Although we were at Kankyo Shuten for the crab, there's lots on the menu besides that. The cuisine is Ningbo-style, which is similar to (but lighter and simpler than) Shanghainese — ie tending towards rich and oily, a bit sweet, and with plenty of gloopy textures.
Here's some of what we ate there a couple of weeks back...
A mixed plate of starters (above); and deep-fried yuba rolls stuffed with fish, and presented on a mound of crisp, freshly deep-fried seaweed.
The oyster fritters were excellent, especially since the batter was flecked with aromatic ao-nori seaweed...
A casserole of autumn vegetables, shiitake mushrooms and whole chestnuts. Note the Tsingtao Premium beer with its gold label (and insipid flavour)...
chimaki — rice stuffed with unagi eel, wrapped in bamboo 'leaf' (actually the sheath sloughed off from the main stem as the bamboo grows) and steamed. Lovely and rich and oily...
A bowl of kayu ("gruel rice" in the menu) — this one topped with a mix of vegetables, though also available with seafood ("Chp Tuey"); or with pitan ("Brack Egg").
Nor did the photo in the paper do justice to the architecture, which was designed to evoke the look of a historic tavern in Shaoxing, the town where the 'wine' comes from.
It's an attractive "purpose-bult two-story building decorated, inside and out, in Chinese retro-modern style." Complete with a handsome, sturdy, full-grown willow tree right by the front door.
In my column I also mention the lunch (very commendably this is served right through until 4 pm). One of the best deals is the "half and half" set lunch, which includes a choice of kayu and noodles.
Kankyo Shuten is in Kanda-Jimbocho, just a minute's walk from the crossing. Which makes it an ideal stop-off after a session of browsing the second-hand book stores.
Here's a link to Kankyo Shuten's web site...
And here's a map link...
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