In Shima City and Toba City, you can enjoy oysters in a variety of styles, such as all-you-can-eat oysters on a houseboat, canned oysters, and a full oyster course at a long-established inn. In this article, we will introduce a carefully selected list of recommended spots in Shima City and Toba City where you can enjoy oyster dishes. Be sure to check it out!

Shima's Matoya oysters and Toba's Uramura oysters

Shima's Matoya oysters

"Matoya Oysters" are a high-quality Mie brand oyster that represents Japan. They are oysters caught by Sato Farm in Matoya Bay, Shima City, and grown in seawater sterilized using a unique purification method.
Alongside Matsusaka beef and spiny lobster, Matoya oysters have been selected as the first Mie brand to be certified.

The history of Matoya oysters began in 1925 (Taisho 14) when Tadatake Sato, the head of Sato Farm, attempted to cultivate them.
Focusing on Matoya Bay, which is rich in phytoplankton and has one of the best environments in the country for oyster farming, Sato Farm succeeded in cultivating "one-year-old oysters" using rafts in 1927. This shortened the traditional cultivation time from the usual two to three years and pioneered a new cultivation method. After further research, Sato Farm established a unique purification method using ultraviolet light, the first of its kind in Japan, and obtained a patent for it.

The main feature of Matoya oysters is this purification technology. As they are called "Pure Matoya oysters," they are raised in sterilized seawater for a certain period of time after being caught, which minimizes the bacteria in the oysters themselves, resulting in oysters that can be safely eaten raw.
Furthermore, because Matoya oysters are grown in a short period of time, they have plump, glossy flesh, little bitterness or odor, and a strong sweetness, which is another attractive feature. Matoya oysters grown in the natural environment of Shima's Matoya Bay have a plump texture and can be enjoyed in a variety of dishes. Their quality is also highly regarded both in Japan and overseas, and they are served in many restaurants.

Uramura Oysters in Toba

Uramura oysters are cultivated in Onoura Bay in Toba City. Oysters are often referred to as the "milk of the sea," and they live up to their nickname with their plump, milky white flesh and rich flavor. They are an irresistible taste for oyster lovers.
The secret to their deliciousness lies in the seawater, which is rich in organic matter, including plankton, which is food for oysters. Influenced by the Kuroshio Current and mixed with river water from the mountains, Ikuura Bay provides an ideal environment for oysters to grow, and oysters harvested in Ikuura Bay grow quickly and are packed with concentrated flavor. Uramura oysters have no odor and are soft, making them delicious whether eaten raw or cooked.
In addition, the tourist road "Pearl Road" that connects Toba and Shima is also known as Oyster Road, and various oyster huts are dotted along the road where you can see the sea. If you are sightseeing in Toba and Shima, be sure to try Uramura oysters.

A word from Matoya Kaki Terrace

Matoya Oyster Terrace, directly operated by Sato Farm, a Matoya Oyster production facility, is a restaurant specializing in oysters where you can enjoy oysters all year round.
In addition to raw oysters, there is a rich menu that oyster lovers will love, including set meals that include the classic fried oysters and various other oyster dishes, canned oysters (only available in winter), and other seasonal dishes. You can enjoy freshly cooked oyster dishes while enjoying the scenery from a floating raft seat on the sea.

From the Taisho era to the Reiwa era, Sato Aquaculture Farm has been with the sea of ​​Shima for 100 years.

Sato Farm, a long-established fish farm located in Matoya, Isobe Town, was founded in 14 and will celebrate its 100th anniversary in 2025.
Sato Farm has developed groundbreaking farming techniques, including the "hanging farming method," which allows oysters to grow faster than conventional farming methods, and the world's first patented method for sterilizing oysters, the "ultraviolet sterilization and purification system for raw consumption."In addition to their advanced technical capabilities, they are also extremely particular about the way they grow oysters, and as a pioneer in oyster farming, they have pursued the provision of safe and secure oysters.
However, in recent years, the company has faced a series of poor oyster harvests, mass oyster deaths, and a worsening business situation due to the COVID-19 pandemic. In response to the desire of local residents to "somehow keep Sato Aquaculture Farm, which has been a leader in oyster farming for nearly 100 years," Mr. Hamaji, an executive at a fisheries company, took over management.
A restaurant where Matoya oysters can be enjoyed has now opened within the farm, and the place is bustling with locals and tourists alike.

Ikadaso

Ikadaso Sanjo is a long-established seaside inn overlooking Matoya Bay.
From November to March, you can enjoy a course meal featuring Matoya oysters, and from May to August, a summer banquet featuring rock oysters. Among them, the "Ise-Shima Premium Oysters" that can be tasted here are cultivated using a special method in which each oyster is individually placed in a special box, from the time it is hatched to the time it is harvested. Although it takes time and effort, the oysters are fresh, sweet, and best eaten raw.
After enjoying the rich flavor of oysters and fresh seafood dishes, you can relax in the spacious large bath, gaze out at the ocean, and forget about your daily life.

Koiki

"Koiki" is a Japanese restaurant that specializes in Matoya oysters. The oyster dishes at this restaurant are made using only Matoya oysters.
From November to March, you can enjoy a full course menu of Matoya oysters and a la carte dishes made with Matoya oysters. The a la carte menu has a wide variety of oyster dishes, with 18 different types to choose from, including raw oysters, oysters steamed in sake, oysters grilled in butter, and oyster rice porridge. Lunch is recommended, but we also recommend visiting in the evening to sample a variety of a la carte dishes! From around the end of April, you can also taste rock oysters.
*The start date of oyster dishes changes every year depending on the oyster growing conditions.

Delicious Cuisine Inn Tachibana

"Delicious Country Cuisine Inn Tachibana" is a restaurant inn located on a hill overlooking Ise-Shima National Park. You can see the fishing boats coming in and out, so be sure to enjoy a relaxing, extraordinary time while looking out the window in the mornings and evenings.
Tachibana offers a variety of course meals and kaiseki cuisine, but from early November to March you can enjoy a hearty Matoya oyster course meal. The Isooke cuisine, in which Shima seafood dishes are served in vessels resembling the isooke used by female divers, is visually gorgeous and delightful! Matoya rock oysters are also served in spring and summer, so we recommend those too.

Maruzen Suisan

At Maruzen Suisan in Uramuracho, Toba City, you can enjoy freshly caught oyster dishes on a floating houseboat. It is one of the most popular restaurants offering all-you-can-eat Uramura oysters.
The plump, meaty oysters are all-you-can-eat within the allotted time. The appeal is that you can eat as many as you like to your heart's content. What's more, it comes with a fried oyster bowl or a fried oyster set meal, which is a nice bonus.

Passing through the tourist road "Pearl Road" that connects Toba and Shima, the location allows you to see countless oyster rafts floating in Ikuura Bay, and the oyster dishes you can enjoy on board are exceptional. Feel the sea breeze and be surrounded by the sparkling sea as you enjoy your meal, just like being on a cruise.

You're sure to find the oysters you want to eat! Taste oysters in Shima and Toba!

We have compiled a list of recommended spots where you can enjoy oysters in Shima City and Toba City.
Shima City has many restaurants where you can enjoy Matoya oysters, which are grown in a rich environment, at reasonable prices. Toba City is also famous for its Uramura oysters. If you visit Shima City, be sure to try some authentic oysters!

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