Shiroebi Glass Shrimp: Where to Eat & Prices (Toyama)

Nicknamed the jewel of Toyama Bay for its pale pink and translucent body, this is a tiny shrimp. Toyama Bay is said to be almost the only place in the world where they are caught in quantities large enough to support a commercial fishery. It is a precious specialty flavor unique to Toyama Bay, where steep undersea canyons come close to the shore.

Highlights

Nearly transparent while alive, they turn a soft pink once landed. Peeling them is painstaking work, making them a precious ingredient prized for their rich, refined sweetness. They are enjoyed as sashimi, tempura, and mixed fritters. Precisely because each tiny shrimp must be peeled by hand, the shelled sashimi is treated as a special plate. They are also enjoyed in processed forms such as kelp-cured and lightly dried.

Enjoying the Seasons

The season runs from spring through autumn when the fishery is open. Fresh sashimi is silky and sweet, while freshly fried fritters bring out a wonderful aroma. Restaurants along the bay also serve rice bowls piled with seasonal shrimp. The beauty of the translucent flesh is a sight found only at the source in season.

Access and Basic Information

The Iwase area of Toyama City is a port town where celebrated shiroebi restaurants gather. It is reachable from Toyama Station by the Toyama Chihou Railway Toyama Port Line (the former Toyama light rail), and its retro streetscape of old shipping-agent houses makes for a pleasant stroll. Iwase also has local sake breweries, so food and drink can be enjoyed together.

Practical Travel Notes

• Season guide: spring through autumn when the fishery is open; shelled sashimi depends on freshness and is mainly served at the source.
• How to eat: sashimi is silky and sweet, the fritter rice bowl is hearty and great for first timers, and processed forms such as dried and kelp-cured suit souvenirs.
• Access: the Toyama Port Line is convenient from Toyama Station to Iwase, easy to pair with a stroll among the old shipping-agent houses.
• Nearby spots: the old Iwase streetscape, the bayfront, and local sake breweries dot the walking area after a meal.

A Quick Tip

Because freshness is everything for the raw sashimi, the best place to try it is right here in Toyama. The fritter rice bowl is hearty and a great choice for first timers. Combined with a stroll, you can enjoy the glass shrimp along with the whole atmosphere of the port town.

Practical Information for Your Visit

• Season: The shiro-ebi (glass shrimp) fishing season opens on April 1 and runs through November. June and July are the peak, and fishing is closed from December to March.
• Main areas where it is served: Specialized fishing takes place in only two places, the Iwase district of Toyama City and the Shinminato district of Imizu City, where around 400-600 tons are landed each year. The shrimp are known for gathering in the "Aigame," a submarine canyon in Toyama Bay.
• Public facility where you can taste it: Shinminato Kittokito Ichiba (1 Kaiomachi, Imizu City / 0766-84-1233). Open 9:00-17:00, closed on January 1 (some tenants have their own closing days).
• Access: About a 10-minute walk from "Higashi-Shinminato Station" on the Manyosen tram line, or about 25 minutes by car from the Kosugi IC on the Hokuriku Expressway. Parking for 365 ordinary cars and 20 large buses.

Note: Opening hours and prices at individual restaurants vary from shop to shop.

(Sources: Toyama Prefecture official site "Ecchu Toyama Kingdom of Food" shiro-ebi page, Toyama Kanko Navi "The shiro-ebi season opens in April!", Imizu City official tourism site "Imizu UNIQUE" Shinminato Kittokito Ichiba page)

Information Sources

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

Sightseeing Checklist

• Budget guide: From around 1,000 yen and up for sashimi or kakiage tempura
• Where to eat it: Restaurants and sushi shops along Toyama Bay, in Toyama, Imizu and elsewhere
• Best time of day: Both lunch and dinner; in season from spring to autumn
• Avoiding crowds: Popular restaurants are busy at lunchtime. Shift your timing
• Combine your visit with: Shiro-ebi rice crackers as a souvenir, Shinminato Kittokito Ichiba, Toyama Bay, Kaiwomaru Park