruit and dessert platter (甜品拼果盘)
Please note that the service period and menu contents may change depending on the Shanghai crab supply.
Recommended A La Carte Dishes for Autumn
Beyond the set courses, a wide range of a la carte dishes lets guests build their own indulgent meal.
Steamed Drunken Shanghai Crab
Slowly marinated in Shaoxing wine to draw out the richness of the crab roe, this signature dish fills the palate with a deep aroma and full-bodied flavor.
Whole Steamed Shanghai Crab
The simplest way to enjoy Shanghai crab's natural character — plump, gently steamed meat and rich roe served just as they are.
Shark Fin Braised in Shanghai Crab Roe Sauce
Premium shark fin slowly braised in Shanghai crab roe sauce, layering deep umami flavors into a harmonious dish.
Other a la carte dishes include:
- Shredded Shark Fin with Shanghai Crab Roe Sauce (蟹粉元盅) — Carefully shredded top-grade shark fin, generously topped with a rich Shanghai crab roe sauce.
- Yamagata Beef and Matsutake Mushroom, Oyster Sauce Stir-Fry (蠔油松茸炒和牛) — The melting sweetness of Yamagata beef paired with the aroma of matsutake mushroom, brought together beautifully with oyster sauce.
- Butter-Seared Matsutake Mushroom (黄油干煎松茸) — The aroma and crisp texture of matsutake mushroom, simply and boldly enhanced with rich butter.
- Silkie Chicken and Matsutake Soup (松茸虫草烏鶏湯) — Silkie chicken, a prized ingredient in Chinese herbal cooking, and matsutake mushroom, slowly steamed in a traditional shantang broth extracted over time for a warming soup.
- Shanghai Crab Roe Xiaolongbao (上海蟹粉小籠包) — Bite into one straight from the spoon and a rich, piping-hot broth full of Shanghai crab flavor spills out.
- Tofu Braised in Shanghai Crab Roe Sauce (蟹粉烩豆腐) — Silky, delicate tofu gently coated in rich, creamy Shanghai crab roe sauce.
- Seasonal Vegetables in Shanghai Crab Roe Sauce (蟹粉扒時蔬) — Crisp, high-heat stir-fried seasonal vegetables generously coated in a flavorful Shanghai crab roe sauce.
A 10% service charge applies.
About GINZA Shinfuen
GINZA Shinfuen brings together a head chef with extensive experience at renowned Chinese restaurants and a chef trained at a high-end Chinese restaurant, who skillfully make use of Japan's seasonal ingredients through Shanghainese and Cantonese techniques to create refined yet lavish dishes. Guests can enjoy dishes served freshly made, freshly steamed, freshly grilled, or freshly fried, full of energy and sizzle, in a special setting at the heart of Ginza.
Store Information
GINZA Shinfuen
Address: MIYUKI Building 7F, 5-6-12 Ginza, Chuo-ku, Tokyo
Hours:
- Lunch: 11:30 AM to 3:00 PM
- Dinner: 5:30 PM to 10:30 PM
Closed: Irregular holidays, New Year holidays
Phone: 03-6264-5462
Website: https://www.ginza-shinfuen.jp/
Instagram: https://www.instagram.com/ginzashinfuen
