Chikuwa no Sato | Japan Highlights Travel, for sightseeing around Tokaido

Toyohashi Station 

[Chikuwa no Sato]

Don't miss out on fresh, hot fish cakes

Operated by Yamasa Chikuwa Co., Ltd., Chikuwa no Sato lets visitors taste and learn about chikuwa—tube-shaped fish cakes—and other fish-based products. The store is divided into three areas. In the Yamasa Umi Kobo (Yamasa Ocean Workshop), visitors can watch through glass as chikuwa and other fish cakes are made before they buy them. Hot hanpen fish cakes straight out of the fryer and freshly cooked chikuwa are nothing less than masterpieces of flavor! Try them as an afternoon snack. At the Chikuwa Chaya, guests can dine on meals heavy or light. In the third area, Honokuni Ichiba, visitors can purchase processed fish products produced by Yamasa as well as local specialties of Higashi-Mikawa.
Posted photos Main 
Honokuni Market, filled with a wide selection of fish cakes
Side 
Upper left: The hanpen served hot out of the fryer at the Umi Kobo is very popular, Upper right: Don't miss the outstanding craftsmanship on display at the Umi Kobo, Bottom: Udon with tempura fish and vegetables (pictured) and other meals are served at the Chikuwa Chaya
 
Address Yutakagaokacho 8, Toyokawa City, Aichi
Phone +81-533-85-3451 (Japanese only)
Opening hours Honokuni Market: 9:00 a.m. to 6:00 p.m.
Yamasa Umi Kobo: 9:00 a.m. to 6:00 p.m.
Chikuwa Chaya: 11:00 a.m. to 3:00 p.m., 3:00 p.m. to 5:00 p.m.
* Subject to change depending on the season. Please inquire for details.
Holidays Open every day
Price Yamasa Special Chikuwa (10 pieces) 1,404 yen
Udon with tempura fish and vegetables 540 yen
Shake-and-eat mini chikuwa (10 pieces) 360 yen
Freshly cooked Chikuwa hand-made by dedicated craftsman 320 yen
Access Take the JR Iida Line from "Toyohashi Station" of JR Tokaido Shinkansen for approx. 15 minutes, alight at "Toyokawa Station" and walk for approx. 20 minutes. (Alternatively, it is approx. 8 minutes by taxi.)
URL Yamasa Chikuwa Co., Ltd.
https://yamasa.chikuwa.co.jp/shop/sato.php

updated on Mar 25, 2019

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