The Toyama Bay, immediately reaching 1,000meters in depth from the 3,000-meter Japanese Alps, including the famous Tateyama Mountain Range, is a dynamic terrain worldly rare for its steepness.
Due to the steep slope of the ocean floor, the bay quickly becomes very deep, allowing for easy access to fishing areas. Fishing close to port is almost like scooping fish out of a fish tank – the short trip back to port ensures that the catch arrives fresh. This is one of the secrets of Toyama Bay’s delicious fish.

The Toyama Bay, immediately reaching 1,000meters in depth from the 3,000-meter Japanese Alps, including the famous Tateyama Mountain Range, is a dynamic terrain worldly rare for its steepness.
Due to the steep slope of the ocean floor, the bay quickly becomes very deep, allowing for easy access to fishing areas. Fishing close to port is almost like scooping fish out of a fish tank – the short trip back to port ensures that the catch arrives fresh. This is one of the secrets of Toyama Bay’s delicious fish.

(Best season: October - February)

Yellowtail caught in Toyama Bay become firm and plump in the cold sea currents, and are the prized catch of Toyama Bay. You can enjoy yellowtail in various dishes such as shabushabu, thickly sliced sashimi, boiled with salt, buri-daikon (boiled with daikon radish in soy sauce) and other dishes.

(Best Season: March - June)

The firefly squid has numerous photophores on the surface of its small body. On spring nights, they create a mysterious scene of pale lights flickering on the sea; it is indeed the Mystery of Toyama Bay.

(Best Season: April - November)

The shrimp is known as the jewel of Toyama Bay for its crystal-like body. You can experience their delightful taste in the form of sweet and melting sashimi or crispy kakiage fritters, only caught in Toyama.

(Best Season: September - May)

The crabs are messengers of autumn in Toyama Bay. The meat is juicy and has a refined sweetness, and the crab paste is exquisite. The red snow crabs caught in Toyama Bay is known as Koshi no Akagani.

Topped with pale pink trout and covered with young bamboo leaves, this pressed sushi is sure to whet your appetite. Needless to say, it is one of Toyama’s specialties. Your appreciation of traditional Toyama favorite will deepen as you compare the subtle differences in flavor of each shop’s original recipe.

The ramen noodle is famous for its black soup. Originally served as a salty side dish for rice by labor workers. Various colored ramen soups have become popular: there are green, white, and brown ramen soups, besides the original black.

Toyama Bay is known as a natural fish tank. Only seasonal fish caught in the bay are lavishly used for the local dish, called Toyama Bay Sushi. It is the best sushi you can try and taste only in Toyama.

Find Toyama Bay Sushi restaurants here

http://www.toyamawan-sushi.jp/english/