Kumamoto Oysters

Named for the popular Kumamoto Oysters of Japan (Crassostrea sikamea), these small Pacific Oyster’s are grown in conditions that simulate the rough oceans off Kumamoto, forcing them to grow deep in their shell as the new fragile layers of shell are constantly broken off. They’re popular for their good meat to shell ratio and rich flavour. Being in the rough water at the front of the Oyster leases means they get first pick of the nutrients that are washed into the lease, so despite their small shell size they have an intense flavour. Also called ‘virgin Pacific Oysters’, as they’re harvested before they’ve spawned, they’re a plump, creamy, briny little mouthful of sweet Oyster meat.