Sanriku coast oyster from the Ishinomaki Bay — the Oyashio current's cold, nutrient-dense water produces plump, sweet oysters with characteristic Sanriku umami depth. Ishinomaki is a major fishing port whose oyster farms were devastated by the 2011 tsunami and rebuilt with international support.
Raw shellfish is a major allergen and carries inherent health risks. Editorial reference only.
Textureplump
Finishumami
Pair with
Dry SakeChablisJapanese Lagerponzu
Always start here
The reference version.
Nothing on it: brine 3, sweetness 4, minerality 3, umami 4 of 5, with a umami finish.
What you'll tasteas it arrives
Brine
3
Sweet
4
Mineral
3
Umami
4
Acid
—
Details
Cultivationsuspended-longline · 18–24 monthsWaterIshinomaki BayAppearancelarge · elongated
If you like this, try
SanrikuSanriku CoastCold, full brine — the Oyashio current's full salinity delivered without softening. Cold-rock mineral. Firm flesh. Subtle umami.KesennumaKesennumaKesennuma Bay's nutrient-rich Oyashio current produces sweet, plump oysters with strong umami depth — one of the Sanriku coast's most celebrated growing areas, devastated by the 2011 tsunami and subsequently rebuilt.
Taste them tonight
Shucking these yourself? The Oyster Kit
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