Delicious fruits blessed by the water and topography.

An abundant assortment of gyoza dumplings included iron-pan fried and bite size varieties.

An exquisite balance of lean and marbled meats overflowing with “umami” flavor.

The rule for this pasta is that the sauce must be made from a ketchup base.

Toppings are added to buckwheat soba noodles cooked on top of hot roof tiles, and then placed into warm soup.

Superb fresh seafood raised in the fertile seas of Hibikinada.

Select live fish and have them prepared for cooking.

Consists of approximately 120 stalls of fresh fruit and seafood.

Fresh seafoods are sold in the market from Friday through Sunday, and on holidays.