Eat

Hiroshima Specialties

Get a deeper look at Hiroshima's specialties. Cut into okonomiyaki, Hiroshima's "soul food," at foundational places like Okonomimura. Watch the steam float off fresh fried momiji-manju in Miyajima. Explore the bounty of the Seto Inland Sea at places like Oyster Ship Kanawa and Anago Meishi Ueno. These are some of the foods that the rest of Japan thinks of when they think of Hiroshima, a regional cuisine tied to the seasons, the region's ecological diversity, and the post-war dishes that helped rebuild the city. Our Hiroshima specialties guide zeros in on what makes Hiroshima cuisine distinctive in Japan.

Kakiya (牡蠣屋)

Kakiya (meaning “Oyster House”) is a restaurant specializing in oyster dishes on the island of Miyajima. There are countless restaurants on Miyajima that serve oysters, but Kakiya is the only one that specializes only in oysters. Kakiya offers various oyster dishes, including grilled oysters on the half shell, raw oysters, rice cooked with oysters, and oysters in oil. There is also a large selection of bottled souvenirs, such as Oyster dressing and Oyster tsukudani.

Moment of Joy

One of the most attractive features of Kakiya is the aroma of fresh oysters being cooked, which can be smelled even from outside the restaurant. Inside the restaurant’s elegant open space, which is like that of a French restaurant, you can enjoy oyster dishes that use large, plump oysters that are farmed off the coast of Miyajima. The oyster shop also offers a wide range of alcoholic beverages that go well with oyster dishes. The wine list includes wines produced at Hiroshima’s very own Miyoshi Winery.