Where is the best shellfish in Tokyo?

Based on diner recommendations, the best shellfish in Tokyo is at Hortensia. We compared 6 restaurants serving shellfish.

How much does shellfish cost in Tokyo?

Shellfish prices in Tokyo range from ¥3200.00 to ¥35000.00 across 6 restaurants.

All Dish Comparisons in Tokyo

Best Shellfish in Tokyo

6 restaurants compared

Price range: ¥3200.00 – ¥35000.00

Avg recommendation: 93%

Top 5 Shellfish in Tokyo (Quick Answer)

Based on diner recommendations across 6 restaurants:

Hortensia (Minato)
Ginza Shinohara — 97% recommended, ¥35000.00 (Ginza)
Isomaru Suisan — 94% recommended, ¥3200.00 (Shibuya)
Isomaru Suisan — 92% recommended, ¥3600.00 (Shibuya)
Ginza Kojyu — 90% recommended (Ginza)

Scroll down for detailed comparisons, prices, and diner tips for each restaurant.

All 6 Restaurants Compared

Hortensia

Minato·$$$$

Omaru Blue (Shrimp with Essence Jelly)

Crustacean-forward dish with shrimp, shrimp essence jelly, and delicate cream.

#297% recommend

Ginza Shinohara

Ginza·$$$$

Abalone in Liver Sauce with Duck Loin

¥35000.00

Tender steamed abalone and grilled duck loin served with a rich, creamy liver-based emulsion.

Tip: This is non-negotiable! The liver sauce is remarkably rich and perfectly complements the fatty duck. Try the first bite with just a touch of the provided salt to highlight the sweetness of the black pork (wait, abalone!).

#394% recommend

Isomaru Suisan

Shibuya·$$$

Hamayaki (Grilled Shellfish Set)

¥3200.00

Assortment of white clams, scallops, squid, and red shrimp for tableside grilling.

#492% recommend

Isomaru Suisan

Shibuya·$$$

Grilled Crab Miso in Shell

¥3600.00

Crab miso baked inside the crab shell, grilled at your table.

#590% recommend

Ginza Kojyu

Ginza·$$$$

Spring Razor Clams (Aoyagi)

Fresh razor clams prepared simply to highlight their delicate sweetness.

#690% recommend

Hortensia

Minato·$$$$

Shellfish Risotto

Yamagata-grown rice risotto with Hokkigai clam and seasonal shellfish.

Tip: This isn't your typical Italian risotto. The Japanese rice has a different texture, and the Hokkigai clam brings brininess that typical Italian risotto doesn't have. It's a hybrid that works.