Posted: November 29

Kyotango’s Kumihama Oysters

All that keeps the rough waves of the Sea of Japan out of Kumihama Bay is a narrow sandbar, only 200 meters at it’s narrowest point. But that sandbar, called Shotenkyo, is what makes Kumihama Bay such an excellent place to farm oysters.

In the relative calmness of the bay the plankton is undisturbed and becomes quite plentiful. This is just what the oysters need to grow big and strong.

In early spring, usually about March or April, the young oysters are suspended from rafts on long ropes into the water. There they eat the natural plant based plankton in the area.

The oyster farmers have a challenging job. They need to maximise the quality and freshness of the oysters. To do this they match the growth of the young oysters with the temperature of the water. They can do this by adjusting how deep the oysters are in the water.

November is the start of the harvest season and there are a number of restaurants we recommend trying.

Mujinto – Oyster Cruise

The only way to access this “deserted island” is by boat. So hope on board and eat some oysters.

2019-2020 Winter prices (boat fee is included, but drinks are separate)

  • Adult 3700 yen (plus tax)
  • Child 2400 yen (plus tax)

Click here for the Mujinto homepage:

Funaya Ukishima – Full Oyster Course

Get the full oyster course expertly prepared. A crab course is available too. It runs from November to the end of March. Prior booking is essential.

  • One person 6800 yen (plus tax)

Click here for the Funaya Ukishima homepage:

Furan no Yakata – All You Can Eat Oysters

For 60 minutes you can eat as many oysters as you like. There are a few different ways to have them: fried, in gratin or on rice. It runs from November to May.

  • One person 2500 yen (plus tax)

Click here for the Kazeran no Kan homepage: