Numazu Shirasu

Shirasu are the young fry of sardines and other fish, and Numazu, facing Suruga Bay, is known for landing them fresh. Raw shirasu, where freshness is everything, can only be tasted on days when fishing took place. Boiled shirasu is also popular, prized for its soft texture and gentle salty flavor.

Highlights

A bowl topped with glistening, translucent raw shirasu offers a delicate taste that melts in the mouth. Adding ginger or other condiments brings out the sea aroma and sweetness even more. Some shops serve a two-color bowl of boiled and raw, letting you enjoy the difference in texture.

Enjoying the Seasons

Shirasu fishing has closed periods, and the season for raw shirasu runs from spring when it opens into early winter. During this time the port town bustles with people seeking fresh bowls. Boiled and dried forms are available all year, so you can enjoy it whenever you visit.

Access and Basic Information

Eateries gather from Numazu Station to the area around Numazu Port, reachable by car or train. The port lines up markets and restaurants where you can dine with a sea view. Weekends get busy, so allowing extra time when you visit is reassuring.

A Quick Tip

Raw shirasu may not be served on some days depending on the catch, so checking in advance is a good idea. A two-color bowl with boiled shirasu can be enjoyed regardless of that day catch.