Hiroshima Oysters

Hiroshima leads all of Japan in oyster production, and the oysters raised in the calm Seto Inland Sea are known for their large, rich meat. Grown slowly in nutrient filled waters, they carry a creamy depth and a clean scent of the sea. They are a signature winter delicacy loved by locals and visitors alike.

Highlights

Along the approach to Miyajima and across central Hiroshima, shops grill whole oysters in the shell over charcoal. The aroma that rises the moment a shell opens, and the joy of biting into the plump meat, is something special. Raw, steamed, fried, or simmered in miso hot pot, the many cooking styles invite happy comparison.

Enjoying the Seasons

Oysters are at their best in winter, growing large and full from around November through March. Oyster festivals pop up across the region in the cold months, offering the freshest catch. In recent years summer ripening varieties have appeared, widening the chances to enjoy them year round.

Access and Basic Information

The easiest route to Miyajima is the ferry from JR Miyajimaguchi, with oyster shops lining the islands approach. Central Hiroshima also has many oyster focused restaurants, and you can find them easily near Hiroshima Station too. Some seaside oyster huts let you grill your own over charcoal.

A Quick Tip

Grilled shells get very hot, so many shops kindly provide gloves and tongs. A squeeze of lemon brightens the flavor nicely. When choosing raw oysters, picking a reputable specialty shop ensures a worry free meal.