Kumihama Oysters - A Taste of Winter
Kyotango Tourism Association
Kumihama Bay in Kyotango is home to some of the plumpest, juiciest oysters you will ever taste. The hills around the bay are filled with forests making the runoff especially nutritious for oysters, so they can grow big and healthy.
The Kumihama oyster season runs from December to May and there are a lot of great ways for you to enjoy this tasty mollusk, from battered breaded and fried to grilled on a BBQ, but one of the most popular ways is to visit a kaki goya, oyster hut, and enjoy all-you-can-eat steamed oysters. The staff will bring them to your table by the bucketful, they will 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 platforms float out on Kumihama Bay, almost like a mirage, although boat tours are available in the summer so you can see them up close. The oyster platforms have even been designated as part of Kyoto Prefecture's cultural landscape. A designation highlighting the interweaving of human enterprise and natural beauty.
7 minutes by car from Kumihama Station or 2.5 hours by car from Kyoto Station.
Please Choose Your Language
Browse the JNTO site in one of multiple languages