Things To Do
in Shizuoka

Tiny pink shrimp caught in Suruga Bay, often served raw, as tempura, or on rice; best found in Shimizu and surrounding fish markets.

Must-Try!

Juvenile sardines served raw (nama shirasu), boiled, or over rice; a breakfast or lunch staple at local markets and seaside eateries.

A dark-broth style oden (simmered items) often served with a powdered fish topping; try at specialty oden shops or street stalls.

Some of Japan’s best sencha and high-quality matcha come from Shizuoka’s plantations; experience freshly brewed tea and tea-flavored confections.

Early-morning fish auctions and stalls selling sashimi, sushi and shirasu bowls; ideal for sampling ultra-fresh seafood.

Small local markets around the city selling seasonal produce, sea urchin or grilled shellfish depending on season; great for quick bites and snapshots of daily life.

Bowing and polite language are common; a small bow and a clear 'arigatou gozaimasu' (thank you) go a long way.

Remove shoes when entering homes, some ryokan, temples, and certain restaurants—look for a genkan (entryway) or shoe racks.

Keep phone calls and loud conversations to a minimum on trains and buses; set phones to silent mode.

Follow simple rituals at shrines (bow, cleanse hands/mouth where provided) and avoid taking photos where signage forbids it.

Tipping is not customary in Japan and can be confusing; excellent service is already included. Small exceptions exist for private guides or when using tour services—present money in an envelope if you feel compelled to tip.

Cash remains widely used—carry yen for smaller shops, markets and rural areas. Credit and debit cards and IC transit cards (TOICA, Suica/Pasmo) are accepted at many businesses in the city; international ATMs are available at 7-Eleven and post offices.

March–May brings cherry blossoms (late March–early April) and comfortable temperatures; good visibility for Mount Fuji on clear days. Tea-picking season starts in late spring in some areas—expect festivals and fresh tea tastings.

June–August is warm and humid with a rainy (tsuyu) period in June; July–August have festivals and fireworks but also higher humidity and occasional typhoons. Coastal breezes can be pleasant; summer is high season for beach towns on the Izu Peninsula.

September–November offers mild weather and colorful foliage in higher elevations—excellent for hiking and clearer skies that improve Mount Fuji views. Cooler evenings make tea and hot local dishes enjoyable.

December–February are cooler and drier with chilly mornings; snow is uncommon in the city but likely in nearby mountains. Winter often provides the clearest skies for iconic views of Mount Fuji.

Majority Japanese population with a mix of families, elderly residents and working professionals; an aging demographic trend similar to much of Japan.

Shizuoka hosts students and commuters who travel to larger metropolitan areas; daytime population includes office workers and university attendees.

Many visitors are domestic tourists from Tokyo and surrounding regions, especially on weekends and during festival seasons.

Smaller numbers compared with Tokyo/Kyoto—mostly travelers interested in Mount Fuji, tea tourism, and the Izu Peninsula.

Vegetarian options exist but can be limited; explain dietary needs using a phrase card and seek out temples, vegetable-focused cafes, or larger restaurants in the city that can accommodate. Many soups and sauces contain fish (dashi), so explicitly request no fish stock when possible.

Vegan and gluten-free dining is improving but still limited; bring translations for restrictions and use larger supermarkets or specialty cafes in urban areas. Convenience stores and bakeries sometimes offer vegetarian-friendly choices but check labels for fish ingredients.