Yokosuka Travel Guide

News 2023.02.28

Let’s indulge in delicious Japanese seafood in Yokosuka

Yokosuka is the ultimate destination for seafood lovers, offering a delectable variety of fresh fish, molluscs, and crustaceans sourced from Japan’s seas. Savor classic sushi and innovative Japanese-French fusion dishes, prepared using the freshest ingredients. With an abundance of seafood options, Yokosuka is a seafood lover’s paradise!

Yokosuka is a treasure trove of ingredients, providing an opportunity to relish locally-sourced, fresh, and seasonal produce. This is what makes Yokosuka unique and attractive to visitors.

You can enjoy locally grown agricultural products and fresh marine produce from the local fishing industry. Come and savor the delicious, safe, and fresh seafood that Yokosuka has to offer.

Experience Yokosuka’s World-Class Fresh Seafood!

Yokosuka’s seafood is simply unbeatable! Surrounded by the sea on three sides and blessed with a year-round warm climate, Yokosuka boasts a wide variety of fresh seafood and agricultural products.

Highly recommended are the bluefish varieties such as sardines, mackerel, horse mackerel, and bonitos. Other local delicacies include octopus, turban shells, and shirasu (dried young sardines).

The seaweed in Yokosuka is of exceptional quality, boasting freshness, color, gloss, aroma, texture, and taste. With varieties such as Nori, Wakame, Kelp, and Hijiki, the seaweed here is a must-try.

Yokosuka’s fresh seafood pairs perfectly with traditional Japanese dishes such as sashimi, grilled fish, boiled fish, fried fish, and tempura, as well as with international cuisines.

Only in Yokosuka can you taste these abundant seafood options fresh and raw, depending on the season. It’s truly a seafood lover’s paradise!

Yokosuka’s Three Major Local Fish: Sardines, Mackerel, and Horse Mackerel

Yokosuka is known for its three major local fish: sardines, mackerel, and horse mackerel. These fish have a distinct flavor and can be prepared in a variety of ways.

Sardine – Iwashi

  • Japanese sardines,
  • Round herring – Urume iwashi,
  • Japanese anchovy – Katakuchi iwashi / Shiko iwashi

Sardines are best enjoyed as sashimi or in a namero dish with miso and ginger when they are fresh. The texture is melt-in-your-mouth delicious. When deep-fried, cook for 7-8 minutes over medium heat until they soften down to the bone. Sardines also make a great addition to Nambanzuke, a dish of summer vegetables pickled in soy sauce.

Sardines are recommended as sashimi or “Namero (raw fish with miso and ginger) dish” when fresh. You can enjoy their melt-in-your-mouth texture. When deep-fried, give them 7-8 minutes over medium heat to soften them down to the bone. Excellent in Nambanzuke (pickled in soy sauce) together with summer vegetables.

Mackerel – Saba

  • Chub Mackerel – Ma Saba
  • Blue Mackerel – Goma Saba

Chub mackerel is caught from autumn to winter, while Blue Mackerel is caught in summer, when it is fatty and delicious. 

Blue Mackerel is only served as sashimi in its home region, and it has a tender texture that melts in your mouth.

Fresh mackerel can be prepared in various ways, but fried mackerel is particularly recommended when the fat content is low, as it remains juicy and flavorful.

Japanese Horse Mackerel – Ma Aji

The Japanese Jack Mackerel, or Ma Aji, caught in Yokosuka is known for its consistently firm flesh throughout the year. A yellowish hue on the surface of the body indicates its freshness.

Fresh Japanese Jack Mackerel has a plump texture and is versatile in its preparation. It can be enjoyed as sashimi, grilled, dried, pickled, chopped, fried, and more.

Fresh Skipjack tuna/Bonito caught on the day

The finest bonito or “Katsuo” in Yokosuka is the “Himodori Katsuo,” which is caught and landed on the same day. 

It has a pale pink color and an exceptional texture that is sure to impress. 

It can be enjoyed even more when served as sashimi or in a “Namero” dish made with miso and ginger.

Shonan Whitebait / Shirasu

Shonan Shirasu is the recommended shirasu of Yokosuka. It is caught and produced by local fishermen in Yokosuka.

Shonan Shirasu is delicious eaten as is, but it also goes well with a variety of dishes, such as fried eggs, tempura, pizza, pasta, and more!