Fresh Hirota Bay oysters.
A winter treat worth getting excited about.
Our oysters grow in Hirota Bay, Iwate, for about a year longer than typical oysters. Nourished by nutrients flowing down from the mountains, they slowly grow plump in the sea. At Toyama, we bread and fry them. We use fresh oysters, never frozen—just look at how full they are before cooking.
The coating turns crisp and fragrant, while the oyster inside stays piping hot and juicy. Every bite brings rich umami and sweetness, with a springy, succulent texture that is different from frozen oysters. There is no unpleasant oyster smell. Even without tartar sauce, the oyster itself steals the show.No sauce needed. They’re incredibly delicious just as they are!
Then try them your way! A little salt brings out the umami. Sauce and crispy breading make a perfect partner for rice. A generous helping of tartar sauce is delicious too. Choosing how to eat the next one is part of the fun.
They’re this plump already—and they’ll keep growing toward February! Enjoy Hirota oysters as the season develops, freshly fried at Toyama this winter.
