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Kani Salad

Kani Salad


  • 500g iceberg lettuce
  • 200g red tomatoes
  • 200g large carrots
  • 300g Japanese cucumber
  • 200g white cabbage
  • 500ml tomato dressing
  • 200ml Kikkoman shoyu
  • 200g pink pickled ginger
  • 200g kani (crab meat)
  • 100g tobiko



  1. Slice or shred the vegetables to size. Arrange in a serving dish.
  2. Mix the shoyu with the tomato dressing and drizzle over the salad.
  3. Garnish with tobiko and pickled ginger.


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(62 31) 6003 8916


Level 2

Operating Hours

Lunch: 11.30am – 2.30pm
Dinner: 6pm – 10.30pm
(Mon - Sun)

Dress Code

Smart Casual

Smoking Policy

Nishimura accommodates both smoking and non-smoking guests.