Tama-chan

Kaki-oko is Bizen's signature dish, an okonomiyaki loaded with raw Setouchi oysters folded into the batter before cooking on the iron griddle. Tama-chan is the place most Okayama residents point to for this dish. The oysters steam inside the savory pancake, releasing their brine into the batter, and the finished result is richer and more intensely flavored than either ingredient alone. Oyster season runs from October through March, which is the only time kaki-oko is served. Worth making the trip to Bizen specifically during the winter months.