Panulirus japonicus is a species of spiny lobster in the family Palinuridae, native to the coastal waters of the northwest Pacific Ocean, particularly around Japan, Taiwan, and parts of the Korean Peninsula. It is commonly known as the Japanese spiny lobster or Ise-ebi (伊勢海老) in Japan, where it holds significant cultural and culinary importance. The genus name Panulirus is derived from Latin roots, possibly referring to a type of edible crustacean, while the species epithet japonicus means “of Japan,” reflecting the region where it was first described and is most prominently utilized.

This species inhabits rocky coastal reefs and crevices in relatively shallow marine environments, where it shelters during the day and emerges at night to feed. Like other spiny lobsters, it lacks the large claws seen in true lobsters (family Nephropidae) and instead relies on a heavily armored exoskeleton and long, spiny antennae for defense. Its body is segmented, with a muscular tail used for rapid backward escape movements. Panulirus japonicus feeds on mollusks, small crustaceans, and other benthic organisms, contributing to the ecological balance of reef environments.

As a food source, Panulirus japonicus is highly prized for its firm, sweet, and delicately flavored meat. It is traditionally consumed in Japanese cuisine in preparations such as sashimi, grilled lobster, miso soup made from the head and shell, and celebratory dishes associated with the New Year. The texture is notably dense and resilient compared to many other crustaceans, making it suitable for both raw and cooked applications. Because of its high market value, it is often reserved for special occasions and luxury dining.

Nutritionally, the meat of Panulirus japonicus is rich in high-quality protein and low in fat, while containing essential micronutrients such as vitamin B12, zinc, selenium, and copper. It also provides marine-derived omega-3 fatty acids in smaller amounts. Bioactive compounds include free amino acids such as glycine and glutamic acid, which contribute to its umami flavor, as well as taurine, which has physiological roles in cardiovascular and neurological function. Like other crustaceans, it contains astaxanthin in its exoskeleton, a carotenoid pigment with antioxidant properties that becomes more visible upon cooking.