Introducing the top 10 unmissable local gourmet dishes from the Shizuoka region.

Introducing the top 10 unmissable local gourmet dishes from the Shizuoka region.
When visiting the Shizuoka region, be sure to enjoy the authentic local gourmet dishes at their best.

Table of Contents

Hamamatsu Gyoza
Hitsumabushi
Nijimasu no Shioyaki
Fujinomiya Yakisoba
Shizuoka Oden
Unaju
Takaashigani
Kinmedai no Nitsuke
Tsuke Napolitan
Mikuriya Soba

No.1

Hamamatsu Gyoza

Hamamatsu Gyoza is a local specialty of Hamamatsu City.

Cabbage, onions, and pork were widely produced in Hamamatsu, and these ingredients became characteristic of the filling in Hamamatsu Gyoza. The vegetables give the filling a natural sweetness and a...

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No.2

Hitsumabushi

A generous coating of savory sauce makes this eel rice dish truly appetizing.

Fragrant grilled eel is laid generously over rice in an ohitsu, a wooden rice tub. The eel is cut into strips and served with hot rice. You portion it into a bowl yourself: enjoy the first serving ...

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No.3

Nijimasu no Shioyaki

Freshly caught rainbow trout, grilled over charcoal to savor the natural bounty of Mount Fuji’s spring water.

Fujinomiya, Shizuoka, is in fact Japan’s leading producer of rainbow trout. Raised in the clear groundwater flowing from Mount Fuji, the trout is known for its freshness and fine flavor. One of the...

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No.4

Fujinomiya Yakisoba

An attempt to recreate rice vermicelli led to these steamed noodles—a remarkable yakisoba.

Fujinomiya Yakisoba is Shizuoka’s signature yakisoba. Its firm, springy texture surprises first-time eaters. The dish also values locally sourced ingredients, including cabbage, pork and eggs, alon...

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No.5

Shizuoka Oden

Shizuoka oden, simmered on skewers in a dark broth

Shizuoka oden is known for its dark broth and ingredients threaded onto skewers. The broth gets its color from each shop’s long-kept secret soup, which is continually replenished over the years. Be...

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No.6

Unaju

Kanto or Kansai style? Enjoy both in Shizuoka.

Shizuoka is known for its eel. The mild climate and plentiful groundwater make the area well suited to raising eel, and the area around Lake Hamana became a major eel-producing region. Hamamatsu ha...

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No.7

Takaashigani

Long-legged Takaashigani, often called a “living fossil”

Takaashigani, or Japanese spider crab, is the world’s largest crab. It lives at depths of 200–500 meters in Suruga Bay and is a specialty of Heda in Numazu City. Large specimens can span more than ...

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No.8

Kinmedai no Nitsuke

Rich, tender kinmedai with a sweet-and-savory glaze.

Kinmedai, a fish emblematic of the Izu region in Shizuoka Prefecture, has a refined flavor with no strong fishiness and a rich, subtly sweet taste. Its thick flesh is moist and tender. A classic wa...

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No.9

Tsuke Napolitan

Napolitan-style dipping noodles with a hint of Suruga Bay.

Tsuke Napolitan is a popular local dish from Fuji City, Shizuoka Prefecture. It is a Napolitan-style dish served with noodles on the side, which are dipped into a tomato-based soup. The soup combin...

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No.10

Mikuriya Soba

A special treat served during New Year’s and festive occasions

Mikuriya Soba (みくりやそば, 御厨そば) is a traditional dish from the Mikuriya region in Gotemba City. This area has a history of cultivating buckwheat and wheat, which led farmers to create the...

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