[Hyogo Seafood Gourmet] Let’s go on a trip using HIMEJI TOURIST PASS!
Hyogo Prefecture has many tourist spots, including Himeji Castle.
In the Kansai region, Hyogo Prefecture faces both the sea and the mountain so it is famous for its fresh local food.
This time, we will introduce a trip to Hyogo Prefecture using a special ticket that foreigners visiting Japan can use.
That special pass is called … “HIMEJI TOURIST PASS!””
This pass is a one-way ticket from Kansai International Airport to Nankai Namba Station and it is a ticket that allows you to get on and off freely from Osaka-Namba Station to Amagasaki Station to Sanyo-Himeji Station and Sanyo-Aboshi Station. It can be purchased at a reasonable price of 1,400 yen!
*Please check the details of the ticket from the URL below.
“Sannomiya” is a famous area in Hyogo Prefecture.
Sannomiya has popular sightseeing spots such as the former foreign settlement, Harborland, Mt. Rokko, and Nankinmachi which has many delicious gourmets to eat.
This time we will introduce the delicious seafood gourmets of Akashi and Himeji heading west of Sannomiya!
~ Not only seeing Himeji Castle! Why don’t you eat delicious gourmet along with? ~
In front of Akashi station, there is a shopping street called “Uonotana Shopping Street” where a lot of seafoods are available.
“Uonotana,” which is read as fish in shelf, has more than 100 stores mainly dealing with specialty seafoods, kneaded products, and dried items.
Also this place is unique to having many akashiyaki shops. We will introduce the recommended gourmet of this shopping street.
“Mitsuboshi Kamaboko,” which the large octopus object stands out on the wall of the shop, has been processing processed foods such as kamaboko and tempura for about 70 years which is by far the most famous store inside “Uonotana Shopping Street.”
About 25 to 30 kinds of products are always lined up at the store, stopping the eyes of the walking tourist.
Many products are arranged in a big space and there is a price tag on each item so it is easy for foreign people to purchase it.
“Akashi Kamihiraten” has been a popular product from a long time and locals eat it as a snack to taste the umami of the fish.
There are different products lined up according to the season so you won’t get bored whenever you come.
Why don’t you come and visit Mitsuboshi Kamaboko which sells a wide range of foods from standard to impactful products.
|Store Name||Mitsuboshi Kamaboko|
|Address||1-1-11 Honcho, Akashi City, Hyogo|
|Closed Days||Irregular Holidays|
“EIRAKUDO” is making products using local ingredients related to octopus and sea bream, famous in Akashi. Also makes sweets using seafood actually caught in the Akashi Strait.
The “Akashi Pettan-yaki” is popular with its deliciousness and the impact.
Pettan-yaki, which is larger than a person’s face, is a large rice cracker that has been slowly baked and thinned with pressure from a 170 degree iron plate to allow fire to pass through. (There is also a pettan-yaki making experience)
The crispy texture, the smell, and the slightly spiciness are irresistible.
In addition, they also have a wide range of products such as mentai octopus, seaweed octopus, and hazelnut crackers that are perfect for souvenirs.
|Address||1-2-9 Honcho, Akashi City, Hyogo|
“Omotenashidokoro Takahashiya,” a shop that handles seafood and dried products.
Takahashi, the owner, who cares mostly about hospitality as the name suggests, stands in front of the store almost everyday and looks forward talking with many tourists.
Seafood skewers are a popular product along with seasoned cod roe, dried young sardines and many other seafoods such as octopus, squid, and shellfish are lined up in the store.
“Madako (common octopus),” a popular product that is big in size, is perfect for eating around as it has a perfect combination of sweet and spicy sauce with the soft elasticity.
In addition, seafood such as the dried young sardines from Awaji, boiled sand eel from Akashi Strait are popular among locals and tourists.
|Store Name||Omotenashidokoro Takahashiya|
|Address||1-5-19 Honcho, Akashi City, Hyogo|
|Closed Days||365 days open|
The popular product of “Ajiyoshi Higashi Store” is the “yakisurume (dried squid)” that is piled up.
