Karakuwa Banya is an oyster shack built as part of the recovery effort following the 2011 tsunami. This humble gourmet destination sits by a dock where oyster farmers bring in the day’s harvest and shuck it in the neighboring buildings. Buoys drifting on the waves mark where oysters are raised in anticipation of their turn on the table.  The area’s oysters are famous for their size, and this oyster shack is one of the best places to enjoy this Karakuwa delicacy at its freshest.

Customers can choose from either the oyster set (about fifteen oysters) or the mix set (about ten oysters and two scallops) for ¥1,500. Oysters are cooked in the shell on a specially-made covered grill table. After ten minutes on high heat, customers shuck the oysters themselves following a quick demonstration from the staff. Ponzu sauce and lemon juice are provided, but the oysters are just as good savored unseasoned in authentic fisherman fashion—flavored only by the sea. Reservations are required, but can be made on the same day you wish to visit.