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Hiroshima Oysters
culture
Hiroshima Oysters
広島の牡蠣
4.2Est. 90¥¥Hiroshima, Chugoku
JTA Approved
Raft-grown for up to two years, Hiroshima oysters are larger and richer than the usual one-year harvest. The local tradition is to cook them: grilled, deep-fried, or simmered in hot pots. Peak season runs January through February, with a second solid window in March and April.
Practical info
- Japanese name
- 広島の牡蠣
- Nearest station
- Hondori Station (5 min walk)
- Payment
- Cards accepted
- Reservations
- not required
- Meals
- Lunch, Dinner
- Service
- Dine-in
Accessibility
Wheelchair entranceWheelchair seating
Good for
Families
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