The historic ryokan Misasa Yakushi no Yu Mansuirou, in Tottori Prefecture's Misasa Onsen, is bringing three prized crustaceans together on one table this winter. From November 7, 2026 (Saturday) through March 31, 2027 (Wednesday), the ryokan serves a limited-time "Ebi-Kani Kaiseki" (shrimp and crab kaiseki) featuring snow crab, the ultimate winter delicacy; the rare San'in specialty known as mosa-ebi; and Ise lobster, the prized delicacy of the Ise-Shima region.
Two Seas, One Kaiseki: Combining Ise and San'in's Ocean Bounty
The course brings together San'in's signature winter snow crab with two kinds of shrimp, mosa-ebi and Ise lobster, weaving three crustaceans with distinct characters into a single kaiseki menu. It's a winter delicacy unique to Mansuirou, connecting the ocean's bounty from two regions, Ise and San'in.
Mansuirou's operator also runs the ryokan Umi no Cho in Ise City, Mie Prefecture, serving dishes built around the seafood of the Ise-Shima region. This course builds on a shrimp-and-crab kaiseki served last year at Umi no Cho that drew a strong response from guests. For this Misasa Onsen version, Ise-Shima's Ise lobster is combined with San'in's winter snow crab and the rare mosa-ebi.
Ise lobster is a premium ingredient prized for its firm, springy texture and refined sweetness with deep umami. Mosa-ebi, sometimes called a "phantom shrimp" for its low catch volume, brings a rich sweetness and a texture that melts in the mouth. Adding snow crab, the star of San'in's winter waters, rounds out a course where guests can enjoy the distinct texture and flavor of all three crustaceans at once.
Two Kinds of Umami in One Bowl: "Mosa-Ebi and Crab Cream Soup"
A signature dish of the Ebi-Kani Kaiseki is the "mosa-ebi and crab cream soup," which layers the umami of San'in's rare mosa-ebi with that of the season's crab into a cream soup that's rich yet smooth.
The dish builds on "mosa-ebi cream soup," the ryokan's award-winning recipe that won the grand prize at the 2010 "Food Capital Tottori" signature dish contest. This kaiseki reworks that Mansuirou classic, concentrating mosa-ebi's rich sweetness and crab's deep flavor into a single bowl.
Finish With a Hot Pot: Choice of Crab or Tottori Wagyu
Following the crustacean dishes, guests choose between two hot pots to close the meal: crab suki-nabe or Tottori Wagyu sukiyaki. The crab suki-nabe simmers in a broth infused with crab's umami, finished with a rice porridge so guests can savor the flavor of snow crab through to the last bite.
The Tottori Wagyu sukiyaki, meanwhile, uses Tottori Wagyu beef prized for its fine marbling and rich flavor, offering a different kind of indulgence alongside the seafood-centered courses.
Ise lobster from Ise-Shima, mosa-ebi from San'in, and winter snow crab: bringing together the ocean's bounty from two distinct regions in a single kaiseki lets guests experience each ingredient's character and the culinary traditions behind it. Paired with a soak in the waters of Misasa Onsen, the course rounds out a stay built around the flavors of a San'in winter.
A Note From the Head Chef
"We put together a course where guests can fully savor Ise lobster, often called the king of shrimp; mosa-ebi, a rare San'in specialty; and snow crab, the season's signature delicacy, all in one kaiseki. I hope guests enjoy the differences in sweetness, umami, and texture across each ingredient, and come away with a memorable evening from a San'in winter. This is a course I especially recommend to anyone who loves crustaceans."
Profile: Head Chef Hashiguchi, Misasa Yakushi no Yu Mansuirou
Hashiguchi began his career as a chef at a long-established restaurant in Nagoya in 1995. He went on to train at Mansuirou, the historic ryokan in Tottori's Misasa Onsen, honing his skills and sensibility in Japanese cuisine. After years of training and experience, he was appointed head chef in 2018.
Beyond drawing out the natural flavor of each ingredient, he pays close attention to how dishes harmonize with their tableware and to the beauty of their presentation, pursuing cuisine that expresses the season through both taste and appearance. While respecting tradition, he brings his own sensibility to each dish, earning high praise from many guests.
Ebi-Kani Kaiseki (Shrimp and Crab Kaiseki) Overview
- Period: November 7, 2026 to March 31, 2027 (excluding December 31, 2026 to January 3, 2027)
- Price: One night with two meals, from ¥28,600 per person (based on double occupancy; tax included, bathing tax separate)
Menu
- Aperitif: Pear wine
- Appetizer: Seasonal vegetable assortment
- Soup course: Mosa-ebi and crab cream soup
- Sashimi: Ise lobster, mosa-ebi, crab, and one other item
- Fried: Tempura of Ise lobster, crab, and two kinds of vegetables
- Steamed: Crab steamed in a bamboo basket
- Hot pot: Crab suki-nabe (with rice porridge) or Tottori Wagyu sukiyaki
- Meal: Steamed rice, closing soup, and pickles
- Dessert: Seasonal sweets
*Rice is Kinumusume grown in Misasa.
*Menu contents may change depending on ingredient availability.
Facility Overview
Misasa Yakushi no Yu Mansuirou is a historic ryokan founded in 1941, set on a rise above Misasa Onsen, an area known for one of the world's highest concentrations of radon in its hot spring water. The ryokan's 44 guest rooms each have their own character, and guests can enjoy hot spring water drawn from three private sources alongside kaiseki cuisine built around San'in's seasonal ingredients. The surrounding scenery shifts with the seasons, from spring cherry blossoms and fresh greenery to autumn foliage and winter snow, offering a place to unwind amid the slow pace of a hot spring town.
- Name: Misasa Yakushi no Yu Mansuirou
- Address: 5 Yamada, Misasa-cho, Tohaku-gun, Tottori 682-0122
- Phone: 0858-43-0511
- Rooms: 44
- Facilities: Banquet hall, open-air bath, private baths, large communal bath, gift shop
- Access: Approximately 15 minutes by complimentary shuttle bus from Kurayoshi Station
- Website: https://www.mansuirou.co.jp/
