Sadasuke

The landlady and staff were so warm and welcoming, and we’d like to come back during squid season. Kasumi is so associated with crab, but we chose blackthroat seaperch as the main dish. Even locals said it was hard to eat, yet we each enjoyed two well-shaped fish, served as sashimi and grilled with salt. We also had a sashimi platter with red snow crab, squid, shrimp, filefish, and more. With boiled red snow crab and the other dishes, we were completely stuffed.

The crab was huge and tasty, and both my room and the hot springs were clean enough for a relaxing stay. This was my second visit, and I’d like to come back again.

You’ll leave happy and full after a meal here. Depending on the month, they serve Kasumi crab or Matsuba crab as a course, and it’s sweet as sashimi, grilled, or boiled. The hotpot broth is delicious, and the rice porridge at the end is excellent. They carefully cut the crab so the meat is easy to separate and eat. The staff are friendly and always smiling, too. This is a very popular inn and hard to book. Getting a reservation can take the patience to spend a whole day on the phone, but I highly recommend staying here and enjoying the crab.

Dinner in a private room began with Matsumae pickles and crab miso, then a three-piece sashimi plate of red shrimp, yellowtail, and squid. Later came crab sashimi and tempura. The hotpot crab was arranged so we could choose whether to cook it in the pot or grill it on the stove. Since the broth was made with kelp, we skipped the ponzu that came with the vegetables and tofu. We liked the boiled crab plain, so its flavor came through more. The meal ended with classic crab porridge, topped generously with shredded crab meat. Delicious. Breakfast the next morning was sumptuous, as you’d expect at a ryokan. We had orange juice from the complimentary drinks before eating, then coffee afterward and a chance to relax.