Himi Buri — Winter Yellowtail Fishing Capital

Himi City (氷見市) on Toyama Bay is Japan's premier fishing ground for kanburi (寒ブリ, winter yellowtail) — prized yellowtail caught from November to February when the fish fatten on sardines and develop rich marbling. Himi buri commands premium prices in Tokyo (¥5,000–8,000 per kg) due to superior fat content and flavor, but in Himi itself, the fish is available fresh at fishing port markets and restaurants for 50–60% less.

Himi's yellowtail fishing uses traditional fixed nets (定置網, teichi-ami) set 500–1,000 meters offshore, trapping migrating yellowtail schools. Boats haul the nets at dawn, and fish are auctioned at Himi Fishing Port's market by 8:00am. The fish go directly to restaurants and vendors, ensuring extreme freshness — some restaurants serve buri killed hours earlier, with flesh so fresh it's almost translucent.

Himi is also famous for buri-shabu (ブリしゃぶ) — yellowtail hot pot where paper-thin slices of buri are swished in kelp broth for seconds, then dipped in ponzu. The dish showcases the fish's delicate sweetness and buttery texture. Winter is peak season, but Himi's fishing port and seafood restaurants operate year-round with other catches (squid, mackerel, crab).