Hi! I’m the owner of Kaiebi (貝と海老そして蟹 / Shellfish, Shrimp & Crab), a 6-seat seafood counter in Shinsaibashi, Osaka. 🦐
On our menu, there’s one dish with a ridiculously long name. In Japanese, it says:
“The extra-large, head-on wild prawn fry that was too big to fit in our frying pot.”
Yes, that’s really the name of the dish. 😂 Guests who can read Japanese usually laugh when they see it, and guests from overseas often ask us, “Wait — what does this one say?”
The funny part is, the name isn’t a joke. It’s a true story.
What is “ebi fry”?
First, a quick introduction for anyone new to Japanese food.
“Ebi fry” (エビフライ) is a breaded and deep-fried prawn. It belongs to a style of cooking called yoshoku — Western-inspired dishes that became part of everyday Japanese food, like curry rice, croquettes and omurice.
In Japan, ebi fry is a comfort-food classic. You’ll find it at family restaurants, in bento boxes and at old-fashioned diners. Some places in Japan, especially around Nagoya, are known for serving very long ones.
So if you’re in Osaka and wondering, “Can I try a really big ebi fry here, too?” — let me tell you about ours.
The day it didn’t fit in the pot
Here’s what happened.
When we first got this prawn in, I heated up the deep-frying pot we were using back then, as usual. Then I tried to put the prawn in, and… it didn’t fit.
So we ended up buying a proper deep fryer, just for this prawn. 😅
That whole episode became the name of the dish. It’s long, but I think it’s the most honest name on our menu.
Why is it so big? Meet the “sea tiger”
The reason is the prawn itself.
We use a prawn called “sea tiger” (シータイガー). The way I like to explain it: it’s the wild original of the black tiger prawn.
You’ve probably seen black tiger prawns before — they’re the farmed prawns you find in supermarkets all over the world. The sea tiger is the wild one, grown in the sea. Generally speaking, wild sea tigers are known to grow large and aren’t caught in big numbers, so you don’t see them that often.
That’s why our “extra-large” isn’t an exaggeration. We simply take a prawn that grows big and serve it big — and we serve it head-on, from head to tail.
Crispy outside, bouncy inside
Frying a big prawn well is surprisingly tricky. If you focus on the outside, the inside isn’t ready yet. If you wait for the inside, the coating gets heavy.
Having a proper fryer helps a lot here. What I aim for is simple:
Crispy on the outside. Plump and bouncy on the inside.
The crunch of the first bite, and then the spring of the prawn right after — when both come at the same time, that’s the best moment. 🍤
How to order: one or two?
You can order it from one prawn.
And if you order two, it’s a little better value. One each, or two for yourself — go with however hungry you are!
I haven’t written prices in this article. If you’d like to know before you come, just ask when you book.
More prawns on our menu
Our name is “Shellfish, Shrimp & Crab,” so of course we have more than one prawn dish:
– Angel shrimp sashimi from New Caledonia
– “Toro-fuwa” prawn omelette (“ebi-pei-yaki”), a soft and fluffy egg dish
– Spicy fried sweet shrimp (amaebi)
And our signature, live lobster steamed with herbs. If you’re thinking about ordering it too, here’s how to enjoy our live lobster.
Fried, raw, in an omelette, steamed — the same “shrimp” family can taste completely different depending on the type and the cooking. Comparing them side by side over one dinner is one of the fun things about a small counter like ours.
What to drink with it
We have around 30 wines, all available by the glass, with a special focus on Japanese wine — including wine from my home region of Nagano.
Beer, lemon sour, highballs, Japanese sake, shochu and soft drinks are available too. Something cold and fizzy with a hot, crispy prawn is hard to beat. Not sure what to choose? Just ask me at the counter. 🍺🍷
Good to know before you visit
– Six counter seats only. It’s a small, calm place run by my wife and me, and it has been completely smoke-free since August 1, 2026.
– English menu available. My English isn’t perfect, but we’ll do our best to make you feel welcome.
– Location: about five minutes on foot from Shinsaibashi Station and from the Namba stations — perfect for a calm dinner after walking around Dotonbori.
– Evening hours: 17:00–25:00 (until 1:00 a.m.), last entry 22:30. Holidays are irregular.
– Booking: a reservation is the surest way to get a seat. On the day, you can book online until 19:00; after that, please call 06-6213-3881 (from outside Japan: +81 6 6213 3881). If we don’t pick up right away, we may be busy cooking — please try again a little later. Here’s how to book a table without speaking Japanese.
– Allergies: please tell us before your visit. If possible, we’ll use a substitute ingredient, but some dishes can’t be changed because of how they’re prepared.
FAQ
Q. Is the dish name really a true story?
Yes. The prawn didn’t fit in the deep-frying pot we used back then, so we bought a deep fryer. That’s where the name comes from.
Q. What kind of prawn do you use?
A wild prawn called “sea tiger.” It’s often described as the wild original of the black tiger prawn.
Q. Does it come with the head?
Yes, it’s served head-on, from head to tail.
Q. Can I order just one?
Yes, you can order from one prawn. Ordering two is a little better value.
Q. How many should we order for two people?
One each is an easy choice, and two prawns are a little better value than one. Feel free to ask us at the counter how you’d like to enjoy it.
Q. Do you have an English menu?
Yes, we do.
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Our philosophy: “Through dining out, make life richer.”
A dish with a silly-long name, a story behind it, and a good laugh across the counter. I hope this prawn becomes one of the fun memories of your trip to Osaka. 🦐
Thank you for reading to the end!
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Kaiebi (貝と海老そして蟹) — Shellfish, Shrimp & Crab
📍 2-7-11 Shinsaibashi-suji, Chuo-ku, Osaka (Nippo Royal Building 1F)
🗺 Google Maps
📞 06-6213-3881
🕐 12:00–17:00 (daytime, one reservation-only party per day) / 17:00–25:00 (last entry 22:30)
📅 Irregular holidays
💺 Counter seating for 6 (up to 8 for private bookings)