Toyama Sushi — Toyama Bay's Fresh Seafood Harvest

**Shiro-ebi (white shrimp):** Toyama Bay is the only commercial fishing ground for shiro-ebi in Japan — the shrimp live 200–400m deep and are caught using specialized beam trawls. The shrimp are translucent with a sweet, creamy flavor. Try them as sushi (two shrimp per piece), tempura-fried (kara-age style), or in shiro-ebi-don (white shrimp rice bowl, ¥1,200–1,800). Peak season: April–November. Shinminato's Kirari Market has dedicated shiro-ebi vendors. **Buri (yellowtail) season:** Winter buri (寒ブリ, kanburi) caught in Himi Bay (November–February) is Japan's most prized yellowtail — fattened on sardines and anchovies, the fish develop rich marbling. Himi buri is sold at premium prices in Tokyo (¥5,000–8,000/kg) but available in Toyama for ¥2,000–3,000/kg. Order buri sashimi or buri-shabu (yellowtail hot pot) at Toyama izakayas in winter. Sushi restaurants feature buri toro (fatty belly) in winter months (¥400–600 per piece). **Kaiten-zushi strategy:** Unlike Tokyo's budget conveyor-belt chains, Toyama's kaiten-zushi sources premium local fish. Sushi-ei (すし栄) near Toyama Station is locals' favorite — arrive at opening (11:00) on weekends to avoid waits. Order directly from chefs rather than taking plates from the belt for guaranteed freshness. Don't skip white shrimp, buri (winter), and nodoguro (blackthroat seaperch, ¥500–700/plate but exceptional). Expect ¥2,000–3,000 per person for a satisfying meal. **Shinminato Kirari Market:** This seafood market (新湊きっときと市場, 'Shinminato Fresh Market') has sushi stands, seafood vendors, and restaurants serving Toyama Bay catch. The market's draw is proximity to fishing port — fish are auctioned at dawn and sold at market by 10:00am. Visit mornings (9:00–12:00) for freshest selection. The market's Kaisentei restaurant (海鮮亭) serves shiro-ebi-don (¥1,600) and kaisen-don (assorted sashimi bowl, ¥2,000). Access: 20-min bus from Toyama Station (Kureha Bus, ¥500). **Hidden gem:** Iwase Canal area (岩瀬運河, 20-min tram from Toyama Station) has preserved canal-side warehouses housing izakayas and sushi restaurants. The atmospheric neighborhood offers waterfront dining with historic ambiance. Try Sushiya no Yamagen (¥3,000–5,000, fresh sushi in traditional machiya building) or local izakayas serving Toyama Bay fish grilled over charcoal (¥2,000–4,000).