Toya Oysters

The sweetness, umami, and saltiness of the sea are perfectly balanced, with almost none of the characteristic bitterness or odor found in other oysters.

They are raised in Toya Bay, Shima. Thanks to the three rivers flowing from the mountains and seawater rich in plankton, oysters that would take 2 to 3 years elsewhere become plump and full in just one year.

Sato Farm has established a unique purification method involving approximately 20 hours of treatment in UV-sterilized seawater. They patented this process in 1955, introducing them to the world as 'Pure Toya Oysters.' These meticulously polished gems are also officially certified as a Mie Brand product.

Raw, grilled, or fried—no matter how you eat them, they are a seafood delicacy that never disappoints.