The red stingray has a diamond-shaped pectoral fin disc and gains its common name from its bright orange-red underside; there may also be patches of orange at various spots on its upper surface.

The red stingray is valued as food in Japan; large numbers are caught as bycatch and brought to market, which has seemingly led to a population decline in this unprolific species.

[3] The red stingray may be endemic to the northwestern Pacific Ocean;[1] it is found throughout Japanese coastal waters from Hokkaidō to Okinawa, and also occurs off Korea, mainland China and Taiwan.

[1][3] The red stingray is commonly encountered in sandy areas close to shore and in bays at a depth of 10 m (33 ft) or more,[3][5] but also inhabits muddy flats, coral reefs, and estuaries.

Young rays have smooth skin, while adults have a patch of small dermal denticles between and behind the eyes, and a row of thorns along the midline of the back.

This species is plain brown above, often with yellow or orange coloring before the eyes, behind the spiracles, around the disc margin, and laterally on the tail in front of the spine.

[19] This species is an incidental catch of commercial fisheries targeting flounder and other bottom-dwelling fishes, using bottom trawls, gillnets, set nets, and line gear.

[1] It is valued as food in Japan, especially in the Tokyo Bay area where it is consumed in autumn and winter; it may be prepared hard boiled, with miso soup, or as kamaboko.

[20][21] Such apparent depletion, coupled with continuing heavy fishing pressure and a slow reproductive rate, have led the International Union for Conservation of Nature (IUCN) to assess this species as Near Threatened.