1. Hokkaido – Japan’s Northern Seafood Paradise
Hokkaido is legendary for its cold, pristine waters that produce some of the most prized seafood in Japan. It's especially famous for uni (sea urchin) and snow crab (zuwai gani).

Must-Try Delicacies:

Bafun Uni – Rich, briny, and creamy; served raw over sushi rice or in a wooden box as sashimi.
Snow Crab – Steamed, grilled, or in hot pots during winter (December–February).
Hotate (scallops) – Often served lightly seared or raw.

Where to go:

Hakodate Morning Market – Try sea urchin rice bowls fresh from local divers.
Kushiro or Sapporo crab restaurants – Specialize in seasonal crab feasts.

2. Toyama Bay – Known for Bioluminescent Shrimp and Delicate White Fish
Toyama Bay on the west coast is a lesser-known gem where firefly squid (hotaru ika) and shiroebi (white shrimp) are local icons. Seafood here is light, delicate, and ultra-fresh.

Signature Dishes:

Hotaru Ika – Best enjoyed in spring; often marinated in miso or served raw with citrus.
Shiroebi Don – A rice bowl topped with dozens of sweet, translucent white shrimp.

Best time to visit: March–May, during squid season. Try the Uozu Fish Market for local specialties.

3. Kanazawa – Refined Kaiseki Meets Coastal Ingredients
On the Sea of Japan coast, Kanazawa blends traditional kaiseki dining with ultra-fresh seafood. The focus is on balance, beauty, and seasonal expression.

Recommended Tastes:

Nodoguro (blackthroat seaperch) – A fatty, rich fish often grilled or lightly torched.
Kani Miso – Crab tomalley (crab “brains”) served hot in the shell, often with sake.
Winter Crab Kaiseki – Multi-course meals centered around freshly caught snow crab.

Where to eat: Omicho Market for casual bites or a ryotei restaurant for a formal seafood feast.

4. Kyushu – Southern Flavors With Island Vibes
In the warmer waters of Kyushu, seafood is prepared with lighter flavors and often highlights rare regional fish not found elsewhere in Japan.

Local Highlights:

Ika (squid) sashimi – Served so fresh it’s often still translucent and delicately sweet.
Seki Aji & Seki Saba (mackerel from Oita) – Premium quality, best eaten raw or lightly grilled.
Uni from Iki or Yobuko – Smaller harvests, but deeply flavored.

Don’t miss: The live squid tanks of Yobuko Morning Market in Saga Prefecture.

5. Coastal Wakayama & Mie – Ocean Meets Mountains
These regions are known for their traditional ama (female free divers) communities and rich variety of seasonal shellfish.

Specialties Include:

Awabi (abalone) – Often grilled whole or thinly sliced as sashimi.
Ise Ebi (spiny lobster) – A luxurious delicacy, often served raw, grilled, or in miso soup.
Shellfish BBQs – Common in small coastal inns or roadside stands near diving villages.

Travel Tip: Visit in summer or autumn for the best seafood and cultural festivals celebrating the sea.

When to Visit for Seasonal Seafood

Seafood                                Best Season                  Where to Find It
Uni (Sea Urchin)                 June–September        Hokkaido, Kyushu
Snow Crab (Zuwai Gani)  December–February  Hokkaido, Kanazawa
Firefly Squid                       March–May                   Toyama Bay
Spiny Lobster                     Autumn–Winter           Mie, Wakayama
Scallops                              Year-round                    Hokkaido