Suruga Bay is the source of Japan's most prized seafood — tiny sakura shrimp fished nowhere else on earth, and mountains of fresh shirasu (whitebait). A private foodie tour unlocks the dockside market and a chef-curated lunch that cruise passengers rarely discover.
What to expect
Begin at Omaezaki Minato Park's bustling fish market, where your guide introduces you to vendors hauling in the morning's sakura shrimp — a delicate, translucent pink crustacean found only in Suruga Bay's deep, cold waters and eaten raw or lightly dried. You'll taste as you tour, sampling fresh shirasu on warm rice, grilled mackerel fresh off the boat, and the famous dried sakura shrimp that locals scatter over almost everything. Lunch is a private omakase meal at a dockside restaurant chosen by your guide, where the chef builds courses around whatever was pulled from the water that morning, paired with a local Shizuoka sake. Pure, seasonal, unforgettable.
Good to know
Sakura shrimp season peaks in spring (March–June) and autumn (Oct–Dec) — ask your guide about availability. The market is most vibrant in the morning; schedule this tour early in your port day. Advise your guide of any shellfish allergies well in advance.
Sail there
Luxury cruises that call at Omaezaki — book through us, the fare is identical and your concierge stays on your side.