Toba Oyster (Toba Kaki)

**Hama no Aji experience:** This oyster hut in scenic Matoya Bay offers 90-minute all-you-can-eat grilled oysters (¥3,000) plus optional scallops and clams (+¥500). Fresh oysters are provided in buckets — visitors grill them on personal charcoal braziers until shells open, then shuck and eat with lemon or soy sauce. Oysters are large (8–10cm) and remarkably sweet. Pace yourself — 20–30 oysters in 90 minutes is typical. The hut is rustic (corrugated metal roof, plastic stools) but this authenticity is part of the charm. Ocean views and sea breeze enhance the experience. **Grilling technique:** Place oysters curved-side-down on the grill. Wait 5–7 minutes until shells open (steam escapes from gaps). Use provided tongs to pry open shells carefully (hot liquid inside). Detach oyster meat from shell with small fork, add lemon or ponzu, and eat immediately. Don't overcook — oysters should be plump and creamy, not rubbery. Discard shells in provided buckets. Gloves and aprons provided (oyster grilling is messy). **Transportation logistics:** Most oyster huts are remote from train stations (15–30 min drive). Taxi from Toba Station costs ¥2,500–4,000 one-way (arrange return pickup with driver). Alternatively, rent a car in Toba (¥5,000/day) for flexibility. Some huts offer pickup service from Toba Station if reserved in advance (call ahead, Japanese required). Group visits (4+ people) make taxi costs reasonable per person.