Hotaruika Firefly Squid: Where to Eat & Prices (Toyama)

Only a few centimeters long, this tiny squid is famous for emitting a pale blue glow. The waters off Namerikawa and nearby areas where they gather are designated a Special Natural Monument as the Firefly Squid Gathering Sea, and they are the signature flavor of spring in Toyama Bay. Even the females measure only about six centimeters in body length, and their habit of rising from the deep to the shallows to spawn creates the dreamlike scene of light.

Highlights

Each spring, countless firefly squid surge into the shallow coastal waters to spawn, making the sea surface shimmer with blue light. This comes from their habit of rising from the deep and returning offshore before dawn, a sight rare even by world standards. On the plate, they offer plump flesh and the rich savory taste of their innards. Ryugu somen, sashimi made from only the tentacles, is another specialty.

Enjoying the Seasons

The fishing season runs from around February to May, with spring the prime time. Beyond the classic soy marinade and vinegared miso dressing, they are also served as sashimi, hot pot, and tempura. At night, sightseeing boat tours to view the glowing sea up close are very popular, a special pleasure available only for a limited spring window.

Access and Basic Information

The Hotaruika Museum in Namerikawa sits within the Wave Park Namerikawa roadside station, where you can learn about their biology and sample dishes. It is within walking distance of Namerikawa Station on the Ainokaze Toyama Railway. Depending on the season, the museum sometimes offers a glowing demonstration, a highlight of the season.

Practical Travel Notes

• Season guide: around February to May in spring, when the glow viewing and raw dishes are centered.
• Glow experience: the early-morning viewing tours out to sea are popular, so if you visit in spring, booking early is a safe guide; operation is season-limited and weather-dependent.
• How to eat: for raw dishes, choosing properly processed squid is the safe guide; soy marinade and vinegared miso versions are available year round and suit souvenirs.
• Nearby spots: the Hotaruika Museum at the roadside station and the Namerikawa coast are within walking distance and easy to tour.

A Quick Tip

For raw dishes, always choose properly processed squid. The glowing sea tours are popular, so if you visit in spring, booking early is the safe choice. Learning about their biology at the museum during the day and then sampling dishes deepens the experience.

Practical Information for Your Visit

• Best season: The fishing season runs from March to June, with the peak lasting about a month from late March. In Toyama Bay they are caught in set nets, so the flesh is less easily damaged.
• Main producing areas: Toyama City, Namerikawa City, Uozu City and Imizu City. A stretch of about 15 km of coastline and about 1.3 km offshore, from Mizuhashi in Toyama City to Uozu City, is designated a national Special Natural Monument as the "firefly squid swarming sea area".
• Public facility where you can try it: Hotaruika Museum (410 Nakagawara, Namerikawa City / inside the roadside station Wave Park Namerikawa). Open 9:00 to 17:00 (last admission 30 minutes before closing), closed on Tuesdays from 1 June to mid-March. Admission is 820 yen for adults and 410 yen for children from 20 March to 31 May, when live firefly squid can be seen, and 620 yen for adults and 310 yen for children at other times.
• Points to note: Because the larvae of a nematode (senbi-senchu) can be present in the innards, if eating them raw choose ones sold for raw consumption that have been frozen, or remove the innards.

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

(Sources: official website of the Hotaruika Museum; official Toyama Prefecture site "Etchu Toyama Kingdom of Food", firefly squid page; official website of Toyama City, "The Senbi-senchu Nematode Lurking in Firefly Squid")

Information Sources

This article is compiled from tourism guidance for Toyama Prefecture and information published by each shop. Prices, menus and seasons may change, so please check the official information of each shop for details.

Sightseeing Checklist

• Budget guide: From a few hundred yen to the 1,000-yen range per dish
• Where to eat it: Restaurants and markets along Toyama Bay, in Namerikawa, Toyama and elsewhere
• Recommended time of day: Both lunch and dinner. Best in spring (March to May), when it is in season
• Avoiding the crowds: It is popular in season, so go to well-known restaurants early
• Enjoy it together with: Mail order of okizuke (squid marinated in soy sauce), the Hotaruika Museum, Toyama Bay and the sea at Namerikawa