White Shrimp and Winter Yellowtail of Toyama Bay

Toyama Bay is one of Japan's most distinctive marine environments — a deep, almost fjord-like inlet where the seabed drops rapidly to 1,000 meters close to shore, creating conditions that support an extraordinary concentration of seafood species. Two specialties define Toyama's culinary identity above all others: the delicate white shrimp known as shiro-ebi, and the prized winter yellowtail called buri.

Highlights

Shiro-ebi (white shrimp or glass shrimp) is found almost exclusively in Toyama Bay, where it rises from the deep waters at night to be caught in traditional nets. Translucent and jewel-like, these tiny crustaceans are served as sashimi, tempura, or atop rice in don bowls. Their flavor is extraordinarily sweet and subtle — nothing like the robust taste of larger shrimp species. The Shinminato fishing port is the heart of the shiro-ebi industry and hosts restaurants serving the freshest possible preparations year-round.

Buri (yellowtail) enters Toyama Bay in December and January, fattened by the cold Tsushima Current, and is considered at its absolute peak during the winter months. Historically, a gift of buri was presented to the feudal lord of Kaga (modern Kanazawa) as a mark of the season's arrival — a tradition that speaks to the fish's cultural significance. Today it is served as sashimi, sushi, and in hot pots (buri-shabu) across the region.

The Toyama fish market at Shinminato is worth visiting in early morning to see the catch come in and sample the bay's remarkable variety.

Getting There & Tips

Shinminato is accessible by the Manyosen railway from Takaoka Station. Most Toyama city restaurants specializing in seafood are accessible from Toyama Station on foot or by tram.

Best Time to Visit

December to February for peak buri season. Spring through autumn for shiro-ebi at its freshest and most abundant.