Global Major Cities Guide

Sections

1. Popular Seafood Dishes in Hiroshima

a. Oysters (Kaki - 牡蠣)

Overview: Hiroshima is Japan’s largest producer of oysters, and they are a must-try. The oysters here are plump, creamy, and flavorful, often referred to as the "milk of the sea."
How They’re Served:
- Raw: Fresh and served with lemon or ponzu sauce.
- Grilled (Kaki-yaki): Cooked over an open flame, often with soy sauce or butter.
- Fried (Kaki-furai): Breaded and deep-fried, served with tartar sauce.
- Hot Pot (Kaki-no-dote-nabe): A miso-based hot pot with oysters, vegetables, and tofu.
- Okonomiyaki with Oysters: Hiroshima-style savory pancake topped with oysters.
Season: Best from November to March (oyster season).

b. Anago (穴子 - Saltwater Eel)

Overview: Anago, or saltwater eel, is another local specialty. It is lighter and less fatty than unagi (freshwater eel).
How It’s Served:
- Anago-meshi: Grilled eel served over rice with a sweet soy-based sauce. This dish originated in nearby Miyajima.
- Tempura: Lightly battered and fried anago.
Season: Available year-round, but summer is considered the best time.

c. Conger Eel Sushi

Overview: Sushi made with anago is a delicacy in Hiroshima. The eel is often simmered in a sweet sauce before being placed on rice.

d. Whitebait (Shirasu - しらす)

Overview: Tiny, translucent fish that are either boiled or served raw. They are often used as a topping for rice bowls or salads.
How It’s Served:
- Shirasu-don: A rice bowl topped with fresh or boiled whitebait.

e. Sea Bream (Tai - 鯛)

Overview: Sea bream is a prized fish in Hiroshima, often associated with celebrations and good fortune.
How It’s Served:
- Tai-meshi: Rice cooked with sea bream, often seasoned with soy sauce and sake.
- Sashimi: Thinly sliced raw sea bream.

f. Octopus (Tako - タコ)

Overview: Octopus from the Seto Inland Sea is tender and flavorful.
How It’s Served:
- Tako-yaki: Octopus-filled savory dough balls (though more common in Osaka, Hiroshima has its own versions).
- Sashimi: Thinly sliced raw octopus.

2. Best Places to Try Seafood in Hiroshima

a. Hiroshima Oyster Road

Overview: A collection of restaurants along the coast specializing in oysters. Many offer all-you-can-eat oyster options during the season.
Location: Along the Seto Inland Sea, particularly in areas like Miyajima and Kure.
Cost: Around ¥3,000–¥5,000 for all-you-can-eat oysters.

b. Ueno Anagomeshi (うえの)

Specialty: Famous for anago-meshi (grilled eel over rice).
Location: Near Miyajima-guchi Station, the gateway to Miyajima Island.
Cost: ¥2,000–¥3,000 per meal.

c. Hiroshima Okonomimura (お好み村)

Overview: A multi-floor building with numerous stalls serving Hiroshima-style okonomiyaki. Many stalls offer oyster-topped okonomiyaki.
Location: Downtown Hiroshima, near Hondori shopping street.
Cost: ¥1,000–¥2,000 per dish.

d. Kakiya (牡蠣屋)

Specialty: A high-end oyster restaurant on Miyajima Island offering raw, grilled, and fried oysters, as well as oyster-based dishes.
Location: Miyajima Island.
Cost: ¥1,500–¥3,000 per dish.

e. Local Izakayas

Overview: Izakayas (Japanese pubs) in Hiroshima often serve a variety of seafood dishes, including sashimi, grilled fish, and fried oysters.
Recommended Areas: Nagarekawa and Hatchobori districts.
Cost: ¥3,000–¥5,000 per person for food and drinks.

f. Hiroshima Fish Market (Ujina)

Overview: A local fish market where you can enjoy fresh seafood at reasonable prices. Some stalls offer prepared dishes.
Location: Ujina Port area.
Cost: Varies, but typically ¥500–¥2,000 for small dishes.

3. Typical Costs for Seafood in Hiroshima

Casual Dining: ¥1,000–¥2,500 per person.
Mid-Range Restaurants: ¥2,500–¥5,000 per person.
High-End Dining: ¥5,000–¥10,000+ per person.
Street Food (e.g., grilled oysters): ¥300–¥500 per piece.

4. Cultural Dining Tips and Etiquette

a. General Dining Etiquette

Chopsticks: Do not stick chopsticks upright in rice, as it resembles a funeral ritual.
Sharing Dishes: Use the opposite end of your chopsticks to take food from shared plates.
Slurping: It’s acceptable (and encouraged) to slurp noodles, but not soup or other dishes.
Tipping: Tipping is not customary in Japan. Excellent service is expected and included in the price.

b. Seafood-Specific Tips

Freshness: Japanese diners value freshness. If you’re eating raw seafood, ensure it’s from a reputable establishment.
Seasonality: Ask about seasonal specialties, as menus often change to reflect the freshest catches.
Soy Sauce: Use soy sauce sparingly with sashimi to avoid overpowering the natural flavors.

c. Miyajima Island Considerations

Miyajima is famous for its oysters and anago-meshi. Many restaurants here cater to tourists, so it’s worth checking reviews for authenticity.
Avoid feeding the wild deer on the island, as it’s discouraged and can disrupt the ecosystem.

5. Unique Local Considerations

Oyster Festivals: Hiroshima hosts oyster festivals during the peak season (January–February), where you can enjoy fresh oysters at outdoor stalls.
Seto Inland Sea: The seafood in Hiroshima benefits from the calm, nutrient-rich waters of the Seto Inland Sea, which enhances the flavor and quality of the fish and shellfish.
Sustainability: Hiroshima’s oyster farms are known for their sustainable practices, so you can enjoy your meal with peace of mind.

6. Suggested Itinerary for Seafood Lovers

Morning: Visit Ujina Fish Market for a fresh seafood breakfast.
Lunch: Head to Miyajima Island for anago-meshi at Ueno or oysters at Kakiya.
Afternoon: Explore the island and its famous Itsukushima Shrine.
Dinner: Return to Hiroshima city and enjoy oyster okonomiyaki at Okonomimura or a seafood feast at a local izakaya.

Hiroshima’s seafood is a true highlight of the city’s culinary scene, offering a mix of traditional and innovative dishes. By following this guide, you’ll be well-prepared to savor the best seafood Hiroshima has to offer while respecting local customs and traditions. Enjoy your trip!