13 Oyster Stops Near Hiroshima Station

Hiroshima’s oysters, cultivated in the calm waters of the Seto Inland Sea, are prized for their plump texture and creamy depth of flavor. From raw and grilled preparations to rich hotpots and inventive local dishes, they appear in countless forms across the city.
Around Hiroshima Station and beyond, you’ll find everything from relaxed neighborhood izakaya to long-established kaiseki restaurants—each offering its own take on this regional specialty. Whether stopping in for a quick bite or settling in for a leisurely course meal, these 13 spots showcase the breadth of Hiroshima’s oyster culture, shaped by generations of cultivation in the Seto Inland Sea.

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Hiroshima Oyster Farming Since the Mid-16th Century

Wild oysters from Hiroshima Bay have been eaten in Japan since ancient times, with oyster cultivation beginning in the late 16th century. Farming methods later evolved from shoreline techniques to suspended-raft systems in the early 20th century, enabling offshore cultivation and increasing production. Today, Hiroshima’s oysters are grown in calm, nutrient-rich waters, which are often credited for their plump texture and creamy flavor.

IPPO Yagenbori

Located in Hiroshima’s lively Nagarekawa district, IPPO offers a wide variety of oyster dishes made with fresh oysters from Hiroshima Bay, available year-round. Alongside classics such as raw and grilled oysters, the menu features creative preparations that highlight the oysters’ rich aroma and naturally sweet, creamy flavor.
The lineup is rounded out with popular local meat dishes, including the shoulder rib meat gyu koune, a familiar favorite among Hiroshima residents, as well as charcoal-grilled pork. Paired with a solid selection of local sake and regional labels, it’s an easy place to enjoy a relaxed evening, whether dining solo or with a group.

Izakaya Tsunagari

Sample Hiroshima oysters just a short walk from Hiroshima Station at this relaxed local tavern. Grilled, fried, and butter-sautéed preparations offer an easy introduction to the region’s oysters. A solid selection of Hiroshima sake pairs well with the food, while seasonal sours provide a refreshing option between sightseeing or work.

Norari Kurari

A relaxed, local izakaya where Hiroshima locals gather for oysters served fresh—raw, lightly dressed with citrus, or paired with house sauces that highlight their natural flavor. Regional dishes such as koune sashimi, a local style of thinly sliced raw beef, and warming motsu hotpot, a hearty offal stew, round out the menu, offering an easy taste of the city. A welcoming stop for travelers looking to dip into everyday Hiroshima dining.

Muro

A sleek, modern Japanese dining bar showcasing Hiroshima’s finest ingredients. Muro serves plump local oysters alongside Hiba beef, a regional wagyu from northern Hiroshima prized for its fine marbling and clean, balanced flavor. Carefully composed courses are paired with Japanese whisky, sake, and wine, making it a polished setting for travelers seeking a stylish taste of Hiroshima.

Tokuchan Enkoubashi

A large red daruma figure and rows of hanging lanterns along the upper façade make this izakaya easy to spot. Inside, Hiroshima specialties and affordable drinks and dishes take center stage, including fresh oysters served raw, steamed, or grilled, along with a variety of charcoal-grilled skewers. Local pours such as Daruma shochu and Togouchi whisky pair well with the deep, smoky flavors from the grill, capturing the warmth of a classic neighborhood tavern.

Kakiden

An essential stop when visiting Hiroshima, Kakiden showcases regional cooking built around seasonal oysters, from winter varieties to summer rock oysters. The menu features a range of preparations, including raw, grilled, steamed, and hotpot-style dishes that highlight the depth of Hiroshima’s coastal flavors.
At lunch, the popular anago-meshi set introduces another Hiroshima specialty—tender conger eel served over rice—while conger eel dishes are also available at dinner.

Enengakugaku Ebisu Street

Located in Ebisu-dori Shopping Street, this lively izakaya offers good value on Hiroshima specialties. The menu includes Hiroshima specialties such as lightly seared domestic beef koune and kankan-yaki—oysters steamed over an open flame in their tin—alongside all-you-can-eat and drink options.
With counter seating for solo diners and a range of private rooms for groups, it’s a flexible choice for everything from casual drinks to larger gatherings.

Enengakugaku Otemachi

Located about a five-minute walk from Hiroshima Peace Memorial Park and within easy reach of Edion Peace Wing Hiroshima, this sister izakaya offers a convenient spot for post-sightseeing dinners or after-game gatherings. Its all-you-can-eat and drink plans feature more than 60 dishes and 100 drink options, making it well suited to relaxed evenings with friends or family.

Yakuro

Yakuro highlights Hiroshima’s seasonal ingredients with a menu built around local sourcing. Sashimi, oysters, tempura, and dishes featuring Hiroshima wagyu and Hiroshima-raised chicken pair well with regional sake, local craft beer, and Japanese whisky and gin, including Togouchi PREMIUM and selections from SAKURAO B&D.
The menu also features uni-horen, a Hiroshima specialty of teppanyaki-style spinach mixed with egg and a generous portion of sea urchin, often enjoyed spread over slices of baguette. Large, plump oysters are another highlight.

Tomasu Yagenbori

Tomasu Yagenbori showcases Hiroshima’s hometown flavors in a relaxed tavern setting with a focus on local sourcing. Plump oysters, sashimi made from locally caught fish, and dishes featuring Hiroshima’s prized chicken sit at the heart of the menu, balancing comfort with quality.
Highlights include shrimp shumai (steamed dumplings), kama-tama tsukune (tender chicken meatballs topped with raw egg), and sesame-marinated amberjack.

Hoshiimama Ikkyou

Step away from Hiroshima’s busy center and into a quiet destination focused on seafood sourced from local waters. Ultra-fresh sashimi anchors the menu, joined by conger eel tempura and crisp fried octopus. Winter oysters from nearby coastal waters add a seasonal highlight—served sake-steamed, butter-sautéed, or fried to a golden finish. Sunken-floor seating with generous legroom and a curated sake list from Hiroshima and nearby regions round out the experience, with smoking permitted throughout the restaurant.

Yawaraku

Yawaraku offers Hiroshima favorites in a cave-inspired space with sunken-floor seating. The signature Hanmiage (fried half chicken)—crispy on the outside and tender within—anchors the menu, alongside local favorites such as dry tantanmen (spicy brothless noodles) and gansu (deep-fried fish cake)—all beloved Hiroshima specialties.
Generous all-you-can-eat-and-drink courses featuring around 60 dishes and 110 beverages make it a playful, satisfying way to sample Hiroshima’s culinary staples with a creative edge.

Geishu

Geishu is a long-established kaiseki restaurant with more than fifty years of history, offering seasonal course dining in a calm, traditional setting. Soft lighting, kimono-clad service, and private rooms create an atmosphere of quiet elegance.
Winter marks Hiroshima’s oyster season, highlighted by the house dote-nabe—a miso-based oyster hotpot simmered in a gentle blend of red and white miso—alongside fried oysters and other seasonal preparations. At lunch, seasonal kaiseki courses present a refined sampling of Hiroshima’s local flavors.

Savoring Hiroshima, One Oyster at a Time

From casual izakaya to refined kaiseki, Hiroshima’s oysters appear in countless forms—raw, grilled, simmered, and reimagined through local creativity. Whether you’re seeking a quick bite or a memorable course meal, these 13 spots offer delicious ways to experience one of Japan’s most celebrated oyster regions.