Roadside Station Ushibuka Kaisaikan

Play all you can in the sea.
You can also eat and buy tokotsu at the station.

Located at the foot of the Ushibuka Hire Bridge designed by Italian architect Renzo Piano, the first-floor plaza features a huge fish pond and is surrounded by stores selling processed marine products and local specialties. The "Aosa" restaurant serves seafood dishes such as kaisen-don (seafood rice bowl). The "Fisherman's Village" offers a seafood BBQ featuring grilled horse mackerel, and reservations are required for groups of four or more. The adjacent museum introduces the history of Ushibuka. In the surrounding area, visitors can enjoy fishing, underwater tours, snorkeling, diving, and other marine recreational activities.

Map of Roadside Station Ushibuka Kaisaikan

Roadside Station Ushibuka Kaisaikan Gourmet Information

This is the one to eat. Kaisen-don (seafood bowl)

Kaisen-don" features a variety of ingredients that change depending on the season, but mainly include kibinago (yellowtail), yellowtail, chicken grunt, and sea bream caught in the seas around Amakusa. Tuna and salmon roe from other prefectures are also added. Incidentally, the skin of the yellowtail and spring fish, emezu (Yokosuzi snapper), is lightly grilled, a process known as "yakimozukuri" in Amakusa. In Amakusa, it is called "yaki-shimo-zukuri" or "yaki-kiri" (grilled). To eat, add wasabi, sesame, and hot pepper to the special shoyu sauce to taste, and pour it over the bowl. The fresh fish is mixed with the slightly sweet shoyu sauce, giving a richer impression to the palate. 1,780 yen (tax not included)

Let's eat seafood BBQ

Seafood BBQ by reservation only, with grilled horse mackerel, kampachi, squid sashimi, and turban shells and hinoki fan clams grilled over charcoal. Onigiri (rice balls) and small bowls of cooked food are also available! It is popular among anglers and visitors who have enjoyed marine leisure activities. In addition, during the lobster season from late August to January, lobsters can be added to the BBQ as an option. Reservations required, minimum 8 people, 3,500 yen per person (tax not included).

If you want to buy it, this is the one. Bought it. Expensive.

One of the fish paste products of Nagasaki, Kumamoto, and Oita prefectures is boiled egg wrapped in surimi. In Nagasaki, it is called "Ryugan" and in Oita, "Kujaku", etc. In southern Kumamoto Prefecture, it is called "Bakudan". Sold as a souvenir at this roadside station is "bakudan" from the local Hara Kamaboko store. In the Ushibuka region, it is said to be indispensable for celebrations and field day lunches. The store also offers half-boiled bakudan (2 pieces per bag, 389 yen (tax included)).

Around Roadside Station Ushibuka Kaisaikan

Ushibuka Underwater Park Tour

If you want to take the kids along for a casual ride, try the "Submarine," an underwater cruise ship. You can board the boat from Ushibuka Port, just in front of the roadside station. Ushibuka Underwater Park was designated in 1970 as Japan's first underwater park (currently a marine park) on the island of Chikunojima and Hougashima. The seafloor is covered with colorful corals, such as crested corals and isobana, and tropical fish swim among them. The clear seawater makes them appear even more vivid. Sunset viewing courses are also available. (Subject to change due to coronavirus)