SHIZUOKA CITY KANKO NAVI

Mount Fuji, Japan’s tallest mountain, and Suruga Bay, Japan’s deepest bay.

Surrounded by this extraordinary natural beauty, Shizuoka City has preserved its long-standing traditional culinary culture.

From “Shizuoka Oden,” characterized by its jet-black broth, to “sakura ebi” and “shirasu” caught in Suruga Bay, and “tororo-jiru” with its 400-year history, the city is rich in local specialties tied to its history.

Furthermore, as Japan’s premier tea-producing region, Shizuoka offers a wide variety of innovative tea-based sweets that go beyond simply “drinking” tea.

We invite you on a culinary journey through Shizuoka City, where distinctive cuisines rooted in the mountains, the sea, and the city itself await.

The jet-black broth makes a striking impression!

The roots of "Shizuoka Oden," the soul food of Shizuoka City, are said to date back to the Taisho era. It began when people decided to simmer beef tendon and pork offal—which were rarely used at the time—with the mindset of "let’s eat these ingredients deliciously without wasting them."

The star ingredient is “Kuro-hanpen,” a Shizuoka specialty made by grinding sardines and mackerel—bones and all—into a paste.

Contrary to its dark appearance, the broth—infused with the umami of beef tendon and fish paste—has a surprisingly mellow and rich flavor.

Shizuoka oden has “Five Rules.”

① It contains kurohanpen

② Black broth (beef tendon stock) 

③ Skewered

④ Sprinkled with aonori seaweed flakes and dashi powder

⑤ It’s available at candy stores

The Shizuoka style involves generously sprinkling “dashi powder” (shaved bonito flakes) and aonori seaweed over the ingredients, which have absorbed the rich flavor of the beef tendon.

Try finding your favorite skewer while huffing and puffing over the piping-hot skewers.

Shizuoka City, which benefits from the bounty of Suruga Bay—Japan’s deepest bay—is truly an ideal fishing ground.

In particular, the seafood landed at Shizuoka City’s Maehama (from Ishibe in Suruga Ward to Kamabara in Shimizu Ward) is known as “Shizumae Fresh Fish,” and it is said to include hundreds of varieties, ranging from shirasu (baby whitebait) to sakura ebi (cherry shrimp).

Of particular note is the “sakura ebi,” the only shrimp in Japan caught exclusively in Suruga Bay.

 Hailed as the “jewel of Suruga Bay,” its beautiful luster and rich sweetness make it exquisite whether eaten raw or as a fragrant tempura fritter.

It is a delicacy that is sure to captivate you the moment you try it.

Furthermore, being able to savor sparkling, exceptionally fresh “raw shirasu” is a privilege unique to Shizuoka City, thanks to its proximity to the fishing port. 

Immediately chilled on ice after being caught and served with expert skill, this dish has no bitterness, and a gentle sweetness bursts forth with every bite.

The area around Shimizu Port and near Mochimune Fishing Port is dotted with eateries that source their ingredients directly from the market.

Every day, many foodies visit in search of seafood bowls overflowing with fresh fish caught that very morning.

When it comes to Shizuoka City’s most iconic historical dish, “tororo-jiru” stands out—a specialty served at a long-established restaurant that dates back to the Azuchi-Momoyama period (1596).

In Mariko-juku, which flourished as the 20th post town along the Tokaido Road, this dish has long been cherished as a hearty meal to restore travelers’ energy.

It is made by grating wild yams—known for their excellent nourishing and invigorating properties—with the skin still on, then carefully thinning the mixture with a special dashi broth, miso, and soy sauce.

The most stylish way to enjoy it is to pour a generous amount over freshly cooked barley rice and slurp it down heartily.

The aroma that fills your mouth and the pleasant, smooth texture as it slides down your throat will have you hooked after just one bite.

This local specialty is featured in Utagawa Hiroshige’s ukiyo-e series “The Fifty-three Stations of the Tōkaidō” and Jippensha Ikku’s “Knee-Shaking Tales of the Tōkaidō.”

