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Kumihama Oysters: A Taste of Winter

HOME > Japan’s Local Treasures > Kumihama Oysters: A Taste of Winter


Enjoy a feast of fresh, plump, and juicy shellfish at an oyster tasting in Kyotango

Kyotango Tourism Association



Kumihama Bay in Kyotango is home to some of the plumpest, juiciest oysters in Japan. The hills around the bay are filled with forests that make the runoff especially nutritious for oysters, helping them grow big and healthy.


The Kumihama oyster season runs from December to May. There are a lot of great ways for you to enjoy this tasty mollusk, from battered, breaded, and fried to grilled, but one of the most popular ways is to visit a kaki goya, or “oyster hut,” and enjoy all-you-can-eat steamed oysters. The staff will bring them to your table by the bucketful, set a timer, and steam the oysters right at your table. After they’re cooked, you can eat them with a range of sauces. Once you've finished one load, you can order another, repeating for up to an hour.


The oyster farming platforms float out on Kumihama Bay, almost like a mirage, though boat tours are available in the summer, so you can see them up close. The oyster platforms have even been designated part of Kyoto Prefecture’s cultural landscape, highlighting the interweaving of human enterprise and natural beauty.


How to get there


From Tokyo, Nagoya, or Hakata Station, take the Shinkansen bullet train to Kyoto Station, then travel by car from Kyoto (about 2 hours).
From Shin-Osaka Station, travel by car to the bay (about 3 hours).


518-1 Kamai, Kumihama-cho, Kyotango-shi, Kyoto-fu


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