Tokai Shizuoka Invigorating onsen, ocean views, and Japan’s most iconic mountain
Refresh your spirit in Shizuoka's mountains, temples and shores, celebrated in art and poetry. Eat some of the country’s finest seafood and sip premium green tea
How to Get There
Shizuoka is accessible by the JR Tokaido Shinkansen from Tokyo, Kyoto, Osaka, Nagoya and beyond as well as regular JR trains, highway bus and car. You can also fly into Mt. Fuji Shizuoka Airport.
Tokyo is the usual jump-off point for a journey to Shizuoka. The JR Tokaido Shinkansen can get you to the coastal hot spring resort of Atami or Shizuoka Station in an hour or less; you can use your Japan Rail Pass for this and other slower JR trains. Local trains take about three hours. Highway buses run regularly between Tokyo and Shizuoka, and take around the same time as a regular train. Mt. Fuji Shizuoka Airport, built in 2009, handles both domestic and international flights for several airlines.
- The rolling vista from the Nihondaira Plateau of tea fields, Mt. Fuji and the Pacific
- White-sand beaches, clear waters and rugged coastlines along the Izu Peninsula
- Two of Japan’s top three onsen resorts, in Atami and Ito
- World-class art museums and Sunpu Castle, where shogun Tokugawa Ieyasu lived
Trending Attractions in Shizuoka
Suruga Hina Dolls
Suruga hina ningyo are rice straw-filled dolls garbed in formal kimono—a style worn by the imperial court. Used as good-luck charms, they are part of the annual festivals dedicated to children's wellbeing.
Suruga Bamboo Crafts
Suruga bamboo crafts are a sophisticated form of basketry. Young bamboo is cut thinly and the pieces are interwoven to create elegant objects and designs.
Unagi, or eel as it is known in English, is a popular food across Japan. On the Day of the Ox, in the peak of summer, households across Japan treat themselves to eel in a deep-rooted tradition. Available year-round, try it charcoal broile; whole roasted; or roasted, steamed and roasted again after being basted multiple times with a rich sauce. I...
Shizuoka has been growing tea since the mid-12th century, and its climate and water quality have made the region the country's top producer of tea. The healthy brew comes in many varieties, including fully organic.
Finely chopped wasabi stems that are pickled in sugar, salt and the leftover sediment from producing sake. Wasabi-zuke's unique blend of sweet and spicy is a great topping for freshly cooked white rice.
A sweet, flaky cookie flavored with eel extract. While similar to a biscotti, this is a delicate and unique cookie. The eel gives it a subtle smoky flavor that goes great with coffee, tea or ice cream.
The season brings cherry blossoms in late March and April, the year’s first green tea, and elaborate festivals featuring dolls, feudal lords and giant kites.
The rainy season produces hydrangeas and irises in June, Mt. Fuji opens to climbers in July, and Izu’s beaches fill with ocean worshippers.
The emphasis switches from sun to moon. Kabuki and Noh are staged in unusual settings, and warm beach weather lingers through September on the peninsula.
Snow-capped Mt. Fuji looks stunning, Shizuoka’s hot spring resorts offer warmth and comfort, and outlet malls get busy with bargain-hunters.