Toyama

Toyama Bay drops to 1,000 meters just offshore, creating a natural upwelling that supports over 500 species of fish. For sushi chefs, this is the shortest supply chain in Japan — morning catch on the counter by noon.

April is peak season: shiro-ebi (white shrimp) and hotaru-ika (firefly squid) are running, and the best counters here serve them within hours of landing. The scene is anchored by a handful of serious omakase spots, from port-side Uozu to downtown Toyama, each leveraging the bay’s embarrassment of riches.