When using the large machine to finely cut the squid, the good smell surrounds the store.
Popular product that locals and those who come sightseeing says that the more you chew, the more deeper taste can be enjoyed which makes it hard for people to eat other dried squid at other places.
Other than the dried squid, you can also buy local delicacies such as the boiled sand eel, dried young sardines, Japanese pepper dried young sardines, and boiled seaweed, as well as side dishes using local ingredients.
Why don’t you buy some souvenirs that are perfect when eating rice or a side snack when drinking sake.
|Store Name||Ajiyoshi Higashi Store|
|Address||1-6-17 Honcho, Akashi City, Hyogo|
|Closed Days||Irregular Holidays|
“Soramame” is a restaurant that specializes in conger eel and rare tea buckwheat noodles, located in Takasago Ginza Shopping Street “Takasagoya.”
The popular seiro steamed set consists of fluffy Banshu grilled conger eel and rice entangled in a special sauce.
The fluffy conger eel has a tightly condensed taste and a roasted smell that makes you want to eat more.
They use Shizuoka tea soba which has a firm and elegant taste that can be eaten smoothly.
You can also feel the history since the Takasagoya dyeing which was used in Ooku (ladies chambers) is exhibited inside “Takasagoya.”
It requires a reservation at night but you can go without reservation during lunch time so why not try the authentic eel dishes when you go to Takasago?
|Address||Inside Takasago Ginza Shopping Street “Takasagoya” 1416-1 Kajiya-machi, Takasago-cho, Takasago City, Hyogo|
11:30AM-L.O.1:30PM (*Reservation basis)
*It may close early when sold out.
Reservation Only (5:00PM-8:30PM)
*Regular menu can be reserved until 4:00PM on the day. However for the course menu or limited menu, please make a reservation at least 2 days in advance.
“Kakikoh,” a restaurant where you can enjoy conger eel and oysters.
From April to September, you can enjoy conger eel and from October to March, you can enjoy oysters. The menus are already decided so you can enjoy different tastes in summer and winter respectively.
The fluffy voluminous conger eel are offered in a variety of cuisine within the course and as the same, the thick oysters meat are packed tightly which makes every dish delicious.
If you eat the conger eel in summer and oyster in winter, you will definitely want to eat other menus in different season at Kakikoh.
The store has a comfortable Japanese-like atmosphere so you can spend a relaxing time.
|Address||466 Tamachi, Takasago-cho, Takasago City, Hyogo|
|Opening Hours||11:30AM-2:00PM (L.O. 1:30PM) 5:15PM-9:30PM (Last Entry until 8PM)|
“Kamifuku,” located in front of Himeji Station, is a restaurant where you can enjoy Sanin’s seafood sashimi, crispy and healthy tempura fried with 100% rice oil, and other carefully selected ingredients.
The popular whole common squid is directly delivered from Sanin Fishing Port and has a unique sweetness and umami.
The impactful and voluminous sashimi assortment is very popular with many customers.
In addition, the tempura and seafood rice bowls which is very voluminous are also popular during lunch (Photo)! They are too delicious that people can’t stop eating.
The restaurant is surrounded by wood grain pattern and has a calm Japanese-like atmosphere where you can heal your tired body from your trip.
The restaurant has halal foods so Muslims can go without hesitation.
Why don’t you stop by after touring around Himeji Castle?
|Restaurant Name||Tempura Kaisen Kamifuku|
|Address||5F Q-WELL Himeji, 1-4 Nishiekimae-cho, Himeji City, Hyogo|
|Opening Hours||11:00AM-3:00PM (L.O. 2:30PM) 5:00PM-11:00PM (L.O. 10:00PM)|
|Closed Days||365 days open|
In Hyogo, there are many places where you can eat delicious meals besides going to Kobe. The seaside area is particularly popular with tourists as well as locals since there are many seafood and fresh fish to eat.
*The information herein is as of April 2020.