Kujukushima oysters cook, and burn a little, over a live fire at Marumo Suisan Kujukushima Oyster Hut in Sasebo, Japan, Feb. 3, 2026. (Janiqua Robinson/Stars and Stripes)
Growing up in Prince George’s County, Md., seafood was kind of a big deal.
Many people know about Maryland blue crabs and our affinity for Old Bay seasoning, but when it’s too cold for crabs and the months end in “R,” the oyster is king.
My family and I enjoy oysters all ways — steamed, fried, raw or grilled on the half shell. Coming to Japan and realizing many coastal towns have the same love for oysters has been a great joy, and that joy brought me to Marumo Suisan Kujukushima Oyster Hut near Sasebo Naval Base.
Marumo Suisan Kujukushima Oyster Hut is built on a raft atop near Sasebo Naval Base, Japan. (Janiqua Robinson/Stars and Stripes)
This oyster shack is built on a raft atop the East China Sea and allows patrons to grill their very own Kujukushima oysters over a live fire. The shack’s website claims the oysters are sterilized weekly and are farmed in collaboration with local governments.
Most of my experience is with steamed oysters, which are prepared by scrubbing the shells to remove excess buildup, then placing them in a steamer basket over boiling water. They stay in the basket until the shells pop open from the heat and pressure, signaling that they are ready to eat.
Grilling Kujukushima oysters over a fire at Marumo Suisan Kujukushima Oyster Hut in Sasebo, Japan, Feb. 3, 2026. (Janiqua Robinson/Stars and Stripes)
Grilling them isn’t much different, but it was still a bit of a learning curve for me. The patient staff showed me how to fan the flames to get the coals to light, when to flip them so they cook thoroughly and stay juicy and the tell-tale signs of when the oysters are done.
My family steams them and throws the juicy meat into a bowl of sweet and tangy sauce made with ketchup, white vinegar, chopped white onions, hot sauce and a pinch of mustard, but these fresh and salty oysters were delicious all on their own.
Oysters are prepared for consumption at Marumo Suisan Kujukushima Oyster Hut in Sasebo, Japan, Feb. 3, 2026. (Janiqua Robinson/Stars and Stripes)
Workers harvest mollusks as patrons grill their oysters at Marumo Suisan Kujukushima Oyster Hut in Sasebo, Japan, Feb. 3, 2026. (Janiqua Robinson/Stars and Stripes)
As part of the Kujukushima meal set, I got more than 2 pounds of oysters, two bamboo leaf rice balls with a grilled oyster on top and a bowl of oyster chowder. The rice added a necessary texture balance between the silky oysters and the creamy chowder, with the chowder offering a warm reprieve from the chilly breeze moving through the hut.
The set was 2,500 yen — just under $16. The shack also has a robust a la carte menu that includes scallops, shrimps, clams and grilled rice balls. If you’re a seafood lover like me, pop by, enjoy the view and grill up some mollusks.
Marumo Suisan Kujukushima Oyster Hut
Location: 944 Funakoshicho, Sasebo City, Nagasaki Prefecture, 857-1231
Hours: Open daily, 9 a.m. to 5 p.m.; last order at 4 p.m.
Prices: Expect to pay about $16 for the Kujukushima set, which includes more than 2 pounds of oysters, rice balls and oyster chowder.
Dress: Casual
Directions: A 10-minute drive from Sasebo Naval Base via the Sasebo Bypass and Route 149.
Information: Phone: 0956-28-0602; Online: marumo99.jp/kaijoukakigoya
