![Japan (Fukui, Ishikawa, Kanazawa) | Enjoy Ishikawa's brand "Kobako Crab" for lunch and Wakasa seafood | 8-course crab dinner and Kanazawa Kenrokuen Garden - 2 days [Departing from Nagoya Station]](https://image.kkday.com/v2/image/get/c_fill%2Ch_800%2Cq_55%2Ct_webp%2Cw_1240/s1.kkday.com/product_scm_27654/20260731064834_stNlf/png)
![Japan (Fukui, Ishikawa, Kanazawa) | Enjoy Ishikawa's brand "Kobako Crab" for lunch and Wakasa seafood | 8-course crab dinner and Kanazawa Kenrokuen Garden - 2 days [Departing from Nagoya Station]](https://image.kkday.com/v2/image/get/c_fill%2Ch_400%2Cq_55%2Ct_webp%2Cw_500/s1.kkday.com/product_scm_27654/20260731064845_33xwi/jpg)
![Japan (Fukui, Ishikawa, Kanazawa) | Enjoy Ishikawa's brand "Kobako Crab" for lunch and Wakasa seafood | 8-course crab dinner and Kanazawa Kenrokuen Garden - 2 days [Departing from Nagoya Station]](https://image.kkday.com/v2/image/get/c_fill%2Ch_400%2Cq_55%2Ct_webp%2Cw_500/s1.kkday.com/product_scm_27654/20260731064923_kiMno/jpg)
Japan (Fukui, Ishikawa, Kanazawa) | Enjoy Ishikawa's brand "Kobako Crab" for lunch and Wakasa seafood | 8-course crab dinner and Kanazawa Kenrokuen Garden - 2 days [Departing from Nagoya Station]
- This high-quality and reliable Japan tour is planned by Club Tourism, a major Japanese travel company with over 70 years of history. A team renowned for their hospitality accompanies the tour, earning high praise from customers of all nationalities.
- The tour is conducted in Japanese, but we have many participants from Taiwan and Hong Kong, so even first-timers can participate with confidence.
- Enjoy our 8-course crab dinner or our Kaga crab rice dish (kamameshi) lunch featuring a whole snow crab.
- We can also guide you to famous sights in the Hokuriku region, such as Kenrokuen Garden and Kehi Shrine.
Package Options
Product Info
- Enjoy the winter flavors of the Hokuriku region with a dinner featuring eight crab dishes, including a whole boiled crab (approximately 350g), crab sashimi, and crab hot pot, or a lunch of Kaga crab rice cooked in a pot using a whole snow crab.
- We will also guide you to some of the most famous tourist spots in the Hokuriku region, such as Kanazawa's Kenrokuen Garden and Kehi no Matsubara Pine Grove.
- Stay at a hot spring inn with a spectacular view overlooking Wakasa Bay.
[Advance Notice]
This tour is conducted in Japanese only.
Please note that all information provided by the tour guide during the trip will be in Japanese only. However, to ensure the smooth operation and safety of the tour, we will provide information to the extent possible using translation apps (meeting place, departure time, etc.).
Please observe the following rules when participating.
Please make your reservation using your correct name and email address.
Please be punctual during the tour.
If you are late for the meeting time, the tour will depart.
A kaiseki dinner featuring eight crab dishes, including one whole boiled crab (approximately 350g), crab sashimi, and crab hot pot. *Image is for illustrative purposes only.
Lunch featuring Kaga crab rice cooked in a pot using one whole snow crab. *Image is for illustrative purposes only.
![Kenrokuen Garden [Photographer: Mr. Izawa (resident of Osaka Prefecture)] *Image is for illustrative purposes only.](https://image.kkday.com/v2/image/get/c_fit%2Cq_55%2Ct_webp%2Cw_960/s1.kkday.com/product_scm_27654/20260731064845_33xwi/jpg)
Kenrokuen Garden [Photographer: Mr. Izawa (resident of Osaka Prefecture)] *Image is for illustrative purposes only.
Crab Factory (exterior) *The Crab Factory has irregular closing days and may be closed unexpectedly. In that case, it will be omitted. Also, the production line may be stopped for factory tours. *Image is for illustrative purposes only.
Purchase Notice
[Travel conditions]
Departure point/Destination: Aichi, Ishikawa, Fukui
Trip duration: 1 night, 2 days
Transportation used: Chartered bus
Bus company: Teisan Kanko Bus or Meitetsu Kanko Bus (or equivalent)
Meal plan: Breakfast: 1 / Lunch: 2 / Dinner: 1
Accommodation: Hotel Wansai - Japanese-style room, Western-style room (single or twin), or Japanese-Western style room (with private bathroom and toilet)
Minimum number of participants: 20
Tour guide: 1
Guide: 0 (Guidance will be in Japanese) *A licensed tour guide will not accompany the tour.
[Travel planning/execution]
Company Name: Club Tourism International Inc
Address: 1-9-6 Edagawa, Koto-ku, Tokyo
Registration Number: Japan Tourism Agency Registered Travel Agency No. 1693
Affiliated travel industry association: Regular member of the Japan Association of Travel Agents (JATA)
[Consignment Sales]
KKDAY JAPAN Co., Ltd.
