Station Sanriku

Savor the Sea, Celebrate the Spirit of Sanriku

Nestled along the rugged coastline of Iwate Prefecture, Sanriku roadside station stands as a vibrant gateway to the natural and cultural riches of the Sanriku region. Located in the heart of Ominato City, it serves as a dynamic hub where local heritage meets modern hospitality, offering travelers a true taste of Japan’s coastal bounty.

Renowned for its world-class abalone, prized scallops, and Japan’s highest yield of wakame seaweed, Sanriku showcases the region’s abundant marine treasures. Visitors can savor fresh seasonal seafood, sample unique local delicacies like kaki ice and sea urchin in soy sauce, and explore the story of UNESCO-recognized traditional fishing practices. With its welcoming atmosphere and deep connection to the land and sea, Sanriku is more than a stop—it’s a celebration of Sanriku’s enduring spirit.

Visit Sanriku roadside station to experience the only place in the region where you can sample authentic kakisohuto—Japan’s first persimmon-based ice cream—crafted from locally harvested fruit. Here, you’ll also find the sole retail outlet for wild-caught, grade-A Awaabi from the Sanriku coast, a rare delicacy renowned for its tender texture and deep oceanic flavor. These are not just products—they are taste memories of this unique coastal community.

• Best Arrival Time: Visit between 9:00 AM and 9:30 AM on weekdays to secure the freshest batch of Hokkaido-style scallops (hotate) delivered daily from local fishermen, as they are often sold out by midday.

• Hidden Gems: Head to the deli counter at the back of the store to find the limited-edition kaki-sohuto ice cream, made exclusively with locally grown persimmons and available only during the autumn season.

• Weekend Special: On weekends, arrive by 10:30 AM to purchase the day’s first batch of fresh wakame (seaweed) harvested from the nearby coastal waters—this is the only time the premium-grade wakame is available in the retail section.

• Food Truck Timing: Check the roadside station’s official notice board near the parking area every Friday and Saturday afternoon for pop-up food trucks offering grilled sea urchin (uni) skewers, which are only available from 3:00 PM to 5:00 PM.

• Bakery Alert: Purchase the fresh milk bread from the in-house bakery before 11:00 AM, as it is baked only once daily and sells out by noon—this is the only time the bakery’s signature bread is available.

• Seasonal Product Purchase: Buy the "Sio Uni" (salty sea urchin) in 180g packs during the winter months (December to February), as this product is only produced and stocked during the peak season due to the limited harvest window.

• On-Site Experience Tip: If visiting the summer hot spring facility (Nagami no Yokko), reserve your bath slot for 10:00 AM or 10:30 AM to enjoy the quietest time of day, when the natural spring water is still at its clearest and most refreshing.

Spring (March-May): Fresh abalone and scallops arrive in spring, with peak seasonal availability from April to May.

Summer (June-August): Peak season for fresh sea urchin and hokkigai, with the hot spring bath open daily.

Autumn (September-November): Fresh sardines and kelp harvested through autumn, with the last abalone harvest in October.

Winter (December-February): Winter is ideal for enjoying preserved sea urchin and traditional coastal cuisine.