Kakigoya Sumiyoshimaru

The oysters are plump and top-of-the-line, cultivated by veteran oyster fishermen with more than 20 years of experience. The great-tasting live oysters can be enjoyed simply grilled or in tempura or fried satsuma-age fishcakes. The natural clams, carefully dug out by hand, are full of flavor and must be tried. The shoyu and vinegared soy sauce are custom-produced by the local Kano’o Shoyu and Miso Brewery.