Shizuoka

  • Shizuoka Oden

    Dagashiya-style oden featuring black hanpen fish cake and dark broth.

    Ingredients like black hanpen, daikon, and eggs are skewered and slowly simmered in dark broth made from beef tendon and bonito flakes. The Shizuoka way is to top with aonori seaweed powder and shaved bonito. Born in candy shops, it has become the soul food beloved by locals.

  • Hamamatsu Gyoza

    Gyoza arranged in a circle and served with bean sprouts in a unique style.

    Light filling with plenty of cabbage wrapped in thin skin, arranged in a circle on the griddle. Finished by placing bean sprouts in the center. Over 300 specialty shops in the city compete with Utsunomiya for annual gyoza consumption.

  • Fujinomiya Yakisoba

    Firm steamed noodles with pork cracklings and shaved fish powder are key.

    Firm noodles made with Mount Fuji's underground water are stir-fried in lard, topped with crispy pork cracklings and sardine shaved powder. The addictive texture and aroma made this B-grade gourmet king, winning the first B-1 Grand Prix in 2006.

  • Yui Shirasu Bowl

    Generously topped with fresh whitebait landed in Suruga Bay.

    Suruga Bay is one of Japan's top whitebait fishing grounds. Morning-caught fresh whitebait is piled high on vinegared or white rice, topped with egg yolk, shiso leaves, and ponzu sauce. Fresh whitebait available only during fishing season is a local delicacy you must try on-site.

  • Lake Hamana Eel Kabayaki

    Kanto-style steamed kabayaki grilled fragrant and fluffy.

    Around Lake Hamana, the birthplace of eel farming, live eels are cleaned with groundwater, lightly grilled, steamed, then grilled with secret sauce over charcoal. The melt-in-mouth fat sweetness and charcoal aroma are exceptional, drawing crowds from across Japan during summer's Doyo no Ushi Day.