Hi, I’m the owner of Kaiebi (貝と海老そして蟹 / Shellfish, Shrimp & Crab) — a tiny 6-seat counter in Shinsaibashi, Osaka. People often ask why a small Japanese seafood counter is built around live lobster.
The honest answer starts in Italy, not Japan.
The lobster that changed how I think about food
Years ago, while training as a chef, I ate live lobster in Italy for the first time. The taste was remarkable, but what stayed with me was the excitement of watching it prepared right in front of us. It became more than dinner; it became a memory.
That night shaped a decision: if I ever opened my own place, I wanted to bring that same sense of anticipation to Japan.
Why “just cooking” was never the goal
Our live lobster is steamed in a French Staub cast-iron pot with white wine and herbs, then finished with French cultured butter, house-made lemon salt, and house-made pink tartar sauce.
But technique alone is not the point.
What matters is what happens at the counter while it cooks: the rising steam, the shell turning red, and the aroma filling the room. We often say, “Through dining out, make life a little richer.” That is why I continue doing this.
Why only 6 seats
The restaurant is intentionally small. With six counter seats, I can watch each lobster closely and adjust as it cooks. Guests also stay close to the action instead of watching from across a large dining room.
It is intimate, not formal.
One lobster, shared
For a first visit, we usually recommend sharing one lobster between two people. Guests who truly love lobster can also order one whole lobster each.
We do not list a fixed price here because the details can vary depending on how you book. Please ask when reserving, and we will explain the available options.
The kind of nights we hope to be part of
Anniversaries, birthdays, dates, and dinners with someone who matters — many guests visit us to mark a special moment.
We think a memorable night out can become “a thumbnail for your life”: a scene you return to years later. If our lobster counter becomes part of that memory, that is the reason we are here.
Come say hi
We pour around 30 wines by the glass, with a strong focus on Japanese wine. White wine is often our first recommendation with lobster, but please ask us on the day and we will suggest a glass for what is cooking.
If you are planning a special night in Osaka, we would be delighted to welcome you.
Kaiebi (貝と海老そして蟹) — Shellfish, Shrimp & Crab
📍 2-7-11 Shinsaibashi-suji, Chuo-ku, Osaka (Nippo Royal Building 1F)
📞 06-6213-3881
🕐 12:00–17:00 (lunch, 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)
🦞 Reserve herehttps://yoyaku.tabelog.com/yoyaku/net_booking_form/index?rcd=27070654
🔗 Official site https://kaiebi.com