3 editor picks across Japan.
3 seafood restaurants worth the trip across Japan, editor-ranked. All cuisines in Japan.
Kakibune Kanawa moors on the Motoyasu river in Hiroshima and serves oysters from the family's own rafts, raw downstairs and in courses above.
OrderThe oyster course, built around raft-grown Seto Inland Sea oysters
TipThe kaki-zukushi course on the Seto boat runs 9,000 yen and is worth booking ahead; raw, fried and grilled plates are ordered a la carte at both services.
Kakibune Kanawa has farmed its own oysters since 1867 and serves them from a boat moored on the Motoyasu river in central Hiroshima, raw and in courses.
OrderThe kaki-zukushi oyster course, 9,000 yen on the Seto deck
TipOysters come from the company's rafts off Okurokami island, which is why the raw plates run through the colder months.
Kaki Goya Fukuromachi Umihei Shoten keeps Hiroshima's fisherman-hut oyster format running indoors all year, one kilo of shells steamed in a can.
OrderThe kilo of oysters steam-grilled in a can over the burner
TipUnlike the seasonal huts on the waterfront this branch runs year round, but the oysters are still plumpest between October and March.
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