Fill up on fresh delicious seafood to your heart's content!
All About Japan Taiwanese Site Editor
Ikei Go
I had no idea that freshly caught seafood would be this good! Even in Taiwan, which is surrounded by the ocean, we occasionally have seafood on the dining table but much of it is stir-fried over a hot flame or boiled so it is quite rare to get a chance to eat it as a raw dish.
I highly recommend trying the seafood as sashimi or in a seafood rice bowl when it's fresh on the TOHOKU Pacific Coast!
The sushi is, of course, also top notch.
You also must not look over the selection of noodles that each region has to offer. Iso ramen, hoya ramen(noodles with sea squirt), sanma ramen, Sabadashi ramen and much more! These flavorful noodles made with broth made from various types of seafood are local specialties that can be tasted only here. Have fun walking around trying out the various foods!
Be sure to try hoya's unique taste while there!
Flavor of home, supporting the town of iron.
Sea urchin in the summer, salmon roe in the winter, enjoy the seasonal ingredients!
Representative of fall flavors. A taste of home.
The seasonal flavors of Matsukawaura. Stamp rallies too!
A local cuisine of Hachinohe and Hashigami. Sea urchin and abalone boiled in a salty broth, it got its name due to the sea urchin which is submerged into the milky-white broth appearing like wild strawberries shrouded in morning mist. Locally, it is loved as a local dish that is essential to special occasions. Aside from being able to enjoy this dish in the restaurants located in Hachinohe and Hashikami, it is also available for purchase in a canned form at souvenir shops.
Phone | 0178-46-4040 (Hachinohe City Tourism Section) |
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URL |
https://hachinohe-kanko.com/10stories/shokusai |
Hoya, called the “Pineapple of the Sea.” Hinrono, Taneichi is the area where you can find naturally produced hoya. Divers in this area practice a traditional method of fishing known as “Nanbu Diving” where a diver wears a helmet and swimming gear, and dives to depths of 10m to catch natural hoya with their hands. Those who visit can enjoy the taste of natural hoya, and “Hoya Ramen,” which is a salty flavored noodle soup topped with wakame seaweed, and natural hoya in many restaurants located in the city. Prices vary between location.
Location | Taneichi, Hirono, Kunohe District, Iwate Prefecture |
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Phone | 0194-65-5916 (Hirono Town Fisheries and Commerce Section) |
A beautiful seafood rice bowl (2,980 yen) served in “Sankairi,” a restaurant located inside the “Kuji Yamase Dofukan.” roadside station. Generously loaded with delicious seafood such as botan shrimp and Sanriku-produced abalone harvested from the sea of Sanriku, and is served with a side dish of thick seaweed plated on a small dish, and “Two-treasure” soup which contains sea urchin and scallops. Patrons who order this dish will also get an original hand towel as a present. This item is limited so making a reservation beforehand is recommended.
Location | 2-5-6 Nakamachi, Kuji, Iwate Prefecture |
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Phone | 0194-66-9111 (Sankairi) |
Hours open to visitors | 11AM-7PM *Depends on season |
Closed | No holidays |
fee | 2,980 yen |
URL |
http://dofukan.com/ |
In Yamada, where the cultivation of oysters is prosperous. From the beginning of November to the end of June, you can enjoy all-you-can-eat oysters steamed on a steaming-hot steel plate. Time is limited to 40 minutes (including 10 minutes for steaming), and the attending staff are quick to remove the shells for you so you can enjoy plenty of oysters loaded with flavor. The shop takes reservations (until 2 days in advance). During the down season between July and October when oysters aren't served, you can enjoy an assortment of teppan-yaki style seafood.
Location | 9-270 Funakoshi, Yamada, Shimohei District, Iwate Prefecture |
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Phone | 0193-65-7901 (Yamada Town Tourism Association) |
Hours open to visitors | From 11AM, 12PM, 1PM and 2PM |
Closed | Wednesdays and Thursdays (open on national holidays) |
fee | Adults: 3,000 yen from November to June, 1,700 yen from July to October |
URL |
http://www.yamada-kankou.jp/ |
What makes “Kamaishi Ramen” unique is its super thin and wavy noodles, and soy sauce flavored soup that has an amber color. With a quick taste, it is said to give you an almost nostalgic and gentle feeling. This can be enjoyed in the various Chinese restaurants and eateries within Kamaishi City. This ramen can be eaten quite easily and goes down smooth which makes it fun to try out each restaurant to see the differences.
