Located along National Route 42 in Gobo City, Wakayama Prefecture, Hashicho is a long-established seafood shop with a history dating back to 1865. For more than 150 years, the shop has continued to offer fresh fish and seafood landed in the local area, along with carefully prepared dried fish. Today, Hashicho is widely known as one of Gobo’s most popular destinations for experiencing the rich bounty of the Kishu coast.
Inside and outside the shop, visitors can find a wide selection of seasonal fish and traditional dried seafood from the waters of Kishu. The seafood is carefully selected by experienced buyers who know how to judge freshness and quality, allowing customers to enjoy the natural flavor and texture of each ingredient.
One of Hashicho’s specialties is its traditional dried fish. The shop uses only fish that are fresh enough to be enjoyed as sashimi. Each fish is carefully opened by hand and soaked in saltwater made with clean seawater from southern Wakayama.
No artificial seasonings are used. Instead, the traditional preparation method is designed to bring out the natural umami and flavor of the fish. The result is dried seafood with a clean, authentic taste that allows the quality of the ingredients to shine.
One of Hashicho’s most popular products is Miyako Aji, a premium dried horse mackerel made from exceptionally fatty and flavorful fish.
Only the finest horse mackerel are selected, with roughly one fish out of every 100 meeting the standards for Miyako Aji. The fish has a plump texture and rich umami flavor, making it a particularly prized local specialty.
The name “Miyako Aji” comes from the legend of Miyako-hime, a princess associated with the history and folklore of Gobo. The product therefore combines the flavors of the local sea with a story rooted in the region’s cultural heritage.
Another popular specialty is dried cutlassfish made with fresh cutlassfish landed at a local fishing port.
The fish is seasoned using only natural sun-dried sea salt, preserving its delicate flavor. Every fish is also deboned by hand, making it easy to eat while maintaining an elegant, refined taste.
The combination of simple seasoning and careful hand preparation allows the natural character of the cutlassfish to be fully appreciated.
Hashicho also produces Urume Sardine Ichiyaboshi, an overnight-dried specialty made from urume sardines landed at Inami Fishing Port.
The sardines are prepared using a traditional skewering technique passed down through generations. Overnight drying gives the fish a pleasant firmness and concentrated flavor, together with an appealing roasted aroma when cooked.
These traditional products offer visitors an opportunity to experience the everyday food culture of Wakayama’s coastal communities.
Hashicho is more than a seafood shop. The property also features an observation café called Fish Terrace Hashicho, where guests can enjoy a meal while looking out over the sea through the restaurant’s large glass windows.
The restaurant offers dishes that make the most of the exceptional freshness of local seafood. Popular choices include the whole Isaki sea bream-style set meal and the whole horse mackerel set meal, allowing diners to enjoy beautifully presented fish as the centerpiece of a satisfying Japanese meal.
One of the special experiences available at Hashicho is the opportunity to purchase fresh seafood from the shop and have it prepared for you. Depending on the available service and ingredients, customers can choose how they would like their seafood cooked and then enjoy it on site.
This creates a unique farm-to-table, or more precisely sea-to-table, experience: choose seafood selected by local experts, have it prepared to your preference, and enjoy it while taking in the coastal scenery.
Hashicho is also a convenient place to shop for souvenirs. In addition to dried fish and fresh seafood, the store carries fresh locally grown vegetables and regional specialty products.
For travelers, these products provide an easy way to take the flavors of Gobo and Wakayama home. Dried seafood is particularly well suited as a souvenir because it captures the traditional food culture of the region in a convenient form.
Since its establishment in 1865, Hashicho has continued to build its reputation by focusing on the quality and freshness of its ingredients. Its long history reflects the close relationship between Gobo and the rich fishing grounds of the Kishu coast.
From carefully selected fresh fish to traditionally prepared dried seafood and meals enjoyed beside the sea, Hashicho allows visitors to experience several different aspects of Wakayama’s coastal food culture in one place.
If you are exploring Gobo, Hashicho is an excellent stop for tasting local seafood, discovering traditional Japanese dried fish, and finding authentic regional souvenirs. A visit here offers not only a delicious meal or shopping opportunity, but also a chance to experience the food traditions that have been passed down through generations along the coast of Kishu.
Location: Gobo City, Wakayama Prefecture, Japan
By car: Approximately 15 minutes from Gobo Interchange on the Hanwa Expressway.
Located along National Route 42, Hashicho is a convenient stop for travelers exploring Gobo and the surrounding Hidaka region. Combine a visit with sightseeing in Gobo’s historic Teramachi district or a ride on Kishu Railway to enjoy both the cultural and culinary sides of the city.