Many visitors to Japan will have an impression of the restaurant brand, which has 15 branches in Sapporo, Nagoya, Fukuoka, and other places. However, the Wanjiang Crab House in Shanghai has nothing to do with the authentic Japanese Crab Family, except that some chefs have gone to Japan to study at the Crab House, and the name is only "borrowed".

The dining environment of Wanjiang Crab's home is very good. In the water tank at the entrance, all kinds of sea crabs swim alive, and there is no concern about the freshness of the ingredients. The lobby is arranged with round high-backed sofa chairs and tables, which not only has good comfort, but also ensures the privacy of dining. The window is separated by a wooden partition, which is very transparent. The private rooms are semi-open in the form of Japanese-style tatami mats, which are small in size, and the sitting posture can be a little uncomfortable for Chinese diners.

The richness of the dishes is one of the strengths of the Mansho Crab family. Loose leaf crabs, king crabs, snow crabs, and red crabs are delivered to the restaurant every day, and there are a variety of methods, such as frying, baking, steaming, boiling, and grilling. The signature of Wanjiang Crab is to eat more live crabs, and choose the species, size and eating method of crabs according to the number of diners. Generally speaking, steaming and boiling can preserve the taste of the crab to the fullest. In the cage drawer, the steamed crab is neatly stacked, the crab legs are thick, and the crab meat is full. Steamed eggs with crab shells are also an impressive way to eat them, scooping a spoonful into your mouth, it has the texture of steamed eggs that melt in your mouth, and has a thick crab freshness.

Overall, there is not much difference between the quality of the dishes of the Wanjiang Crab family and the Okadaya of the crab, but the service is slightly insufficient. While regular dishes are served quickly, grilled food and drinks still take some time.