“If you leave the oysters on the barbecue too long, they may explode”. We thought our waitress was being dramatic but, low and behold, we had 2 explosions. One was the Sazae (turban shell). Pro tip – if you want to err on the side of caution and possibly overgrill your seafood, point the business end away from you. Novelty aside, the best item on our tasting menu was probably the prawn – packed with flavour.
Miwa chan Oyster Barbecue is just one of a number of oyster huts dotted around Itoshima, Fukuoka. The best time to go is during the coldest part of winter – from December to February.