Genge Deep-Sea Fish: Where to Eat & Prices (Toyama)

A white-fleshed fish that lives in the deep waters of Toyama Bay, its surface covered in a slippery coating. The genge family are bottom-dwelling fish of cold seas, and though once often discarded even when caught in nets, their distinctive texture is now appreciated, making them a flavor beloved by locals. One story derives the name from a phrase meaning the lowest of the low, a hint of how cheaply the fish was once treated.

Highlights

Its greatest feature is the soft, gelatinous flesh that quivers and melts. Though mild in taste, it is rich in collagen, and when cooked it turns tender and melting on the palate. Its character shines in tempura, deep-fried dishes, and soups. The bones are soft enough to eat the fish whole, another part of its appeal. With its gentle savoriness, it pairs well with broth and batter, changing character depending on the preparation.

Enjoying the Seasons

The main period runs from autumn to spring when bottom trawling takes place. In the cold season, a warm soup or hot pot with genge warms the body. Locals also use dried genge to make broth for clear soups, a home-style flavor cherished from household to household.

Access and Basic Information

This is a little-known local flavor enjoyed around Uozu and the ports along Toyama Bay. Uozu Station on the Ainokaze Toyama Railway makes a good starting point, and the Uozu Aquarium, which displays deep-sea creatures, along with seaside eateries, are worth a visit. Since shops handling deep-sea fish are limited, checking in advance whether it is served is the surest approach.

Practical Travel Notes

• Best time: autumn to spring during the bottom-trawl season, with warm soups and hot pots especially good in the cold months.
• How to find it: often seen at eateries near the bay ports or shops that handle deep-sea fish; numbers are few, so it is worth trying when you spot it.
• How to eat: freshly fried tempura or kara-age makes a good introduction, while soup lets you enjoy the silky flesh against the broth.
• Nearby spots: the Uozu Aquarium and the seaside Mirage Land amusement park are family-friendly spots nearby.

A Quick Tip

Since it is not widely known, do try it if you spot it. Freshly fried tempura is crisp outside and silky within, letting you fully enjoy the charm of genge. Looking at shops that feature deep-sea fish makes it easier to come across.

Practical Information for Your Visit

• When it is in season: Caught by bottom trawling, with the peak from December to February. The fishery itself runs from around September until around May of the following year.
• Main landing places: Uozu Fishing Port (Uozu City), Shinminato Fishing Port (Imizu City) and Iwase Fishing Port (Toyama City). It is a deep-sea fish that lives in waters deeper than 200 m.
• Public facility where you can try it: Umi no Eki Shinkiro (2500-2 Aza Sadabowari, Muraki, Uozu City / 0765-24-4301). The "Jantokoi Ichi" market for fresh fish and local products is open 9:00-18:00, and the in-house restaurant "Gengebo" is open 11:00-15:00. Closed on the 2nd Wednesday of each month (open every day in May, August and December).
• Access: About 5 minutes by car from Uozu Station and about 12 minutes from the Uozu IC. Parking for 200 ordinary cars and 30 large vehicles.

* Opening hours and prices at individual establishments vary from shop to shop.

(Sources: Uozu City tourist information official website "Umi no Eki Shinkiro", Toyama Prefecture official "Ecchu Toyama Shoku no Okoku" page on genge, JF Zengyoren "Pride Fish: Genge of Toyama Bay", Toyama Kanko Navi)

Information Sources

This article is compiled from tourist information for Toyama Prefecture and information published by the individual establishments. Prices, menus and seasonal offerings are subject to change, so please check the official information of each establishment for details.

Sightseeing Checklist

• Budget guide: From several hundred yen to the 1,000-yen range for a single dish
• Where to eat it: Restaurants, izakaya pubs and markets along Toyama Bay
• Recommended time of day: Both lunch and dinner, and especially with an evening drink
• Avoiding the crowds: Only a limited number of places serve it, so check in advance
• Enjoy it together with: Dried genge as a souvenir, the seafood of Toyama Bay, Shinminato, and Toyama local sake