Shiro-ebi, or white shrimp, are small, translucent shrimp caught almost exclusively in the deep waters of Toyama Bay, one of very few fishing grounds in the world where they occur in commercially viable numbers, earning them the nickname ‘jewel of Toyama Bay’. Prized for their sweet, delicate flavour and slightly firm texture, shiro-ebi are most commonly served raw as sushi or sashimi, though lightly fried tempura and dried kakiage fritters are also popular preparations found throughout Toyama’s restaurants and markets.
🗓️ At a Glance
| Location | Restaurants and markets across Toyama |
| Hours | Restaurant hours vary |
| Admission | Typically ¥1,500–3,000 for a meal |
| Time needed | 30–60 min for a meal |
| Best time | Year-round; peak season April–November |
What to Try
- Shiro-ebi sushi or sashimi, served raw for the sweetest flavour.
- Lightly fried shiro-ebi tempura.
- Dried kakiage fritters made with the tiny shrimp.
- A specialty found almost nowhere else in the world outside Toyama Bay.
Combine Your Visit
- Combine with Hotaru-ika Firefly Squid tasting, another Toyama Bay specialty.
- Pair with Toyama Bay Sushi for a broader seafood sampling.
- Read our Toyama overview .
Getting There
- By train: JR Toyama Station, with restaurants and markets throughout the city.
- By car: offers flexibility for visiting specific specialty restaurants.
Tips
Because shiro-ebi are caught almost exclusively in Toyama Bay, trying them here is a genuinely rare opportunity rather than something easily found elsewhere in Japan. Sushi and sashimi preparations best showcase the shrimp’s delicate natural sweetness, while tempura offers a heartier, crunchier alternative.
