Miyajima kaki-matsuri Oyster Festival

Miyajima’s oyster festival is held every year, over two days on the second weekend in February.

It was hoped that the Miyajima Oyster Festival would return for the first time in fours years in February 2024. It had to be cancelled, however, due to the small harvest due to the effects of rising seawater temperatures and a decrease in plankton, which serves as food for the oysters.

To be honest, the prospect of getting up early to line up in the cold for oysters at a few hundred yen less than at a warm restaurant was, unsurprisingly, never that appealing. An unseasonably sunny and warm February Sunday certainly helped us get out of the door, but I wasn’t really expecting anything too “fun”.

First impressions weren’t that promising. On arrival at the main event space, immediately to the right of the main ferry terminal, we were greeted by some very long queues snaking their way to tents lined offering oysters prepared in all manner of ways; deep fried, marinated, in dote-nabe hotpot and stews, with udon noodles and rice porridge, chowdered and gratined.

Undeterred, we parked the kids in front of the performance stage and took turns to go and get food. As it turned out, the queues moved very quickly, and the people lined up, many of them supping on cups of hot sweet amazake and cans of beer, were in good spirits.

At ¥100-¥200 a dish, and every oyster therein juicy and delicious, the prices were indeed a bargain. We also found a few oyster-less things that the kids would eat (in our case, udon noodles, tako-yaki octopus dumplings, anago fish cake on a stick, dorayaki azuki bean cakes and mikan oranges) in or just past the main event area and also at very cheap prices.

We watched the Miyajma Japanese taiko drumming club give an excellent performance while popping delicious fried oysters and gobbling down steamed oysters with udon noodles. After the drummers’ grand finale, complete with burst of confetti, we headed over to the other side of the port for, you guessed it, more oysters.

These (pictured above) were steamed in the shell and served with a simple ponzu dressings. Again, they were as delicious as they were huge, especially when washed down with a beer.

By now we had had more than our fill of oysters, but after a short wander around the shops we returned to the main stage to watch the kagura dance show. The Kinshiyou [ja] troupe gave an exuberant performance of Tsuchigumo, and the elaborate costumes looked especially impressive, glistening in the bright sunshine against a clear blue sky.

The crowd was really into it, clapping, cheering and whistling with approval as the performers whirled like dervishes across the stage. To the delight of the audience, the final demon just refused to lay down and die, returning to the stage over and over, and playing to the crowd like a rock star.

All in all, it was a great afternoon. Had the weather been more typically February-like, it would have been a little trying for the kids. For people traveling without little ones, you could imagine keeping your spirits high by imbibing plenty of hot oyster dishes and warm sake on a cold day.

While some adore oysters, many are ambivalent, and others are downright petrified of being struck down by food poisoning. The consumption of oysters is really the focus of the event, and those who enjoy a juicy bivalve or a dozen will obviously get the most out of being there. However, ease of access, the stage performances, and the fact that there is more than enough of interest elsewhere on Miyajima to keep anyone entertained, make the Miyajima Oyster Festival a good bet even for the most ostraconophobic.