What other travelers are saying about Hamaguri Plaza, Kuwana
I made a reservation by phone two weeks in advance for my first visit.
When I called, I was told that they only accept reservations for one person at 11:00.
But it wasn't a problem since I was planning to go at 11:00!
They opened at 10:50.
The three grilled clams were delicious.
Personally, I would have preferred around five.
The moment the clams opened was a bit of a surprise.
One small clam tempura was a bit disappointing.
The dessert jelly was quite disappointing.
Hmm, I wonder if 2,700 yen is worth it.
I took the train from the nearest station and then walked from Kuwana Station, but it was quite a distance, so it would be safer to go by car.
There is also parking near the breakwater in front of the restaurant.
The parking lot is across the road, along the river.
We arrived at around 12:00. The restaurant was full of reservations. It was immediately clear that it was a popular restaurant.
The clam set meal consisted of both fried and baked clams in foil, so it wasn't very filling, but it was delicious. The clams had been de-shelled so they weren't hard to eat.
The entrance to the restaurant is a little hard to find. Payment is cash only.
I ate lots of huge clams at the restaurant on the second floor.
These clams are a size that's hard to come by in Osaka, and you can get them at an affordable price.
I was very satisfied.
I thought it would be like a roadside station, but it felt more like a restaurant attached to a small museum in the town, and there wasn't any souvenir shop.
You can buy seaweed and other items in the office on the first floor, though.
The seaweed was delicious, but I particularly liked the flaked seaweed.
I went there to eat clams, but the restaurant was already closed. What a shame! I was looking around to see if there was anything else, and I found a special exhibition called "Sea XX" in the exhibition room (?) on the first floor, so I decided to take a look. However, I'm not sure if it was to save on costs or if they had simply forgotten to turn it on, but the air conditioning wasn't on inside the room, and it was extremely hot.
The photos I uploaded were all of sharks, but there were also various other creatures featured that are nicknamed "Sea XX." The content was quite interesting, but as I mentioned earlier, it was so hot inside that I couldn't read the explanations very well. That was another shame!
If there's no air conditioning in the exhibition room again, it might be a good idea to ask the reception desk.
Hamaguri Plaza is primarily known for its fresh seafood market specializing in hamaguri clams, a regional delicacy from Kuwana City. The facility celebrates the area's centuries-old clam fishing heritage and offers visitors the opportunity to purchase fresh local seafood, sample traditional hamaguri dishes at on-site restaurants, and learn about the unique tidal flat ecosystems that produce these prized shellfish.
From Nagoya, take the Kintetsu Nagoya Line to Kuwana Station, which takes approximately 20-30 minutes. From Kuwana Station, Hamaguri Plaza is about 15 minutes away by local bus or taxi. Alternatively, visitors driving from Nagoya can access the plaza via major highways, with free parking available on-site.
No, admission to Hamaguri Plaza is free. Visitors can explore the facility, browse the fresh market, and view exhibits about local fishing culture without any entrance charge. However, purchases at shops and restaurants are charged at standard pricing.
The plaza's fresh market offers locally harvested hamaguri clams, various seafood from Ise Bay and nearby waters, seasonal vegetables, agricultural products from Mie Prefecture, processed seafood items, and regional crafts. Visitors can also find specialty food products and souvenirs that showcase Kuwana's culinary traditions.
Yes, Hamaguri Plaza features restaurants specializing in hamaguri cuisine. Visitors can enjoy traditional preparations including grilled hamaguri, hamaguri hot pot (nabe), clam rice, and other regional dishes that highlight the flavor and quality of Kuwana's famous clams using cooking methods passed down through generations.