Why not savor it while letting your mind wander to the travelers of Edo?

Did you know that Shizuoka City is actually the “birthplace of wasabi cultivation”?

Its origins date back about 400 years. Japan’s first wasabi cultivation began in the village of Utogi, nestled in the mountains along the upper reaches of the Abe River.

Tokugawa Ieyasu, the ruler of the land at that time, was one of those who loved the wasabi from this region.

Impressed by its pungent aroma and flavor, Ieyasu was also said to have taken a particular liking to it because the shape of the leaves resembled the Tokugawa family crest, the “Aoi” (hollyhock). There is even a story that he declared it a strictly confidential item, forbidden to be taken outside the castle.

The unique traditional farming method, which utilizes pure spring water, has been recognized as a “Globally Important Agricultural Heritage System.”

Authentic wasabi is not merely spicy; it is characterized by a refreshing sweetness within the heat and a rich aroma that fills the nose.

In addition to sashimi and sushi, there are many ways to enjoy it, such as "wasabi rice bowls" generously topped with wasabi and steak.

Please come and savor the authentic aroma cultivated over 400 years of history right here on site.

"Motsu Curry" was created in 1950 at the "Kinoji" izakaya in Shimizu.

Inspired by Nagoya’s “Dote-ni” stew, the dish was created by adding curry powder—a trendy ingredient at the time.

The rich flavor of pork offal—carefully prepared and simmered until tender—pairs perfectly with the deep, spicy notes of the curry!

It has now firmly established itself as a local specialty representing Shimizu Ward.

It is served at "Kanoji," the restaurant where it originated, as well as at izakayas around Shimizu Station, and you can enjoy each establishment’s unique take on the dish.

Why not enjoy a night of bar-hopping in Shimizu while savoring each establishment’s unique take on this dish?

Shizuoka City, blessed with abundant natural resources, is home to a wide variety of distinctive “brand crops” cultivated with passion by local farmers.

From traditional vegetables said to have been loved by Tokugawa Ieyasu to juicy fruits shipped nationwide ahead of the rest of the country thanks to the region’s mild climate. 

We invite you to discover the region’s unique seasonal delicacies, a blend of history and expertise. 

Shizuoka City is one of Japan’s leading tea-producing regions.

Ever since the high priest Shōichi Kokushi introduced tea seeds during the Kamakura period, the city has continued to produce tea leaves of the highest quality. 

In this town steeped in tradition, “next-generation sweets” made with authentic tea are currently attracting a lot of attention.

Cafes throughout the city offer luxurious menus unique to a tea-producing region, such as gelato that brings out the full flavor of the tea leaves, hojicha parfaits that fill your mouth with a toasty aroma, and matcha warabi mochi with an irresistibly jiggly texture.

In summer, you can enjoy “Cha-gori,” shaved ice made with Shizuoka tea, and from autumn through winter, “Suruga Noon Tea,” an afternoon tea featuring pairings of Shizuoka tea and sweets.

From the blissful cup brewed in a teapot to the ever-evolving sweets, set out on a journey to discover the new charms of Shizuoka tea.

In Shizuoka City, which has long flourished as a post town, traditional confections that have soothed weary travelers are still passed down to this day.

These local flavors are passed down through generations, accompanied by countless historical tales.

Join us on a journey to discover these beloved traditional sweets, which pair perfectly with Shizuoka tea.

Did you enjoy our special feature on Shizuoka City’s culinary scene?

From classic Shizuoka oden and Suruga Bay seafood to local sweets associated with Tokugawa Ieyasu and the latest tea-based desserts,

This city is overflowing with so many delicious treats that you simply can’t experience them all in a single trip.

For those thinking, “I want to know more!” or “I want to explore efficiently!”, we’ve prepared guides tailored to specific interests.

Be sure to check out the “Featured Pages” perfect for first-time visitors and the “Model Itineraries” that take you to famous restaurants, and plan your very own delicious Shizuoka getaway!