🟠 Local-First — Best in its home region: Toyama.
Shiroebi — the “white shrimp” of Toyama Bay — is said to melt on the tongue, and among all kinds of shrimp, it truly does. Its delicate sweetness and texture make it one of Japan’s most fleeting pleasures.
Last updated: 2025-11-09
Introduction
Shiroebi sashimi is unlike any other. The flesh is almost transparent, breaking apart the moment it touches the tongue. Instead of a firm bite, there’s only a gentle fade — a sensation closer to cream than seafood. The sweetness that follows is pure and light, leaving the taste of the sea lingering for just an instant.
What to Try
Have it as sashimi if you can. While shiroebi is delicious in tempura or rice bowls, its truest charm is in its raw form — smooth, sweet, and fleeting. The fishing season runs from April to November, with April through July being the best time for sashimi. Toyama is also famous for firefly squid, in season from March to May, so visiting in April lets you enjoy both at their peak.
Tokyo or Trip?
🟠 Local-First — Best in its home region: Toyama.
Shiroebi must be eaten fresh to be served raw. Although freezing technology has improved and frozen sashimi is said to taste better than before, nothing compares to shrimp caught and eaten on the same day. Only then can you feel that melt-in-the-mouth texture and the clear sweetness that defines Toyama’s sea. It’s a joy worth the trip.
Explore Nearby
- Toyama Black Ramen — Bold Soy 🍜
- Toyama Crab Miso — Grilled in Shell 🦀
- Kanazawa Oden at Kuroyuri 🍢
- Jibu-ni in Kanazawa 🍲
- Kanburi in Kanazawa 🐟
Similar Dishes
- Hakata Ika Sashimi — Fukuoka 🦑
- Kyoto Saba-zushi — Pressed Mackerel 🍣
- Kura Sushi in Tokyo — Conveyor Belt 🍣