🟠 Local-First — Best in its home region: Shizuoka.
Experience Shizuoka’s ultimate seafood trinity just steps from the station: premium Hon-Maguro (bluefin tuna), highly perishable raw whitebait (nama shirasu), and world-rare sakura shrimp. A local feast worth the trip.
Last updated: 2026-03-01
Introduction
Just outside Shizuoka Station, a tuna bowl so vivid and glossy that it stops you in your tracks. The quality rivals Tokyo’s top sushi counters—yet at nearly half the price. Here, freshness speaks louder than status.
Shizuoka is home to Japan’s major tuna ports—Yaizu and Shimizu. But tuna is only the beginning. Blessed by the deep waters of Suruga Bay, this region offers rare delicacies that cannot be easily exported due to extreme freshness requirements: translucent Raw Whitebait (Nama Shirasu) and the deep sweetness of Sakura Shrimp.
Experiencing this level of quality just steps from the station feels like finding luxury in an everyday setting.
What to Try
Hon-Maguro Tuna Bowl
Order the Hon-Maguro Tuna Bowl, which includes three cuts of tuna:
- Akami — lean red meat, clean and bright.
- Chutoro — medium-fatty, melting and fragrant.
- Negitoro — minced tuna with scallion, soft and creamy.
Dab a little soy sauce and feel the harmony of mineral-rich red meat and sweet fat. The warmth of the rice enhances the freshness of the fish—proof that distance from the sea truly matters.
In Tokyo, this level of quality would be double the price. In Shizuoka, it’s an easy stop after stepping off the train—a perfect example of how regional dining meets everyday travel.
Raw Whitebait (Nama Shirasu)
If you visit Shizuoka, you absolutely must try "Nama Shirasu" (Raw Whitebait) alongside your tuna. While small juvenile fish are eaten in other cultures (like in Italy or the UK), they are almost always deep-fried or cooked. Eating them completely raw by the bowlful is a uniquely Japanese experience.
The secret is extreme freshness. Raw Shirasu contains a lot of water and spoils incredibly fast. Within just a few hours of being caught, they begin to lose their transparency, and a strong bitter taste develops. That is why they can only be eaten at restaurants located right next to fishing ports, like those in Shizuoka. When eaten fresh, they have a smooth, slippery texture with no fishy smell—only a delicate sweetness and a refreshing scent of the ocean.
Sakura Shrimp Kakiage (Deep-fried Sakura Shrimp)
Another jewel of Shizuoka is the "Sakura Shrimp" (Sakura-ebi). Amazingly, Suruga Bay in Shizuoka is one of the only places in the entire world where these tiny, translucent pink shrimp can be caught in commercial quantities.
While raw Sakura shrimp is a fantastic local delicacy, the ultimate way to enjoy them is as "Kakiage" (a type of Tempura fritter). Deep-frying them concentrates their savory aroma and profound sweetness. The crispy, crunchy texture makes it an irresistible side dish that pairs perfectly with both white rice and Japanese sake.
How to Order
Seating is table-style with a tablet on each table for easy ordering—English display available. You can also order directly: say “Hon-maguro don, please.” and the staff will understand. The selection changes daily depending on the morning’s catch, and sometimes includes other local fish or toro cuts. Try visiting slightly after lunchtime to avoid the rush.
Tokyo or Trip?
🟠 Local-First — Best in its home region: Shizuoka.
Freshness, price, and sense of place—none can be replicated in Tokyo. While you can eat tuna anywhere, experiencing the ultimate trinity of affordable Hon-Maguro, zero-distance Raw Shirasu, and local Sakura Shrimp all on the same day is a culinary miracle only possible in Shizuoka.
Tasting these highly perishable, world-rare delicacies right at the source is reason enough to travel. Supporting local fisheries also means enjoying Japan’s seafood culture responsibly, one bowl at a time.
Explore Nearby
- Hamamatsu Unagi Lunch (Shizuoka) 🐟
- Hamamatsu Gyoza (Shizuoka) 🥟
- Doteyaki at Shimasho (Nagoya) 🍢
- Miso Katsu at Yabaton (Nagoya) 🐷
- Aji-Fry at Hayakawa Port (Odawara) 🐟
Similar Dishes
- Kaisendon in Togoshi-Ginza (Tokyo) 🍣
- Toyosu-Fresh Chutoro at a Hidden Izakaya in Togoshi-Ginza 🐟
- Kanburi Winter Yellowtail (Kanazawa) 🐟
External Links
About "Taste of Japan"
Hello, I'm Yuta.
Born in landlocked Yamanashi and having lived in the gourmet city of Sendai for 10 years, I now call Togoshi-Ginza home. My frequent business trips across Japan allow me to constantly explore the diversity of regional flavors.
Why Togoshi-Ginza?
This street is Tokyo’s longest shopping arcade (about 1.3 km), but it holds a special history. It was the very first street in Japan to adopt the "Ginza" name—a tradition that later spread across the country—after receiving bricks from the famous Ginza district following the 1923 Great Kanto Earthquake.
My Wish as a Local
I am not a culinary expert. However, as a Japanese local who knows both the convenience of Tokyo and the origins of regional food, I want to share the "atmosphere" and "personal feelings" that you won't find in standard guidebooks.
The Concept: "Tokyo or Trip?"
Visiting every region of Japan in a single trip is nearly impossible. Some food experiences are worth the travel to the source, while others offer a fully satisfying experience right here in Tokyo.
This blog is a guide to help you make that choice. Based in Togoshi-Ginza, I share my honest experiences and "my personal answer" to help you maximize your culinary journey in Japan.
- 🟠 Local-First: Best experienced in its home region. Worth a trip.
- 🟢 Great-in-Tokyo: A nationwide favorite or regional specialty that offers a fully satisfying, authentic experience right here in Tokyo.
- 🟣 Tokyo-Do-Must: A unique food culture born in or exclusive to Tokyo.