【Toyama Gourmet Deep Dive】 Tuck into local delicacies in tasty Toyama!

Indulge in fresh seasonal delicacies straight from the waters of Toyama Bay with Toyama Bay Sushi! This gourmet delicacy is a must-try when visiting Toyama. 10 pieces of delectable sushi are served with a second course soup unique to the Toyama region. Locally grown rice is used for the glistening fresh sushi, which bursts with the rich flavors of this abundant region.

From spring to the beginning of fall, visitors to Toyama can enjoy firefly squid, white shrimp, tuna, and “nodoguro” blackthroat seaperch. In fall, winter, and early spring, red snow crab, sweet shrimp, medium fatty tuna, and yellowtail belly adorn the menus.

<Price>
¥2,700 to ¥5,500 (tax included)
Special benefits available for reservations made up until the day before (varies by store, may include a small dish or an extra piece of sushi)

<Restaurants>
Please see the list below for information on restaurants serving Toyama Bay Sushi.
 

A jewel from Toyama Bay with a melt-in-your-mouth texture and delicate sweetness!
<Season>
April to November
White shrimp, or ‘shiro-ebi’, is known as the “jewel of Toyama Bay”. Did you know that this rare species of shrimp can only be caught in Toyama Bay?
There are technically other areas in Japan where white shrimp can be found besides Toyama Bay, but only two places in Toyama Bay - Iwase Fishing Port and Shinminato Fishing Port - are viable as fisheries.
The fishing season is set from April to November in order to preserve this precious resource for future generations, but recent advances in freezing and refrigeration technology have made it possible to enjoy delicious white shrimp all year round.
 

The plump taste of spring!
<Season>
March to May
Firefly squid live at depths of 200 to 600 meters and come up to the coast of Toyama Bay in spring to lay eggs. This tasty seafood is a spring delicacy in Toyama, in season from March to May.
Firefly squid in their spawning season measure 5 to 7 cm in length, and are larger than those caught in other prefectures.
Because they are caught in fixed nets – a rare feat in Japan - they are rarely damaged. The squid can also be shipped fresh thanks to the close proximity of the fishing grounds to the ports, making Toyama firefly squid some of the most prized in the country.
 

The ultimate winter delicacy, bursting with rich flavor!
<Season>
December to February
Winter yellowtail is known as “the king of winter delicacies” in Toyama.
From summer to fall, yellowtail migrate north to Hokkaido in search of food. There, they accumulate more flavorful fat, before migrating south to Toyama to spawn during winter and spring.
Yellowtail landed at Himi Fishing Port are branded as “Himi Winter Yellowtail” and are extremely popular.
Every year from December to February, a “Himi Yellowtail Fair” is held, where diners can enjoy a full-course yellowtail dinner at inns and restaurants in Himi City.
 

Enjoy juicy crabmeat and rich tomalley!
<Season>
September to May
Red snow crab is known as "the taste queen of Toyama".
Red snow crabs caught in Toyama Bay are referred to as “Koshi red snow crabs”. Those that meet certain standards are branded as “Gokujo Koshi” – a luxury food item fast gaining popularity.
The fishing season opens on September 1, earlier than that of regular snow crabs. Red snow crab can be enjoyed until around May of the following year. The juicy meat and rich tomalley are irresistible.
 

A Toyama specialty full of the flavor of cherry salmon!
Toyama's famous “masu zushi” was first sold as an “ekiben” station packed lunch in the Taisho era (1912-1926) when it began to gain popularity throughout Japan.
To make this mouth-watering dish, salted trout or cherry salmon are pickled in vinegar, then wrapped in bamboo leaves and sold in traditional wooden buckets.
The flavor soaks into the rice as the fish continues to age, giving it a deeper taste. The ingredients are carefully selected at each restaurant, and the process also differs slightly, meaning visitors can have fun tasting and comparing.
A special “Gurutto Gourmet Guri Coupon” allows unlimited use of the Centram tram to visit participating Masu Zushi restaurants and other Toyama specialty establishments.
 

A black soup bursting with local flavors!
“Toyama Black Ramen” is one of Toyama's local delicacies.
It originated in 1947 after the end of the war, when a ramen restaurant in Toyama City began serving the dish with a side of rice to hardworking laborers as way to restore their electrolyte balance during their strenuous workday.
As the name suggests, the soup is stained black with dark soy sauce and topped with coarsely ground black pepper. It has a reputation for being tantalizingly addictive thanks to its succulently salty taste, and is one of Toyama's most popular gourmet specialties.
*The links below show information from Google Map. Please note that we cannot guarantee the reliability of this information.
 

A chewy and silky Himi local delicacy!
Himi's udon is a well-known local dish of Toyama.
It is characterized by the “hand-pulling” production method, in which the hand-pulled dough is repeatedly stretched until it becomes long, thin noodles.
The noodles boast a firm and chewy texture and are smooth and silky - perfect for slurping! The simple flavor is best enjoyed as cold “zaru” udon or hot “kama-age” udon.
 

Toyama locals love their kelp!
Although Toyama is a region where kelp is rarely produced, its consumption is among the highest in Japan.
The distribution of kelp in Toyama is said to have flourished from the mid-Edo period to the 1880s, when the Kitamae-bune merchant trips that traveled between Osaka and Hokkaido stopped at ports of call in Toyama and sold kelp from Hokkaido.
“Konbujime”, or seafood and other ingredients wrapped in kelp, is a popular dish in Toyama. The flavor and aroma of the kelp is transferred to the succulent ingredients, making them even tastier.
In addition, rice balls covered with “Tororo konbu” (finely shaved kelp seasoned with vinegar) are also popular. They can be found at many souvenir stores and convenience stores throughout the prefecture.
 

A variety of excellent sake brewed in the clear waters of the Northern Alps!
Toyama's locally brewed sake mainly originates from the melted snow water of the Northern Alps combined with delicious rice.
Toyama, with its clear water and cold winters, is an ideal environment for sake brewing. There are 19 breweries scattered throughout the prefecture, offering a variety of excellent sake with different regional charms.
Enjoy sake together with the flavorful cuisine of Toyama, or pick up a bottle as a souvenir.
 

Toyama boasts a wide variety of delicious foods including fresh seafood, local gourmet foods, soul food, and locally brewed sake.
A trip to Toyama is not only a great way to see some top sightseeing spots, but an oppurtunity to taste local specialties and immerse yourself in a foodie paradise!
Satisfty your stomach and your mind in Toyama!