Why you should experience Crab Shrimp and Oysters Akasaka in Tokyo, Japan.
Crab Shrimp and Oysters Akasaka is an exuberant seafood bar where Akasaka's after-work dining culture, shellfish abundance, seasonal Japanese sourcing and natural wine converge around a deliberately narrow obsession with crustaceans and oysters.
Set along Hitotsugi-dori near Akasaka-dori and just steps from Akasaka Sacas, the restaurant builds the table around oysters gathered from Japanese growing regions alongside multiple species of shrimp and crab. Deep Sea Red Crab, New Caledonian Angel Prawns and Canadian lobster broaden the shellfish repertoire beyond the domestic oyster selection. Grilling, steaming, frying and raw preparations keep those ingredients moving through substantial changes in temperature and texture before wine takes the progression in another direction. The result is an Akasaka seafood restaurant where the premise announced by the name becomes an unusually comprehensive exploration of oysters, shrimp and crab.
What you should know about Crab Shrimp and Oysters Akasaka.
Crab Shrimp and Oysters Akasaka is best known for opening on December 23, 2019 as the second major Akasaka seafood concept developed by asoviva, the restaurant company founded that September under representative director Takamichi Fujita. The company's local history had begun earlier with Kaki Goya Akasaka Genki in 2014, giving the later restaurant a five-year lineage in oyster-focused cooking before crab and shrimp became equal parts of the premise. Crab Shrimp and Oysters followed in 2019, then asoviva expanded its Akasaka seafood family through Kaki to Wagyu no Dorei in 2021, Taishu Sakaba Kakiru in 2022 and Tokyo Oyster Pub Akasaka in 2026. The 2019 restaurant distinguished itself by widening shellfish sourcing across several geographic routes: seasonal oysters arrive from Japanese producers, Angel Prawns come from New Caledonia, lobster from Canada and Deep Sea Red Crab supplies one of the less familiar crustaceans. Twenty shrimp preparations subsequently became an entire order-buffet format spanning sashimi, cocktail shrimp, spice-fried shrimp, gratin, ajillo, risotto and fresh pasta. The restaurant has consequently become the clearest concentration of asoviva's shellfish specialization, positioned between the company's original oyster operation and the broader collection of Akasaka concepts that followed.
Raw oysters establish the meal through changing Japanese origins, with seasonal selections including growing areas such as Akkeshi in Hokkaido and Konagai in Nagasaki bringing different balances of salinity, sweetness and fleshiness to the shell. Shrimp then expands the textural range: Angel Prawns can remain raw, larger red shrimp become Taiyo no Ebi after steaming and grilling, and garlic butter, basil or salsa changes the finish without burying the shellfish beneath a heavy preparation. Crab pushes the progression toward deeper richness through boiled Deep Sea Red Crab and crab-miso cheese risotto before whole blue-swimmer crab carries that concentrated shellfish character into tomato-cream pasta. Natural wines provide the cleanest counterpoint, with more than twenty selections across red, white, rosé, orange and sparkling styles giving acidity and fruit several routes through the sweetness and brine. Crab Shrimp and Oysters Akasaka makes variety meaningful by repeatedly changing the treatment of its three central ingredients, allowing raw delicacy, grilled concentration, crisp frying and creamy richness to unfold as one shellfish-driven meal.
How to fold Crab Shrimp and Oysters Akasaka into your trip.
Crab Shrimp and Oysters Akasaka works as the dinner anchor for an afternoon tracing Akasaka through shogunal patronage, broadcasting-led redevelopment and one of the district's enduring traditions of theatrical performance.
Begin at Akasaka Hikawa Shrine, whose origins reach 951 before Tokugawa Yoshimune commissioned the surviving sanctuary at its present site in 1730, a structure that endured the 1855 earthquake, 1923 earthquake and 1945 air raids. Continue to Akasaka Sacas, completed in 2008 for Tokyo Broadcasting System with Kume Sekkei leading design across a 218,461-square-meter project incorporating the 179.25-meter Akasaka Biz Tower and major performance venues. Conclude at Akasaka Act Theater, created within that same TBS redevelopment as a dedicated stage for productions ranging from musicals to kabuki, extending Akasaka's relationship with entertainment from broadcasting into live performance. The progression moves from Yoshimune's eighteenth-century patronage through TBS and Kume Sekkei's twenty-first-century rebuilding of Akasaka into live theater, revealing distinct cultural chapters surrounding dinner.
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