π Local-First — Best in its home region : Hiroshima.
Japan’s leading oyster region — start with raw.
Last updated: 2025-11-09
Introduction
Hiroshima is Japan’s oyster heartland. Oysters reach the counter only hours from Hiroshima Bay, so you can enjoy them on the half-shell — bright, mineral, gently sweet — or grilled in the shell with soy-butter until they steam and plump up. Set raw and grilled side by side and the shift in texture and aroma becomes crystal clear.
What to Try
Go “all-oyster” to taste the full gradient of sea-sweetness and aroma.
• Raw (half-shell) — lemon or a little ponzu for a clean finish. Hiroshima is also a sake region, so pair with a dry local sake.
• Soy-butter grilled in shell — lightly smoky and juicy.
• Fried oysters — crisp outside, custardy inside (lemon or tartar).
• Oyster rice — shell-born umami soaking into warm rice.
Tokyo or Trip?
π Local-First — Best in its home region : Hiroshima.
Oysters taste best the fresher they are. Enjoy them in Hiroshima, where a wide variety of preparations awaits.
Explore Nearby
- Hiroshima Okonomiyaki — Layered Savory Pancake π₯’
- Hiroshima Shirunashi Tantanmen πΆ️
- Nagasaki Champon — Local Diner Comfort π
- Goma Saba in Fukuoka π
- Jibu-ni in Kanazawa — Duck Stew π²
Similar Dishes
- Shiroebi Sashimi in Toyama π€
- Kanburi in Kanazawa — Winter Yellowtail π
- Hakata Ika Sashimi in Fukuoka π¦