Kanawa Oyster ship 船かなわ, Hiroshima

Oysters are one of Hiroshima’s largest exports and despite its ubiquity in the city, few restaurants prepare them as well as the Kanawa Oyster Boat Restaurant. With its private supply of farmed oysters, expect a year-round supply of extra succulent morsels with robust minerality despite a typical season limited to the fall and winter months.

Each course features oysters in variety of different preparations; the salt-grilled and tempura style oysters affords little room for sub-par produce and the stew and rice courses are testaments to the chef’s creativity and ability to showcase the oyster’s versatility. 

Oyster ship Kanawa

Rating: 4 out of 5.

Nicholas Lin

Nick is a multi-faceted, entrepreneur, restauranteur, and luxury curator. Passionate about wine, good food, fitness and travel, Nick left his management consulting job in New York City to pursue his passions for food and started a chain of sit-down restaurants in Singapore. After exiting the F&B business in 2019, he began to explore his other passions for fine wines, luxury travel, and a healthy lifestyle. Nick obtained WSET level 2 and attends numerous wine masterclasses each year. He writes about a myriad of topics and aspires to produce films in the very near future.

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