Shimizu (清水)

Map

Getting There

• train
• bus
• car
• ferry

Best Times to Visit

• spring: Cherry blossoms, spring festivals, comfortable sightseeing weather, and spring cherry shrimp fishing make this a strong visiting season.
• summer: Beach activities, port cruises, fireworks, and the Shimizu Minato Festival make summer especially lively.
• autumn: Mild weather, clearer views, autumn cherry shrimp fishing, and fall cultural events support sightseeing and food-focused trips.
• winter: Mild, dry weather and frequent clear skies improve Mount Fuji visibility, while port markets and indoor attractions remain appealing.

What's There

• beach: Miho Uchihama Beach offers calm-water swimming and coastal recreation near Shimizu Port.
• coast: Miho no Matsubara, Suruga Bay, and waterfront parks define Shimizu’s scenic coastal character.
• culture: Sushi traditions, port-town heritage, festivals, and historic religious sites provide substantial cultural experiences.
• festival: Shimizu Minato Festival brings summer dances, parades, fireworks, and lively port celebrations.
• fishing: Shimizu Port and nearby fishing ports support tuna landings, cherry shrimp fishing, shirasu, and seafood-focused experiences.
• food: Local specialties include sushi, tuna bowls, cherry shrimp, shirasu, green tea, and wasabi cuisine.
• history: Kunozan Toshogu and the Sushi Museum preserve important Tokugawa, port, and culinary history.
• market: Kashi no Ichi sells market seafood directly to visitors and includes restaurants serving local dishes.
• museum: The Shimizu Sushi Museum explains sushi history and culture in a recreated historic port-town setting.
• nature: Miho’s pine grove, Suruga Bay, coastal scenery, and nearby natural landscapes provide varied outdoor attractions.
• park: Shimizu Marine Park features a boardwalk, event plaza, yacht harbor, skateboard park, and historic port structure.
• port: Shimizu Port is central to cruises, ferries, waterfront sightseeing, tuna commerce, and maritime events.
• seafood: Suruga Bay seafood, especially tuna, cherry shrimp, shirasu, and sushi, is a defining regional attraction.
• shrine: Kunozan Toshogu is an ornate National Treasure shrine dedicated to Tokugawa Ieyasu.
• spiritual: Kunozan Toshogu and Miho’s sacred pine-lined pathway offer distinctive religious and contemplative experiences.
• views: Miho no Matsubara, port cruises, and waterfront viewpoints can reveal Mount Fuji, Suruga Bay, and the Miho Peninsula.

Specialties

• Sakura Ebi (桜えび): Sakura ebi, or cherry shrimp, is a Suruga Bay delicacy known for its sweetness and beautiful pink color. It is commonly served raw, in tempura, or in rice bowls.
• Shizuoka Green Tea (静岡茶): Shizuoka is one of Japan’s leading tea-producing regions, and its green tea is widely enjoyed throughout the city. Local tea is used in drinks, sweets, and traditional tea experiences.
• Shimizu Sushi (清水寿司): Shimizu has a strong sushi culture supported by seafood from Suruga Bay and tuna landed at Shimizu Port. The city’s Shimizu Sushi Museum and Sushi Yokocho present local sushi history and dining.
• Shizuoka Wasabi (静岡わさび): Shizuoka is recognized as the birthplace of wasabi cultivation in Japan, with cultivation beginning in Utoogi about 400 years ago. The region’s wasabi is valued for its aroma, refreshing sweetness, and pungency.
• Shimizu Port Tuna (清水港まぐろ): Shimizu Port is renowned for its large volume of frozen tuna landings. Tuna is served locally in sushi, sashimi, and seafood rice bowls, especially around the port market.
• Fresh Shirasu (生しらす): Fresh shirasu, or young sardines, is a regional Suruga Bay seafood specialty. When fishing conditions permit, it is served fresh in bowls or alongside tuna and other local seafood.