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Build a tuna bowl at Shiogama marketPhoto: くろふね / CC BY 4.0
Buy rice at one stall and slices of tuna and whatever else looks good at the others. Shiogama lands more fresh tuna than any port in Japan. Closes at 13:00 or 14:00, and all day Wednesday.
Shiogama lands more fresh, unfrozen tuna than any port in Japan, most of it from the autumn and winter runs off Sanriku. The wholesale market sells to restaurants early and to anyone by mid-morning, and the build-your-own bowl is the market's answer to visitors who cannot carry a fish home.
The one the queue agrees on, the one people who live here use instead, and the one nearest your ship. Opening days change; check before you build a day around one.
Rice and soup at stall No.6, toppings from the stalls with the My Kaisendon sign. 6:00–13:00 (14:00 Sat, Sun, Mon); closed Wednesdays.
Open in Google MapsWhere locals goKameki Sushi亀喜寿司Where Shiogama goes for sushi at the counter. 11:00–21:00 on weekdays; closed Tuesdays.
Open in Google MapsBoth pins on one map, so the distance is a fact rather than a feeling.
Counted from the moment you step off the gangway. The hour before all-aboard is not in this bar; it is already set aside.
20 minutes each way is the honest figure for taxi ~20 min, not the optimistic one. If your ship is late, cut the 1 hr 50 min in the middle. Never cut the hour at the end.
Each one is a finished day we have walked and timed, with this stop in it. Read the route rather than assembling it yourself.
Each of these still lands you back aboard with the hour to spare.
4 hr 30 min for bothA large modern aquarium beside the port, built around the Sanriku coast’s own sea, with a dolphin and sea-lion show.
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5 hr for bothThe head shrine of the region, up 202 stone steps on a hill over the harbour, with a vermilion gate and a view of the bay.
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5 hr for bothThick-cut beef tongue grilled over charcoal, with barley rice and oxtail soup: Sendai’s own dish since the late 1940s.
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