Matsuba crab is the local name for the male snow crab harvested from the Sea of Japan.
The Matsuba crab season in Kinosaki Onsen is from November 7th to March 31st.
In Japanese cooking, just about every portion of the crab is used. The tender, fluffy crab meat is of course a highlight of the Matsuba crab, but most Japanese find the “kani miso” (crab inards) to be the most delicious. Give it a try and we think you’ll agree. Sashimi, boiled, grilled, hot pot… whatever the style, the succulent flavors of fresh Matsuba crab are sure to make an impression on your tastebuds and leave you wanting more!
From Nov 7 to March 31, Nishimuraya Honkan serves Matsuba crab sourced directly from regional fishing ports of the Sea of Japan. Indulge in this distinctly local, authentic flavors of winter.
The Matsuba crab served at Nishimuraya Honkan is sourced directly from regional fishing ports to ensure the freshest possible taste. We believe you'll agree that there's no better flavor than crab freshly caught from the sea.
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