Station Funakoshi

Discover the Heart of Iwate’s Coastal Bounty

Nestled along National Route 45 in the scenic town of Yamada, Funakoshi roadside station is a vibrant gateway to the rich natural and culinary heritage of Iwate Prefecture. Reimagined in 2025 as Funakoshi Igubes, this modern facility rises from the former Yama da Friendship Park, blending rustic charm with contemporary hospitality. Located just a 35-minute drive from Kamaishi Station and 40 minutes from Miyako, it serves as a convenient stop for travelers exploring the region’s rugged coastline and lush landscapes.

What sets Funakoshi apart is its deep connection to local producers. Visitors can savor freshly caught seafood, seasonal vegetables, wild mushrooms, and signature regional specialties like Yamada oyster products. The on-site restaurant offers a taste of coastal Iwate, while nearby attractions such as the Whale and Sea Science Museum and the Ueno Beach Kayak Base invite exploration. More than a rest stop, Funakoshi is a celebration of community, culture, and the bounty of the sea.

Visit Funakoshi roadside station to taste the region’s only smoked oyster ice cream, crafted from locally harvested Miyagi oysters and served in seasonal flavors like yuzu and miso. Wander through the vibrant fish market where fresh kelp-wrapped sea bream and wild-caught squid are displayed daily, a rare sight in inland roadside stations. This is the only place along the Sanriku Coast where you can sample both traditional oyster-based delicacies and coastal seafood directly from the fishermen’s catch.

• Best Arrival Time: Arrive by 9:30 AM to secure fresh catches from the fish counter, where the day's first delivery of local seafood is displayed and sold—items like sardines and mackerel often sell out by noon.

• Hidden Gems: Visit the "Yamada Kaki Koya" (Yamada Oyster House) stall between 10:00 AM and 11:30 AM to purchase freshly shucked oysters straight from the local harvest, available only during peak season (typically April to June).

• Weekend Special: On Saturdays and Sundays, the "Igubes" deli counter offers a limited-time grilled fish rice bowl using fish caught that morning—order before 11:00 AM to guarantee availability.

• Product Tip: Buy the "Shimokita Peninsula Wild Mushroom Box" at the specialty produce counter before 1:00 PM, as it sells out quickly due to its seasonal nature and limited daily harvest.

• Dining Strategy: If you're planning to eat at the on-site restaurant, arrive before 11:30 AM to order the daily special of grilled local sea bream, which is only available until 1:00 PM and often sells out by 12:30 PM.

• Parking Hack: Use the large vehicle parking area located at the front entrance to avoid confusion with the smaller passenger car zone, especially on weekends when the main lot fills up by 10:00 AM.

• Local Insight: The "FunaKoshi" gift shop features a rotating selection of handmade crafts from local artisans—check the display near the exit daily between 2:00 PM and 3:00 PM when new items are unveiled and priced lower for same-day purchase.

Spring (March–May): Fresh bamboo shoots available from April, with peak canola flower viewing in late April.

Summer (June–August): Fresh sea urchin from July through September, and seasonal seafood at the market.

Autumn (September–November): Abundant wild mushrooms and local harvest festivals in September.

Winter (December–February): Warm seafood dishes at the roadside station, with quiet visits ideal for local charm.