Verified in Hiroshima.
Hiroshima oysters (kaki) is a signature dish of Japan; we have verified places to eat it in Hiroshima. Deep-cupped Seto Inland Sea oysters, farmed on hanging rafts and eaten raw, grilled in the shell, steamed in a can or deep-fried in panko between roughly October and March. Start with where to eat Hiroshima oysters (kaki) in Hiroshima.
Deep-cupped Seto Inland Sea oysters, farmed on hanging rafts and eaten raw, grilled in the shell, steamed in a can or deep-fried in panko between roughly October and March.
Oyster farming in Hiroshima Bay is documented from the sixteenth century, and the hanging-raft method perfected here made the prefecture the dominant producer in Japan, supplying the majority of the national farmed crop. Kanawa has worked its own rafts since 1867 and still moors a restaurant boat on the Motoyasu river. The kaki-goya, a plain shed where customers grill their own shells over a burner, is a winter fixture along the Ujina and Kusatsu waterfronts, opening around October and closing in early May when the season ends.
Where to eat in Hiroshima:
Where to eat Hiroshima oysters (kaki) in Hiroshima: the editor picks
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