Oma bluefin tuna, line-caught off Cape Oma at the very northern tip of Honshu, is among the most prized fish in Japan — a single Oma tuna once sold for record millions at Tokyo’s market. At the port, you can eat this melt-in-the-mouth ‘black diamond’ as sashimi and sushi, straight from the source.
🗓️ At a Glance
| Location | Oma, Shimokita, Aomori |
| Hours | Restaurant hours (some seasonal) |
| Admission | Varies; premium tuna sets |
| Time needed | About 1 hour |
| Best time | Autumn–winter (peak tuna season) |
What to Try
- Melt-in-the-mouth Oma bluefin sashimi and sushi.
- Fatty otoro and chutoro cuts at their freshest.
- The fishing port of Cape Oma at Honshu’s tip.
- The ‘maguro’ monument marking Oma’s tuna fame.
Combine Your Visit
- Combine with the sacred Osorezan on the peninsula.
- See the surreal Hotokegaura cliffs .
- Try Mutsu Bay scallops nearby.
Getting There
- By car: far north Shimokita; long scenic drive.
- By ferry: Oma connects to Hakodate (Hokkaido).
Tips
Peak tuna season is autumn to winter. Oma is remote at Honshu’s tip — plan it with Osorezan and an overnight, or as a stop en route to Hokkaido by ferry.
