Oyster paradise and other must-tries in Hiroshima
Continuing with our food tour of Japan, we arrived in Hiroshima on schedule via the very reliable bullet train from Fukuoka.
The group boarded a chartered bus from the station and immediately headed to the Hiroshima Peace Memorial Museum. We saw the only remaining building when the atom bomb was first dropped on earth some 70 years ago.
It was an instructive and revealing experience, as we internalized the value of peace and non-violence.
After two hours, we were all famished. For lunch, I had chosen tonkatsu, a dish familiar to Filipinos. I wanted our group to appreciate it, but at a much higher level of meat quality.
Like the tonkatsu we order at Yabu Manila, there was unlimited rice and shredded cabbage with that delicious sesame dressing in Hiroshima.
My less-guilty approach was to pig out on the cabbage before attacking the delicious crispy superior pork. Underneath this crispy breading was a tender, delicious, superior pork cut with melt-in-the-mouth fat.
With the ground sesame seeds mixed with the tonkatsu sauce, the dish elicited oohs and aahhhs.
After lunch, we took the bus and were dropped off the hotel to freshen up. The hotel happened to be located right beside the most popular store in Japan: Don Quixote.
It was like an SM store—you could end up buying something by impulse. Everything was here: wine, whisky, sake, food, medicine, suitcase, clothes, watches (both used and new), blow dryers, shavers etc.
That evening, we walked to a 14-seat diner place that serves sesame noodles. I chose this place because the dish was unique and delicious. These were dry al dente noodles with ground lean pork on top and lots of chopped spring onions.
There were six levels of spiciness—the last one was burning hot! To neutralize spiciness, one must take milk.
The next morning, we were in Miajima, walking the streets of this small, interesting village. I recommended to the tourists not to get tempted to eat except by the Oyster curry bud, which was a must. Everyone enjoyed it.
After the tiring walk, we boarded a ferry to Shimada Suisan. To many, this was the highlight of the trip. The place served unlimited grilled oysters.
I briefed the group on what to order and how to grill the oysters. I suggested we order extra oyster fried rice, oyster tempura and white wine, which would go so well with the grilled oysters.
The rice it served was cooked in oyster broth. There was silence for almost an hour because everyone was busy eating. Everyone left with a smile of unbelief on how great-tasting the oysters were.
We posted videos on Facebook. The oysters weren’t huge, but were juicy and plump. I also suggested to our group to put a drop or two of ponzu vinegar. Outstanding!
From here, we took a bullet train to Osaka and had dinner at a restaurant that specializes in Unagi or eel with flavored rice.
A few courses of appetizers were also very good.
The next morning, we ate at the Kuromon market. This place is a must-see for everyone going on a food tour of Japan.
I warned the group to walk and observe first before deciding where to eat. Upon walking in, it was very likely to get overwhelmed or rattled with the food selection.
Our final meal was in a Kobe beef restaurant. Everyone was happy until the main course. The steak was unlike the one I tried with the previous group. That day, it was chewy and tough. Nothing like I expected.
If this unpleasant experience does not improve, I will look for another place that serves quality beef.
The food in this tour was delectable, but the bonding and the new friendships were what made the experience memorable.
Now, a week after, I hope everyone keeps their promise to diet. I’m trying!
If you’re interested to join the Japan food tour, e-mail firstname.lastname@example.org. We might have one in April. Follow @sandydaza77 on Instagram.
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