Location | Kamaishi, Iwate Prefecture |
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Phone | 0193-22-2434 (Kamaishi Chamber of Commerce Kamaishi Ramen “Norenkai” Promotional Group) |
URL |
http://en-trance.jp/gourumet/noodles/norenkai/ |
Local cuisine of the Kuji area. “Mamebu” refers to sweet dumplings made using wheat, walnuts and brown sugar. Mamebu soup is a type of soup made with Japanese-style broth made from kelp and dried fish and flavored with soy sauce. Aside from mamebu, this soup also contains vegetables, tofu, fried tofu and many other ingredients. There are dozens of shops within the city where you can eat Mamebu Soup and even purchase mamebu.
Phone | 0194-66-9200 (Kuji Tourism and Products Association) |
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Shark fin, a luxury ingredient in Chinese cuisine. Kesennuma is Japan's largest production area of shark fin, and visitors can experience the taste of shark fin in restaurants located in the city in various ways such as boiled, rice bowls, or even as sushi. Aside from the fins, the meat is used in cutlet dishes, nuggets, and the heart can be enjoyed as a sashimi dish.
Phone | 0226-22-4560 (Kesennuma Tourism & Convention Bureau) |
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Hours open to visitors | Depends on store location |
A famous rice bowl made with plenty of local seafood and produce. You can enjoy Minamisanriku’s gorgeous specialities in each of the four seasons.The “Harutsuge Don” rice bowl topped generously with spring vegetables and seafood is served from March to April. The months of May to August bring you the “Uni Don” rice bowl made with sea urchin. From September to October you can enjoy the “Aki Uma Don,” a rice bowl loaded with autumnal flavors and from November to February the “Ikura Don,” which is a rice bowl topped with salmon cod roe. Visitors can enjoy “Kira Kira Don,” from 11 different restaurants in town, each overflowing with their own originality.
Phone | 0226-47-2550 (Minamisanriku Tourism Association) |
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URL |
http://www.m-kankou.jp/bowl/ |
A ramen noodle dish developed by the local university and traders with a focus on “sabadashi,” a broth made from mackerel that has been used since long ago in the Iinokawa region in Ishinomaki. A bowl filled with a deeply flavorful broth unique to sabadashi and special original noodles, creating a perfectly harmonious dish. Mainly,six locations in the Iinokawa region serve this ramen.
Phone | 0225-93-6448 (Ishinomaki Tourist Association) |
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Hours open to visitors | Depends on store location |
Made using fresh products from the sea caught in Ishinomaki and rice harvested in Miyagi Prefecture and served as sushi or a seafood rice bowl. These dishes change according to the season with surf clams and great amberjack in spring, bluefin tuna and “kinka katsuo,” a type of skipjack tuna in summer, “kinka saba,” a type of mackerel and abalone in fall, and Japanese amberjack and red clams in winter. They can be found in 16 locations in Ishinomaki.
Phone | 0225-93-6448 (Ishinomaki Tourist Association) |
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fee | From 2,000 yen (8 pieces) for Kinka Sushi, From 2,500 yen (1 bowl) for Kinka Don |
URL |
http://www.i-kanko.com/archives/2587 |
A local cuisine with around 400 years of history originating from Watari Town in Miyagi Prefecture. White salmon is simmered in soy sauce, sake, and sugar until tender and harako (salted salmon roe) is blanched in the same broth. The dish is made by placing the white salmon and fish roe on top of rice cooked with the flavorful salmon broth. In fall, around 20 different restaurants serve Harako-meshi.
Phone | 0223-34-0513 (Watari Commerce and Tourism Division) |
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URL |
http://burawatari.jp/ja/pickup/detail/01 |
Matsukawaura's gourmet event which aims to revitalize tourism following the Great East Japan Earthquake. With a theme based on seasonal flavors, around 10 Japanese inns and restaurants have volunteered to come together and serve the unique dishes of Matsukawaura such as rice bowls and meal sets. This event is held irregularly as the volunteers hope to offer new menus every time so that even those who come back can enjoy something new.
Location | 228-25 Hara Obama, Soma, Fukushima Prefecture |
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Phone | 0244-38-8808 (Soma Matsukawaura Tourism Promotion Group) (Takohachi restaurant) |
URL |
http://matsukawaura.com/ |
A luxurious item with sea urchin and abalone. Great for souvenirs!