Minamoto Masu no Sushi Museum

*Masuzushi*—pressed trout or cherry salmon with vinegared rice, traditionally wrapped in bamboo leaves—is one of the flavours Toyama turned into a travel companion: its compact format became popular as *ekiben*, the boxed meal sold for train journeys. At the Minamoto museum, that station lunch opens into a story of tools, craftsmanship and differences among local makers.

The visit combines a history and tools display, a chance to watch artisans at work, a reservation-only workshop where you make your own sushi, and a restaurant serving freshly prepared products. Admission is free; the workshop and restaurant are separate activities, so check availability before setting out. The shop stocks trout sushi and original goods, useful if you are travelling onward and want to take a local speciality with you.

Visitor comments value seeing how the product is made and being able to eat it on site; bento, udon and the shop also come up. Some visitors expected a larger museum, so it works best as a short visit to a producer with food alongside it, rather than a major historical collection. The balance of fish and rice, amount of vinegar and degree of pressing can differ from one maker to another.

The museum is in Minami-Chūōchō, outside the immediate city centre. From Toyama Station’s south exit, take a bus toward Sasazu to Anyōji, then walk about 15 minutes. It opens from 9:30 am to 5 pm, with shorter winter hours and Wednesday closures in January and February. For an in-town comparison, Cafe Contrail offers a tasting beside the station; Minamoto gives more context on the craft.