Yui Sakura-Ebi, Spring Jewels of Suruga Bay

Sakura-ebi are rare tiny shrimp landed only in Suruga Bay, and Yui is known as their principal landing port. Their translucent, cherry-pink bodies carry a refined sweetness and a toasty aroma, superb whether eaten raw or as fritters. When the fishing season opens, the port town comes alive with people seeking fresh sakura-ebi dishes. Sakura-ebi fishing began in 1894 (Meiji 27). The story goes that a fisherman from Yui, setting out for horse mackerel, forgot to load his float barrels; the net sank far deeper than intended and brought up an unexpected haul of sakura-ebi. Even today, the boat-trawl fishery targeting sakura-ebi is permitted only at Yui Port and Oigawa Port on Suruga Bay. Landed nowhere else in the country, they are truly the jewel of Suruga Bay.

Highlights

A bowl of just-caught raw sakura-ebi over rice offers a melting sweetness that is hard to forget. Crisp kakiage fritters are wonderfully fragrant and go well with both rice and soba. Kettle-boiled (kamaage), soy-marinated (okizuke) and other preparations each bring their own texture and flavour. Because sakura-ebi are eaten whole, shell and all, they are rich in calcium and savoury depth; made into fritters, they deliver a crisp bite along with a toasty sea aroma that fills the mouth. All of Japan's sakura-ebi landings come from Suruga Bay, and in the Yui and Kanbara area the spring sun-drying of sakura-ebi is a well-known seasonal sight.

Fishing on the Night Sea, and the Difference Between the Seasons

By day, sakura-ebi stay hidden in the depths of Suruga Bay, some 200 to 300 metres down, and at night they rise to within a few tens of metres of the surface. The fishery is worked at night to match that habit, using a two-boat trawl in which a pair of vessels pull a single net together. The spring catch (late March to early June) grows in water fed by snowmelt from Mount Fuji, and its appeal is a larger body and a deeper sweetness. The autumn catch (November to December) offers a different, firmer character. That the same shrimp can change its expression so much from season to season is why more than a few people return deliberately at different times of year.

A Pink Carpet Spread Across the Fuji River

On the morning after a night's fishing, the riverbed of the Fuji River at Yui and Kanbara fills with the sight of the landed sakura-ebi spread out to dry in the sun. Drying begins around 7 a.m. and the shrimp are gathered in just past midday, and for those few hours a pink carpet seems to be laid across the ground with Mount Fuji behind it — a seasonal spectacle of spring and autumn that is popular with photographers. The ways to eat them are just as varied: a bowl of raw sakura-ebi with its melting sweetness, crisp and fragrant kakiage, or kamaage and okizuke that concentrate the savoury flavour. From one tiny shrimp come many different tastes.

Enjoying the Seasons

Sakura-ebi fishing takes place twice a year, in spring (late March to early June) and autumn (November to December), and these are precious chances to taste the shrimp raw. The spring catch grows on the snowmelt of Mount Fuji and is said to be larger and sweeter. Outside the fishing season you can still enjoy kamaage and dried forms all year round. Spring overlaps with cherry blossom time, making it especially fine to savour alongside the scenery of Yui.

Access and Basic Information

Specialty shops cluster around JR Yui Station, reachable on the Tokaido Main Line. A short walk from the station brings you to the fishing harbor and eateries where you can dine with a sea view. Many shops serve bowls and fritter set meals from around a thousand yen, an easy price to drop in for. The fishing season gets crowded, so arriving early is wise.

Practical Travel Notes

Raw sakura-ebi can only be tasted when there is a catch, and on some days it is not served depending on the weather and fishing conditions. If you are after a bowl of raw sakura-ebi in season, it is reassuring to visit during the fishing seasons (spring and autumn) and, if possible, confirm availability in advance. Even on days with no catch, boiled shrimp and fritters can be enjoyed all year, so if you are not set on the raw form you can meet the flavor of sakura-ebi whenever you visit. There is a short walk from Yui Station to the harbor area, so heading there while enjoying the coastal scenery is recommended. Yui is also a post town of the old Tokaido, with views of Mount Fuji across Suruga Bay, so it is worth strolling the surroundings along with a meal. It is close to Yaizu bonito and Numazu shirasu, other gifts of the same Suruga Bay, so it is easy to work into a day of eating around the bounty of the sea.

A Quick Tip

If you visit in season, be sure to order a bowl of raw sakura-ebi. The raw form may not be served on some days depending on the catch, so if you want to be sure of tasting it, choosing a comparison set with boiled shrimp or fritters lets you enjoy the many charms of the shrimp at once. The spring catch is said to be larger and sweeter, so if you can choose a season, spring is also recommended.

Sightseeing Checklist

• Budget guide: Around 1,000 yen and up for a kakiage or a rice bowl
• Where to eat it: Diners and restaurants in Yui and Kanbara, and around the fishing harbour
• Best time of day: Mainly at lunchtime, in the spring and autumn fishing seasons
• Avoiding the crowds: It gets busy at weekends in the fishing season, so go outside peak hours
• Combine it with: Sun-dried sakura shrimp as a souvenir, the old Yui post town on the highway, Satta Pass and Mount Fuji across Suruga Bay

📚 Sources

This article is compiled from tourism information for Shizuoka Prefecture and information published by the individual shops. Prices, menus and seasonal availability are subject to change, so please check each shop's official information for details.