Ise Lobster from the Seas of Toba and Shima

Ise lobster, known as Ise ebi, is a leading luxury ingredient caught along the rocky shores of Toba and Shima in Mie Prefecture. Growing among reefs facing the rough open sea, it has firm flesh that yields refined sweetness and springiness the more you chew. Long prized as a symbol of good fortune, it has brightened celebratory tables. Its vivid red shell and grand form make it worthy of the title king of the sea.

Highlights

Ise lobster can be enjoyed many ways, as sashimi, grilled, or in miso soup. Fresh sashimi offers a snappy texture and deep sweetness, while onigara yaki, a half grilled over charcoal in the shell, fills the air with an appetizing aroma. Miso soup made from the shells lets you savor the umami down to the last drop. Seaside inns and restaurants also offer lavish course meals built around it.

Enjoying the Seasons

The fishing season runs from autumn into spring, with the cold months, when the flesh is fullest, considered the peak. During this time, festivals and events celebrating the lobster are held in various areas, bustling with people seeking the seasonal delicacy.

Access and Basic Information

The Toba and Shima area centers on Kintetsu Toba and Kashikojima stations, with restaurants and inns dotting the coast. It pairs well with a visit to Ise Jingu or the Toba aquarium.

A Quick Tip

Visiting in season lets you taste fresher, fuller lobster. Reserving ahead at restaurants ensures you will not miss out.