Choshi City is located in northeastern Chiba Prefecture and is famous as one of the places where the New Year’s sunrise can be seen earliest in Japan. The city occupies a peninsula-like area extending into the Pacific Ocean, with water surrounding it on three sides.
Located at the easternmost edge of the Kanto region, Choshi is blessed with spectacular coastal scenery, abundant seafood, and a distinctive history shaped by fishing and soy sauce production. Its combination of natural beauty, traditional industries, and historic port-town culture makes it one of Chiba’s most distinctive destinations.
The Choshi Fishing Port is at the heart of the city’s identity. Offshore, the warm Kuroshio Current and cold Oyashio Current meet, creating exceptionally rich fishing grounds. The area is regarded as one of the world’s major fishing regions, and numerous fishing vessels operate from Choshi.
The port has long been one of Japan’s leading fishing centers in terms of the volume of fish landed. Around the harbor, visitors will find fresh fish shops, long-established sushi restaurants, and seafood eateries offering the day’s catch.
Choshi Tsurikinki is a premium red sea bream, or splendid alfonsino, caught individually by hand line in the waters off Choshi. It was the first seafood product to be officially recognized as a Chiba Prefecture branded seafood product.
Known for its rich fat content and deep flavor, it is one of the local specialties worth trying when visiting Choshi.
Choshi is also famous as an important birthplace of Kanto-style dark soy sauce. The tradition dates back to the Genna era of the early Edo period.
Today, major manufacturers such as Yamasa Soy Sauce and Higeta Soy Sauce continue to operate in the city. Their major production facilities are located in and around the central part of Choshi, reflecting the importance of soy sauce manufacturing to the local economy.
With annual shipments exceeding 80 billion yen, Choshi has developed into one of Japan’s major centers of soy sauce production.
From the Meiji period onward, Choshi played an important role in Japan’s modernization. Facilities such as lighthouses, weather observation stations, and wireless communication stations were established here, supporting maritime transportation and communication.
The expansion of railway connections and the development of cultural and entertainment facilities also helped Choshi grow into one of the more modernized cities in the Kanto region during the early modern period.
Choshi suffered extensive damage from air raids during the Pacific War. After the war, reconstruction projects led to improvements in major roads, port facilities, and other urban infrastructure.
The city gradually regained its role as a regional center. During Japan’s period of rapid economic growth, industrial parks and new residential areas were developed, contributing to the expansion of both the urban area and population.
Choshi attracts approximately 2.5 million visitors a year. The city’s Pacific coastline is particularly popular, with dramatic cliffs, sandy beaches, historic lighthouses, and panoramic viewpoints.
Inubosaki Lighthouse: A brilliant white lighthouse standing above the rugged Pacific coast and one of Choshi’s most recognizable landmarks.
Byobugaura: A spectacular series of steep coastal cliffs extending for approximately 10 kilometers and often nicknamed the “Dover of the East.”
Kimigahama Beach: A beautiful sandy beach selected as one of the 100 Best Beaches in Japan.
Hill of the Earth Observatory: A panoramic observation facility located on Atagoyama, the highest point of the Shimousa Plateau.
The Tokawa district retains the atmosphere of an old fishing town and offers a glimpse into Choshi’s maritime traditions. Traditional streets, stone-paved slopes, and historic houses remain, and the district is included in the Japan Heritage story “Edo Journeys through the Four Cities of Hokuso.”
In summer, the Choshi Minato Festival brings the city to life with traditional performances and approximately 5,000 fireworks.
Several hot spring inns line the coast around Inubosaki. Their baths use fossil seawater, ancient seawater trapped underground for a very long period of time.
Enjoying a bath while looking out over the Pacific Ocean is a relaxing experience, and watching the sunrise from an ocean-view open-air bath can become one of the highlights of a visit to Choshi.
Choshi has attracted writers, artists, and other cultural figures since the Edo period. Its dramatic coastline and distinctive landscapes have appeared in literature, paintings, and ukiyo-e prints.
During the Meiji period, Choshi also developed as a summer resort and attracted numerous literary figures. The famous poem “Yoimachigusa” by Yumeji Takehisa is said to have been inspired by Ajikajima Beach in Choshi.
First lit in 1874, Inubosaki Lighthouse was designed by British engineer Richard Henry Brunton, who played an important role in Japan’s early lighthouse construction.
The lighthouse remains in operation today as a first-order lighthouse. It has been selected as one of the 50 Best Lighthouses in Japan and one of the 100 Lighthouses of the World.
The structure is notable for its approximately 190,000 domestically produced bricks and its double-wall construction, which provides strong resistance to earthquakes.
Choshi’s location between the Pacific Ocean and the Tone River has shaped a diverse local economy. Fishing remains a fundamental industry, while agriculture, seafood processing, soy sauce production, commerce, and tourism also play important roles.
The city serves as a major supplier of fresh vegetables to the Tokyo metropolitan area. Its seafood-processing and soy sauce industries have developed through generations of accumulated knowledge and technical expertise.
