When people think of Japan, fresh seafood immediately comes to mind.
Surrounded by ocean on all sides, it’s easy to assume that anywhere in the country offers world-class fish.
But the truth is more nuanced:
certain coastal regions, shaped by unique currents, geography, and traditions, stand out as true sanctuaries of flavor.
Here are four of Japan’s “seafood holy lands” worth a journey.
Genkai-nada — Where the Rough Seas Create Exceptional Flavor
Off the coast of Kyushu, the Genkai Sea is a meeting point of powerful currents.
The result is a natural environment that produces some of Japan’s most flavorful fish.
Winter mackerel from these waters is famous for its rich fat,
while the coastal town of Yobuko is renowned for “ika ikizukuri“,
squid so fresh it’s served still translucent and moving.
Dining here is more than eating—it’s an experience that connects you directly to the sea.
What makes Genkai-nada even more special is how it enriches city life.
Fukuoka, one of Japan’s largest urban centers, sits right on its shores.
Thanks to the nearby waters, the city is filled with small, independently run “izakayas” where you can enjoy top-quality seafood year-round.
For visitors, it’s a rare combination: the energy of a modern metropolis paired with the freshness of a fishing port.
Toyama Bay — The Natural Fish Tank of Japan
Nicknamed a “natural live aquarium,” Toyama Bay drops to over 1,000 meters deep just offshore.
This unique geography allows a remarkable diversity of marine life to thrive.
Each season brings something new:
firefly squid glowing in the spring, sweet white shrimp in summer, and the iconic cold yellowtail in winter.
Toyama’s seafood culture is a calendar of the sea, changing flavors with the seasons.
Ōma — The Sacred Ground of Tuna
At the northern tip of Honshu, the town of Ōma faces the turbulent Tsugaru Strait.
Here, strong currents and abundant baitfish create the perfect conditions for the most prized of all: bluefin tuna.
Ōma’s fishermen still use the traditional single-line method, pulling in tuna one by one.
The annual tuna auctions in Tokyo often feature Ōma catches fetching record-breaking prices,
but in the town itself you can savor tuna in sushi, sashimi, or even hearty fisherman’s stews.
The Izu Peninsula — Golden Red Snapper of the Pacific
South of Tokyo, the Izu Peninsula juts into the Pacific, warmed by the Kuroshio Current.
This region is synonymous with “kinmedai“, the golden red snapper, especially around Shimoda and Inatori.
The classic way to enjoy it is simmered in soy and mirin, its bright red skin glistening in the sauce.
Yet beyond high-end restaurants, the real charm lies in finding kinmedai at a local izakaya or family-run diner, where it appears on the table as part of everyday coastal life.
A Different Way to Travel Japan👀
Yes, Japan is surrounded by the sea, but truly exceptional seafood belongs to certain places. For travelers, choosing destinations not only by temples or scenery, but by “where the fish is at its best,” is a way to taste Japan at its most authentic.
👀Neighbor’s Eyes
Even many Japanese don’t realize that seafood quality differs so sharply by region. Knowing why the fish in one town is special—whether it’s ocean currents, seasonal cycles, or local tradition—turns a meal into a cultural discovery.