In Numazu, located in Shizuoka Prefecture’s Suruga Bay—Japan’s deepest bay—visitors can explore a unique culinary experience centered around deep-sea fish. Renowned for its marine biodiversity, Numazu offers attractions like the Numazu Deep Sea Aquarium and local markets filled with various seafood. However, during their visit, reporters Ikuna Kamezawa and Seiji Nakazawa noticed a predominance of dried fish in local markets, sparking curiosity about the availability of fresh deep-sea options.
Their culinary journey led them to a conveyor belt sushi restaurant known as Numazu Port Kaiten-zushi Ichifujimaru, cleverly named with kanji that means “ocean heaven.” The restaurant combines a classy ambiance with the novelty of sushi rotating past patrons. Prices range from 250 yen (approximately US$1.59) for egg omelet sushi to 480 yen for tuna, reflecting the establishment’s emphasis on quality and local specialization.
The pair sampled several intriguing dishes, beginning with the largehead hairtail (or beltfish), noted for its melt-in-your-mouth texture when grilled or a pleasant chewiness when raw. They also enjoyed red sea bream, which is typically pricier in sushi restaurants, and deep-fried greeneyes, a species classified as deep-sea fish due to its habitat at around 500 meters. These greeneyes were described as light and fluffy, enhancing their overall experience.
Their main highlight was the Five Kinds of Deep-Sea Fish Hand Rolled Sushi, featuring a variety of fish including black gnomefish, Pacific barrelfish, splendid alfonsino, longtail snapper, and whiskered velvet shrimp. The black gnomefish stood out for its exceptionally soft texture, while the Pacific barrelfish surprised them with its complex flavors. The splendid alfonsino, usually known but surprisingly categorized as a deep-sea fish, was tender and refined. The longtail snapper offered a sinewy consistency appealing to connoisseurs, and even the shrimp surpassed expectations, vastly differing from standard supermarket varieties.
This visit to Numazu not only satiated their appetites but also deepened their understanding of marine life and culinary offerings, revealing that many of their previously unrecognized favorites actually inhabit the ocean’s depths. The experience highlighted the significance of local sushi restaurants and the importance of continuous exploration in seafood gastronomy. Overall, the trip underscored a newfound appreciation for the layers of taste and knowledge the ocean has to offer, reaffirming their commitment to being lifelong seafood learners.
For those interested, Numazu Port Kaiten-zushi Ichifujimaru is located at 83 Senbonminato-cho, Numazu, and operates from 11 a.m. to 9 p.m., closed on Wednesdays.