Tourism also makes use of Choshi’s spectacular natural attractions, including Inubosaki and Byobugaura. This diversified economic structure has helped provide a relatively stable foundation for the city’s economy.
According to 2018 fiscal-year employment data, approximately 10.7% of workers were engaged in the primary sector, 28.5% in the secondary sector, and 58.4% in the tertiary sector.
Fishing is fundamental to Choshi’s economy. Offshore, a continental shelf extends to depths of around 200 meters, while the meeting of the cold Oyashio Current and warm Kuroshio Current creates exceptionally productive fishing grounds.
Freshwater flowing from the Tone River also carries nutrient-rich organic matter into the coastal waters, contributing to the abundance of marine life.
Many fishing methods are used around Choshi, including purse seine fishing, offshore trawling, longline fishing, drift-net fishing, small-vessel bottom trawling, and other forms of longline fishing.
Fish landed at the port include sardines, Pacific saury, mackerel, sea bream, flounder, and many other species. Fishing takes place throughout the year in both coastal and offshore waters.
Choshi’s soy sauce industry began in the early Edo period and remains one of the city’s major industries. Major manufacturers such as Yamasa Soy Sauce and Higeta Soy Sauce have their headquarters and major facilities in the city.
Together, Choshi’s producers account for approximately 20% of Japan’s soy sauce market.
According to 2021 data, five of the 150 manufacturing establishments in Choshi produced soy sauce and edible amino-acid products. These facilities accounted for approximately 14.6% of the city’s manufacturing shipment value, second only to seafood processing at approximately 36%.
Modern production has expanded beyond traditional soy sauce to include tsuyu dipping sauces, tare sauces, umami seasonings, and dashi-based products. More than 20 varieties of household soy sauce products are produced, including both dark and light styles, alongside increasingly sophisticated value-added products.
Choshi’s relationship with the sea has created a distinctive local culture. Traditional fishing customs include maiwai-style celebratory fishing banners, Choshi-chijimi textiles, and the lively Choshi Tairyobushi, a traditional fishermen’s song.
These traditions are still passed down within the community. During summer, festivals are held in various parts of the city, accompanied by portable shrines, flutes, drums, and lively processions.
The rugged coastline around Inubosaki and Byobugaura has also attracted generations of writers and artists.
Opened in 2002 by the Lighthouse Association, this museum introduces the history of lighthouses and navigation. Exhibits include Japan’s first domestically produced lighthouse lens and materials related to designer Richard Henry Brunton.
This exhibition room displays works by Yozo Hamaguchi, a printmaker with connections to Choshi. Born into the family that founded Yamasa Soy Sauce, Hamaguchi spent part of his childhood in Choshi.
His works were donated to the city in 1982 and are permanently displayed at the Civic Center.
This exhibition room presents 12 works by Japanese-style painter Manabu Watanabe, depicting Choshi’s fishing grounds and fishing communities. The works are permanently displayed at the Civic Center alongside Hamaguchi’s prints.
Opened in 1997, this museum stores and displays stage sets, costumes, props, and other materials used in opera, theater, and other productions at the New National Theatre.
Opened in 2016, the Yamasa Soy Sauce Flavor Experience Center introduces traditional soy sauce-making tools and historical materials. Visitors can also enjoy activities such as rice cracker grilling and virtual experiences related to soy sauce production.
Established in 1985, the Higeta Historical Museum displays equipment, tools, and products associated with traditional soy sauce brewing. Visitors can also see the mural “Tenchi Jin” inside the brewing warehouse.
This small museum introduces the history, fishing traditions, dialects, and everyday culture of the Tokawa district. Exhibits include old fishing equipment, maiwai garments, and postcards from the Taisho and early Showa periods.
Built on the former site of painter Manabu Watanabe’s home, this museum displays his representative works and includes a recreated studio where visitors can gain a sense of his artistic environment.
Located at the eastern tip of the Choshi Peninsula, Inubosaki is one of the city’s most spectacular scenic areas. Its white lighthouse stands dramatically above the rugged Pacific coast, and the area is famous as one of the places in Japan where visitors can see the New Year’s sunrise earliest.
The coastline also exposes geological formations dating from the Cretaceous Period. Fossils such as amber and ammonites have been discovered in the area, making Inubosaki important not only as a scenic destination but also as a site of geological interest.
Completed in 1874 to a design by British engineer Richard Henry Brunton, Inubosaki Lighthouse is a first-order lighthouse constructed using domestically produced bricks.
It is designated as an Important Cultural Property of Japan and a Heritage of Industrial Modernization. The lighthouse grounds include an exhibition museum introducing the history of navigation aids and displaying Japan’s first domestically manufactured first-order lighthouse lens.
The Inubosaki Hot Spring Resort lies along the coast near the lighthouse. Its hot spring water comes from fossil seawater believed to have been trapped underground for approximately 20,000 years.
The water is a strongly saline hot spring containing abundant chloride and other minerals. Bathing while looking out over the Pacific Ocean offers visitors a relaxing experience surrounded by dramatic coastal scenery.
