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☆Shrimp & Oyster House
~INFOMATION!!~
◆Location
〒171-0022 Toshima-ku,Tokyo Minamiikebukuro 1-28-1 SEIBU IKEBUKURO 8F
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☆Bits of knowledge〜Oyster〜
Bivalve oysters have been consumed in Japan since the Jomon period (ca. 10,500 – ca. 300 B.C.). Pacific oysters, which are in season in winter, and Iwagaki oysters, which are in season in summer, are two representative types of oyster. Hiroshima prefecture boasts of being the most important producer of Pacific oysters in Japan, while other famous producing centers include Miyagi prefecture and Okayama prefecture. Iwagaki oysters are larger than Pacific oysters, and most of them are wild. They are harvested in places like Akita prefecture or Ishikawa prefecture, and stand out due to short shipping time and high prices.
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☆Related information
◆Oyster in Tokyo
◆Miyajima Oyster Festival
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