S2J2025

Every year from autumn through spring, the fishing ports around the Itoshima Peninsula come alive with the glow of charcoal grills and the scent of the sea. Operated by local fishermen and cooperatives, these temporary oyster huts—simple, bustling, and unmistakably Itoshima—serve up freshly harvested oysters sold by the kilogram. Diners grill them right at their tables, cracking open the shells as the juices sizzle and steam rises.

Some S2J 2025 travelers love oysters, while others don’t. However, since oysters are not very common in the U.S., it was a good experience for everyone.Okumaya devam et