Located on the Sea of Japan, Toyama was known as Etchū (越中) Province for much of its history. The name was changed to Toyama(富山) as part of the early reforms of the Meiji government, and means The Land Rich in Mountains(富める山の国).
Living up to it's name, Toyama is cradled by a continuous stretch of tall mountains from end to end, creating a spectacular view which can be viewed on any clear day. A portion of the Northern Japan Alps, which make up what's known as the Tateyama Peaks, lines the eastern end of the prefecture with nearly a dozen peaks nearing 3,000 meters, offering many opportunities for adventure seekers or outdoor enthusiasts.
From Tokyo - Toyama can be accessed from Tokyo from either Tokyo or Ueno Stations via the newly opened Hokuriku Shinkansen. The approximately 310 km trip to Toyama Station takes two hours if taking a more directKagayaki-class train, and costs ￥12,730 for a reserved seat or ￥25,580 for a "Grand Class" seat. Two other stops along the Hokuriku Shinkansen in Toyama Prefecture, are Kurobe-UnazukiOnsen to the east, and Shin-Takaokat to the west. Those wishing to get off at these stations can board a Hakutaka-class train from Toyko, or transfer to a different train Toyama station.
From Osaka - Limited Express Thunderbird(サンダーバード) trains leaves Osaka direct for Toyama Station several times a day. The trip takes about three hours and twenty minutes and costs ￥8,730 one-way for a reserved seat.
From Tokyo - For those who can't afford the ShinkansenToyama Chihou Testsudo(富山地方鉄道) runs a few highway buses to Toyama Station from Toyko each day. They can be boarded at a bus stop outside the west exit of Shinjuku Station or outside the east exit of Ikebukuro Station. Price ranges for a one-way ticket range from ￥6,200 to ￥8,200 based on days of peak usage. Site in Japanese only.
Seafood - Seafood is a big deal in Toyama, and the locals view it with pride. The fresh meltwater of the Japan Alps, combined with the deep, cold waters of Toyama Bay offer a large variety of fresh seafood daily, some of which are unique to region.
Shiro Ebi (白えび) - Or white shrimp, are known as the "Jewel of Toyama Bay" for their translucent appearance and local abundance. Their small size, soft shell, and slightly sweet flavor makes them popular in a variety of dishes, from tempura rice bowls to curry, or even as a pizza topping.
Hotaru Ika (ホタルイカ) - Firefly squid are tiny bite-sized squid which are usually eaten whole, both cooked, and raw, and are a favorite of locals. Their name comes from the blue bio-luminescence which they emit in the dark.
Kanburi (寒ブリ) - Winter Yellowtail - The frigid winter waters of Toyama Bay cause yellowtail to build up a thick layer of fat, creating this seasonal delicacy. Almost exclusively fished in the waters around Himi from mid-November to early February, a kanburi steak will usually run several thousand yen. For those on a budget, you can try it at almost any sushi bar in Toyama during the winter for a reasonable price.
Masu no Sushi (ますの寿司) - Perhaps the symbol of Toyama's regional cuisine, masu no sushi is a sushi dish made using fresh water trout. Often sold wrapped in bamboo leaves, its unique round appearance makes it hard to miss. Many shops throughout Toyama sell this local specialty year-round.