From Ise Lobster to Local Noodles: Your Ultimate Toba Gourmet Guide

By Mio Ieda

Local in Toba

In the Nihon Shoki (The Chronicles of Japan), the ancient sun goddess Amaterasu Omikami praised the Ise-Shima region as Umashi Kuni—literally, "a land of beautiful and delicious bounty." Blessed with riches from both the mountains and the sea, Toba remains a sanctuary for food lovers.

From the prestigious Ise Lobster to the comforting, soul-warming Ise Udon, here is our curated list of must-try dishes in downtown Toba. Find your favorite and taste the history of this "delicious land."

The Pride of the Ocean: Fresh Seafood Straight from the Source

Fishery is the heartbeat of Toba. Because of this, the freshness and quality of our seafood are world-class.

Ise Lobster (Ise Ebi)

As one of Japan’s top producers of spiny lobster, Toba is the premier place to experience this delicacy. Named after the ancient Ise region, this lobster is a symbol of Mie Prefecture. The fishing season runs from October to late April, ensuring the highest quality during the cooler months.

Whether served as sashimi, grilled over charcoal, or simmered in a rich miso soup, its sweet, firm meat is an unforgettable luxury.

"Toro Sawara" (Fatty Spanish Mackerel)

While typically served cooked, in Toba, you must try it raw. Between September and January, the mackerel caught off Toshijima Island—known as "Toro Sawara"—is legendary for its incredible fat content. Only fish that pass strict criteria for weight and fat percentage earn this brand name. You can enjoy the melt-in-your-mouth texture of both Ise Lobster and Sawara at Tenbinya, located just a 5-minute walk from Toba Station.

Oysters and the "Sazae Street"

Toba’s calm, nutrient-rich waters produce exceptional oysters. Right in front of JR Toba Station, you’ll find Sazae Street, a row of cozy stalls where you can enjoy grilled oysters, turban shells (sazae), and abalone.

The philosophy here is simplicity: letting the natural brine and sweetness of the sea shine. Pacific oysters are available from October to April, while massive, creamy "Iwa Gaki" (rock oysters) are the stars of the summer.

Comfort in Tradition: Timeless Local Dishes

Tekone-zushi (Fisherman’s Marinated Sushi)

This local specialty consists of thick slices of soy-marinated fish (usually bonito or tuna) served over vinegared rice.

Originally a "fisherman’s fast food," it was created by busy fishers who would toss freshly caught fish into soy sauce and mix it with rice by hand (te-kone) while out at sea. Today, it is a beloved regional staple found in many local restaurants.

Ise Udon (Soft Soul-Food Noodles)

Unique among Japan’s many noodle varieties, Ise Udon features thick, remarkably soft noodles in a dark, savory-sweet sauce made from tamari soy sauce and dashi. Though it looks intense, the flavor is gentle and umami-rich. Its history dates back to the Edo period, designed to be easy on the stomachs of weary pilgrims who had traveled long distances to visit the Ise Jingu Shrine. At Nanagoshi-chaya, a 5-minute walk from Toba Station, you can still enjoy handmade noodles prepared with traditional methods.

Toba’s "New Wave" Noodles: Toba Champon

For a modern Toba original, try Toba Champon at Hana-shimizu, located near the Toba Aquarium.

While "Champon" (a noodle dish with a mix of many ingredients) is famous in Nagasaki, Toba’s version is crafted by Mr. Shimizu, a former traditional Kaiseki chef. Using refined Japanese culinary techniques, he prepares more than ten different vegetables, pork, and seafood—each seasoned or cooked individually before being brought together in a nutrient-rich, colorful broth.

Don't forget to try their other specialty: Yaki-Saba Sushi (grilled mackerel sushi), featuring thick, succulent fillets. It’s the perfect contemporary addition to Toba’s ancient food culture.