Toyama City Japan Toyama
Japan

46 Cruises availables At departure or passage at this port

Azamara Club Cruises (24 Cruises)

Holland America Line (5 Cruises)

Princess Cruises (10 Cruises)

Seabourn Cruise Line (7 Cruises)


Frequently Asked Questions

Ships use the Fushiki-Toyama port complex, whose berths are spread around the harbour. Depending on the location, downtown is 15 to 25 km away, about thirty minutes by road. Cruise lines run shuttles and taxis fill the gaps.
On a clear day, yes: a wall of 3,000-metre peaks rises directly behind the bay. The Tateyama range, still snow-covered much of the year, seems to spring straight from the Sea of Japan. That confrontation gives the city its character.
A good day in town: the glass art museum at the Kirari, the neighbouring castle park, then Kansui Park and the Fugan Canal, with Iwase at the end of the tram line. The Kurobe Gorge and the Tateyama alpine route, by contrast, demand a full day.
A building faced in granite, glass and aluminium designed by architect Kengo Kuma. Inside, slats of local wood spiral up to the skylight, wrapping the Toyama Glass Art Museum, which gathers contemporary pieces from around the world including installations by the American Dale Chihuly.
A rare experience in Japan. Depending on the season, small boats travel down from Kansui Park to the sea through this lock: the chamber slowly empties or fills around the boat, as on European canals. The trip ends at Iwase, the city's former outer port.
The main street still lines up the houses of nineteenth-century shipowners: dark wood facades, fine lattices, stone warehouses. Some houses can be visited, others hold craft workshops, sake breweries or small cafes. The port tramway runs there directly from the centre.
The merchant ships that traded along the Sea of Japan coast in the nineteenth century. They made the fortune of Iwase, Toyama's outer port, and their owners left behind the fine wooden houses that still line the main street.
The bay is so rich in fish that the Japanese call it the country's natural larder. White shrimp, translucent and sweet, is eaten raw over rice or fried as fritters. In spring, firefly squid lights up the tables.
A trout sushi pressed into a round box lined with bamboo leaves. It travels beautifully, and many passengers tuck one into their bag before heading back on board.
Those berthing in the Toyama Shinko basin see the white masts of the Kaiwo Maru from the gangway, a large sail training ship preserved in a waterside park. It is the first nod to the local maritime tradition.