A Prefecture That Eats Extraordinarily Well

Shizuoka Prefecture sits at a remarkable culinary crossroads. Its long Pacific coastline delivers some of Japan's freshest seafood, its volcanic rivers provide the purest water for cultivating real wasabi, and its mild climate nurtures tea fields, mikan orchards, and strawberry farms. Eating your way through Shizuoka is a genuine pleasure — and a great way to understand why locals take such fierce pride in their region's produce.

Maguro (Bluefin Tuna) from Yaizu

The port city of Yaizu is one of Japan's most important tuna landing hubs, with fishing fleets operating across the Pacific and Indian Oceans. This means Yaizu — and Shizuoka more broadly — has a deeply embedded tuna culture. At local izakayas and sushi restaurants, you'll find maguro served in ways that go far beyond the standard sushi counter cuts:

  • Negitoro don — minced fatty tuna with spring onion over rice
  • Tekka don — sashimi-grade lean tuna on seasoned rice
  • Tuna kakuni — braised tuna belly in soy and mirin (unique to the region)

For the best experience, head to Yaizu's harbour-front restaurants early in the morning, when the day's catch is freshest.

Sakura Ebi (Sakura Shrimp)

Suruga Bay, the deepest bay in Japan, is home to one of the world's only wild populations of sakura ebi — tiny, translucent pink shrimp that turn a delicate cherry-blossom colour when cooked. The fishing season runs in spring and autumn, and during this time the town of Yui (between Shizuoka City and Fuji City) becomes a pilgrimage site for food lovers.

Must-try preparations include:

  • Kakiage — a crispy tempura fritter packed with sakura ebi, eaten as a standalone snack or on top of a bowl of soba or udon
  • Dried sakura ebi — intensely flavoured and used as a topping on rice, salads, and okonomiyaki
  • Sakura ebi pizza — a local innovation found in many Yui restaurants

Real Wasabi from the Izu and Abe River Valleys

Most wasabi consumed in the world — even in Japan — is actually a mixture of horseradish, mustard, and food colouring. Real wasabi (Wasabia japonica) is a rare and difficult plant to cultivate, requiring ice-cold, mineral-rich running water and dappled shade. Shizuoka's mountain river valleys, particularly around Utogi in the Abe River basin and the Amagi area of Izu, are among the world's premier real wasabi growing regions.

Fresh wasabi has a completely different character from the paste: bright, aromatic, and with a gentle heat that rises to the nose and fades quickly rather than burning the tongue. Look for:

  • Wasabi-zuke — wasabi stems and leaves pickled in sake lees, a Shizuoka specialty
  • Wasabi don — fresh-grated wasabi over warm rice with soy sauce, popular in Izu
  • Wasabi ice cream — surprisingly delicious, found at tourist sites around Izu

Shirasu (Whitebait)

Caught in vast quantities off the Suruga Bay coast, shirasu are tiny, soft whitebait eaten fresh (nama shirasu) or sun-dried (kama-age shirasu). Fresh shirasu don — a bowl of warm rice topped with a generous mound of glistening raw whitebait — is a Shizuoka coastal institution. The fishing towns of Yui and Oigawa are the best places to find it.

Shizuoka Oden

Japan's beloved oden (winter stew of ingredients simmered in dashi broth) takes a distinctly local form here. Shizuoka oden is characterised by its dark, soy-heavy broth made with beef tendons, served with dried sardine powder and green nori as condiments. It's a popular street food at festivals and night markets throughout the prefecture.

Mikan (Satsuma Oranges) and Strawberries

Shizuoka's hillside sun traps produce outstanding mikan, harvested in winter along the warm southern slopes of the Izu Peninsula. Spring brings Amaou and Beni Hoppe strawberries — the latter being a Shizuoka original variety prized for its deep sweetness. Strawberry-picking farms around Kakegawa and Hamamatsu open from January through April.

Where to Eat: A Quick Guide

Food Best Place to Try It When
Tuna sashimi Yaizu harbour restaurants Year-round
Sakura ebi kakiage Yui town restaurants Spring & Autumn
Fresh wasabi don Izu Peninsula, Utogi village Year-round
Nama shirasu don Oigawa coast, Yui port Year-round (not winter)
Shizuoka oden Shizuoka City, festivals Year-round

Shizuoka's food scene rewards the curious and the adventurous. Come hungry, eat locally, and you'll leave with a completely new understanding of what Japanese cuisine can be.