Pro Kanjang Gejang Akasaka-ten

Arranged on large platters, the bright orange roe and plump crab meat soak up a deep, savory soy sauce marinade in the signature ganjang gejang. Most diners come to Pro Kanjang Gejang Akasaka-ten specifically for this raw blue crab. A single bite delivers natural sweetness alongside a luscious, melting texture, with rich crab tomalley enriching the seasoned soy base. Once you have enjoyed the crab meat, the customary ritual is to mix steamed white rice straight into the shell with the remaining tomalley and sauce, wrapping it in Korean roasted seaweed or mixing it together like a rich risotto to ensure nothing goes to waste.

Beyond the classic soy-marinated preparation, the restaurant offers an array of other crab specialties. Spiced gejang tossed in a fiery house sauce makes a punchy pairing for Korean soju such as Chamisul. For a fuss-free taste of raw crab tomalley, the crab roe bibimbap, as well as a spicy version, comes ready-mixed over rice. When you crave something hot and comforting, consider kotgetang, a piquant hot pot bubbling with the rich broth of blue crab, or steamed crab in the form of kotgejjim.

The wider selection of seafood and side dishes is just as compelling. Sannakji features live small octopus prepped to order, letting you appreciate the freshness as it moves on the plate. Other highlights include angel shrimp cured in seasoned soy sauce, maesaengi jeon made with delicate sea silk seaweed, and half-and-half pancakes pairing seaweed with kimchi—ideal for sharing around the table. Meat dishes like sweet-soy beef bulgogi cooked with vegetables also feature on the menu, making it easy to balance both surf and turf.

With fresh draft makgeolli, black bean makgeolli, and Korean Terra beer on hand, it is an inviting setting to settle in and feast. The restaurant serves both lunch and dinner, and table reservations are available, making it a reliable choice for gatherings centered on blue crab.