Byobugaura is a spectacular line of cliffs extending for approximately 10 kilometers along the southern coast of the Choshi Peninsula.
The towering cliffs have earned the area the nickname “the Dover of the East.” Byobugaura is designated as a Place of Scenic Beauty and Natural Monument of Japan and is also an important geological site.
The Hill of the Earth Observatory stands on the summit of Atagoyama, the highest point of the Shimousa Plateau.
From the observation deck, visitors can enjoy a spectacular panorama extending from Kashimanada and Mount Tsukuba to the north, the Pacific Ocean to the east and south, and Byobugaura and the Kujukuri Coast to the west.
The broad horizon and surrounding ocean create the impression that the Earth itself is curved, giving the observatory its distinctive name.
The area around Tokawa Station, the terminal station of the Choshi Electric Railway, retains the atmosphere of a traditional fishing town.
The settlement was developed by Sakiyama Jiroemon, who moved to the area from Kishu during the Edo period. The streets were laid out in a grid pattern, and traditional stone-paved slopes and old houses remain today.
The historic district is included among the component cultural properties of the Japan Heritage “Edo Journeys through the Four Cities of Hokuso.”
The Tokawa Mini Local History Museum provides an introduction to the area’s fishing heritage and local culture. Exhibits include old fishing equipment, maiwai garments, historic photographs, fossils, as well as materials related to local legends and dialects.
Choshi Fishing Port is one of Japan’s largest designated Class 3 fishing ports and benefits from the productive waters where the Kuroshio and Oyashio currents meet.
Next to the port, Wosse 21 offers seafood sold directly by local specialists. Visitors can purchase fresh fish and other marine products brought from the fishing port.
On the second floor, the seafood restaurant Uosse serves seasonal dishes prepared with fresh local seafood.
Choshi is one of Japan’s historic centers of soy sauce production, with a tradition dating back to the Genna era of the Edo period. The city is particularly associated with the development of Kanto-style dark soy sauce.
The factories of Yamasa Soy Sauce and Higeta Soy Sauce offer opportunities to learn about the history and production of soy sauce and to discover how this essential Japanese seasoning has been made and refined over the centuries.
Enpukuji Temple was founded in 728 and is the 27th temple on the Bando 33 Kannon Pilgrimage. The temple and its surrounding town flourished as a center of pilgrimage.
The grounds include a Kannon Hall, a five-story pagoda, and a large Buddha statue. The imagawayaki sweets sold beneath the hall are also a popular local treat.
Myofukuji Temple, affectionately known as “Myoken-sama,” is a historic temple famous for a wisteria tree said to have been transplanted from Kyoto during the Heian period.
The tree is believed to be approximately 750 years old. A wisteria festival is held every May, attracting many visitors when the flowers are in full bloom.
Kawaguchi Shrine was founded in 986 and enshrines Hayaakitsuhime-no-Mikoto. It stands on a hill overlooking boats entering and leaving Choshi Fishing Port.
The shrine has long been revered as a protector of people involved in the fishing industry. It is also known as Hakushiki Myojin, a name associated with the local legend of Abe no Seimei and Enmei-hime.
Choshi is one of Japan’s leading historic soy sauce-producing regions. Major manufacturers such as Yamasa and Higeta have helped establish the city’s reputation as a center of Kanto-style soy sauce production since the Edo period.
Hishio is a fermented seasoning regarded as one of the historical predecessors of modern soy sauce. In Choshi, Yamaju Shoten has reportedly continued producing hishio since 1630.
Traditional sake brewing continues at local breweries such as Ishigami Shuzo and Kobayashi Shuzojyo, preserving Choshi’s local brewing traditions.
Date-maki Sushi is a Choshi specialty consisting of a sweet omelet placed over a sushi roll. Its appearance has earned it the playful nickname “fisherman’s pudding.”
Choshi Tsurikinki is a premium red sea bream caught by hand line in the waters off Choshi. It was the first seafood product to receive recognition as a branded seafood product by Chiba Prefecture.
Nyubai Sardines are Japanese sardines caught during the rainy season, when they are particularly rich in fat. Choshi is famous for its enormous sardine landings.
Ho-zashi is sun-dried sardine prepared as a traditional local food. Rich in calcium, it is valued as a nutritious regional specialty.
Tsukudani is fish simmered in a sweet and savory sauce made with local soy sauce. Specialty shops such as Shinoda Shokuhinten and Imazu Tokubei Shoten offer local versions that make convenient souvenirs.
Canned sardines, mackerel, and other seafood products are also popular souvenirs from Choshi. Among them, mackerel curry has become a particularly well-known local product.
Choshi is a distinctive destination where the vast Pacific Ocean, dramatic coastal landscapes, traditional industries, and local culture come together.
Visitors can enjoy exceptionally fresh seafood, explore a historic fishing town, learn about centuries of soy sauce production, relax in ocean-view hot springs, and experience spectacular scenery at Inubosaki and Byobugaura.
With its convenient connections to the Tokyo metropolitan area and its rich combination of nature, history, food, and local traditions, Choshi offers an excellent opportunity to experience a different side of coastal Japan.