There’s a place where you can enjoy seafood freshly landed from Toyama Bay—on the very same day it’s caught.
Mizuhashi Shokudo Gyofu is a fishermen-run eatery in a port town. While the menu features classic dishes such as kaisendon (seafood rice bowls) and sashimi sets, one of its specialties is a unique “hitsumabushi-style” kaisendon, enjoyed by pouring warm dashi broth over the seafood and rice.
Inside, the lively atmosphere of the fishing port surrounds you as you savor the bounty of Toyama’s sea to your heart’s content.
How to Get to Mizuhashi Shokudo
Address: 40-22 Tsuji-ga-do, Mizuhashi, Toyama City, Toyama Prefecture – Google Maps
The nearest station is Mizuhashi Station.
From Toyama Station, take a regular train—not the streetcar.
You can also take a bus, but services are infrequent, so we recommend taking the train to Mizuhashi Station.
Note: When returning from Mizuhashi Station to Toyama Station, there are about 1–3 trains per hour. It’s a good idea to check the schedule in advance.
From Toyama Station, take the Ainokaze Toyama Railway directly to Mizuhashi Station (12 minutes, ¥290).
From Mizuhashi Station, there are two ways to reach the restaurant:
-
On foot: about 22 minutes
-
By bus: about 6 minutes. From Mizuhashi Ekimae Bus Stop (a 1-minute walk from the station) – Google Maps – take the bus and get off at Jodohashi Bus Stop – Google Maps. From there, it’s about a 5-minute walk (¥240).
From the restaurant, you can enjoy views of the beautiful Tateyama Mountain Range.
What is Mizuhashi Shokudo Gyofu?
Mizuhashi Shokudo opened on October 20, 2021, near Mizuhashi Fishing Port in Toyama City. It’s run by local fishermen who wanted to bring the bounty of Toyama Bay directly to more people.
Every morning, freshly landed seafood goes straight from the port to the kitchen, transforming into dishes such as kaisendon, sashimi sets, and the hearty “Dairyo-don” (Big Catch Bowl). The menu also features unique seasonal creations that delight both locals and travelers.
The interior captures the spirit of a fishing town, with large “tairyo-bata” fishing flags and fishing gear decorating the space. There are both table and counter seats, making it easy for solo travelers and groups to visit. On each table, you’ll find a “Toyama Bay Fish Guide,” so you can learn about the local fish while you wait for your meal.
Just steps from the port, this is a rare place where you can enjoy seafood carefully selected by fishermen—on the same day it’s caught—served in the casual style of a local eatery.
Dining at Mizuhashi Shokudo Gyofu
Entering the Restaurant
Although it’s located outside central Toyama, the restaurant gets especially busy at lunchtime. When we visited, we waited about 20 minutes.
You’ll need a numbered ticket to enter. The ticket machine is located near the entrance—simply select the number of people in your party and press the blue confirm button. If in doubt, just follow the lead of the person ahead of you.
The Food
While seafood is naturally the highlight here, one of the most famous dishes is hotaru-ika no okizuke (firefly squid marinated in soy sauce). This is a traditional Toyama specialty made by marinating small squid in a soy-based sauce. It has a rich umami flavor and a slightly sticky, unique texture—an excellent pairing with sake. Its texture is distinctive enough that some people love it while others may find it unusual, so if you’re up for a culinary challenge, give it a try!
Personally, we love hotaru-ika no okizuke and enjoyed every bite.
When we asked the staff for their recommendation, they suggested the kaisendon. The toppings vary depending on the day’s catch.
A kaisendon order comes with warm dashi broth, condiments, and ara-jiru (fish head miso soup).
The pot on your table contains the warm dashi. The condiments, dashi, and small rice bowl are used for enjoying your kaisendon “hitsumabushi-style.” We’ll explain this in detail shortly.
The small white dish at the lower right is for soy sauce—mix some wasabi into it to make wasabi soy sauce.
The kaisendon we ordered had 7 different types of seafood for ¥3,500. Absolutely fantastic!
The ara-jiru miso soup is served in a pot along with a portable gas stove, so you can enjoy it piping hot.
Here’s the hotaru-ika no okizuke. Salty, flavorful, and perfect for sake lovers—though it also pairs wonderfully with plain white rice.
Here’s how the “hitsumabushi” style works:
Once you’ve eaten about half your kaisendon, transfer a small portion of rice and sashimi to the small bowl. Pour the warm dashi over it, then top with the condiments.
This transforms your kaisendon into a completely different dish—letting you enjoy two flavors in one meal.
Note: Very few restaurants serve kaisendon with the option to eat it hitsumabushi-style, so don’t assume this will be available elsewhere. This is a special feature of Mizuhashi Shokudo Gyofu.
Opening Hours
Lunch and dinner are served:
-
Tuesday: 11:00 – 15:00 (last order 14:30)
-
Wednesday – Sunday:
-
Lunch: 11:00 – 16:00 (last order 15:30)
-
Dinner: 17:00 – 22:30 (last order 22:00)
-
Payment Methods: Lunch is cash only. Payment methods for dinner are not confirmed, so it’s best to bring cash just in case.
Closed on Mondays (open if Monday is a public holiday, with the following day closed instead).
This article is based on information as of April 17, 2025.