2nd Floor, WESTALL Yotsuya Building, 1-22-5 Yotsuya, Shinjuku-ku, Tokyo 160-0004, Japan
Registered Travel Agency No. 2045, Commissioner of the Japan Tourism Agency
Member organization: Japan Association of Travel Agents (JATA)
Reminders
A minimum of 20 traveler(s) are required for the tour to depart. If the number of participants does not reach the minimum requirement, the tour will be canceled. An email regarding tour cancellation will be sent 14 day(s) before the departure date
Please arrive at the designated location 15 minute(s) before the scheduled departure time, as the tour will depart on time
A fee of 1,500 yen per meal will be charged for any changes to the meal plan due to food allergies, religious reasons, etc., plus any difference in price. Please notify us at least 14 days before your departure date.
Delays due to transportation delays, or non-participation, will also be subject to cancellation fees. The tour will depart at the departure time indicated on your voucher.
Please wear comfortable shoes.
Please note that return times may be delayed due to road conditions or other factors. In such cases, accommodation and taxi fares will be the responsibility of each customer.
The itinerary may be changed.
On the first day, the crab factory has irregular closing days and may be closed unexpectedly. If it is closed, the tour will be omitted. Also, please note that the production line may be stopped during the factory tour.
FAQ
1. What are the unique characteristics of Kobako Crab from Ishikawa Prefecture?
Kobako Crab, the female form of Zuwai-gani (Snow Crab), is a highly prized delicacy primarily found off the coast of Ishikawa and Fukui Prefectures. It is smaller than its male counterpart but is celebrated for its abundant, rich orange roe (uchiko) and darker external eggs (sotoko), which provide a concentrated umami flavor. Its limited harvesting season, typically from early November to late December, makes it an exclusive winter specialty.
2. How is Kobako Crab typically prepared for optimal enjoyment in its native region?
In its native region, Kobako Crab is often prepared with minimal intervention, such as simple boiling or steaming, to highlight its delicate flavor and rich texture. It is also a popular ingredient in local dishes like kamameshi, where the crab is cooked with rice to infuse its essence, or showcased as a star component in multi-course kaiseki meals. The emphasis is always on preserving the crab's natural sweetness and the intense flavors of its roe and internal organs.
3. What are the must-try local delicacies found in Fukui Prefecture, beyond the famous crabs?
Beyond its renowned crabs, Fukui Prefecture offers several other distinct local delicacies. These include Echizen soba, a flavorful buckwheat noodle often served cold with grated daikon radish, and sauce katsudon, a unique pork cutlet rice bowl topped with a savory special sauce. Fukui is also known for its fresh seafood from the Sea of Japan, such as sweet shrimp (amaebi) and various seasonal fish, often enjoyed as sashimi or grilled dishes.
4. Which local seafood specialties are Wakasa Bay particularly famous for?
Wakasa Bay, known for its rich and productive fishing grounds, is famous for a diverse array of fresh seafood specialties. In addition to seasonal crabs, notable catches include Wakasa fugu (pufferfish), prized for its delicate taste, and Wakasa karei (flounder). The bay also yields high-quality squid and various other seasonal fish, which are frequently featured in traditional local cuisine and multi-course meals.
5. When is the prime season to enjoy the freshest seafood from Wakasa Bay?
The prime season for enjoying the freshest seafood from Wakasa Bay varies depending on the specific species. For many of its renowned crabs, including Kobako Crab, the peak season is typically a short window during the winter months, generally from early November to late December. Other seasonal catches like squid and various white fish have their own distinct peak seasons throughout the year, ensuring a continuous supply of fresh marine delights.
6. What distinguishes Kobako Crab from other common crab varieties in terms of its culinary appeal?
Kobako Crab stands out culinarily due to its smaller size and the concentrated, complex flavors found in its roe and internal organs. Unlike larger crab varieties that are primarily valued for their meat volume, Kobako Crab is cherished for its rich, creamy uchiko (internal roe) and the delightful texture of its sotoko (external eggs). These components, combined with its sweet meat, create a unique and highly sought-after taste profile during its brief season.
7. What specific parts of the Kobako Crab are considered delicacies, and how are they best savored?
The most esteemed parts of the Kobako Crab are its uchiko (internal roe) and sotoko (external eggs). The uchiko, a rich, orange-hued internal roe, offers a creamy texture and profound umami. The sotoko are tiny, crunchy external eggs typically found on the outside of the shell, providing a unique briny pop of flavor. Both are often savored directly from the shell, allowing their distinct textures and intense tastes to be fully appreciated.
8. What is Kaga Crab Kamameshi, and what makes it a special culinary experience featuring Kobako Crab?
Kaga Crab Kamameshi is a traditional Japanese rice dish where a whole Kobako Crab is steamed together with rice in an individual pot. This preparation method allows the rich, savory flavors of the crab, including its sweet meat and flavorful roe, to deeply infuse into the rice as it cooks. It offers a special culinary experience by showcasing the fresh, seasonal Kobako Crab in a fragrant and satisfying complete meal, highlighting the essence of the local ingredients.
