CBC reporter Minami Tomohiro, from Osaka, embarks on an unannounced cycling trip, "Local Good Places Cycling Trip," to discover the charms of the Tokai region. This time, she aims for Irago Cape Lighthouse in Tahara City from Nomasaki Lighthouse in Mihama Town, Aichi Prefecture.

Limited edition water manju with plump mandarins

Entering Gamagori City, about 73km remains.

At 3 PM, about 55km from the starting point, Nomasaki Lighthouse. The heat was at its peak due to the clear weather since morning. Taking a break, she recharges her power by reading messages from viewers on X. Energized, she moves forward.

Crossing the Katahara Fishing Port Bridge, she cycles while enjoying the beautiful Mikawa Bay.

At 3:15 PM, about 56km from the start. She decides to visit Kasugaura Beach.

She proceeds through the shade of trees while looking at the blue sky and blue sea. Tomohiro decides to ask a local person on a walk about Gamagori City's pride. The recommendation is "Toraya," a Japanese confectionery shop with delicious water manju. It's nearby, so she heads there.

At 4 PM, about 57km from the start. She arrives at Toraya.

Founded about 65 years ago, "Okashidokoro Toraya" is a local Japanese confectionery shop loved in Gamagori City for a long time. By the way, the shop name comes from the name of the previous owner, "Torako."

According to the second-generation owner, Mr. Takayuki Kimura, the most popular item is the signature product named after the shop, "Toraman." It's a dorayaki with a tiger-striped dough.

Water manju is also a popular product. The limited-time water manju "Natsu no Shizuku" (Summer Dew) uses "Gamagori mandarin" for the red bean paste.

Tomohiro decides to try both Toraman and Natsu no Shizuku. First, a bite of the water manju. "It's refreshing~! The outer layer is smooth, and it melts smoothly in my mouth, which is great!" she says with a smile. According to Mr. Kimura, since it contains mandarin juice, it's recommended to eat it all in one bite.

Next, Toraman. "The dough is fluffy! The dough itself has a wonderful aroma and is sweet! The red bean paste inside has an elegant, gentle sweetness," she praises. According to Mr. Kimura, the dough has a gentle sweetness using Wasanbon sugar.

Turning back, an unexpected super view!

At 4:45 PM, about 57km from the start. She departs for Dolphin, a coffee shop near the yacht harbor recommended by Mr. Kimura. It's a shop owned by his high school classmate.

Tomohiro says, "I'm going to make up for the distance I couldn't cover during the hot daytime now," and pedals with renewed vigor.

At 5:15 PM, about 64km from the start. She arrives at Dolphin. However, unfortunately, it's closed!

Dolphin is a retro-style coffee shop where you can enjoy a superb view of Mikawa Bay from inside. The signboard menu is the hearty morning set "Umibe no Asaichi" (Seaside Morning Market), where you can have unlimited red bean paste and margarine. It comes with a drink, two bread rolls, scrambled eggs, sausages, and more.

The bicycle heads to the coastal road. The heat has eased a bit, and she cycles while enjoying the beautiful scenery.

When she asks a local person about the gourmet food in the area, they recommend a fish shop called "Tatsumi." Since there will be few shops ahead, she decides to turn back a little to go there.

Tomohiro starts cycling towards the beautiful sunset that was previously behind her.

Looks like a crocodile? Enjoying the phantom high-class fish "Kochi"

At 7 PM, about 64km from the start. She arrives at Tatsumi.

"Nama Sakana Ryori Tatsumi" (Fresh Fish Cuisine Tatsumi) is a seafood restaurant with the theme of an "eating aquarium." They serve the freshest and most recommended seafood of the day from a large tank of about 8 tons.

According to the owner, Mr. Yoshio Sugano, today's top recommendation is kuruma ebi (Japanese tiger prawn) caught in Mikawa Bay. The proprietress, Ms. Shisuko, recommends kochi (flathead) sashimi. Although it looks like a crocodile, it's an exquisite high-class fish.

When she looks at the kochi in the tank, it really does look like a crocodile!

On this day, by chance, there was only one left, but it's a phantom high-class fish that rarely appears alive in the market. Its light and elegant taste is also called "summer fugu" (pufferfish).

Tomohiro tries both kochi sashimi and kuruma ebi tempura bowl again. The "Kuruma Ebi Tendon" is an overly generous tempura bowl with three large kuruma ebi, in season and caught in Mikawa Bay, and plenty of seasonal vegetables. Tomohiro bites into a shrimp tempura! "It's rich! It's plump! It's incredibly sweet! The sweetness spreads as I chew," she says, narrowing her eyes.

And the long-awaited "Kochi Sashimi" is a luxurious ikezukuri (live-prepared sashimi) using an entire high-class fish! It's still moving when served! It can cost more than double the price if eaten in Nagoya.

Tomohiro tries it with plum paste, the recommended way to eat it. "It has a firm elasticity! The umami spreads! It's sweet!" she says, very satisfied!

She had a lively conversation with the friendly proprietress and was energized by the delicious seafood!

<This trip's notes>
Gamagori City

From CBC TV "Chant!" broadcast on July 31, 2026