Hinase Kaki-Oko

Kaki-oko is okonomiyaki packed with plenty of oysters. Born in Hinase in Bizen City, Okayama, a famous oyster-producing area, this everyday dish of the local fishing town has grown into a regional specialty that now draws visitors from across the country.

Highlights

The batter, filled with plump oysters throughout, releases the aroma of the sea and rich savory flavor with every bite. It pairs superbly with sauce and mayonnaise, crisp on the outside and fluffy inside. The oyster broth soaks into the entire batter, making it a truly lavish dish.

Enjoying the Seasons

Winter, when oysters are in season, is the true season for kaki-oko. From around November to March you can fully savor plump, large oysters. During this time Hinase bustles with people seeking kaki-oko.

Access and Basic Information

Many shops serving kaki-oko cluster around Hinase Station on the JR Ako Line. Being able to tour them on foot from the station is part of the appeal.

A Quick Tip

Oyster season can differ by shop, so check in advance when visiting in winter. Some shops let you choose the amount of oysters.