Tango-grown oysters, rich in minerals—“milk of the sea”—served with a special jelly made with Iio Jozo Fuji Vinegar Premium.
From late April, we serve Tango rock oysters to staying guests (excluding the Tajima Beef Kaiseki Plan).
Rock oysters raised over three years in the waters of Tango are rich in nutrients such as zinc, taurine, and glycogen—often called “the milk of the sea.”
They are known for their fresh seaside aroma and rich flavor.
Enjoy them raw or steamed, with a squeeze of lemon and our special Tosazu vinegar jelly.
For your information, the vinegar we use is Fujisu Premium from Iio Jozo in Miyazu.
This pure rice vinegar is carefully made by traditional static fermentation using pesticide-free Tango rice—eight times the amount typically used for regular rice vinegar.
Our special jelly, made by blending this Fujisu Premium with dashi broth, pairs perfectly with rock oysters.
If you cannot eat rock oysters, please contact us in advance and we will prepare an alternative ingredient (we are unable to accommodate requests made on the day).
When visiting Miyazu Amanohashidate, why not enjoy seasonal flavors with an overnight stay or a day-trip lunch?
We plan to serve rock oysters until around August.
However, depending on availability and other circumstances, we may not be able to offer them.
Thank you for your understanding.
