November to March is the time when Japanese crabs are at their fattest and most delicious. There's nothing better than pairing it with a hot spring—it's the perfect winter combination. Here are three top areas where you can relax in the onsen waters and enjoy amazing crab, as well as some great ryokan options to make your trip easier.
1. Hokuriku Region: Home Base for Echizen Crab's Amazing Flavor
The Hokuriku region includes Toyama, Ishikawa, and Fukui prefectures. They're right near the prime fishing grounds of the Sea of Japan, producing the Echizen crab, often called the "king of snow crabs." They grow where cold and hot currents meet, so the flesh is extremely thick and bouncy. After boiling, the bottom turns a soft peach color – that's how you know it's the real deal.
Toyama Prefecture – Unazuki Onsen: This mild alkaline water feels great on your skin. While getting wet, you get spectacular views of the Kurobe Gorge right outside. Many places along the onsen road serve fresh Echizen crab straight from Toyama Bay. Steaming preserves the pure sweetness; The griddle adds a nice charm. Both methods are worth trying.
Ishikawa Prefecture – Wakura Onsen: One of Hokuriku's best “ocean hot springs,” the salty water helps kill bacteria, moisturize, and beautify your skin – all at once. After a soaking, grab a seat at a seaside spot and try the Echizen Crab Sukiyaki. Meat dipped in egg warms you with waves of sweetness.
Fukui Prefecture – Wandering Onsen: Known as “Kansai's backyard retreat,” it is surrounded by hills and rice fields. From the ryokan's rooftop, you can view the Sea of Japan. Their crab kaiseki cuisine stands out – using the shanks, ro,e and meat in different dishes, from appetizers to hot dishes, creating layers of flavour.
Recommended stay: Grandia House at Awara Onsen. The big draw is the Tenku Spa with three different sources. Indoor bathrooms are modern and spotless, open-air bathrooms open to garden views, and cypress tubs have a light wood scent. Winter specials include the Echizen Crab Menu, as well as a fun free onsen egg-making session. Overall, great value.
Address: 43-26 Funatsu, Awara City, Fukui Prefecture
Access: Free shuttle from JR Awara Onsen Station (about 10 minutes, reserve ahead)
Check-in after 3:00 pm, check-out by 10:00 am the next day.
Northern Kinky Area: The Secret Pleasure of "Phantom Crab"
In the onsen areas of Kyoto and Hyogo, you'll find a rare dish called taiga crab (or mageni). Only five small boats fish in a single day, so the catch each day is limited. That is why it has been called "phantom crab". The meat is firm with deep umami, high-end quality, and flavor.
Kyoto Prefecture – Amanohashidate Onsen: Right off Miyazu Bay near the famous Amanohashidate sandbar. Light water is rich in minerals and nourishing for the skin. After a soak, stroll down Onsen Street – many places serve taiga crab, and raw sashimi is a must for that fresh, sweet flavor.
Hyogo Prefecture - Kinosaki Onsen: Famous for "Sotoyu Meguri" among the seven public baths. Take a pass and visit places like the Kabuki-style Ichi no Yu or the mountain-view Goshono Yu – each with its own charm. The ryokan here shines in weaving taiga crab into kaiseki: the steamed roe custard is silky, and the crab over rice tea with scallions is simple but packed with flavor.
Recommended stay: Nishimuraya Hotel Shogesutei at Kinosaki Onsen From the historic Nishimuraya family, it sprawls across expansive grounds with lush gardens – stepping inside feels like you're entering a Japanese paradise. Open-air baths, Jacuzzis, even private rock baths. The ladies get a nice relaxation lounge with herbal steam therapy – perfect after a soaking. Rooms offer seasonal mountain views, with snowfall in winter.
Address: 1016-2 Yushima, Kinosaki-cho, Toyooka City, Hyogo Prefecture
Access: Shuttle from JR Kinosaki Onsen Station (about 7 minutes)
Check-in after 3:00 PM, check-out by 10:00 Athe M the next day.
3. San'in Region: Rare Taste of Oki Matsuba Crab
In the San'in area of Tottori and Shimane, there is oki matsuba crab. When caught using Shimane's special caging method, it reduces stress on the crabs, keeping them lively and of high quality. The limited number makes it a real treasure.
Tottori Prefecture – Kaike Onsen: Faces the Sea of Japan with views of white sand, cedars, and Mount Daisen, the tallest in the Chugoku region. This is a classic San'in place. Locals love the Oki Matsuba crab hot pot – the kelp broth brings out the juicy sweetness. Add vegetables later for extra flavor.
Shimane Prefecture – Tamatsukuri Onsen: Over 1,300 years old, this is a famous “skin-beautifying sacred place.” Won an award in 2016 for environmental and aesthetic impact. This street retains that old-timey feel with a wish-tickling energy – great for a stroll. After getting your grooming fix, pick up a grilled Matsuba crab from a shop; The meat of the legs is tough with a sweet taste.
Recommended stay: Ryotai Yamanoi at Tamatsukuri Onsen, along the Tamayu River, is divided into tranquil Kisen-tei and modern Kacho-tei. Guests access Yamanoi Falls and three other waterfalls for variety. The women's open-air bathroom is surrounded by bamboo trees – open and fresh with rustling leaves. Just a short walk to sister property Hosikan for even more bathing options.
Address: 1042 Tamayu, Tamayu-cho, Matsue City, Shimane Prefecture
Access: Free shuttle from JR Tamatsukuri Onsen Station (about 10 minutes, call ahead)
Check-in after 3:00 PM, check-out by 10:00 AM the next day.
Quick Tips
Crab can be cooling on the body, so pair it with ryokan or ginger tea. It balances things out and adds flavor. Some crab dinners require booking – email or call before checking in to secure your spot.
Apart from this, eat the crab about an hour after soaking it. Your body still retains that initial warmth, making the sweetness even more intense. The whole experience makes a completely different impression.
