π Local-First — Best in its home region : Hiroshima.
Japan’s undisputed oyster kingdom, where nutrient-rich rivers nurture large, creamy oysters enjoyed not as a luxury, but as a versatile everyday feast.
Last updated: 2025-12-06
Introduction
When Japanese people think of oysters, the first place that comes to mind is Hiroshima.
It is the undisputed kingdom of oysters in Japan. In Hiroshima, almost every izakaya serves them, offering an incredible variety of preparations—from fresh raw oysters on the half-shell to grilled, fried, and steamed versions. It is a place where you can enjoy world-class oysters casually, right at the counter.
π‘ Did You Know?
The Secret to the Flavor lies in the "River"!
Hiroshima produces about 60% of Japan's oysters, but volume isn't the only reason for their fame. The true secret is the Ota River.
Nutrient-rich water from the Chugoku Mountains flows through this river into the calm Hiroshima Bay. This constant supply of nutrition allows the oysters to grow large, rich, and flavorful.
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.
In Hiroshima, oysters are part of everyday life, not a luxury. There are so many local ways to eat them that I couldn't list them all here—like Dote-nabe (miso hot pot) or oil-marinated oysters. While you can eat good oysters in Tokyo, a trip to Hiroshima offers the fun of discovering these endless varieties that locals love.
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
- Kaki Fry in Togoshi-Ginza — Fried Oysters in Tokyo π¦ͺ
- Kaki-Shio Ramen in Togoshi-Ginza — Oyster Broth Ramen π
- Kanburi in Kanazawa — Winter Seafood King π
External Links
About "Taste of Japan"
Hello, I'm Yuta.
Born in landlocked Yamanashi and having lived in the gourmet city of Sendai for 10 years, I now call Togoshi-Ginza home. My frequent business trips across Japan allow me to constantly explore the diversity of regional flavors.
Why Togoshi-Ginza?
This street is Tokyo’s longest shopping arcade (about 1.3 km), but it holds a special history. It was the very first street in Japan to adopt the "Ginza" name—a tradition that later spread across the country—after receiving bricks from the famous Ginza district following the 1923 Great Kanto Earthquake.
My Wish as a Local
I am not a culinary expert. However, as a Japanese local who knows both the convenience of Tokyo and the origins of regional food, I want to share the "atmosphere" and "personal feelings" that you won't find in standard guidebooks.
The Concept: "Tokyo or Trip?"
Visiting every region of Japan in a single trip is nearly impossible. Some food experiences are worth the travel to the source, while others offer a fully satisfying experience right here in Tokyo.
This blog is a guide to help you make that choice. Based in Togoshi-Ginza, I share my honest experiences and "my personal answer" to help you maximize your culinary journey in Japan.
- π Local-First: Best experienced in its home region. Worth a trip.
- π’ Great-in-Tokyo: A nationwide favorite or regional specialty that offers a fully satisfying, authentic experience right here in Tokyo.
- π£ Tokyo-Do-Must: A unique food culture born in or exclusive to Tokyo.