Saga Prefecture may not be well known nationwide, but it actually boasts many delicious foods and attractions. One such place is a ryokan called “Kani Goten” in southern Saga’s Tara Town.
Tara Town is famous for Takesaki crab, a type of blue crab that feeds on nutrient-rich organisms in the Ariake Sea’s tidal flats, making it exceptionally tasty.
The vast tidal flats formed by the Ariake Sea’s tidal shifts allow plankton and small creatures to bask in sunlight on the exposed mudflats each day. These animals absorb far-infrared rays that enhance flavor, becoming prime food for Takesaki crab, which in turn gains its renowned deliciousness.Takesaki Crab ｜ Tara Town Official Website
At Kani Goten, you can enjoy dishes generously featuring Takesaki crab.
But Kani Goten offers more than crab cuisine. The rooms are modern and immaculate, with breathtaking views. The atmosphere and service are exceptional, making it a ryokan you’ll want to revisit. If you travel around Saga or Nagasaki, I highly recommend staying here!
A Modern Entrance and Lobby with Japanese Flair
Located near the border with Nagasaki Prefecture, Tara Town’s Kani Goten sits almost on the prefectural line.
It’s about a two-hour drive from Fukuoka City and just over an hour from Nagasaki City.
This charming building is Kani Goten.
While driving is most convenient for exploring the area, Kani Goten offers shuttle service from JR Hizen-Ōura Station.
Parking and then stepping inside…
The entrance blends bamboo décor and clean lines, striking a balance between ryokan and hotel.
Guests are welcomed with homemade milk pudding and tea—delicious.
Turning around while enjoying the pudding, you spot a giant crab that might grace your dinner table!
Ocean-View Guest Rooms with Expansive Windows
Every room at Kani Goten offers an ocean view. On my first visit, I chose a standard room—what a view! A sofa faces the floor-to-ceiling windows overlooking the Ariake Sea.
A terrace below is open to guests—perfect for photos and relaxation.
A vanity with mirror sits by the window, seamlessly integrated into the room.
A wall-mounted TV supports terrestrial, BS channels, and YouTube/VOD with smartphone mirroring—though content is limited.
A stylish CD player and Blu-ray player are also provided, great for setting the mood.
The toilet and shower booth showcase thoughtful design.
A welcome message makes guests feel special.
Eight private open-air baths are available for guests at 1,000 yen, with some plans including one hour free. Reservations are made by phone and viewable on TV.
Convenient baskets for bath visits hold guests’ belongings—far more practical than small hotel plastic bags.
The blend of design elegance and practicality is impeccable. Kani Goten delivers.
Top-Floor Open-Air Bath and Yukata Selection
With no one else around, I photographed the rooftop open-air bath’s stunning view—low railings maximize the panorama.
Although labeled “onsen,” the water is mild, focusing more on scenery than minerals.
Nearby, a yukata corner offers many sizes and designs for women (SS–LL), men (S– XXL), and children (S–L).
Crab-themed photo props are ready for memorable snapshots.
A kids’ corner near the dining area ensures families with small children are well catered to.
Enjoying Takesaki Crab at Dinner
For dinner, I chose the standard Takesaki Crab kaiseki plus Saga Wagyu lava-grilled beef (¥1,000 extra). The menu lineup is luxurious, from sashimi to crab, beef, and kamameshi (pot-cooked rice).
Seasonal small dishes and fresh sashimi kick off this indulgence.
Of course, beer paired with dinner is devilishly good… even if I missed the perfect foam shot.
Crispy fried Ariake Sea whitebait and simmered clams whet the appetite until the main course arrives: steamed Takesaki crab.
Each guest received one male and one female crab. Staff expertly crack them open for easy enjoyment—female crab’s orange roe is a special treat.
Compared to snow crab or king crab, Takesaki crab is smaller but packs intense sweetness and umami. Using the crab fork, I savored the meat, tomalley, and roe—delicious.
As a sake lover, I sampled Kani Goten’s sake tasting set featuring Saga’s Nabeshima, Mitsutake, and Hizen Kuragokoro—proof that Saga produces excellent sake.
The lava-grilled Saga Wagyu made dinner doubly impressive. Additional options like live abalone, turban shell, or prawns are available seasonally.
When the Wagyu was nearly finished, the crab pot rice was ready—aromatic and irresistible, with crispy kama-meshi crust and nori soup to finish.
Dessert was elegantly plated, rounding out a superb crab kaiseki dinner.
Free-Drink Lounge and Nighttime Terrace
Past the entrance, a lounge offers free drinks from 19:30–22:00: wine, juices, and lemon water, plus always-available coffee—perfect after bathing or before/after dinner.
The illuminated terrace beyond lounge windows invites nighttime photos or evening breezes.
Next morning, I returned after my bath. Morning free drinks include local amazake and vegetable juice. The sunrise terrace is equally inviting.
Delicious Japanese-Style Breakfast with Special TKG
Breakfast is no afterthought. Fresh-squeezed orange juice greets you at the dining entrance, followed by perfectly cooked Saga Hinokari rice, tamagoyaki, salad, pickles, grilled fish, miso soup, chawanmushi, Takesaki crab shumai, tofu, and a special crab-ryokan TKG (tamago-kake-gohan).
Every detail, from the ikura-like crab shumai to the TKG with custom soy sauce, demonstrates Kani Goten’s dedication.
Afterword
While snow crab and king crab often steal the spotlight, Takesaki crab offers a uniquely rich flavor. Kani Goten not only showcases it superbly but pairs fine service and modern design into an unforgettable experience. As a top choice for any Kyushu trip, I highly recommend Kani Goten!
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