I am not a fan of oysters. The reason is that I got food poisoning once in the past. Remembering the pain I felt at that time, I cannot dare to eat oysters. I am sure that there are many people like me.
For those who cannot eat oysters because of such food poisoning concerns, I recommend the fully cultured oysters developed by a company called General Oyster. These oysters are cultivated at a farm on Kume Island, Okinawa Prefecture, using deep sea water pumped up from more than 600 meters below the surface of the ocean.
The use of deep seawater isolates oysters from impurities in the ocean and prevents bacteria and viruses from entering the oyster’s body. Since the quality of seawater is deteriorating worldwide, fully farmed oysters will taste better than natural oysters in the future, and their commercial value will increase.
Such are the oysters of General Oyster, and the company has its own oyster bar. There are 30 of those stores in 11 prefectures in Japan.
目次
List of restaurants where General Oyster oysters are served
Click on the store name to open the store profile on Google Maps.
Tokyo
- Carve de Oyster Tokyo Station Yaesu Underground Mall
- Oyster Table Ueno Sakura Terrace
- Shrimp & Oyster House Yodobashi Ikebukuro Building
- Gumbo & Oyster Bar Shinjuku Lumine Est
- Fish & Oyster Bar Seibu Shibuya
- 8th Sea Oyster Bar Ginza Corridor
- Emmitt Fish Bar Oyster & Grill GINZA SIX
- 8th Sea Oyster Bar, Parcoya Ueno
- 8th Sea Oyster Bar Shibuya Hikarie
- 8th Sea Oyster Terrace TOKYO TORCH
Kanagawa
- Gumbo & Oyster Bar Yokohama Sogo
- Oyster Plate Lazona Kawasaki
- 8th Sea Oyster Bar Yokohama Moores
- Kinkauca Grill & Oyster Bar Yokohama Bay Quarter
Chiba
Ibaraki
Miyagi
Hokkaido
Toyama
Nagoya
Osaka
- Oyster Room Umeda Herbis Ent.
- 8th Sea Oyster Bar Hankyu Grand Building
- Gumbo & Oyster Bar Namba Parks
- 8th Sea Oyster Market Kitchen Hankyu Umeda
- 8th Sea Oyster Bar & Grill, Lucua Osaka
- 8th Sea Oyster Bar Umeda NU Chayamachi
Kobe
Fukuoka
Oyster dishes with Japanese sake
Oyster dishes are generally paired with a white wine such as Chablis. In Japan, however, sake is often served with oyster dishes. Please enjoy the marriage of oyster dishes and sake when you visit Japan.
Raw oysters
The creaminess of Junmai-shu enhances the milky flavor of raw oysters. If served with lemon, use Junmai-shu ginjo sake with a mild aroma. Without lemon, Tokubetsu junmai-shu or Junmai-shu should be served at 12-15℃.
Grilled oyster with miso
Match aged old sake, which has changed from topaz to amber in color, with heated sake at around 45°C (45°F).
Miso-flavored oyster hot pot
Old sake with a topaz color due to aging should be served at around 15°C (59°F). Or warm it up to around 45℃.
