Spot guide · Shimizu 清水
Photo: Wikimedia contributor / CC BY-SA 4.0Shimizu lands more frozen tuna than any other port in Japan. The fish come from the Indian, Atlantic and far Pacific oceans on longline vessels that stay out for up to a year and freeze at around −60°C on board — cold enough that "frozen" is not an insult in this trade.
The market is two halls of fishmongers and small restaurants, eight minutes on foot from the cruise pier, and a maguro-don that would be a special occasion in Tokyo is a normal lunch here.
Eight minutes each way. Lunch, Dream Plaza, back.
Miho or Nihondaira in the morning, then here.
Before the inland half of the day.
About eight minutes on foot, beside Shimizu Station. It is one of the closest genuinely good food stops of any Japanese cruise port — but it is closed on Wednesdays, which catches out a great many passengers.
A maguro-don mixing akami (lean), chutoro (medium-fatty) and otoro (fattiest) rather than a single cut, since Shimizu is Japan's leading tuna port. Add grilled tuna collar, which is cheap and large, and sakura ebi if it is spring or autumn — Suruga Bay is the only commercial fishery for them in Japan.
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